a. Why is iodine tincture a good indicator to use for testing the presence of unsaturated fats? b. Based on the degree of saturation, which lipid is a better choice to spread on food, butter or margarine?
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a. Why is iodine tincture a good indicator to use for testing the presence of unsaturated fats?
b. Based on the degree of saturation, which lipid is a better choice to spread on food, butter or margarine?
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- . A prescriber ordered 240 mL of ¾ strength Sustacal PO B.I.D. Explain how you would use water as a diluent to mix this solution. Show your work with units and describe how much water and how much Sustacal you would use to create this mixture..A. Characteristic Tests of Carbohydrates you can also use this laboratory as your basis: https://youtu.be/rKng5-ij6kQa. Construct a typical wax derived from palmitic acid. No sticks are acceptable. CH2 groups can be bunched together. b. Construct a chiral triglyceride, using appropriate format. Again, no sticks. CH2 groups can be combined.
- Define RQ. What is its value for fats?Give the different tests for Lipids in this tabular format:i. How is iodine classified?ii. State the importance of iodine in the diet of farm animals.iii. List 4 deficiency signs of iodine in farm animals.iv. Define Iodine number. What is the importance of iodine number in relation to lipids?
- B. Test for Glucose color with Benedict's presence of Glucose (+ or -) test solution with reagent Starch Starch + AmylaseWorksheet 5-1: Label Analysis-Lipids Instructions: Use the label for a frozen meal given below to answer the questions that follow on a separate sheet of paper. INGREDIENTS: COOKED FETTUCCINI Nutrition Facts Serving Size 1 Meal Servings Per Container 2 PASTA (WATER, SEMOLINA [DURUM WHEAT, NIACIN, FERROUS SULFATE, THAMINE MONONITRATE, Amount Per Serving RIBOFLAVIN, FOLIC ACID], EGG WHITE), COOKED CHICKEN BREAST Calories 670 Calories from Fat? % Daily CHUNKS (CHICKEN BREAST CHUNKS, Value* WATER, MODIFIED FOOD STARCH, Total Fat 43g ?% SALT, SODIUM TRIPOLYPHOSPHATE), Saturated Fat 17g Trans Fat 1g ?% BROCCOLI, HEAVY WHIPPING CREAM, WATER, CREAM CHEESE (PASTEURIZED MILK AND CREAM CHEESE CULTURES, SALT, CAROB Cholesterol 65mg Sodium 1180mg Total Carbohydrate 39g ?% BEAN GUM), SOYBEAN OIL, ROMANO (FROM COW'S MILK) AND PARMESAN CHEESE (PART-SKIM Dietary Fiber 6g Sugars 1g Protein 32g ?% MILK, CHEESE CULTURES, SALT, ENZYMES, CELLULOSE POWDER Vitamin A 15% Vitamin C 30% [PREVENTS CAKING]), HALF…A. Biuret TestMix 1 mL of sample with 1 mL of 5% NaOH. Add 2 – 3 drops of 1% CuSO4. Question 1: What is the chemical equation of the reaction. Will it give positive reactions to all types of proteins? How about peptides and amino acids? Explain briefly.
- Which of the carbohydrate tests (Molisch, Seliwanoff, Benedict, Barfoed, Bial, Iodine Tests) would be positive for maltose? Include description of the color change. Explain in 2-3 sentences. Discuss the properties of potassium iodide solution, and how it results in the detection of starch. . Explain the meaning of each color that results in Starch Test, such as: 11.1 Yellow to brown and; 11.2 Blue to black.Complete the following statements to describe the types and sources of dietary lipids. Not all choices will be used. Lipids, such as fats and oils, that supply energy for cells are called steroid triglycerides Long-term energy storage and insulation from cold temperatures is provided by cholesterol Plant foods such as canola and soybean oils are healthy in moderation and contain essential dietary fatty acids. that are subcutaneous fat peptide Animal foods such as butter, meat, and whole milk are should be eaten sparingly. and unsaturated fats The lipid called bile, is synthesized by the body and used to make hormones, and vitamin D. saturated fats