Question 1: Why do we need to add concentrated H2SO4 (sulfuric acid) or HCl (hydrochloric acid) during Molisch’s Test?
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- Why do trioses and tetroses give negative result for the Molisch’s Test? Explain with the help of necessary chemical structures or minimal reaction blocks. Also mention Why do some organic acids like citric acids, lactic acid, etc. give positive result forMolisch’s Test?Lead Acetate Reaction To 1 mL of the sample in a test tube add 1 mL of 40% NaOH. Boil the content for at least 3 minutes. After cooling, add 2 – 3 drops of 10% Pb(OAc)2. Note the color of the solution or precipitate formed. Question 1. What happened to the proteins after adding 40% NaOH and heating the solution?Question 2. What specific amino acid is detected in this reaction?Question 3. What is the identity of the precipitate, if there is any?How many more rounds of beta oxidation occur for stearic acid vs linoleic acid? Enter numerical answer only.
- On the basis of the appearance of this plate, what are you testing for? Describe the reactions at A, B, and C.Using your stock solution of 2 M glucose, you need to prepare the following series of glucose solutions for use in an experiment 0.8; 1.5, 1.75 and 2 M. Complete the table to show how you would dilute the sucrose to make 100ml of each of the solutions above.WHAT ARE THE ADVANTAGES AND DISADVANTAGES OF CARBOHYDRATES IN BIOCHEMISTRY? GIVE AT LEAST 3 FOR EACH AND EXPLAIN. WHAT IS THE PRINCIPLE AND APPLICATION OF BENEDICT'S TEST IN THE TEST FOR REDUCING SUGAR?
- So we did an experiment and I am curious on the following because the prof did not elaborate too much. She just gave the postive result and reagent. 1. What type of reaction occurred when the samples (enumerated) reacted with the Bial’s reagent? Give the chemical equation for each.a. Glucoseb. Sucrosec. Fructosed. Lactosee. Galactosef. Ribose 2. Explain the mechanism behind the test in simple terms. 3. What are the important products of the reaction of each sample?These are Methyl Red reactions. Describe the reactions in Tubes A (left) and B (right). What type of organism does it identify? This reaction is run in combinations with another reaction, what is the name of that reaction?What is the chemical equation for ribose when it undergoes the Molisch Test?
- A researcher is preparing a reaction mixture to test the activity of a protein. They combine the required reaction components, which contained in a final 100 ml reaction volume 200 mM NaCl, unknown concentrations of acetic acid and acetate anions and a total [H+] concentration of 790 ricromolar. Can you determine the pH of the solution? Provide the answer to one decimal place. Note: You may need to round the numbers to get the required answer. 100 Strips pH indicator strips non-bleeding pH pH 0-14 EM-Reagents Dip in-read while still moist. immerse in weakly-buffered solutions une there is no further color change (1-10 min) 3 7 5 6Nitrogen and hydrogen react to form ammonia, like this: N2(g)+3H,(g) → 2 NH,(g) Imagine 56. mmol of NH, are added to an empty flask, and then answer the following questions. O Zero. What is the rate of the reverse reaction before any NH3 has been O Greater than zero, but less than the rate of the forward reaction. added to the flask? Greater than zero, and equal to the rate of the forward reaction. Greater than zero, and greater than the rate of the forward reaction. O Zero. What is the rate of the reverse reaction just after the NH, has been added to the flask? O Greater than zero, but less than the rate of the forward reaction. Greater than zero, and equal to the rate of the forward reaction. Greater than zero, and greater than the rate of the forward reaction. O Zero. Greater than zero, but less than the rate of the forward reaction. What is the rate of the reverse reaction at equilibrium? Greater than zero, and equal to the rate of the forward reaction. Greater than zero, and…Soy sauce is made by fermenting a salty combination of soybeans and wheat for 8 to 12 months with a variety of microorganisms, including yeast. After the particles are removed, the resultant sauce is high in lactate and ethanol. What is the process for making these two compounds? To avoid a pronounced vinegary flavor in the soy sauce, air must be kept out of the fermenting tank (vinegar is dilute acetic acid). Why?