(ANSWER 1)
(1) DSC is rapid, facile and capable of supplying both thermodynamic (heat capacity, enthalpy and entropy) and kinetic Data (reaction rate and activation energy) on protein denaturation.
(2) DSC provided a better insight into the order-disorder transition processes of granular starch and other gelling polysaccharides.
(3) DSC can be used to characterise mixtures of polymorphic form of fats.
(4) DSC can also be employed to examine the physical state and properties of water in food stuffs.
(ANSWER 2)
(1)Starch has high lipids level that contribute towards strong gelatinization properties .
(2)With increase in moisture content, specific heat of starch increases.
(3)Insoluble in water (gelantinizating property)
(4)The gelantization temperature of starch depends upon plant type ,amount of moisture present, pH, concentration of salt,sugar and fat in starch.
1. What other food systems we can measure use DSC? (4 pts) 2. What kinds of...
1. What are the similarity and difference between internal energy and enthalpy? 2. Can we measure the total enthalpy of a system directly? Please give your methods, a) if yes, how to measure; b) if no, what methods can be used to measure its change? Question #1: Can we open a refrigerator in our house to cool the room down? And Why? Question #2: Can we use °C unit for temperature here? Question #3: How do you increase the thermal...
a. What kinds of evaluation measures that we can use to evaluate the performance of information retrieval and web search?
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4. (10 pts) Using the Gauss-Jordan elimination process, solve the following systems of linear equations. How many solutions are there? Can we apply Cramer's rule? Explain why (Use the matrix form of linear equations.)
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Incorrect Question 2 0/1 pts If we know that PV+ 1, what can we conclude about PV a. PV1 b. PVis closer to 1 than to o c. PV is closer to 0 than to 1 d. There is not sufficient information to make any conclusions about PV
In order to measure the rate of this reaction, we utilized the fact that starch - in the presence of iodine has a distinct dark blue color while the conversion of starch to its monomer leads to a more transparent/amber colored solution. While you used a simple visual analysis to verify the conversion, it is also possible to quantify the change in (starch) using a spectrophotometer. 1. Why/how was a spectrophotometer used for this purpose? EXPLAIN what this machine does...
please help me with this experiment???
Enzymes Experiment 1: Enzymes in Food Amylase is used by humans to facilitate digestion. Specifically, it is an enzyme that breaks down starch molecules into sugar molecules. This is why people sometimes observe a sweet taste after sucking on a starch-containing food for an extended period of time. Amylase is found naturally in human saliva and the pancreas. However, it is also present in some of the common plant foods consumed by humans. This...