Does the Maillard reaction create any compounds that cause health concerns? If so, what kind of compounds raise what sort of concerns?
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d) What components do proteins bring to the browning process that aren’t available during simple caramelization of a carbohydrate?
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With names and structures, enzyme name, intermediate names, cofactor name (but not their structure) describe the anaplerotic reaction of the Krebs cycle. Describe the regulation of the enzyme, and the rationale behind this scheme
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(a) What is the magnitude of the angular momentum for an ? = 30
electron?
? J
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1) what class of organic compunds does the carbon-containing reactant in the reaction above belong to CH3+CH2+CH2+(C=O) +CH3 +H2 arrows both ways H+? There is a bond in between C and O I put it in brackets and there is a bond between C and CH3?
2) Give the IUPAC name for carbon-containing reactant in the reaction above?
3) Give the product of this reduction/hydrogenation reaction. What is IUPAC name of the product?
Explain why aldehyde like ethanol and paropanol are all soluble in water, but heptanal and octanal are not. In the response include discussion of intermolecular attractive forces.
Could you please help me. I am lost with the answers
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Part A) Electrolysis is performed on a mixture of CuBr(l), AgBr(l), MgBr2(l), and NiBr2(l). Which of the following is produced at the cathode?
| A) Cu(s) | |||||||||
| B) Ag(s) | |||||||||
| C) Mg(s) | |||||||||
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D) Ni(s) Part B)You are given some ferrous iodide, FeI2 , and are asked to extract the iron through electrolysis. What can be said about the merits of molten versus aqueous FeI2 ? You are given some ferrous iodide, \rm FeI_2, and are asked to extract the iron through electrolysis. What can be said about the merits of molten versus aqueous \rm FeI_2?
|
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3H2(g)+N2(g)?2NH3(g)
How many grams of NH3 can be produced from 3.23mol of N2 and excess H2.
How many grams of H2 are needed to produce 13.85g of NH3?
How many molecules (not moles) of NH3 are produced from 6.68
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At equilibrium, the concentrations in this system were found to be [N2]=[O2]=0.100 M and [NO]=0.500 M.
N2(g) + O2 (g) <----> 2NO(g)
If more NO is added, bringing its concentration to 0.800 M, what will the final concentration of NO be after equilibrium is re-established?
_____M
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What are the antibiotic resistant genes for doxycycline? If possible, give the gene sequence.
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PLEASE SHOW ALL WORK AND STEPS
What is the pH of a solution that contains 0.050 M acetic acid, HC2H3O2 (Ka=1.8 x 10^-5), and 0.05 M hydrocyanic acid HCN (Ka = 4.9 x 1^-10)?
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(a) What are [H3O+], [OH -], and pOH in a solution with a pH of 2.49?
[H3O].......................
POH.........................
PH.............................
(b) What are [H3O+], [OH -], and pH in a solution with a pOH of 5.99?
[H3O]....................
POH......................
PH.........................
In: Chemistry
CHAPTER 6 Multiphase Systems(Elementary princilples of Chemical Engineering 4th Ed)
6.88) Serine (Ser, molecular weight=105.1g/mol) is a non-essential amino acid (seeFootnote16) produced by fermentation. As with many other fermentation products, substantial downstream processing is required to meet specifications on product purity. Crystallization from an aqueous solution is useful in meeting those specifications. The following table shows how serine solubility in water varies with temperature:
|
T(°C) |
5.0 10.0 15.0 20.0 25.0 30.0 35.0 45.0 50.0 |
|
Solubility17 (g Ser/100g H2O) |
18.45 22.71 26.88 30.22 35.91 39.40 44.34 50.77 53.76 |
(a) Prepare a plot of solubility as a function of temperature that can be used for interpolation.
(b) An aqueous solution of serine containing 60 g Ser/100 g H2O is pumped into a batch cooling crystallizer, and the temperature is reduced slowly to 10°C, causing the formation of crystals of the monohydrated salt Ser H2O.Using the given solubility data, estimate the mass of crystals produced per unit mass of feed solution and the fraction of serine fed that is recovered as crystalline product.
(c) The molecular structure of serine makes it much more hydrophilic than other amino acids, and therefore its solubility is about an order of magnitude greater than that of most other amino acids. The addition of methanol to reduce the solubility in the solution has been suggested. Experimental data show that the solubility of Ser as a function of methanol content is given by the correlation S/S0 =exp(-4.8xm)where xm is the mass fraction of methanol in a methanol–water solvent mixture,S0 (g/g solvent) is serine solubility in water at a given temperature, and S is the solubility in the methanol–water solvent. In an alternative to the processing scheme described in Part(b), sufficient methanol is added to the crystallizer after it has reached 10°C to produce a final solution that has a methanol-to-water mass ratio of 55:45, and the resulting system is allowed to come to equilibrium. Estimate the mass of crystals produced per unit mass of feed solution and the fraction of serine fed that is recovered as crystalline product.
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What are the sources of interference in AAS? What methods are used to minimise these interferences?
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