Food Analysis * Concerned with development of criteria of quality and identity… * Process in w/c sample is treated in a series of steps Importance: 1. It’s necessary in the dev’t and enforcement in standard of identity‚ purity and feel of processed food products. 2. It can provide studies design to improve and control the quality of natural processed food. 3. Can help in the determination of the composition of products in their normal and abnormal storage conditions. Methods
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produce the chlorine radicals. The combination of 1-chlorobutane and sulfur chloride will produce four dichlorobutane isomers. The isomers produced and their reactivity will be analyzed by the amounts of isomers produced in the product and by gas chromatography. Procedure: 1) Assemble the apparatus in the hood using a Thermowell Heater 2) Use a 25-mL round bottom flask fitted with a reflux condenser which will be connected through a vacuum adapter to a 500-mL filter flask.
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High Performance Liquid Chromatography Analysis of Aspirin Problem: Was aspirin (acetylsalicylic acid) successfully synthesized? Are there impurities or by-products present in the synthesized aspirin? How pure is the synthesized aspirin? Introduction: In the last experiment‚ aspirin was synthesized followed by characterization of the product using several different techniques. Melting point was a test that provided information about the identity and purity of the aspirin product. The iron(III)chloride
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time between the injection of a component into the column and the elution of that component is constant. This characteristic is used to perform qualitative or quantitative analysis. Thin-layer chromatography (TLC) is a chromatography technique used to separate non-volatile mixtures. Thin-layer chromatography is performed on a sheet of glass‚ plastic‚ or aluminium foil‚ which is coated with a thin layer of adsorbent material‚ usually silica gel‚ aluminium oxide‚ or cellulose. A small amount of the
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Food Chemistry: Option F Food Groups: F.1 Food & Nutrients Food: any substance‚ whether processed‚ semi-processed or raw‚ which is intended for human consumption‚ and includes drinks‚ chewing gum and any substance which has been used in the manufacture‚ preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs. Nutrients: any substance obtained from food and used by the body to provide energy‚ to regulate growth‚ and to maintain and repair
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different chemical properties of each compound. We will accomplish this by a separation procedure known as distillation‚ which relies on each compound having a distinct and separate boiling point. Our pure products will be analyzed with gas chromatography to determine the success of the distillation. Procedures The experiment was performed as stated in the course textbook: Pavia‚ D. L.‚ Lampman‚ G. M.‚ Kriz‚ G. S.‚ Engel‚ R. G. Introduction to Organic Laboratory Techniques: A Microscale Approach
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Calculations: a. 1. W = Vend − Vstart W = 1.87 mL – 0.92 mL W = .95 mL Wave = W1+W22 Wave = .95 mL+ .88 mL2 Wave = .915 mL 2. Vstartave = Vstart1+Vstart22 Vstartave = .92 mL+ .90mL2 Vstartave = .910 mL VRave = Vstartave + Wave2 VRave = .910 mL + .915 mL2 VRave = 1.37 mL 3. k’ = Vrave-VmVm k’ = 1.37 mL-.49 mL.49 mL k’ = 1.79 4. α = k’bluek’red α = 4.141.79 α = 2.31 5. R = (VRaveBlue-VRaveRed).5 (Wave(Blue)+Wave(Red))
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Gel filtration chromatography on Sephadex G-50 The crude broth obtained after fermentation was subjected to ammonium sulphate precipitation at 70% (w/v). The pellet so obtained was resuspended in cold saline (2 ml) and dialysed. The dialysed enzyme was loaded onto a column of Sephadex G-50 (120 cm × 1.0 cm) equilibrated with 10 mM Tris-HCl buffer‚ pH 8. The column was eluted at a flow rate of 1 ml / 6 min. The elution profile of gel filtration chromatography is shown in the (Fig: 1). The fractions
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6 Determination of Michaelis-Menten Constant 7 3.7 Ammonium Sulphate Fractionation 7 3.8 Gel Filtration on Sephadex 7 3.9 Chromatography on DEAE-cellulose 7 4 Results 8 4.1 Freshly Prepared Crude 8 4.2 Crude Thawed after a Week of Freezing 9 4.3 Sephadex 25 Gel Filtration 11 4.4 Determination of Optimum pH 12 4.5 Ion Exchange Chromatography 13 4.6 Michaelis-Menten Kinetics 13 5 Discussion and Conclusion 14 6 5.0 Works Cited 14 7 Appendix 15 Introduction
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grains‚ avocados. 2. Table salt (sodium chloride) is the main dietary source. 3. Table salt (sodium chloride‚ the main source)‚ sea vegetables‚ milk‚ and spinach. 4. Dairy products‚ eggs‚ canned fish with bones (salmon‚ sardines)‚ green leafy vegetables‚ nuts. 5. Red meat‚ dairy foods‚ fish‚ poultry‚ bread‚ rice. 6. Raw nuts‚ soybeans‚ cocoa mass‚ spinach‚ sea vegetables‚ tomatoes. 7. Eggs‚ turkey‚ beef‚ pork. Vitamin A orange‚ ripe yellow fruits‚ leafy vegetables‚ carrots‚ pumpkin Vitamin B6 meat
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