Why is a tablespoon of vinegar (5% acetic acid) added to water when making poached eggs?  What does the vinegar do?

Q: WHAT happens when you make soap with NaOH, water and fat.  what quimical reacction takes place…

A: We have to give the saponification reaction

Q: Explain why concentration of sucrose should not be too high or too low in syrups?

A:

Q: 29. Which of the lipids in Figure LP 1 is likely to have the highest melting point? II III Figure LP…

A:

Q: How does starch work as an antidote for iodine poisoning

A: Answer - According to the question- Ingestion of starch may help convert iodine to less toxic…

Q: Name two causes of rancidity in oils

A: Rancidity in oils is a process in which the oils are converted into a substance which has unpleasant…

Q: Why is the soap derived from coconut oil so soluble?

A: We know that " Coconut oil is a source of lauric acid (12 carbons) which can be made into sodium…

Q: stearic acid triple pressed

A: In this question we have to explain about the stearic acid triple pressed, why cream is thicker and…

Q: a person produces and exudes a polyunsaturated oil from their skin, how does it ultimatum make…

A: Polyunsaturated oils are pure non-polar solvents.• Oil droplets or certain non-polar, oily liquids…

Q: . What are steroids? Is it safe to take steroids? What are the long-term effects of steroids?

A: “Since you have asked multiple question, we will solve the first question for you. If you want any…

Q: What are the general characteristics of lipids? Explain why lipids require transport proteins for…

A:

Q: Calculate the gram of water that must be added to 16.0 gram of sugar (C12H22O11) in the preparation…

A: Given,

Q: What are the reactions when you add drops of betadine with (a) Vitamin C Solution and (b) Bleach…

A: Answer - Betadine - Betadine (Povidone-iodine) is a topical antiseptic that provides infection…

Q: Why is water important for a cell ? 1. Water is the main ingredient in DNA 2.All proteins are made…

A: Answer

Q: What causes the presence of free acids in oils, fats and waxes

A: What causes the presence of free acids in oils, fats and waxes has to be given.

Q: 0.5M KOH solution is needed in the qualitative identification of anthraquinone glycosides in plants.…

A:

Q: It is common now to see “contains no tropical oils” on cooking oil labels, meaning that the oil…

A: Plant oils are oils extracted from plants contains fatty acids which are different from animal fats.…

Q: Suggest a reason why some American food companies had advertised that the use of corn oil in cooking…

A: Interpretation: Some American food companies had advertised that the use of corn oil in cooking is…

Q: A solution has 0.5 mg/mL of the enzyme lysozyme. How much lysozyme is present in:   5 mL of…

A: Concentration by mass(or mass concentration) is a way to represent concentration of solute in a…

Q: / What are the goals of adding vinegar to milk 2/ What are the results of adding vinegar to milk 3/…

A: 1. Vinegar is added to milk to for curdling. This is done because the curdling product from the milk…

Q: Explain the function of an emulsifier. Relate your explanation to your observation in the…

A: Emulsifier An emulsifier has a hydrophilic head that prefers water and a hydrophobic tail that…

Q: description for the term rancidity of oils two causes of rancidity of oils acid value of oils

A: The oxidation reaction is a kind of chemical reaction in which the substance gets oxidized either by…

Q: fruits and vegetables

A: In this question we have to explain about the specific concentration of syrup and brine for fruits…

Q: Draw the structure of a fat or oil molecule that contains 1/3 lauric acid, 1/3 palmitic acid, and…

A: oil and fats are triesters of glycerols with higher fatty acids, usually from 12 to 20 carbon atoms.…

Q: Determine whether the following sentences are correct and explain (iii) Addition of water is…

A: The following statements are correct or not is answered in next step with relevant explanation. Use…

Q: show steps in which margarine are produced

A: Given To know margarine produced steps:-

Q: 1. What is so important about the fatty acids in oil paint and what does that contribute to the…

A: Answer: 1) a) Important about the fatty acids in oil paint-  b) Fatty acids in drying process. 2)…

Q: What is the role of Amino acid in curling hair and how we can remodify them?

A:

Q: What are the methods to remove cyanide from cassava

A: Cassava is an edible tuber. It is made into flour and used as tea powder. The tuber has cyanogens…

Q: What are the major components of tea extract? Explain each component (caffeine, flavonoid,…

A: Chlorophyll present in green tea . But in black tea , there is no Chlorophyll pigment.

Q: Based on the solubility, are lipids polar or non-polar? Explain. Test tube Solvent Solubility (S…

A: We can determine whether any substance is polar or non-polar from their solubility in different…

Q: What difficulty might be encountered with analyzing colored samples (juices) when titrating juices…

A: The difficulty encountered during the titration of coloured juices is given in next step.

Q: Sucrose + water solution gave a (positive) result to iodine test. The iodine test indicates the…

A: Test related to iodine:

Q: Most recipes for making homemade soap recommend using excess fat. Explain why this is beneficial.

A: Introduction :  Benefits of using excess fat in homemade soap.

Q: Explain why milk and egg white are used as antidotes in heavy metal poisoning

A: If a patient suffer from heavy metal poisoning then milk and egg white can be used to treat heavy…

Q: How to prepare 0.2% starch suspension

A: Firstly we need to know about suspension. It is a heterogeneous mixture where the solute particles…

Q: When a fish is cooked the tissue changes from a soft consistency to a firm one. A similar change…

A: The process of disruption and possible destruction of both the secondary and tertiary structures of…

Q: Why do we consume aspirin (acetylsalicylic acid) instead of the traditionally used salicylic acid…

A: The question is based on the concept of medicinal chemistry. we have to analyse the reason for using…

Q: Can Zinc pyrithione cure Inflamed Acne, Clogged Acne, Cystic acne, Nodular acne and any other type…

A: Answer What role does zinc play in the treatment of acne?Zinc is one of the many vital elements…

Q: Does Tartaric acid helps in making cake or bread fluffy. Justify.

A: When tartaric acid is added to bring soda the following reaction can be occurs, and this can be…

Q: What is the range of Iodine Numbers of animal fats? What is the range of Iodine Numbers of vegetable…

A: The range of Iodine Numbers of animal fats is upto 70 where as The range of Iodine Numbers of…

Q: Can Tollen’s Test be used in place of Benedict’s Test for the detection of sugar in urine? Explain…

A: Sugars are either polyhydroxy aldehydes or polyhydroxy ketones In case of human being, the urine may…

Q: Why do carbonated beverages containing NutraSweet® lose their sweetness after several months?

A: At elevated temperature it dissociates and sweetness is removed and so also it is not used in…

Q: What is an emulsifying agent? What role does it play in forming anemulsion?

A: Emulsifying agents are the compounds that acts as a stabilizer in emulsions. Emulsions are generally…

Q: is sodium bicarbonate banned from olympics or ncaa? what are the ingredients in sodium…

A: Sodium bicarbonate is commonly known as baking soda. It is a type of antacid.

Q: Salad dressing, milk and mayonnaise are good examples of an emulsion. Explain how egg yolk acts as…

A: The mixtures in which the size of the particles lies between that of the solution and suspension are…

Q: when is Saponification used in food science?

A: Saponification is a process which is used in the preparation of soap which converts the fats, oils…

Q: Why is there a difference in the appearance of the flour –thickened paste and the…

A:

Micelles and Biological Membrane

Micelles are the type of lipid molecules that organize themselves in spherical shape in aqueous solutions. The production of the micelle is a reply to the amphipathic behavior of fatty acids. It means that they consist of both hydrophobic regions and hydrophilic regions. In micelles, polar head groups (hydrophilic groups) produce an outer layer associated with water whereas nonpolar tails (hydrophobic groups) are organized in the interior.