Sucrose, a disaccharide, is often added as a sweetener, but it is not as sweet as its constituent monosaccharides d‑glucose and d‑fructose. besides enhancing sweetness, fructose has hygroscopic properties that improve the texture of foods, reducing crystallization and increasing moisture. in the food industry, hydrolyzed sucrose is called invert sugar, and the yeast enzyme that hydrolyzes it is called invertase. the hydrolysis reaction is generally monitored by measuring the specific rotation of the solution, which is positive (+66.4∘) for sucrose, but becomes negative (inverts) with the formation of d‑glucose (specific rotation=+52.7∘) and d‑fructose (specific rotation=−92∘). consider the chemistry of the glycosidic bond. which of the following methods could you use to hydrolyze sucrose to invert sugar nonenzymatically in your kitchen at home? add bleach (ph 12) to the solution in a water bath boil the sucrose solution in water add water to the solution and cool in an ice bath add vinegar (acetic acid) to the solution in a warm water bath
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Chemistry, 22.06.2019 01:30
When an object falls through the air and encounters air resistance its overall speed will be than if it had not encountered air resistance? (one word answer)
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Chemistry, 22.06.2019 04:00
Two nitro no2 groups are chemically bonded to a patch of surface. they can't move to another location on the surface, but they can rotate (see sketch at right). it turns out that the amount of rotational kinetic energy each no2 group can have is required to be a multiple of ε, where =ε×1.010−24 j. in other words, each no2 group could have ε of rotational kinetic energy, or 2ε, or 3ε, and so forth — but it cannot have just any old amount of rotational kinetic energy. suppose the total rotational kinetic energy in this system is initially known to be 32ε. then, some heat is removed from the system, and the total rotational kinetic energy falls to 18ε. calculate the change in entropy. round your answer to 3 significant digits, and be sure it has the correct unit symbol.
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Chemistry, 22.06.2019 15:10
Which statement describes the phase change that occurs when dry ice is placed in an open container at room temperature?
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Sucrose, a disaccharide, is often added as a sweetener, but it is not as sweet as its constituent mo...
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