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Q. Can you explain Lane and Eynon method?
Reducing sugars are those, which have free sugar groups (e.g. glucose, fructose etc.) and hence may be estimated directly by titrating the solution of the sample with Fehling's solution. Total sugars include both reducing and non-reducing sugars. Non-reducing sugars (e.g. maltose, lactose, sucrose etc.) do not contain free sugar groups and cannot reduce Fehling solution. Hence, non-reducing sugars must be hydrolyzed to monosaccharides by heating with acid before titration.
Reducing sugars are acted upon by the alkali of the Fehling solution to form enediols. These enediols are very unstable and reactive and they reduce Cu²+ ions to Cu+ ions.
These Cu+ ions combine with hydroxyl groups to form cuprous hydroxide, which on heating gives red precipitate of cuprous oxide. To get a sharp end point, methylene blue is added which is reduced to a colourless leuco compound restoring the red colour of the solution. Sodium potassium tartarate keeps the Cu²+ ions in the solution, thus ensuring a continuous supply of Cu²+ ions for reduction.
Stems transport liquids (a) Cut about 2 cm from the end of stems of celery and place them in cold water for about an hour to freshen. Next place the stems in dishes having red
Chemical disasters arise from harmful and potentially hazardous chemicals, which if released of misused can pose a threat to the environmental. Its range depends upon military and
Human Population-Historical Overview Throughout history, the human population has been quite small. It has grown relatively slowly and even experienced occasional declines. Fi
what is a proliferation
- Nuclear membrane disorganize at the beginning of this phase. - Spindle fibers originate and the kinetochore fibers attach to the kinetochore of homologous chromosomes from eac
Explain about Adhesive tape of many varieties Adhesive tape of many varieties with backing materials coated with an adhesive to keep the dressing in place. The adhesive bandage
Q. Explain Degradation of Carbohydrates? Ans. The carbohydrates that are naturally present in foods, you may already know, can be divided into monosaccharides, disaccharid
could you please give me a data in the form of tabular column based on milk analysis which can be done in home itself?
J-shape d - It shows 2 phases - (i) Lay phase (ii) Exponential phase
a) What are the two types of chemical compound which combine to form a lipid? b) What elements are present in a lipid? a) Lipids are formed from the combination of
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