Answer:
raspberry jam - benedict's solution
honey - benedict's solution
ground turkey - biuret reagent
oatmeal - iodine
Explanation:
Benedict's test is a test used to confirm simple carbohydrates. it helps in identifying reducing sugars that have free ketone or aldehyde functional groups. Raspberry jam has mainly carbohydrates that can be tested by this indicator.
An iodine test is for the determination of starch which is a non-reducing sugar such as oatmeal
Sudan IV (C24H20N4O) is used for the presence of staining of lipids, triglycerides and lipoproteins. There is no food item given that has a proper amount of fat or lipid
Beuret reagent is a protein testing reagent that shows the presence of the protein. Ground turkey has a huge amount of protein that can be indicated by this
Answer:
see in the picture below
Explanation:
A food chain is a flow of energy from a green plant (producer) to an animal (consumer) and to another animal (another consumer) and so on. In this lesson we are going to talk all about food chains and food webs in the environment.
Answer:
I may be wrong
Explanation:
But they have 46 chromosomes
The
most important thing to prepare for a storm is knowing
were to go in case you need to evacuate. If the later is not a
possibility then create
and practice a plan of action for you and your family and build and
emergency kit with first-aid supplies, water and nonperishable foods.
After
that
you can focus on identifying the safest place in your house,
establish an emergency communication channel with your family and
reinforce the roof, windows and doors. <span>Secure
the heavy furniture to avoid accidents and move it away from door and
windows and keep tuned to your local radio station to know how to
expect at every time.</span>
In order to determine this, we will require some pieces of meat, preferably taken from the same animal and from the same area and of similar size. After the pieces of meat are obtained, they are sealed in a container with equal quantities of meat tenderizer. Then, keep the containers in different temperatures.
After fixed time intervals, say 3 hours, record the appearance and texture of the meat. Repeat this until readings for 5-6 time intervals have been obtained.
