Explanation:
Three major bitter compounds in whole wheat bread crumb were identified.
...
Apigenin-6-C-arabinoside-8-C-galactoside. ...
Apigenin-6-C-galactoside-8-C-arabinoside. ...
9,12,13-Trihydroxy-trans-10-octadecenoic acid (pinellic acid)
Answer:
Thus, random error primarily affects precision. Typically, random error affects the last significant digit of a measurement. The main reasons for random error are limitations of instruments, environmental factors, and slight variations in procedure.
Explanation:
Answer:
mass of 1 mole of 127 grams, KCI, 552mL = 51.1099987g
Explanation:
<span>For the answer to the question above,
Addition of HCl causes a precipitate to form:
Ag+ & Cl- -- AgCl a white ppt
H2SO4 is added to the supernate another precipitate forms:
Ba+2 & SO4-2 --> BaSO4 a white ppt
a solution of NaOH is added to the supernatant liquid until it is strongly alkaline. No precipitate is formed:
no Mn+2 & no Cu+2 which would have ppt as hydroxides</span>
I hope this helps you.
