L-Glutamic Acid Synthesis Essay

A hot plate was placed under the ring stand. 50 mL of 3.0 M NaOH in a 250 mL beaker and a stir bar was placed in the beaker. The beaker with NaOH was placed on the hot plate and 3.75 grams of NaAlO2*5H2O was placed in the beaker. The temperature probe was placed in the beaker with the solution, not touching the bottom of the beaker. The solution was heated and stirred till the solution dissolved.

Leave the boiling tubes for 1 hour to allow the precipitate formed to

The temperature probe was kept in the calorimeter until the temperature had been stabilized and was calibrated. A beaker was placed on a hot plate with dial turned between three and four. Another 100.00 ml of deionized water was added while the beaker is heating up. Using the temperature probe, the beaker was measured

In the second portion of this experiment we will keep the temperature constant and divide the ½ tablet of Alka- Seltzer into 2 pieces ,3 pieces and an unbroken ½ tablet. It is my belief that Alka-Seltzer

The solution continued to boil for 25 more minutes until a

Introduction: In this assignment, I will be doing two experimentations on examining the impact of temperature on the Alka-Seltzer’s response time. The first experimentation that I will be doing involves some water that is room temperature. The second experimentation that I will be doing involves some water that is very hot. If I want to be able to figure out the impact of the temperature on water, I will have to document the time it will take for the Alka-Seltzer to go into solution.

So they turn to gluten-free baked goods, which look just like regular ones. Then what makes them different? In order to understand the nature of gluten-free baked goods, it is necessary to examine the nature of gluten itself. Gluten, often thought of as a matrix or scaffolding, is a protein present in wheat. In order to make flour, a necessary ingredient in almost any type of baking, one must grind up wheat.

It is acting as an emulsifier (although it is not an emulsifier), encouraging liquids that normally don't like one another to mix together. The xanthan gum also makes dressings and sauces thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When dressing or sauce exits the bottle, the shear forces are removed and it thickens back up, so it clings to the salad or other food as needed. It is often used in gluten free baking to improve the thickness of gluten free flours, because the consistency of these flours allows the escape of gas released by leavening, allowing them to rise and take shape as a normal flour would and give the dough or batter a "stickiness" that would otherwise be achieved with the

Acta Crystallographica Section B: Structural Crystallography and Crystal Chemistry 27, 381--386 (1971). 3.Chen, K. & Schmidt, C. The action of ephedrine, an alkaloid from Ma Huang. Experimental Biology and Medicine 21, 351-354 (1924). 4.R, P. et al.

3. To purify and identify the product, recrystallization is used in order to purify the product, then melting point and TLC techniques are used to identify the product. Theory 4.

(8) Sucrose contains Covalent bonds and Polar Covalent bonds. (9) Sucrose is not an Acid, Base or Salt; it is just a regular compound. (10) Purpose: Sucrose has many benefits, but is not limited to: Monoclonal antibody stabilization (mAbs), Media supplementation, Antibody drug conjugate (ADC), Stem cell preservation, Peptide and Vaccine stabilization. In the pharmaceutical industry, sucrose is an additive to medicinal drugs to make them more palatable when a drug tastes utterly horrible and makes it difficult to intake based upon these conditions. Sucrose is found in both prescription and non-prescription drugs and is responsible for the flavored medications often given to children.

The developing solution was poured into a tank and was tightly covered with a glass lid, and the tank was allowed to be saturated to ensure that the solution was equilibrated in the gas phase. Silica plate for TLC analysis: A horizontal line was drawn with a pencil on the plate and it was about 1 cm above the bottom of the plate. The horizontal line was drawn faintly so as to avoid damaging the silica gel on the plate. On the horizontal line, two marks were made and one was named A and the other B. These marks were made towards the centre of the plate at a distance apart because when spots are made at the edge of a plate, the result would be an improper travel of the samples as the solvent advances on the plate.

Introduction Gluten, composed of gliadin and glutelin, is an insoluble protein found in the endosperm of cereal grains such as, wheat, barley, rye and triticale (cross between wheat and rye). It is the protein that gives dough its elasticity, as well as affects

Introduction The goal of the experiment is to examine how the rate of reaction between Hydrochloric acid and Sodium thiosulphate is affected by altering the concentrations. The concentration of Sodium thiosulfate will be altered by adding deionised water and decreasing the amount of Sodium thiosulphate. Once the Sodium thiosulphate has been tested several times. The effect of concentration on the rate of reaction can be examined in this experiment.

Amino acids are the building blocks of proteins. The biochemical activity of proteins is characterised by their individual structure, size and shape. These factors are determined by the sequence and characteristics of the constituent amino