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Hi I need help finding the independent and dependent variable for my data. Thank you.
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- 11 of 11 What volume (in µL to 1 decimal place) of stock SybrSafe solution (3.4 mg/mL) would you add to 120 mL of agarose solution to give a final concentration of 0.4 pg/mL? Answer: Submit < Previous Question Assessment Navigator Questionmark Ondemand licensed to University of Dundee DII DD 80 000 000 F10 F8 F9 F7 esc F5 F6 F3 F4 F1 F2 24 ... 6 7 * 00Match the number in the image with the correct name for the lab supply 1 2 ♡ AGEN QIAGEN QIAGEN QIAC RIVCEM БИЗӘДІС RNeasy Mini Kit (50) Cat. No. 74104 Store at room temperature (15-25°C) WEZAIO QIAGEN 2 GDIVERM QIAGL K (20) QIAGL умени DAIO QIAG GAGEN GIVCEN QIAGEN QIAGEN ИЗОМО QIAGEN NEA QIAGEN QIAGEN N QIAGEN QIAGE Buffer W AGEN Lysis buffer 45 m Buffer RPE Wash buffer 11 ml concentrate to ustan 5 m Butter R U 3 clear collection tube centrifuge tube pink column (with filter) PhaseLock tube pink column (with filter) inside a clear collection tube <23:26 A ll 51%A Your answer 2- Describe briefly the factors to be considered before accepting raw materials of the food product from producer. Quality aspects, problems during sampling, safety, storage conditions, package, etc... Your answer 3- List in proper order the processing steps to produce the food product. Instead of drawing the flowchart of unit operations, write the processing steps in proper order from raw materials to final product Your answer 4- Name the heat transfer technique (s)/ machine(s) involved in processing of this food product. List its/their advantages and disadvantages. Your answer
- 23:26 A A . l 51%6 4- Name the heat transfer technique (s)/ machine(s) involved in processing of this food product. List its/their advantages and disadvantages. Your answer 5- What are the macronutrients and micronutrients present in the food product? * Your answer 6- What are the best techniques/ machines used to analyze these nutrients? (Proximate Analysis). Explain their principle briefly. * Your answer Submit Never submit passwords through Google Forms. This form was created inside of Lebanese International University. Report Abuse Google FormsAirplane mode 0 444% 2:36 PM The production of lactic acid is important for cheese making because it enhances chymosin activity, yields a firmer curd, increases the rate of whey loss from curd, and serves as a preservative for the finished cheese. * True False After pH reduction the micelle calcium will be decreased causing the dissociation of caseins and the reduction of cheese yield as result, this problem can be prevented by the addition of calcium chloride to the cheese milk. * True False OMaterials - 2021FA-CHM-1O X Bb 4427577 d-fleet02-xythos.content.blackboardcdn.com/6086c260d7e8f/4427577?X-Blackboard-Expiration=1633143600000&X-Blackboard-Sig 6 / 9 100% Exercise 1: Standard Curve for Protein Measurements: A standard curve for protein concentration is often created using known concentrations of bovine serum albumin (protein). This process is called the Bradford Assay; it is a colorimetric assay. A special reagent turns blue when it binds to amino acids present in protein. The intensity of the color is best measured with a spectrophotometer (a device for comparing two light radiations, wavelength by wavelength). In the case of the Bradford Assay the greater the absorbance, the higher the protein concentration. A series of tests were performed on some samples and spectrophotometer: following measurements were obtained using a Protein Concentration (mg/ml) Absorbance (A) 0.26 0.098 0.56 0.213 0.383 0.84 1.12 0.473 1.40 0.527 TASKS: 1. Enter the data into Excel - the…
- Beef extract 3.0 g 10.0 g Pancreatic digest of casein 5.0 g NaCl Agar (low percentage to allow for visualizing swimming motility) 4.0 g 1.0 L Water O Defined O Complex O Minimal Selective DifferentialAbs undiluted 0.208 Diluted (1/10) 0.105 Diluted (1/20) 0.09 Use the chart above to back calculate the protein concentration of the LDH sample based on the Abs562 measurements of the undiluted and 2 diluted LDH samples. Show calculation for each.DQuestion 21 GC and HPLC were used in this course as: O synthetic techniques analytic techniques purification techniques O liquid-liquid extraction techniques D Question 22 Based on the boiling point of acetone (56° C), 3-methylbutylacetate (141°C), and 3-methyl-1- butanol (131°C), which compound will be the first to come off (elute) the GC column? O acetone O 3-methylbutylacetate O 3-methyl-1-butanol
- Which Unknown (a, b, c, d, or e) matches the test results pictured here (same as previous question)? Sadan Unkdwin Carbohydrate Sugar total (g) Fiber Unknown (g) (g) Protein Fat 25 25 50 20 30 16 15 65 2 21 12 d. 75 75 26 e 15 70 1 Biuret Lodine Besedicts5.15. The following data were obtained when glucose (C6H₁2O6) was added to a batch culture of microorganisms. Determine the reaction order for the disappearance of glucose. TIME. min 0 10 20 30 40 50 CONCENTRATION, g/m³ Glucose Cells 100 67 50 40 33 29 1500 1516 1525 1530 1534 1535O Bio Test 1 Flash [Answer] 10. Al G Grammarly Mai 217ie/content/2484180/viewContent/46984558/View ps plecules of Life Don Sellers: Attempt 1 Listen Glucose is stored for short periods of time, primarily in the cells of the: liver and muscles. brain and liver. liver and spleen. muscles and pancreas. pancreas and liver. Question 8 (1 point) )Listen Why is it common for people to have dramatic weight loss when they first st Their heavy fat molecules are immediately depleted, causing them to lo uhich alone weigh qu