smhjn17

How would you arrange the following in the ascending order of evolution... Reptiles, lobefins, frog, salamander?

Just wanted know if proline content in food would decrease on heating the food ... So probably the decrease wont be too much

Denitrifying bacteria like pseudomonas would be abundant in soil around you. However, you would have to do an agar culture for denitrifying bacteria on some nutrient medium having nitrates specifically,.. Then to confirm the activity analyse the nitrate content in it. Thereafter, you can experiment with diff media for the growth of denitrifying bacteria

I heated a piece of banana peel in hcl solution and the solution turned red gradually ...any idea what caused the red color to form ?

So what happens to it chemically on heating ?

Does heating have any effect on proline ?

Is there melanin as well?

R u sure of it being naoh?.... May be its an acid , was it soapy ? Or was it fuming ? If its really naoh , its depends on the atmosphere of ur house may be it gets carboxylated in a day( for u hv just touched it on places, the quqntity would be quite less )

See... So3 has 1 s=o bond and two s->o bonds... So actually the pi electron is from a 3p orbital only instead of a 3d orbital hybridisation is sp2 for s atom.

Is the walnut black pigment in unripe green walnuts due to melanin??

Revise your procedure once again....maybe u r going wrong in either of the case.

I have tested for the decrease in the amount of starch in a sample of rice left at room temp for days. I have seen significant decrase due to the decreasing intensity of iodine blue black color. Howeever, unlike the initial fesh rice the test on subsequent degraded samples shows a color say light purple which gradually fades away in 2-3 min and becomes colorless..my basic question is why in degrading starch does the color intensity of iodine test gradually change from slight blue black to no blue black??

But sugar like fructose do give +ve for benedict due to the hemiketal group Benedict test will also be shown by ketose sugars though ... So benedict is not an issue, just benedict is ! Yes this is the problem

But in order to test fir the basic chemical nature of a substance as sugar cant we go thru a benedict test to determine aldehyde group followed by caramelization?

We have benedict n fehling as the default tests for sugars in most chemical analysis....however these tests are actually detecting only the aldehyde group in the sugars.... Technically we are just detecting aldehyde n not a sugar Isnt there any other more specific testing procedure for sugars ??? What about caramelization test in addition to aldehydic group test??

Any 1 ??

Can heterotrophic bacteria be observed clearly under a compound microscope, like those on stale food

I heated a piece of banana peel in conc. Hcl and gradually the solution developed a blood red color !!!! Any speculations over what may have caused this ???

I heated a piece of banana peel in conc. Hcl and gradually the solution developed a blood red color !!!! Any speculations over what may have caused this ???

Thnk u so much..really helpful...

I want to know an example in which a reactant has a negative order

I know negative order wrt a reactant signifies an inverse effect on the rate... However can i know an example of such a situation? Moreover products cannot be included in the rate bcos they dont affect the rate so wat bt this reaction: 2O3--> 3O2 rate= k[O3]^2 [O2]^-1 Firstly, on what grounds is this product O2 included in rate law eq. Secondly , the rate is actually undefined instead of 2-1=1 Plz explain...

I was performing the test for alcohol group using iodoform test...i got an off white ppt with ethanol..(first adding iodine sol and then decolorize with naoh and heat) Then i thought glucose also has oh- group that is secondary so it should also give iodoform test and it did give similar ppt...so with sucrose

???

But i got a white ppt with both glucose and sucrose