JARY

Okay, so you got a solution of diluted potassium iodate. Another solution of starch (corn, wheat?) being liquified by sulfuric acid, breaking the glycosidic linkage into smaller oligosacharides. The sodium thiosulfate is there as an antioxidant for the iodate, I'm guessing? Since its sorta a complex reaction, with starch this may not be easy to simply pull out the book at write down the bond energy like Horza mentioned. I'm not too familiar with "flour bleaching" methods, but I'm guessing it would be exothermic... probably very little energy given off, part B should give off a good amount of heat energy breaking down all the bonds with acid, but combined I'm guessing it's more of a replacement reaction attacking the hydroxy groups with Iodine. That's my 2-cents, maybe someone smarter than I will respond ;P

Hey guys. I'll try not to bore you with the details, but basically I've been using Cotton Seed Oil and have to switch to Palm Seed Oil for this product... and I'm not getting the same ability to stick. I checked the ingredients I noticed the Palm oil has a far greater % saturated fatty acids in comparison with the cotton seed, which seems almost inversely proportional. I believe that the unsaturated fatty acids should have a lower melting point, so I'm thinking that probably has a lot to do with it. Is there a simple technique that can be used to convert saturated --> unsaturated fatty acids in oils? I know it's easier the other way around, through hydrolysis, but I'm basically trying to get one oil to have the same consistency of the other so it'll stick better

*turns 'Mr. Roboto' song on*! Sorry, couldn't resist. Such an open question, but that is a cool question. I like a lot of the points made here especially from dr. syntax. My 2 cents I guess... its small, 4 valence, it may covalently bind to itself (building blox!).. electronegatively pretty neutral, it can go oxidation +2, -2, etc. Silicon has 4 valence e's also, but its so much bigger... I think that's the main difference it'd have a tough time fullfilling same role as C, it couldn't bind to N, O, H, etc. like carbon can, if you think how friggin huge some protein complexes are there's prolly just no room >.<

Gluten-free is deffinitely a possibility, but in terms of industry that still might have a ways to go! Enzyme isn't cheap either, but that's another story ^.^ I work at Malt-o-meal in the lab, my knowledge is pretty limited still lol, but I work with wheat plenty of times, and if I recall gluten is made up of two different proteins.. glutenin, and something else that I can't remember atm Anyways, its insoluble in water, something to do with the tight cross-linkage between the disulfides which makes it tough to breakdown. Hey, check out "AN-PEP". Its a new thing I read about, it can break down gluten while surviving those acidic stomach conditions, might be a good place to start at least

Thanks! Apparently it is 6 N HCl solution. If that helps :\ Merged post follows: Consecutive posts mergedI've tried a few calculations out... naw, that can't be right what I'm getting; Normality = Molarity * n (valence), since HCl only gives up one ion, molarity should also be 6 M, right. (0.3 L HCl)*(6 mol/L) = 1.8 mol HCl = 1.8 mol NaHCO3 (84g NaHCO3/mol) = ??? That's way too high, I think I'm missing something, like some dillution err... lol. Just doing it the way you described. I also know N = (weight solute/equiv W) / (Volume). To me that pretty much translates like molarity, just factoring in the ions from H+ or OH-

So basically this is the situation. Gonna be acid treating some starch with some dilluted hydrochloric acid solution, then before we pitch it we gotta neutralize it with baking soda, sodium bicarbonate. I think baking soda's pH ~8? Anyways, just need to figure out how many normal NaHCO3 vs how many Normal of HCl to add. Solution is gonna be: 25 mL H20 (heated) 30 mL HCl (added) = 55 mL total If I could get some help in how to approach this that would be great, I'm still a little ambiguous. If I'm missing details sry, just maybe give me an overall idea of how to do it lol I'm supposed to use Normality too, of HCl in comparison with normality of the NaHCO3, thanks >.>