How does the solubility of a gas change with increase temperature? Draw a rough sketch showing the general shape of a solubility curve of a gas. The solubility of a gas decreases as the temperature increases. This is due to the fact that there is more kinetic energy that allows the gas molecules to move at a faster speed. They will more readily leave the solution because of this, which is why they dissolve in greater quantities as lower
When the pH increases between 4.5 and 6.5 there is increased formation of nitrogen containing compounds (such as pyrazines) . (Mottram and Madroga., 1994) Fresh meat has5.5-6 pH with a good buffering ability. Therefore the pH affect on Millard products has not been investigated. The organoleptic quality is governed by pH in volatile compounds with other dithiazines in fried chicken. These volatile compounds are (Shi and ho 1994) 2,4,6 dimethylperhydro 1,3,5 dithiazine (thialdene) Odor of Thialdine at Different
The indigenous chickens had lower L*, a* and b* value of breast skin, L* value of breast muscle, L* and b* value of thigh skin than broilers (P < 0.01) while thigh muscle of the Chee had higher a* value than broilers (P < 0.01). For water-holding capacity (WHC) the Chee chicken meat was better than broiler meat. However, higher drip loss percentage was found in breast muscle of the Chee fed with HP diet than other groups (P < 0.05). Considering in breeds effect showed WHC of Thai indigenous chicken higher than broiler. For IGF-1 gene expression, the expression was significantly different in the Chee breed, that the HP group had higher expression than other groups (P < 0.05).
The effect of pH on the speed of enzyme interaction with substrate chemicals Hypothesis: About pH: If the pH level is less than 5, then the speed of the enzyme reaction will be slower. About temperature: If the temperature stays the same, then the speed of the enzyme reaction will not be completely affected. Background information: The function of enzymes is to speed up the biochemical reaction by lowering the activation energy, they do this by colliding with the substrate. All enzymes are under the class of protein biomolecule. Amino acids are the basic units that are combined to make up an enzyme.
According to other researches it says, (“Energy content in the food substance is higher because the heat energy is greater, since the heat energy is absorbed by the water when the fire is kept under the test tube containing water. The formula indicates that if the change in temperature is greater when the mass of the substances and the volume of water are constant, then the heat energy is
Based on the previous results, the hypothesis was confirmed. These data also agree with the theory stating that the larger the surface area of a reactant, the faster the reaction. A larger surface area indicates that a bigger quantity of particles are brought into contact with the other reactant, this increases the probability of collisions between the particles leading to a faster
Shell is porous so water will evaporate during the storage and carbon dioxide will escape. This phenomenon causes increase in pH which result in the protein breakdown. Coating a layer of light mineral oil immediately after the egg is laid helps in preventing these changes, otherwise normal pH of 7.6 can increase over 9. Porous egg shell pick up flavor and odour very easily . If they are stored covered ,they are less exposed to undesirable
What will happen if the temperatures are not right on the day we investigate the investigation? 7. Will the temperature effect the pH Scale? Hypothesis: The hypothesis of this experiment is that the rate of reaction will increases well as the hydrogen peroxide concentration. If the temperature, pH and enzyme concentration is kept constant then the rate of reaction will start to decrease as well as the hydrogen peroxide concentration.
Collisions increase or become more violent between molecules at higher temperatures or decrease as the temperature is lowered. Some factors that influence the speed of a chemical reaction are: (1) surface area of starting reactants; (2) concentration of reactants; (3) temperatures. The particle theory states that a solute dissolved takes place at the surface of the solvent and the larger the surface area of the particle the longer it will take to dissolve. The smaller the area the faster it will
As the temperature of the Enzyme increases, so does the rate of the reaction. This is mainly because the heat energy causes more of an impact between the Enzyme and the substrate. However, if the temperature is too cold then the Enzyme works at a slow pace to meet the substrate and will take longer for a reaction to occur. The most effective rate of a reaction catalysed by an Enzyme is the substrate concentration. During an Enzyme substrate reaction, the speed of the Enzyme increases while increasing the concentration of the substrate.