What is the correct formula for a carbohydrate? Which statement is correct about sucrose? What is the concentration of glucose in a sample based on absorbance? What is the caloric... What is the correct formula for a carbohydrate? Which statement is correct about sucrose? What is the concentration of glucose in a sample based on absorbance? What is the caloric content of a regular soft drink based on its carbohydrate content? What is the Kjeldahl method based on?
Understand the Problem
The question is asking about the formulas and properties related to carbohydrates and specific methods used in food analysis. It involves selecting correct options that pertain to carbohydrate chemistry and food analysis methods.
Answer
Cn(H2O)n; Sucrose is non-reducing; Kjeldahl involves digestion, distillation, titration.
The formula for a carbohydrate is Cn(H2O)n. Sucrose is a non-reducing disaccharide and turns blue with Fehling’s solution. The concentration of glucose is calculated using absorbance and the equation of the curve. The caloric content of a soft drink is based on carbohydrate content. The Kjeldahl method involves digestion, distillation, and titration.
Answer for screen readers
The formula for a carbohydrate is Cn(H2O)n. Sucrose is a non-reducing disaccharide and turns blue with Fehling’s solution. The concentration of glucose is calculated using absorbance and the equation of the curve. The caloric content of a soft drink is based on carbohydrate content. The Kjeldahl method involves digestion, distillation, and titration.
More Information
Carbohydrates typically follow the formula (CH2O)n, where n is a number. Sucrose does not react with Fehling’s solution as it is a non-reducing sugar. The Kjeldahl method is commonly used for nitrogen content analysis.
Tips
Confusion may arise with the formula (C6H12O6) being mistakenly considered a generic structure rather than a specific example like glucose.
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