The glucose solution is boiled then allowed to cool before you add the yeast because boiling water will kill the yeast.
I think to avoid other microorganisms growth in it.
To remove oxygen that may be in the glucose solution
Glucose
A dilute solution is a liquid consisting of a chemical of interest to which has been added water or another solvent to create a mixture in which the chemical of interest is present at much lower concentration than before. Adding more water to a drink is an example of diluting the drink. When so much water is added that the drink tastes really weak, then you have a dilute solution of the drink.
Yes. Glucose is a sugar, and it is a 6 carbon ring (C6H12O6). ATP is adenosine triphosphate, which is composed of adenosine and 3 phosphates (PO4). ATP is a direct source of energy for the body. When you ingest glucose, it is converted to ATP before it is used.
Yes it will affect the reading you get (not your actual blood glucose). If you have food (especially sugary food) on your finger where you take the drop of blood from, then the sugar from the food will mix with the blood and give a false reading. This is why it is important to wash the finger before testing blood glucose.
Glucose is broken down IN cellular respiration, also called the Kreb cycle. Glucose enters this electron transport chain process intact, and is broken down to CO2 and water, while giving off chemical energy which is stored in the form of ATP molecules for the cell to use for chemical energy in metabolic processes. Glucose is not broken down before cellular respiration; it is broken down IN the process.
To neutralize the solution and to prevent the complete hydrolysis of sucrose into glucose and fructose.
No, a syrup is a homogeneous solution. It is called a syrup as opposed to a solution if it contains sugar.
BEFORE it is cooked, the egg white made for a pavlova is BOTH a solution (sugar is dissolved in it) and a colloid.
Why the NaOH is heated before adding in BaCl2 for determination of purity of NaOH sample?
It is to neutralize the solution and to stop the hydrolysis.
the size of its largest particle
Not necessarily. It depends on the antibiotic and it distribution medium. If it requires shaking before use and is not transparent to light, it is a suspension and not a solution. An example would be Ampicillin (penicillin). An antibiotics that comes as a clear (maybe colored) liquids and does not require shaking before use probably is a solution.
Provided the runner isn't diabetic or otherwise negatively affected by sugars, glucose solutions can be helpful and their effect is greatest when the mixture is at the right level.
To keep the kead nitrate in solution: otherwise it might precipitate lead.
It's not clear in what context this question is asked, but hot water can kill yeast.
Sulphuric acid helps in maintaining pH around 3-4 which further helps in liberation of iodine upon adding KI solution.
1. Place a small amount of glucose with some Benedict's solution in a test tube 2. Heat this by putting the test tube in a beaker of boiling water. 3. Once you've done this, the solution will turn from clear blue to cloudy green before changing again in colour to yellow and then lastly a precipate red copper (1) oxide will be deposited.