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The concentration of alcohol and water solution is 25 percent alcohol by volume what is volume of alcohol and 200 lM of solution?
If the concentration of alcohol and water solution is 25 percent alcohol by volume, the volume of alcohol in a 200 solution is 50.
How an ionic compound forms free ions in water?
like an ionic charge? i think your refereing to hydrogen bonds formed between two water molecules. this occurs when the oxogen (6 electrons) and 2 hydrogens (1 electron) are covelantly bonded. when they bond, it is polar (a polar covalent bond) which means that electrons are unequally distributed (oxogen give an extra electron to each of the hydrogen) leaving the water molecule charge oppositely at each end. oxogen = - charge/ hydrogen = + charge. so the molecules work as a magnet, making weak bonds between each other.
How many electrons neutrons and protons are in carbon?
Carbon (symbol C, atom number 6) is build up with:6 protons, 6 electrons and 6 or 7 or 8 neutrons, depending on the mass number of the three possible natural isotopes: C-(12) has 6 neutrons and C-(13) or (14) has 7 or 8 of them respectively.All the carbon isotopes have 6 electrons and protons; the number of neutrons is different for each isotope:Number of neutrons in a carbon isotope=Atomic weight of the isotope (rounded) - 6
What are pectins?
Pectin (from Greek πηκτικός - pektikos, "congealed, curdled"[1]) is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot[2]. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber.Contents [hide]In BiologyIn plant cells, pectin consists of a complex set of polysaccharides (see below) that are present in most primary cell walls and particularly abundant in the non-woody parts of terrestrial plants. Pectin is present throughout primary cell walls but also in the middle lamella between plant cells where it helps to bind cells together.The amount, structure and chemical composition of the pectin differs between plants, within a plant over time and in different parts of a plant. During ripening, pectin is broken down by the enzymes pectinase and pectinesterase; in this process the fruit becomes softer as the middle lamella breaks down and cells become separated from each other. A similar process of cell separation caused by pectin breakdown occurs in the abscission zone of the petioles of deciduous plants at leaf fall.Pectin is a natural part of human diet, but does not contribute significantly to nutrition. The daily intake of pectin from fruit and vegetables can be estimated to be around 5 g (assuming consumption of approximately 500 g fruit and vegetable per day).In human digestion, pectin goes through the small intestine more or less intact. Pectin is thus a soluble dietary fiber.Consumption of pectin has been shown to reduce blood cholesterol levels.[citation needed] The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food.[3] In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health (prebiotic effect).[citation needed]In ChemistryPectins are a family of complex polysaccharides that contain 1,4-linked α-D-galactosyluronic acid residues. Three pectic polysaccharides have been isolated from plant primary cell walls and structurally characterized. These are:HomogalacturonansSubstituted galacturonansRhamnogalacturonansHomogalacturonans are linear chains of α-(1-4)-linked D-galacturonic acid[4].Substituted galacturonans are characterized by the presence of saccharide appendant residues (such as D-xylose or D-apiose in the respective cases of xylogalacturonan and apiogalacturonan) branching from a backbone of D-galacturonic acid residues[5][6].Rhamnogalacturonan I pectins (RG-I) contain a backbone of the repeating disaccharide: 4)-α-D-galacturonic acid-(1,2)-α-L-rhamnose-(1. From many of the rhamnose residues, sidechains of various neutral sugars branch off. The neutral sugars are mainly D-galactose, L-arabinose and D-xylose, the types and proportions of neutral sugars varying with the origin of pectin[7][8][9].Another structural type of pectin is rhamnogalacturonan II (RG-II), which is a less frequent complex, highly branched polysaccharide[10]. Rhamnogalacturonan II is classified by some authors within the group of substituted galacturonans since the rhamnogalacturonan II backbone is made exclusively of D-galacturonic acid units[11].Isolated pectin has a molecular weight of typically 60–130,000 g/mol, varying with origin and extraction conditions.In nature, around 80% of carboxyl groups of galacturonic acid are esterified with methanol. This proportion is decreased more or less during pectin extraction. The ratio of esterified to non-esterified galacturonic acid determines the behavior of pectin in food applications. This is why pectins are classified as high- vs. low-ester pectins – or in short HM vs. LM-pectins, with more or less than half of all the galacturonic acid esterified.The non-esterified galacturonic acid units can be either free acids (carboxyl groups) or salts with sodium, potassium or calcium. The salts of partially esterified pectins are called pectinates, if the degree of esterification is below 5% the salts are called pectates, the insoluble acid form, pectic acid.Some plants like sugar beet, potatoes and pears contain pectins with acetylated galacturonic acid in addition to methyl esters. Acetylation prevents gel-formation but increases the stabilising and emulsifying effects of pectin.Amidated pectin is a modified form of pectin. Here, some of the galacturonic acid is converted with ammonia to carboxylic acid amide. These pectins are more tolerant of varying calcium concentrations that occur in use.[12]To prepare a pectin-gel, the ingredients are heated, dissolving the pectin. Upon cooling below gelling temperature, a gel starts to form. If gel formation is too strong, syneresis or a granular texture are the result, whilst weak gelling leads to excessively soft gels. In high-ester pectins at soluble solids content above 60% and a pH-value between 2.8 and 3.6, hydrogen bonds and hydrophobic interactions bind the individual pectin chains together. These bonds form as water is bound by sugar and forces pectin strands to stick together. These form a 3-dimensional molecular net that creates the macromolecular gel. The gelling-mechanism is called a low-water-activity gel or sugar-acid-pectin gel.In low-ester pectins, ionic bridges are formed between calcium ions and the ionised carboxyl groups of the galacturonic acid. This is idealised in the so-called “egg box-model”. Low-ester pectins need calcium to form a gel, but can do so at lower soluble solids and higher pH-values than high-ester pectins.Amidated pectins behave like low-ester pectins but need less calcium and are more tolerant of excess calcium. Also, gels from amidated pectin are thermo-reversible – they can be heated and after cooling solidify again, whereas conventional pectin-gels will afterwards remain liquid.High-ester pectins set at higher temperatures than low-ester pectins. However, gelling reactions with calcium increase as the degree of esterification falls. Similarly, lower pH-values or higher soluble solids (normally sugars) increase gelling speed. Suitable pectins can therefore be selected for jams and for jellies, or for higher sugar confectionery jellies.
Calcium - ionized?
DefinitionIonized calcium is calcium that is freely flowing in your blood and not attached to proteins. It is also called free calcium.All cells need calcium in order to work. Calcium helps build strong bones and teeth. It is important for heart function, and helps with muscle contraction, nerve signaling, and blood clotting.This article discusses the test used to measure the amount of ionized calcium in blood.See also: Serum calciumAlternative NamesFree calcium; Ionized calciumHow the test is performedBlood is typically drawn from a vein, usually from the inside of the elbow or the back of the hand. The site is cleaned with germ-killing medicine (antiseptic). The health care provider wraps an elastic band around the upper arm to apply pressure to the area and make the vein swell with blood.Next, the health care provider gently inserts a needle into the vein. The blood collects into an airtight vial or tube attached to the needle. The elastic band is removed from your arm.Once the blood has been collected, the needle is removed, and the puncture site is covered to stop any bleeding.In infants or young children, a sharp tool called a lancet may be used to puncture the skin and make it bleed. The blood collects into a small glass tube called a pipette, or onto a slide or test strip. A bandage may be placed over the area if there is any bleeding.How to prepare for the testYou should not eat or drink for at least 6 hours before the test. Your doctor may tell you to temporarily stop taking any drugs that can affect the test results. Calcium salts, hydralazine, lithium, thiazide diuretics, and thyroxine can increase your level of ionized calcium.Never stop taking any medicine without first talking to your doctor.Why the test is performedYour doctor may order this test if you have signs of kidney or parathyroid disease. The test may also be done to monitor persons who have already been diagnosed with such diseases.Usually, blood tests measure your total calcium level, which looks at both ionized calcium and calcium attached to proteins. You may need to have a separate ionized calcium test if you have factors that increase or decrease total calcium levels, such as abnormal blood levels albumin or immunoglobulins.Normal ValuesNormal values may vary slightly from laboratory to laboratory.Children: 4.4 - 6.0 milligrams per deciliter (mg/dL)Adults: 4.4 - 5.3 mg/dLWhat abnormal results meanGreater-than-normal levels may be due to:HyperparathyroidismImmobilizationDecreased urinary calcium levels of unknown cause (idiopathic hypocalciuria)Metastatic bone tumorMilk-alkali syndromeMultiple myelomaPaget's diseaseSarcoidosisToo much vitamin DCertain types of tumorsUse of thiazide diureticsLower-than-normal levels may be due to:HypoparathyroidismMalabsorptionOsteomalaciaPancreatitisRenal failureRicketsVitamin D deficiencyReferencesFukagawa M, Kurokawa K, Papadakis MA. Fluid & electrolyte disorders. In: McPhee SJ, Papadakis MA, Tierney LM Jr. Current Medical Diagnosis and Treatment 2007. New York, NY: McGraw Hill; 2007.Wysolmerski JJ, Insogna KL. The parathyroid glands, hypercalcemia, and hypocalcemia. In: Goldman L, Ausiello D, eds. Cecil Medicine. 23rd ed. Philadelphia, Pa: Saunders Elsevier; 2007:chap 266.
What is the distance from point N to LM in the figure below?
6.8
What does LM for?
Lunar module??? Linear Monolithic is the correct answer. For computer tricks visit www.pctrikz.com
What is the correct fork air pressure on a 1985 Honda xl600 lm?
from 0 to 0,02 bar
What is IS-LM?
what is IS-LM?
What is the name of the map?
n ;lM Lk"M;vhiybhklbjuijpoop
What does the lm mean in roman numerals?
LM is an incorrectly formatted numeral. It's assumed that LM is 1000 - 50 = 950. The correct numeral for 950 would be - CML. Which would be (1000-100)+50=950.
Who invented the mini Scout plane?
lm; lm;
What is LM in LM series IC's?
LM is a manufacturer's code--all LM chips were made by National Semiconductor. Similarly, SN chips were made by Texas Instruments.
When was New LM created?
New LM was created in 1976.
What does LM stands in LM386 IC?
LM stands for "Linear Monolithic"
Full form of lm as in ic lm-324?
Linear mode
What was the name of the landing craft on the Apollo 11?
The Lunar Module (LM), call sign Eagle.
