Aromatics Study guides, Revision notes & Summaries

IPC Final ExamConduction - correct answer Transfer of heat by direct contact. Melting Point - correct answer The temperature at which a solid becomes a liquid. Absolute Zero - correct answer The temperature at which particles in matter stop moving. Insulators - correct answer Materials that so not allow energy to flow through it easily. Heat of Fusion - correct answer The amount of heat needed to change 1 gram of solid to a liquid. Heat at Evaporation - correct answer The amount o...

Aromatics correct answer: herbs, spices, flavorings that create a savory smell; these include sachet d' epices or bouquet garni. Mirepoix correct answer: a mixture of coarsely chopped onions, carrots & celery that is used to flavor stocks, soups and stews. List 12 cooking methods correct answer: Baking. Braising Broiling. Pan Frying. Deep fat frying. Sautéing. Stir-Frying. Grilling. Roasting. Simmering. Steaming. Stewing. List 5 Mother Sauces correct answer: Becham...

Organic Chemistry - Answer Chemistry of compounds CONTAINING carbon Inorganic Chemistry - Answer Chemistry of compounds NOT containing carbon What is the simplest organic compound? - Answer Methane Three ways to represent organic compounds - Answer 1.) Condensed structural formula 2.) Dash Formula 3.) Bond-line formula ("stick figure") Bond-line formula - Answer Each intersection and endpoint is a carbon atom; H atoms are assumed. *If a hydrogen is bonded to a heter...

Name the two most common types of mineral base oils. - Paraffinic. Naphathenic What unit of measure is used with flash point and pour point? - Temperature Is the specific gravity of a mineral oil typically higher or lower than synthetic lubricants? - Lower Which has a higher VI, a PAO or a solvent-refined (Group I) mineral oil? - PAO When an oil oxidizes, how does it's viscosity typically change? - It goes up. In the SAE crankcase viscosity classification 0W-30, what do...

Irene Gold Boards Part 1-Biochemistry Exam Questions with 100% Correct Answers How many a.a.'s are incorporated into proteins? - Answer ️️ -20 What structures make up an AA? - Answer ️️ -Amine group Acid group Hydrogen R-Group = defining group All a.a.'s are in L-form EXCEPT for what? - Answer ️️ -glycine Glycine is not in L-form because? - Answer ️️ -it doesn't contain a chiral carbon define chiral carbon - Answer ️️ -different compounds at each binding site All...

CWEA - Lab Analyst III Question and answers 100% solved 2023 What does COLOR measure? - correct answer Amount of color units (CU) in a sample. Color caused by natural metallic ions (Fe & Mg) & industrial wastes. What is the test summary for COLOR? - correct answer Sample -> Tubes -> Compare to color standards over light source Which of the following techniques is used to isolate anionic surfactants (as MBAS) from the sample matrix? - correct answer Extraction In the...

Thermal Cracking - correct answer - High temperatures (1000C) - High pressure (up to 70atm) - Produces ALKENES - E.g. ethene --> polyethene Catalytic Cracking - correct answer - Zeolite catalyst - Slight pressure - High temperature (450C) - Produces AROMATICS Reformation - correct answer Alkanes --> cycloalkanes/ aromatic hydrocarbons - Straight chain alkanes are a lot more likely to...

What does COLOR measure? - Amount of color units (CU) in a sample. Color caused by natural metallic ions (Fe & Mg) & industrial wastes. What is the test summary for COLOR? - Sample -> Tubes -> Compare to color standards over light source Which of the following techniques is used to isolate anionic surfactants (as MBAS) from the sample matrix? - Extraction In the cyanide determination, which one of the following is not an interference? - Halogenated aromatics Which of the following ...

Red seal questions and answers with certified answers What does the term rind ripened referred to in the cheese making process? Cheeses which develop a natural rind during ageing and remains edible What name is given to a gelatin like carbohydrate obtained from certain fruits and used to thicken jams and jellies Pectin What name is given to very small herrings that are often canned in oil or sauce and served as an appetizer sandwich or salad component? Sardines The greyish green ring which ca...

IPC Final ExamConduction - correct answer Transfer of heat by direct contact. Melting Point - correct answer The temperature at which a solid becomes a liquid. Absolute Zero - correct answer The temperature at which particles in matter stop moving. Insulators - correct answer Materials that so not allow energy to flow through it easily. Heat of Fusion - correct answer The amount of heat needed to change 1 gram of solid to a liquid. Heat at Evaporation - correct answer The amount o...