Enzymes in Food Lab Report & High Performance Liquid Chromatography Exam Practice

Question Description

I don’t understand this Chemistry question and need help to study.

Food chemistry lab report (Enzymes in Food lab) report + quiz questions

Report;(Abstract, introduction, method, discussion, conclusion)

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Final Answer

Hello Anna87, kindly find the attached document, I did the take home quiz part first working on the other one.

Running head: QUIZ


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Describe what HPLC / ICP is and its applications in the determination of foods. Explain
briefly the methods/ techniques and the applications with respect to food items.
High-performance liquid chromatography (HPLC), together with Inductively coupled
plasma mass spectrometry (ICP-MS), are elemental specific detectors mainly applied in arsenic
compounds speciation analysis in serum samples (Vacchina, de la Calle, & Séby, 2015). ICP-MS
is still a technique used in ultra-trace element determination.
For non-liquid sample specifications, there are three steps.

The extraction of element species from the sample. The quantitatively extracted
compounds must not be changed. Organic solvents, weak acids, or water combinations
are used to achieve this.

Separation by liquid chromatography.

The detection steps. ICP-MS is widely used because it has a wide dynamic range,
isotopes determining capabilities, excellent detection limits, independent compound
quantification, and multi-element capabilities.
This approach is used in food analytics—various areas of nutrition and food research like

speciation and authentication. The isotope techniques and different elemental techniques help in
food quality, safety, and authentication.

Explain why red meat is preserved well in high concentrations of oxygen and yet not be
oxidized as it may be with other food items when exposed to oxygen.
Red meat is derived from free-living animals or domestic animals like goats, cattle, and
pigs. The color and Microbial growth indicate the shelf life of red meat. Myoglobin changes



color in meat products. Freshly cut meat is deoxymyoglobin (purple). The color changes to
oxymyoglobin (red), then over time metmyoglobin (brown/grey/brown).
Red meat is packed with oxygen levels of about 70-80%. This enables it to keep the red
color longer by saturating the pack environment, and the ongoing reaction maintains the
oxymyoglobin bright red color longer. For Ideal extended shelf life, a mixture of gasses
containing 2-40% Carbon dioxide and 60-80% oxygen is r...

Dr_LincB (3126)
University of Virginia

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