(a) Describe the steps involved in a sampling operation. (b) Distinguish between primary and secondary sampling.

(c) Outline the methods used to reduce a sample to a manageable size.

(d) Why should you prefer dry-ashing to wet-ashing of a food sample such as

cabbage?

(e) How would you prepare a protein free filtrate (PFF)?​

Describe in detail the melting point behavior of the 80: 20 benzoic acid-mandelic acid mixture

In a laboratory experiment, a fermenting aqueous solution of glucose and yeast produces carbon dioxide gas and ethanol. the solution was heated by burning natural gas in a bunsen burner to distill the ethanol that formed in the flask. during the distillation, the ethanol evaporated and then condensed in the receiving flask. the flame of the burner was kept too close to the bottom of the flask and some of the glucose decomposed into a black carbon deposit on the inside of the flask. during this experiment the following changes occurred. which of these changes involved a physical change and not a chemical change? check all that apply. 1-condensation of ethanol 2-evaporation of ethanol 3- formation of carbon dioxide gas from glucose burning of natural gas 4-formation of ethanol from glucose by yeast 5-formation of a carbon deposit inside the flask

What is the name of this hydrocarbon?