What is the chemical name of vinegar ? (1) Citric acid (2) Acetic acid (3) Pyruvic acid (4) Malic acid

What is the chemical name of vinegar ? (1) Citric acid (2) Acetic acid (3) Pyruvic acid (4) Malic acid
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Acetic acid
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What is the chemical name ofvinegar? (1) Citric acid (2) Acetic acid (3) Pyruvic acid (4) Mahe acid

Description : What is the chemical name ofvinegar? (1) Citric acid (2) Acetic acid (3) Pyruvic acid (4) Mahe acid

Last Answer : (2) Acetic acid Explanation: Vinegar is a liquid substance consisting mainly of acetic acid (CH3CO2H) and water, the acetic acid being produced through the fermentation of ethanol by acetic acid ... domestic uses, some of which (such as a general household cleanser) are still promoted today.

______ is used for making vinegar. (1) Tartaric acid (2) Malic acid (3) Oxalic acid (4) Acetic acid

Description : ______ is used for making vinegar. (1) Tartaric acid (2) Malic acid (3) Oxalic acid (4) Acetic acid

Last Answer : (4) Acetic acid Explanation: Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water.

____ is used for making vinegar. (1) Tartaric acid (2) Malic acid (3) Oxalic acid (4) Acetic acid

Description : ____ is used for making vinegar. (1) Tartaric acid (2) Malic acid (3) Oxalic acid (4) Acetic acid

Last Answer : Acetic acid

The acid contained in vinegar is – (1) Acetic acid (2) Ascorbic acid (3) Citric acid (4) Tartaric acid

Description : The acid contained in vinegar is – (1) Acetic acid (2) Ascorbic acid (3) Citric acid (4) Tartaric acid

Last Answer : (1) Acetic acid Explanation: Table vinegar typically contains between 4 and 8 % acetic acid (ethanoic acid).

The aqueous solution of which acids is called Vinegar - (1) Citric acid (2) Hydrochloric acid (3) Acetic acid (4) Oxalic acid

Description : The aqueous solution of which acids is called Vinegar - (1) Citric acid (2) Hydrochloric acid (3) Acetic acid (4) Oxalic acid

Last Answer : (3) Acetic acid Explanation: Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–20% acetic acid by volume.

Vinegar made by fermentation from cane sugar contains – (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid

Description : Vinegar made by fermentation from cane sugar contains – (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid

Last Answer : (4) acetic acid Explanation: Vinegar is a liquid substance consisting mainly of acetic acid (CH3CO2H) and water, the acetic acid being produced through the fermentation of ethanol by acetic ... are still promoted today. Commercial vinegar is produced either by fast or slow fermentation processes.

‘Vinegar’ is a commercial name of (1) Oxalic acid (2) Hydrochloric acid (3) Acetic acid (4) Citric acid

Description : ‘Vinegar’ is a commercial name of (1) Oxalic acid (2) Hydrochloric acid (3) Acetic acid (4) Citric acid 

Last Answer : Acetic acid

Vinegar made by fermentation from cane sugar contains (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid

Description : Vinegar made by fermentation from cane sugar contains (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid

Last Answer : acetic acid

Malic enzyme convers malic acid, in the presence of NADP+ to Pyruvic acid. This reaction is a/an (A) Decarboxylation (B) Decarboxylation and Dehydrogenation (C) Dehydrogenation (D) Oxidation

Description : Malic enzyme convers malic acid, in the presence of NADP+ to Pyruvic acid. This reaction is a/an (A) Decarboxylation (B) Decarboxylation and Dehydrogenation (C) Dehydrogenation (D) Oxidation

Last Answer : Answer : B

A biochemical indication of vitamin B12 deficiency can be obtained by measuring the urinary excretion of (A) Pyruvic acid (B) Malic acid (C) Methyl malonic acid (D) Urocanic acid

Description : A biochemical indication of vitamin B12 deficiency can be obtained by measuring the urinary excretion of (A) Pyruvic acid (B) Malic acid (C) Methyl malonic acid (D) Urocanic acid

Last Answer : Answer : C

Tricarboxylic acid cycle to be continuous requires the regeneration of (A) Pyruvic acid (B) oxaloacetic acid (C) α-oxoglutaric acid (D) Malic acid

Description : Tricarboxylic acid cycle to be continuous requires the regeneration of (A) Pyruvic acid (B) oxaloacetic acid (C) α-oxoglutaric acid (D) Malic acid

Last Answer : B

In sugarcane plant 14CO2 is fixed to malic acid, in which the enzyme that fixes CO2 is (a) ribulose biphosphate carboxylase (b) phosphoenol pyruvic acid carboxylase (c) ribulose phosphate kinase (d) fructose phosphatase.

Description : In sugarcane plant 14CO2 is fixed to malic acid, in which the enzyme that fixes CO2 is (a) ribulose biphosphate carboxylase (b) phosphoenol pyruvic acid carboxylase (c) ribulose phosphate kinase (d) fructose phosphatase.

Last Answer : (b) phosphoenol pyruvic acid carboxylase

Insulin is oxidized to separate the protein molecule into its constituent polypeptide chains without affecting the other part of the molecule by the use of (A) Performic acid (B) Oxalic acid (C) Citric acid (D) Malic acid

Description : Insulin is oxidized to separate the protein molecule into its constituent polypeptide chains without affecting the other part of the molecule by the use of (A) Performic acid (B) Oxalic acid (C) Citric acid (D) Malic acid

Last Answer : Answer : A

Name the acid present in lemon. (1) Phosphoric acid (2) Carbonic acid (3) Citric acid (4) Malic acid

Description : Name the acid present in lemon. (1) Phosphoric acid (2) Carbonic acid (3) Citric acid (4) Malic acid

Last Answer : (3) Citric acid Explanation: Lemons have significant concentrations of citric acid (about 47 g/l in juice). Citric acid occurs naturally in citrus fruits.

Which acid is present in lemon – (1) malic acid (2) citric acid (3) lactic acid (4) tartaric acid

Description : Which acid is present in lemon – (1) malic acid (2) citric acid (3) lactic acid (4) tartaric acid

Last Answer : (2) citric acid Explanation: The main organic acids contained in the flesh of lemons are citric acid and malic acid. The sourness of citrus fruit is the taste of citric acid.

Which acid is present in lemon – (1) malic acid (2) citric acid (3) lactic acid (4) tartaric acid

Description : Which acid is present in lemon – (1) malic acid (2) citric acid (3) lactic acid (4) tartaric acid

Last Answer : (2) citric acid Explanation: The main organic acids contained in the flesh of lemons are citric acid and malic acid. The sourness of citrus fruit is the taste of citric acid.

The predominant organic acid present in grapes is. a. Tartaric acid b. Malic acid c. Citric acid d. None of these

Description : The predominant organic acid present in grapes is. a. Tartaric acid b. Malic acid c. Citric acid d. None of these

Last Answer : a. Tartaric acid

Acetyl CoA is not used for the synthesis of (A) Fatty acid (B) Cholesterol (C) Pyruvic acid (D) Citric acid

Description : Acetyl CoA is not used for the synthesis of (A) Fatty acid (B) Cholesterol (C) Pyruvic acid (D) Citric acid

Last Answer : C

End product of citric acid cycle/Krebs’ cycle is (a) citric acid (b) lactic acid (c) pyruvic acid (d) CO2 + H2O

Description : End product of citric acid cycle/Krebs’ cycle is (a) citric acid (b) lactic acid (c) pyruvic acid (d) CO2 + H2O

Last Answer : (d) CO2 + H2O.

Which statement is wrong for Krebs’ cycle? (a) There is one point in the cycle where FAD+ is reduced to FADH2. (b) During conversion of succinyl CoA to succinic acid, a molecule of GTP is synthesised. (c) The cycle starts with condensation of acetyl group (acetyl CoA) with pyruvic acid to yield citric acid. (d) There are three points in the cycle where NAD+ is reduced to NADH + H+.

Description : Which statement is wrong for Krebs' cycle? (a) There is one point in the cycle where FAD+ is reduced to FADH2. (b) During conversion of succinyl CoA to succinic acid, a molecule of GTP is synthesised. (c ... citric acid. (d) There are three points in the cycle where NAD+ is reduced to NADH + H+.

Last Answer : (c) The cycle starts with condensation of acetyl group (acetyl CoA) with pyruvic acid to yield citric acid.

Into which of the following acids is glucose broken down in the first stage of carbohydrate metabolism? Is it: a) pyruvic acid (pie-rue-vick acid) b) lactic acid c) hydrochloric acid d) citric acid

Description : Into which of the following acids is glucose broken down in the first stage of carbohydrate metabolism? Is it: a) pyruvic acid (pie-rue-vick acid) b) lactic acid c) hydrochloric acid d) citric acid

Last Answer : ANSWER: A -- PYRUVIC ACID 

Chemical name of vinegar is - (1) Acetone (2) Acetic acid (3) Formaldehyde (4) Ethanol

Description : Chemical name of vinegar is - (1) Acetone (2) Acetic acid (3) Formaldehyde (4) Ethanol

Last Answer : (2) Acetic acid Explanation: Vinegar is roughly 3-9% acetic acid CH3COOH) by volume, making acetic acid the main component of vinegar apart from water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is mainly used as a cooking ingredient, or in pickling.

Chemical name of vinegar is -------? A. Sodium Nitrate B. Dilute acetic acid (Answer) C. Chloride of lime D. Calcium E. None of these

Description : Chemical name of vinegar is -------? A. Sodium Nitrate B. Dilute acetic acid (Answer) C. Chloride of lime D. Calcium E. None of these

Last Answer : B. Dilute acetic acid (Answer)

Chemical name of vinegar is (1) Acetone (2) Acetic acid (3) Formaldehyde (4) Ethanol

Description : Chemical name of vinegar is (1) Acetone (2) Acetic acid (3) Formaldehyde (4) Ethanol

Last Answer : Acetic acid

In beri beri there will be accumulation of _________ in blood. (A) Aceto acetic acid (B) β−hydroxy butyric acid (C) Pyruvic acid (D) Methyl malonic acid

Description : In beri beri there will be accumulation of _________ in blood. (A) Aceto acetic acid (B) β−hydroxy butyric acid (C) Pyruvic acid (D) Methyl malonic acid

Last Answer : Answer : C

In beri beri there will be accumulation of _______ in blood. (A) Aceto acetic acid (B) β-OH butyric acid (C) Pyruvic acid (D) Methyl malonic acid

Description : In beri beri there will be accumulation of _______ in blood. (A) Aceto acetic acid (B) β-OH butyric acid (C) Pyruvic acid (D) Methyl malonic acid

Last Answer : Answer : C

Which one of the following chemicals is associated with muscle fatigue? (1) Uric acid (2) Acetic acid (3) Pyruvic acid (4) Lactic acid

Description : Which one of the following chemicals is associated with muscle fatigue? (1) Uric acid (2) Acetic acid (3) Pyruvic acid (4) Lactic acid

Last Answer : (4) Lactic acid Explanation: Muscle fatigue refers to the decline in muscle force generated over sustained periods of activity. Intracellular acidosis due mainly to lactic acid accumulation has ... leads to increased intracellular hydrogen ion (H+) concentration that leads to a weaker contraction.

The first product of photosynthesis in C 3 plant is— (A) Pyruvic acid (B) Phospho-glyceric acid (C) Oxalo-acetic acid (D) Succinic acid

Description : The first product of photosynthesis in C 3 plant is— (A) Pyruvic acid (B) Phospho-glyceric acid (C) Oxalo-acetic acid (D) Succinic acid

Last Answer : (B) Phospho-glyceric acid

Which one of the following chemicals is associated with muscle fatigue? (1) Uric acid (2) Acetic acid (3) Pyruvic acid (4) Lactic acid

Description : Which one of the following chemicals is associated with muscle fatigue? (1) Uric acid (2) Acetic acid (3) Pyruvic acid (4) Lactic acid

Last Answer : Lactic acid

If I add two tbs citric acid to 32 oz white vinegar (5% acidity) how much willthat increase the total acidity of the solution?

Description : If I add two tbs citric acid to 32 oz white vinegar (5% acidity) how much willthat increase the total acidity of the solution?

Last Answer : I hope you get a knowledgeable answer. I too would like to know. However, wouldn't the acidic content wash away fairly soon? At the very least I think the first rain would dilute it. I have an area I ... and I've dug up some but that too is too much. Perhaps after the weekend we will get an answer.

Sweat contains water and ______. (1) Citric acid (2) Lactic acid (3) Salt (4) Vinegar

Description : Sweat contains water and ______. (1) Citric acid (2) Lactic acid (3) Salt (4) Vinegar

Last Answer : (3) Salt Explanation: Sweat contains mainly water. It also contains minerals, lactate, and urea. It also contains a smaller amount of sodium chloride (main component of ordinary table salt).

Sweat contains water and _______. (1) Citric acid (2) Lactic acid (3) Salt (4) Vinegar

Description : Sweat contains water and _______. (1) Citric acid (2) Lactic acid (3) Salt (4) Vinegar

Last Answer : Salt

The acid present in lemons and oranges is (a) acetic acid (b) hydrochloric acid (c) citric acid (d) oxalic acid

Description : The acid present in lemons and oranges is (a) acetic acid (b) hydrochloric acid (c) citric acid (d) oxalic acid

Last Answer : Ans:(c)

A bee-sting leaves an acid which causes pain and irritation. (1) The injected acid is - (2) acetic acid (3) sulphuric acid (4) citric acid

Description : A bee-sting leaves an acid which causes pain and irritation. (1) The injected acid is - (2) acetic acid (3) sulphuric acid (4) citric acid

Last Answer : (4) methanoic acid Explanation: Formic acid (systematically called methanoic acid) is the simplest carboxylic acid. Its formula is CH2O2 or HCOOH.

Sour taste of lemon is due to the presence of which of the follow-ing? (1) Citric acid (2) Acetic acid (3) Oxalic acid (4) Formic acid

Description : Sour taste of lemon is due to the presence of which of the follow-ing? (1) Citric acid (2) Acetic acid (3) Oxalic acid (4) Formic acid

Last Answer : (1) Citric acid Explanation: Lemon juice is about 5% citric acid, which gives lemons a sour taste and a pH of 2 to 3. Citric acid is found in many fruits but lemon contains large quantity of ... of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.

Sour milk contains – (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid

Description : Sour milk contains – (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid

Last Answer : (4) lactic acid \ Explanation: Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish ... kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid.

Milk tastes sour when it is left in open for some time. This happens due to the formation of (1) Lactic acid (2) Citric acid (3) Acetic acid (4) Carbonic acid

Description : Milk tastes sour when it is left in open for some time. This happens due to the formation of (1) Lactic acid (2) Citric acid (3) Acetic acid (4) Carbonic acid

Last Answer : (1) Lactic acid Explanation: Milk contains a sugar called lactose, a disaccharide (compound sugar) made by the glycosidic bonding between glucose and glactose (monosaccharides). When milk is heated to ... multiplies. These convert the lactose into lactic acid, which imparts the sour taste to curd.

Milk tastes sour when kept in the open for sometime due to the formation of – (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid

Description : Milk tastes sour when kept in the open for sometime due to the formation of – (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid

Last Answer : (1) lactic acid Explanation: Like many other things, milk contains bacteria, Milk also naturally contains a kind of sugar known as "lactose." The bacteria that live in milk get energy from this ... sugars to reproduce, they change it from "lactose sugar" into "lactic acid," which tastes sour.

Which one of the following is a wrong matching of a microbe and its industrial product, while the remaining three are correct? (a) Yeast – Statins (b) Acetobacter aceti – Acetic acid (c) Clostridium butylicum – Lactic acid (d) Aspergillus niger – Citric acid

Description : Which one of the following is a wrong matching of a microbe and its industrial product, while the remaining three are correct? (a) Yeast – Statins (b) Acetobacter aceti – Acetic acid (c) Clostridium butylicum – Lactic acid (d) Aspergillus niger – Citric acid

Last Answer : (c) Clostridium butylicum – Lactic acid

Match the following organisms with the products they produce. (A) Lactobacillus (i) Cheese (B) Saccharomyces (ii) Curd cerevisiae (C) Aspergillus niger (iii) Citric acid (D) Acetobacter aceti (iv) Bread (v) Acetic acid Select the correct option. (A) (B) (C) (D) (a) (ii) (i) (iii) (v) (b) (ii) (iv) (v) (iii) (c) (ii) (iv) (iii) (v) (d) (iii) (iv) (v) (i)

Description : Match the following organisms with the products they produce. (A) Lactobacillus (i) Cheese (B) Saccharomyces (ii) Curd cerevisiae (C) Aspergillus niger (iii) Citric acid (D) Acetobacter aceti (iv) Bread (v) Acetic acid Select the correct ... v) (iii) (c) (ii) (iv) (iii) (v) (d) (iii) (iv) (v) (i)

Last Answer : c) (ii) (iv) (iii) (v)

Tomato is a natural source of which acid? a) Acetic acid b) Citric acid c) Tartaric acid d) Oxalic acid

Description : Tomato is a natural source of which acid? a) Acetic acid b) Citric acid c) Tartaric acid d) Oxalic acid

Last Answer : d) Oxalic acid

Check the incorrect statement : (a) Acetic acid is present in sour milk (b) Formic acid is present in insect bites (c) Tartaric acid is present in grapes (d) Citric acid is a tricarboxylic acid

Description : Check the incorrect statement : (a) Acetic acid is present in sour milk (b) Formic acid is present in insect bites (c) Tartaric acid is present in grapes (d) Citric acid is a tricarboxylic acid

Last Answer : Acetic acid is present in sour milk

Which of the following is NOT an organic acid? w) butyric (pron: byu-TEER-ik) x) sulfuric y) acetic z) citric

Description : Which of the following is NOT an organic acid? w) butyric (pron: byu-TEER-ik) x) sulfuric y) acetic z) citric

Last Answer : ANSWER: X -- SULFURIC

Sour taste of lemon is due to the presence of which of the following ? (1) Citric acid (2) Acetic acid (3) Oxalic acid (4) Formic acid

Description : Sour taste of lemon is due to the presence of which of the following ? (1) Citric acid (2) Acetic acid (3) Oxalic acid (4) Formic acid

Last Answer : Citric acid

Sour milk contains (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid

Description : Sour milk contains (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid 

Last Answer :  lactic acid

Milk tastes sour when kept in the open for sometime due to the formation of (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid

Description : Milk tastes sour when kept in the open for sometime due to the formation of (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid

Last Answer :  lactic acid

When the stopper is removed from a partly filled bottle containing solid and liquid acetic acid at 16.7 and degC a strong vinegar like odor is noticeable immediately. How many acetic acid phases must?

Description : When the stopper is removed from a partly filled bottle containing solid and liquid acetic acid at 16.7 and degC a strong vinegar like odor is noticeable immediately. How many acetic acid phases must?

Last Answer : When the stopper is removed from a partly filled bottlecontaining solid and liquid acetic acid at 16.7 °C, a strongvinegar like odor is noticeable immediately. How many acetic acidphases must be present in the bottle? Explain.

How much stronger (in percentage) is vinegar with 9 acetic acid content in comparison with a vinegar with 5 acetic acid content?

Description : How much stronger (in percentage) is vinegar with 9 acetic acid content in comparison with a vinegar with 5 acetic acid content?

Last Answer : Thank you! I would like to make homemade all purpose cleaner and the recipe calls for a 1 cup of vinegar with 5% acetic acid content mixed with a 1 cup of water. I only have vinegar with 9% acetic acid. Therefore ... can use 1/2 - 3/4 cup of the 9% vinegar + 1 cup water (or any multiple thereof).

Vinegar is acidic in nature due to the presence of (a) vanillic acid (b) lactic acid (c) hydrochloric acid (d) acetic acid

Description : Vinegar is acidic in nature due to the presence of (a) vanillic acid (b) lactic acid (c) hydrochloric acid (d) acetic acid

Last Answer : Ans:(d)

Vinegar is _____. (1) diluted acetic acid (2) glacial acetic acid (3) glacial formic acid (4) diluted formic acid

Description : Vinegar is _____. (1) diluted acetic acid (2) glacial acetic acid (3) glacial formic acid (4) diluted formic acid

Last Answer : (1) diluted acetic acid Explanation: Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol. It is roughly 3- 9% acetic acid by volume, making acetic acid the main component of vinegar apart from water.