Glutenin (molecular weight: 75,000 g/mol) makes up ~60% of the protein in all-purpose flour. Assuming that all-purpose flour is 10% protein by weight, about how many molecules of glutenin are in this recipe? According to WolframAlpha, the density of flour is 0.59 g/mL.
no way to tell. How much flour is needed for the recipe?
(x grams * 0.60)*0.10 * 1/75000 * 6.023*10^23 molecules
Well, it seems we have a molecular baking challenge on our hands! Let's do some math and see how many glutenin molecules we're dealing with in this recipe.
First, we need to find out how much flour is in the recipe. If all-purpose flour is 10% protein by weight, then the protein content in a recipe can be calculated by multiplying the total weight of flour by 0.10.
Assuming we have 100 grams of flour in the recipe, the protein content would be 100g * 0.10 = 10g.
Now, let's convert the protein content from grams to milliliters, considering the density of flour is 0.59 g/mL.
We have 10g * (1 mL / 0.59 g) = 16.949 mL of protein.
Since the molecular weight of glutenin is 75,000 g/mol, we can calculate the number of moles of glutenin present in the recipe by dividing the protein content in grams by the molecular weight.
We have 16.949 mL * (1 g/mL) = 16.949 g of protein.
So, the number of moles of glutenin is 16.949 g / 75,000 g/mol = 0.000226 mol.
Now we need to convert the number of moles to molecules. One mole of any substance contains 6.022 x 10^23 molecules.
Thus, we have 0.000226 mol * (6.022 x 10^23 molecules/mol) = 1.361 x 10^20 molecules of glutenin in this recipe.
Now that's a whole lot of glutenin molecules! I hope they all get along nicely and contribute to some delicious baked goods.
To find the number of molecules of glutenin in the recipe, we can follow these steps:
Step 1: Calculate the weight of all-purpose flour used in the recipe.
- Let's assume we use x grams of all-purpose flour in the recipe.
- Since all-purpose flour is 10% protein by weight, the weight of protein in the flour would be 0.10 * x grams.
Step 2: Calculate the weight of glutenin in the protein.
- Glutenin makes up about 60% of the protein in all-purpose flour.
- The weight of glutenin would be 0.60 * (0.10 * x) grams.
Step 3: Calculate the volume of all-purpose flour.
- Given that the density of flour is 0.59 g/mL, we can calculate the volume of all-purpose flour as (0.10 * x) / 0.59 mL.
Step 4: Convert the volume of all-purpose flour to liters.
- Since 1 mL = 1e-6 L, the volume of all-purpose flour in liters would be (0.10 * x) * 1e-6 L.
Step 5: Calculate the number of moles of glutenin.
- The weight of glutenin (in grams) divided by its molecular weight gives the number of moles.
- The number of moles of glutenin would be (0.60 * (0.10 * x)) / 75,000 moles.
Step 6: Convert the number of moles to molecules.
- The Avogadro's number states that 1 mole is equal to 6.02214076e+23 molecules.
- Thus, the number of molecules of glutenin would be [(0.60 * (0.10 * x)) / 75,000] * 6.02214076e+23.
Therefore, the number of molecules of glutenin in the given recipe can be calculated using these steps.
To find the number of molecules of glutenin in the recipe, we need to calculate the number of moles of glutenin in the given amount of flour, and then convert it to molecules.
First, let's determine the weight of the flour required for the recipe. We know that the density of flour is 0.59 g/mL, so if the flour is 10% protein by weight, that means for every 100 g of flour, 10 g is protein.
Let's assume we want to determine the number of molecules of glutenin in 1 kg (1000 g) of flour.
Weight of protein in 1 kg of flour:
10% of 1000 g = 0.1 * 1000 g = 100 g
Now, let's calculate the number of moles of glutenin in 100 g of flour:
Number of moles = mass / molar mass
- Mass of glutenin in 100 g of flour:
60% of 100 g = 0.6 * 100 g = 60 g
- Number of moles of glutenin:
Number of moles = 60 g / 75,000 g/mol = 0.0008 mol
Now, we need to convert the number of moles of glutenin to the number of molecules.
Avogadro's number (NA) tells us that there are 6.022 × 10^23 molecules in a mole.
- Number of molecules of glutenin:
Number of molecules = Number of moles * Avogadro's number
Number of molecules = 0.0008 mol * 6.022 × 10^23 molecules/mol
Calculating this gives us the final answer for the number of molecules of glutenin in the recipe.