(ASAP) (FOOD SCIENCE) how does the addition of starches provide structure to a food product

This chart lists four kinds of polymers and their sources. what can be known about all four polymers, despite their differences? they come from living things. they share ionic carbon bonds. they are at least 100 monomers long. they are made of repeating subunits.

Consider the reaction of a(g) + b(g) + c(g) => d(g) for which the following data were obtained: experiment initial [a], mol/l initial [b], mol/l initial [c], mol/l initial rate, mol/l. s 1 0.0500 0.0500 0.0100 6.25 x 10^-3 2 0.100 0.0500 0.0100 2.50 x 10^-2 3 0.100 0.100 0.0100 1.00 x 10^-1 4 0.0500 0.0500 0.0200 6.25 x 10^-3 what is the rate law for the reaction?

The size (radius) of an oxygen molecule is about 2.0 ×10−10m. make a rough estimate of the pressure at which the finite volume of the molecules should cause noticeable deviations from ideal-gas behavior at ordinary temperatures (t= 300k ). assume that deviatons would be noticeable when volume of the gas per molecule equals the volume of the molecule itself.