Pinto beans or in other words common beans are the most abundant beans in both Americans, making it major source of daily nutrients for large number of civilians. This experiment was done to examine if the number of seeds used in a specific area would affect the growth process using two pots (Control, Experiment). Control pot had two Pinto beans, while the Experiment pot had four seeds. Both pots were placed in the same room with same amount of water supply and light.…
Market Targeting Geographic Segmentation • Currently, GrainGoat focuses on a wide geographic part of the central United States that run length wise from Texas to North Dakota, and width wise from Colorado to Indiana. This large area commonly referred to the “Midwest” or the “plains states” contains the largest amounts of grains grown in the United States. There are currently over 500,000 small grain producers in the United States, all of which could potentially benefit from the Grain Goat. • At this time , GrainGoat only operates and sells domestically, international segments could potentially be a focus in the future.…
Living to be 100+: Dan Buettner “How to Live to be 100+” conveys three different blue zones Okinawa, Sardinia, and California and how people in those blue zones live to be one hundred. He explains three simple ways a person can interact with their surroundings to gain a better perspective on how they may reach the age of one hundred: . He argues that a plant based diet with a multitude of exercise can exceed the human expectation on how long a person can live. Exercising while eating healthy contributes to a larger range of possibilities such as working until the age of ninety seven as a heart surgeon; however, our community looks upon this as outrageous. Today's communities such as mine are lucky if they even make it to the age of ninety seven,…
Native Americans stored corn until it dried out. The dried corn was made into hominy by soaking corn into water until the kernels split open. These would be fried over a fire. Native Americans would also ground corn into cornmeal. Corn was put into the hollowed out mortar and then by pounding the corn with the pestle, this would grind it up into a powdery form.…
Archeologists have found Ancient Egyptian calligraphy reading “let me live upon bread and barley of white ale made of grain red”. Bread and beer originated in the early history of mankind and played an essential role in Egyptian civilization. Historians estimate that bread stemmed from the Middle East approximately 10,000 years ago when pre-historic man accidentally hardened porridge after cooking it too long over an open fire. It formed a hard, flat, cracker-like substance. Flat bread became a crucial source of carbohydrates to supplement their diet and encouraged the farming of cereal grains.…
Corn produce more food per acre then wheat and any other crop imported to America from Europe. The leaves covering the ears of the corn help to protect the kernels from hail, birds, insects, and drought. People can eat corn raw as well as roasted on the cob, baked into bread, popped and made into corn meal mush. Indian farmers had created corn from wild grass several thousand years ago. By carefully selecting seed kernels and controlling pollination, farmers gradually increase the size of the ears of the corn.…
INTRODUCTION: For my Heritage Fair project I picked Shredded Wheat because it’s one of my favorite cereals. Did you know that Shredded Wheat was made in Canada? It was manufactured by a food company called National Food Company (NFC) in Niagara Falls Ontario. The cereal is branded with Post Brand.…
Photosynthetic Productivity in C3 and C4 Plants: Sunflower versus Sorghum Carmen Tran University of California, Fullerton December 10, 2016 Abstract The purpose of this experiment was to conclude whether C3 or C4 plants had better photosynthetic productivity. The two plants that were used were a C3 plant, a sunflower, and a C4 plant, a sorghum. The prediction for this experiment was that the sorghum would have a greater photosynthetic rate.…
It was a bright and sunny morning in my village. I wake up to birds chirping, and the sun shining into my room. Today, I'm going to go work on my mill. I am a Miller, and I live in the manor of Lagrange. My job was to work in a mill, or bakery all day, and either make bread in my bakery, or grind up grain into flour in my mill.…
The new Super Star cereal idea was created by Madonna and designed by Avery Fair. Super Star cereal started when Madonna started her latest tour. Going from place to place, show to show, she didn't get a chance to eat a delicious and health breakfast. Madonna then brought up her idea of a fruity, sweetened rice cereal for when your on the go. With Avery's help, Super Star cereal came out in four, tasty flavors.…
Elsevier B.V., 2008. Web. 2015 Graham, Peter. “Edible Gardening.” Horiculture 108.5 (2011):17.…
Quantification of Iron in Whole Grain Cereal Jacob Rickman and Yasmeen Coan Submitted to: Curt Zanelotti CHEM 1045, Experiment No. 12, April 15, 2016 LABORATORY WRITTEN REPORT Honor Code Signature: _________________ Objective In this experiment, we gained an understanding of the relationship between chemistry and food products while developing and enhancing good lab techniques. We applied dilution concepts to carry out the experiment.…
How to Eat a Sugar Cane The sugar cane is a strong and tall class of perennial grasses that are specifically known for their high sugar content. Sugar cane is rich in fiber, therefore, if an individual were to add sugar cane to his diet, not only can it prevent the symptoms of constipation, but it can also reduce their risk of heart disease. In order to eat this nutritious grass, one must cut a small part from each end of the sugar cane, divide it into sections, and cut the outer layer.…
Everywhere you go, you see the words “gluten free”. Every box you pick up either says contains gluten or gluten free. I grew up never hearing this saying. No person heard it before. What is Gluten?…
In experiment 2.1, absorbance readings for both heated and unheated corn and tapioca starch were taken. For both starch’s the heated results came to be much higher then the un-heated as seen in Table 2.1. Iodine reacts with the amylose compound in starch where it gets trapped in the amylose coils and blue-ish colour is formed after the addition of Lugols reagent (Fennema and others 2008). The absorbance readings came out higher for heated corn starch because iodine had more amylose to react with. As corn-starch is heated gelatinization occurs where amylose is released since the starch granule is disrupted.…