Glucose

Tabbouleh is a boiled, crushed wheat that derives from the mountain range that lies between Lebanon and Syria. Tabbouleh, meaning "seasoning" in Arabic, is normally served as an appetizer course known as "Meze" in Middle Eastern cuisine. One of the main ingredients of Tabbouleh, bulgar wheat, is whole wheat that has been soaked, steamed, and then dried so that a more flavorful taste and aroma may develop. This method of fabrication also extends the shelf life of the wheat. Tabbouleh is…

The purpose of this experiment was to discover if Crayola Washable Markers are really nontoxic, or even as safe as the dyes used in food. To answer this question, we used paper chromatography to identify the dyes in blue, orange, and green Skittles Sweets and Sours candy and Crayola Washable Markers. In this paper chromatography experiment, the mixture to be separated was spotted 1.5 centimeters from the bottom of chromatography paper, which was then dipped in the solvent, a 0.1 percent salt…

How to choose the better dietary food of maple syrups Oxidative damage is believed to stand among mechanisms behind aging and more diseases. It consists of more chemical reactions which involve free radicals. Anti-oxidants are substances which can make levels of free radicals. It reduces oxidative damage. It potentially avoids the risks of few diseases. Few studies found that maple syrup contains 24 different antioxidant substances. Darker syrups contain higher amount of anti-oxidants than…

3.3.3: Phytochemical analysis The leaves and bark extracts were tested for some secondary metabolites like-saponins, tannins, alkaloids, anthraquinones, phlobatannins, flavonoids, terpenoids, reducing sugar and poly phenols. Test for reducing sugar: Mixture of 1ml or 1gm of plant sample is taken in a test tube and 10ml deionized water is added in it after this a few drops Fehling solution (1ml Fehling solution A and B) is also mixed and heated at 1000C in a water bath. The Brick red…

Theoretical framework This study is all about the comparative analysis between commercial soup containers and homemade soup container. This study is being supported by the following theories: Principles of Heat Transfer. There are three ways on how heat transfer. One is through solid material that is conduction. Two is through light that is radiation. In addition, the last is through convection. These are all according to the U.S. Department of Energy. These principles of heat transfer support…

D. Formulation of Adlay Fettuccine Pasta Sensory Evaluation As shown in Table 24, color attributes range from 1.80 to 3.10, which is equivalent to off white and pale yellow. Color and brightness of pasta and other alimentary paste are linked to its flour particle size. According to Miskelly, 1984, the smaller and finer the flour particles, the brighter and lighter in color the raw pasta appears. On the given experiment, gulian and tapol variety has off-white flour appearance after milling as…

Although TRPM5 plays a large role in perception of the taste of food it seems to be only used to signal sweet, bitter and umami sensations it has no effect upon detecting salty or sour tastes.. Experiments have shown that cooling the tongue and taste compounds from 36 to 28 has proven that there are large decreases within the perception of the taste intensity for the sweetness and bitterness of coffee and sucrose. Studies have revealed that the temperature of a food with differ the intensity of…

Based on the experiment, it shows that the bromelain is started stable at 25% of enzyme concentration to 100% of enzyme concentration, pH 4 to 11, and the temperature range from 4oC to 37oC. For the concentration, it could happen because the presence of bromelain could break down the gelatin which makes the not solidified formation of the solution. In the temperature test, the lowest temperature makes the bromelain become optimum temperature which is regarded favorable for the digestive process,…

Enzyme Post- lab assignment The purpose of this lab is to see the enzyme activity. We have known that biological chemical reactions are catalyzed by enzymes, so in the experiment 4.1 we tested the properties of catalase, and its presence in potato and sheep blood. The result was we could see the oxygen gas- bubbling by catalase’s presence. Not only that, enzymes are known as reusable, but they are not altered by their reaction with any substrate. In experiment 4.2, we could see that enzymes…

Candy Waterfall: Can Solids Flow Like Liquids? Introduction Does the shape and size of candy affect how it flows? What do candy, sand, and cereal have in common? They are both granular materials. Engineers need to know exactly how fast materials flow down a funnel so they can get the right amount in each box. Imagine if you had a box of candy and you opened it and it is only halfway full, wouldn’t you be mad? That is why factories and engineers need to work together to find out how fast…