Starch

Elizabeth Schlecht Lesson 1 Assignment 3 More than a Husk Have you ever looked really closely at something? Think about the saying don’t judge a book by its cover. Well don’t judge a cob of corn by its husk, or at least not only it’s husk. As I hold this cylindrical cob of corn and observe it, I am surprised at all I didn’t notice about it. The green and brown husk has a dry velvety texture. It is indented with long stripes less than eighth of an inch deep and wide. Its smell is hard to…

Chemical composition of wheat flour and lemon balm. Data represented in figer (1) indicate to the chemical composition of wheat flour and lemon balm as raw materials in the formula of g /1oo g of dry weight basis. The lemon balm contains (17.10g, 16.11g and 50.56g) of protein, fiber and carbohydrates respectively. While the wheat flour as raw material contains (11.86g, 0.69g, and 75.69g) of protein, fiber and carbohydrates respectively. Assay of polyphenolic compounds of lemon balm leaves. Figer…

Table 1: Experimental data for standardization of iodine solution. Calculation of standardization factor Standardization factor = (mass of vitamin C titrated) / (Volume of iodine solution used) = (125g) / (41.3ml) = 3.03 mg vitamin C/ml iodine solution Experiment B: Vitamin C titration using fresh fruit sample to determine the content The tabulated experimental data for this experiment is shown below (Table 2). In this experiment, the amount of vitamin C was calculated by multiplying…

ABSTRACT: This study was carried out to evaluate the effect of pretreatments prior different drying methods and temperatures on compositional quality of the dried mushroom. Oyster mushroom (Pleurotus ostreatus) was cultivated on rice substrate and collected samples were pretreated (steeped or blanched) by different solutions (0.1% sodium metabisulfite and 0.1 and 0.5% citric acid) and dried using oven at 50°C and 60°C, sun-drying at 30-35°C and microwave drying at 2.45 GHz until reached to…

Q4 - OE_Strengths What do you see as Flowers’ particular strengths? "The consistency of the operating model from an overall perspective. We’re talking bread-related products. There’s not a whole lot of reason for differentiation. They’ve been reasonably good acquisitors over time and they have a fairly consistent model. They don’t get the word out particularly well at times." Q5 - OE_Weaknesses What do you see as Flowers’ particular weaknesses? "They try to be extremely conservative overall…

OBJECTIVE For the first week of the lab, the objectives were to isolate and test for the presence of major components of milk, including proteins, carbohydrates, fats, vitamins, and minerals and to determine the presence of the various components of milk in the various fractions using qualitative tests for these substances. For the second week of the lab, the there were three objectives that related to the procedure: to determine the calcium concentration of milk using the technique of…

Results and Discussion A. Diffusion of selected plant pigments In conducting the diffusion of 4 different kinds of treatments (distilled water, distilled water placed in boiling bath, vegetable oil, heated vegetable oil), the researchers made use of the atsuete and sugar beets. The different kinds of treatments determined how the temperature will affect the color intensity of the atsuete and sugar beets. There were 4 test tubes used in each atsuete and sugar beets with each having a…

FTIR analysis of the stem bark extracts of Cassia fistula has absorption bands and the wave numbers (cm-1) of the prominent peaks obtained were described in Table 2. The peak at a frequency of 3463 cm-1, 1618 cm-1, 1448.3 cm-1 and 1241.9 cm-1 were strong while the others vary from medium to weak. Discussion: Phytochemical studies revealed the presence of secondary metabolites like tannins, flavonoid, carbohydrate, saponins, glycosides and phenol in the leaf extract while tannins, flavonoids,…

Introduction The purpose of this lab was to identify the lipids in an egg yolk and to identify the amount of lipids in milk [1]. To extract the lipids from the egg yolk, the egg yolk needed to be combined with an organic solvent such as a mixture of CHCl3/MeOH. An organic solvent was needed to carry the extracted lipids up the TLC plate because the plate was polar, due to the presence of silica gel (silanol groups). To compare relatively similar lipids to the ones found in the egg yolk, the egg…

Fiber is of two types: Soluble and Insoluble Fiber. Soluble fiber is the type of fiber which dissolves in water. Soluble fiber is found in different types of fruits and vegetables including apples, oatmeal, oat bran, dried beans, and rye flour. Meanwhile, Insoluble fiber is fiber which does not dissolve in water because of its high cellulose content. Insoluble fiber is present in the bran of grains, pulp of fruits, and the skin of different vegetables. The two types of fiber have different…