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  • Gelatinization Of Sugar On Starch Essay

    Gelatinization enthalpy and gelatinization peak temperature Tp are increased with increasing the sugar concentration. The shifting of Tp to the higher temperatures was found due to the immobilization of water by the sugar molecules and stabilization of the crystalline structure in starch. The effect is more in this order: sucrose, glucose, fructose. All the sugars prevents the retrogradation of sweet potato starch and the order of effectiveness is the similar to the order of increase in gelatinization temperature (Kohyama and Nishinari,…

    Words: 839 - Pages: 4
  • Increasing Sucrose Concentration

    The hypothesis that increasing the sucrose concentration from 6% (m/v) to 12 (m/v) would increase the rate of fermentation was not supported by the experiment. When looking at the graph it can be seen that the data obtained provided unclear results. Rather than the fermentation rate being significantly faster with a 12% (m/v) sucrose concentration throughout the entire study; the graph showed the fermentation rate for 12% (m/v) sucrose concentration was faster at times while the fermentation…

    Words: 322 - Pages: 2
  • Apple Juice Concentration Lab Report

    Introduction This experiment explores how the concentration of pure apple juice can affect the amount of time it takes for Jell-O to solidify. Since pure apple juice contains a high amount sugar, such as fructose and glucose, two monosaccharides, and sucrose, a disaccharide, it is predicted that adding this extra sugar into the Jell-O mixture will cause the rate of reaction to increase (Andrew). Because of the well-known collision theory, which states that a reaction occurs when molecules or…

    Words: 1327 - Pages: 6
  • Essay On Aspartame

    When you drink a diet soda, do you really think about what is in your drink? There is a dangerous chemical in your diet. It's not a “healthy alternative” to sugar. It may even cause depression and weight gain. This sugar substitute is called Aspartame. The chemical formula is C14H18N2O5. First, Aspartame is one of the most common artificial sweeteners . It is found in thousands of different food products. Most “sugar-free” or “diet” foods contain Aspartame. It is approximately two hundred…

    Words: 334 - Pages: 2
  • Sucrose And Osmosis Experiment

    uction The point of this experiment is to examine the result of altering the concentration of sucrose on the rate of osmosis in cylinders of potatoes. This would occur by using like sizes and lengths of potato cylinders and applying them into varying concentrations of sucrose (1%, 5%, 10%, 15%, and 30%) in test tubes then assessing the change in mass of the potato cylinders after. Sustaining all variables unaffected such as the pH, same size, and a constant temperature. Hypothesis: I predict if…

    Words: 319 - Pages: 2
  • Chemistry Of Baking Research Paper

    The chemical equation for milk is 85% H2O and 15% C9H14O6, and the chemical equation of flour is C4H8O4. However, milk contains the sugar, lactose, which bonds with flour proteins and makes gluten formation difficult. When heated, the dough will form into a more solid shape for cakes and a more crusty edge for breads. Think of the ingredients in a cake as the variables in an equation, and the sum is a cake. Each variable adds a part to get to the overall solution; flour adds the structure to the…

    Words: 1483 - Pages: 6
  • Macromolecules Lab Experiment

    Next, the 1% glucose, 1% maltose, and 1% lactose solutions turned red-brown as well as had a precipitate form. The honey solution turned brown and also had a precipitate form. The protein solution turned a dark blue colour and the beer solution turned yellow. Table 3: Biuret Test Results Beaker Contents Colour 1% Glucose solution Light clear blue 0.3% Glucose-1-phosphate solution Light clear blue 1% Maltose solution Light clear blue Honey solution Yellow / green 1% Sucrose solution Light clear…

    Words: 1203 - Pages: 5
  • Dr. Lustig's Toxic Sugar Theory

    Part A According to One Medical, obesity rates have increased over the past twenty years. The article claims that there have been many studies that have linked sugar-filled drinks with obesity, particularly with children. It has also been noted that “rising rates of obesity paralleled an increase in sugar consumption.” HFCS are high fructose corn syrup and can be compared to poison in large servings for humans health. Sucrose is the typical “table sugar” which is a common household…

    Words: 1552 - Pages: 7
  • Scicurious High Fructose Corn Syrup Analysis

    High Fructose Corn Syrup: Much Maligned? Or the Devil’s Food Cake?, August 23, 2011, Fructose is a yellowish white crystallized, water soluble ketonic monosaccharide sugar found in many plants, C6H12O6. It is sweeter than sucrose and often bonded to glucose to form the disaccharide sucrose. Triglyceride is a type of fat (lipid) found in the blood. When we eat, our body convert any calories that doesn’t need to use right away into triglycerides. Triglycerides are stored in the fat cells.…

    Words: 706 - Pages: 3
  • Research Paper On Carbohydrates

    Sucrose is highly known for its negative effects to the body. A diet high in sucrose will eventually lead to tooth decay. The sucrose fuels bacteria which produces the plaque which then subsequently causes cavities. Other dental problem also have a raised risk when a diet is high in sucrose. Weight gain and obesity are another factor in relation to the health complications of sucrose. Excessive amounts of sucrose get stored as fat and will put pressure on joints and organs. The added weight will…

    Words: 1087 - Pages: 5
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