Sugar alcohol

Purpose The main purpose of this experiment to learn about the organic molecule of the substances that we use daily with the common foods. The organic molecule that we use for this lab are monosaccharides of sugar, protein, starch, lipids, nucleic acids, and carbohydrates. Introduction Carbohydrates are the organic compounds that are organized as the ring structures and always compose the carbon, hydrogen, and oxygen atoms that represent by the structure of H2O. The carbohydrates are…

Carbohydrates are macronutrients which can be found in all types of food. A carbohydrate molecule contains carbon, oxygen, and hydrogen (Yacoub, n.d.). When found in food, carbohydrates can be starch, sugar, and fiber. Carbohydrates can either have simple or complex forms. For example, glucose, a sugar, is a monosaccharide; these are carbohydrates in their simplest form (Timberlake, 2006). When only a few of these monosaccharide are linked together, they create oligosachharides. If many of the…

shopping with my mom and never even thinking once that anything in the store would be unhealthy for me. But I could have never been more wrong. Today, almost everything that we eat is jam-packed with chemicals, preservatives, ridculous amounts of sugar and fats and who knows what else! Consumers often react to food scares and avoid certain food products for a short time period,…

of colour perception on sweetness that have not been directly studied before, such as using 5% sucrose solutions as opposed to fruit beverages sweetened with aspartame (Lavin & Lawless, 1998). This way the sweetness of the liquid tasted is from the sugar content, eliminating the chance of fruit flavouring disrupting sweetness perception. Another reason for conducting this study is to investigate inconsistencies in previous literature, such as whether red-coloured liquids are perceived to be…

measure how much sugar they were having each day for 7 days. FFD included questions about what cereal, fruits, chocolate bars, sweets, biscuits and sugar sweetened beverages (SSB) they…

Artificial Flavors: Safer, More Efficient, and More Cost Effective The use of natural and artificial flavorings in food products and the social discussion of which is safer to utilize has led to several social ramifications, especially for the food producers and the consumers. There is a general consensus of the definition of natural and artificial flavorings, with the definition focusing around how the flavoring is synthesized. Some have also utilized the term ‘food additive’ to encompass all…

drought resistant plants. Each region may have a slightly different type of fruit that varies in size and colour. The taste, however, is generally uniform. The Tadgola season begins in May and ends by start of August. The fleshy, juicy fruit palm sugar is probably the only thing you need to eat on a hot summer afternoon. It is translucent and pale white in color and resembles a litchi in texture. The fruit is called tadgola in Marathi and Hindi, Tamil and is Taati Nungu Munjali in Telugu. It…

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…

Emulsifying properties of aqueous extract of Spirulina in ice cream Table 7 presents the results of the developed O/W and W/O emulsifiers of the developed ice cream formulations. The O/W activities of the formulations of aqueous extract of Spirulina presented higher ativity when compared to the standard formulation, the formulations without emulsifier (F2) and without chantilly (F3) showed no significant difference (p0.05) on the surface tensions values found in the analyzes. The formulations…

Save as Many as You Ruin is a short story written by Simon Van Booy in 2007 Every action, that every person takes, has a consequence. Some can have minimal effect of change; some can be life changing. When life gives you lemons, you make lemonade. When life gives you a second chance to save your lifestyle, you seize it to undo the actions done, that has led to its consequences. The main character, Gerard, has been given a second chance to make his future the best it can be, despite the given…