Jasmine H Biology lab 100-021 October 4th‚ 2013 Chapter 4- Is It Cereal or Candy? John Harvey Kellogg and his brother Will Kellogg came up with a cereal operation that they called the Sanitas Food Company in the early 1890s. While experimenting around‚ Will made an unsweetened taste of cereal that sold 113‚400 pounds in1896. In doing that‚ he kept the experimenting ongoing with flakes of corn which later would be called the Sanitas Toasted Corn Flakes. Then the sugar was added secretly in. John
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Brittany Gecik Dr. Sowa Experimental Foods Lab February 13‚ 2013 Crystallization‚ Sugar‚ and Fudge Lab Report Introduction: Controlled crystal formation is important to acquire a certain texture in crystalline candy. Crystalline candies are smooth‚ creamy‚ and easily chewed with a definite structure of small crystals that resemble tiny snowflakes. Examples of crystalline candies are fondant‚ fudge‚ and penuche. When a concentration of sugar is higher than 121 degrees Celsius‚ it is an
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Bachelor of Science Programme International Hospitality Management KEY ADMISSIONS DATES – 2011 INTAKE EHL ADMISSIONS CRITERIA EHL SELECTION PROCESS Academic requirements Candidates should submit a complete application online. Following a first evaluation‚ candidates may be invited to participate in a selection day at EHL. The basic academic requirement is completion of a final secondary school diploma that leads to university admissions in the country where the student completed
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Abstract There are many methods employed to precipitate proteins out of solution. In this experiment we manipulated many physical and chemical variables in order to achieve purification of a protein via precipitation. In the first part of the experiment we purified the protein casein by modifying it’s pH. In the second part of the experiment we manipulated the ionic strength of albumin in egg whites‚ in a process called salting out. By manipulating these chemical properties we were able to
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experiment is to test the existence of macromolecules which are carbohydrates‚ lipids‚ nucleic acids and proteins in given samples. The first experiment is to test the existence of carbohydrates in starch suspension and potato cell. If carbohydrate is present in starch suspension‚ the solution will turn into dark blue when iodine solution is added. If carbohydrate is present in potato cell‚ starch granules can be seen clearly under microscope when iodine solution is added. The second experiment is to
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Dialysis of starch‚ glucose and sucrose Introduction: Research question: Does the dialysis tube only allow certain substances to pass through the pores because of their size? Dependent and Independent variables: Independent variables: The temperature of the classroom The size of the molecules The size of the pores in the tube The concentration of the indicators Dependent variables: The substance will either pass the pores of the tube or not The result will vary in darkness (color) Controlled
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Protein SCI/241 Protein A protein are organic compounds that made up of amino acids and are the building blocks of the cells in the body. Every cell in the body requires proteins to grow and repair themselves so these proteins are necessary for a healthy body and survival. Having so much protein can hurt your body so when you consume so much can get you sick and the right size of protein can keep you from getting sick. They’re five types of protein in everything that we eat. The largest class
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LAB EXERCISE: Diffusion and Osmosis Laboratory Objectives After completing this lab topic‚ you should be able to: 1. Describe the mechanism of diffusion at the molecular level. 2. List several factors that influence the rate of diffusion. 3. Explain why diffusion is important to cells. 4. Describe a selectively permeable membrane‚ and explain its role in osmosis. 5. Define hypotonic‚ hypertonic‚ and isotonic in terms of relative concentrations of osmotically active substances. 6. Discuss
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purpose of the lab is to determine how different factors affect the digestion of starch. Starch is a type of complex carbohydrate with large polysaccharide molecules that are made up of hundreds of glucose subunits. The digestion of starch begins in the mouth with the enzyme amylase and continues in the small intestine. Maltose‚ a disaccharide‚ breaks down the large polysaccharide molecules. Maltase‚ also found in the small intestine‚ splits each maltose molecule in to two glucose
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Winston MPH‚ RD‚ CDE FCS 373 Lab # 2 Introduction The purpose of this lab is to determine the effects acid and sugar in various amounts have on a cornstarch paste. The importance of this experiment is to examine what causes starch to thicken or thin which is relevant to obtaining the desired viscosity for recipes that involve starch cookery without complication. Factors to be considered in the thickening power of cornstarch include the concentration of starch‚ extent of gelatinization thus
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