Guar Gum Lab

Lab Report 1708 Mrs. Himler Ryan Nelson 9/20/2024.

Lab Report INTRODUCTION: During this lab, the group used 3 food thickeners. These thickeners are used to thicken, stabilize, and prevent separation for our daily products such as ranch, ice cream, and other dairy products. The group used modified food starch, corn starch, and guar gum. They all are different from each other, each in a unique way. Firstly, guar gum is like pectin, a soluble fiber and polysaccharide. Furthermore, the body cannot digest gum, consequently it cannot break down into energy. Guar gum is also a stabilizer and emulsifier. An emulsifier prevents separation by allowing two immiscible liquids to mix. Not only is it an emulsifier and stabilizer, but it is also a thickener.
Ryan and Sahib weighed out the guar gum using 2 weigh boats. Kayda and Alex labeled each of the two sample vials. Together they added 10 mL of vinegar to each vial. Then they capped and shook. They examined the contents and observed what they saw in Table 2. The next experiment involved testing for Vitamin C (ascorbic acid). They used: Quantofix test, vials of unknown orange juice samples, long range pH paper, and 3 test tubes. The group got all of the items ready so they could test the ascorbic acid and ph. Pipet 15 mL of each orange juice sample into individually labeled test tubes. After that, Ryan dipped the test strip and placed the results on a paper towel for 30 seconds. They compared the test paper zone with the color scale to determine the concentration range of ascorbic acid in each sample. Then all the members of the group recorded the values in table 3. They compared the color change of the paper to the color scale to determine the pH levels in the orange juice. In the final test, the group examined the use of enzymes to produce cheese. They used these materials: 37c water bath, milk treated with buttermilk, small bottle of 5% rennin, spatula,
Moreover, if a manufacturer wanted to create a low-calorie product, guar gum would be the best choice. This is because it is about 4 kcals per tablespoon. Part B: Secondly, sample number one proved to have the highest vitamin c content. It contains 700 mg of ascorbic acid. It has a pH rating of 5. Moreover, a 4oz sample of vitamin c would meet or exceed the daily needed amount. The RDA recommends 75 mg per day for females. If you are breastfeeding or pregnant, the daily requirement is a little higher. The recommended amount of vitamin C for males is 90mg per day. The RDA for adult men who smoke is 125 mg per day, and for adult women who smoke, it’s 110 mg per day. Yes, there was a difference in pH levels in the 3 Orange Juice samples. There should be because they all differ in ascorbic acid levels. Part C: The room temperature produces the most usable cheese. It produced the most because they had a limitation within our group. A limitation that held our answers back was the fact the group squeezed the sack when they were not supposed to. REFRENCES: Chatgpt. Chat with GPT. n.d. - n.d. - n.d.