Table of Contents A. Title Page B. Approval Sheet C. Certificate of Completion D. Acknowledgement E. Dedication F. History of the School G. School Mission and Vision CHAPTER I Introduction CHAPTER II Narration of Experience CHAPTER III Conclusion CHAPTER IV Recommendation CHAPTER V Appendices * DTR * Pictures * Sample Forms * Endorsement Letter A Narrative Report Presented to the Two- Year Computer Hardware Servicing Global Knowledge
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Action‚ Action-Adventure‚ Adventure‚ Role-Playing‚ Simulation‚ Strategy‚ and other Notable genres like Educational games‚ it is said that video and Computer games are defined by a set of game plays that are classified by the setting or game-world content. The educational games were games that give a lesson to fulfill a knowledgable task. It normally acquires the player to solve various puzzles by interacting with people or the environment. The researcher’s target for the study is to create an Interactive
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THE VITAMIN C CONTENT OF FRUIT JUICES AND TABLETS DATE OF EXPERIMENT : 1ST AUGUST 2013 DATE OF SUBMISSION : 27TH AUGUST 2013 LECTURER : PUAN ZAKIAH BT. ZAKARIA OBJECTIVE * To determine the vitamin C content in fresh fruit juice * To determine the vitamin C content in commercial fruit juice * To determine the vitamin C content in tablet
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No-Calorie Powder May Substitute for Food’s Fat George E. Inglett of the U.S. Department of Agriculture’s Biopolymer Research Unit in Peoria III invented a no-calorie fat substitute called Z-Trim. It is a mix of crushed fibers made from the hulls of grains. It can replace the fat and some of the carbohydrates in foods such as chocolates‚ brownies‚ cheese‚ and ground beef. He spent three years trying to perfect Z-Trim to be smooth because he made it out of tough hulls of corn‚ oats‚ and rice
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Ch. 2. Professional Standards 2-1. Generally Accepted Auditing standards (GAAS) -Audit procedure -Audit standard 2-2. Fundamental Principle: Responsibilities -Competence and Capabilities -Independence and Due care --Independence in fact --Independence in appearance -Professional Skepticism and Professional Judgment 2-3. Fundamental Principle: Performance -Reasonable Assurance -Planning and Supervision --Audit plan -Materiality -Risk Assessment --Internal Control --Risk of Material misstatement --Inherent
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DISCUSSION Table 1. Theoretical and experimental value of moisture content in Tofu. Theoretical Value of Moisture Content in Tofu | Experimental Value of Moisture Content in Tofu | 84.20% to 85.65% | 81.65 % | From the result‚ moisture content in tofu samples is around 81.65 %. From references‚ the moisture content of tofu samples from 84.20% to 85.65%. (Wang et al‚ 1983) The difference value of this moisture content may be caused of the error during the experiment such as the balance
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Programme Specification Title of Programme: HND Diploma in Computing and Systems Development This specification provides a concise summary of the main features of the programme and the learning outcomes that a typical student might reasonably be expected to achieve and demonstrate if s/he takes full advantage of the learning opportunities that are provided. 1. Awarding Body 2. Teaching location 3. Accreditation details 4. Final award 5. Name of award 6. Codes a. UCAS code b. Solihull Qualification
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FOOD LAB Title Food Lab Abstract The aim of this report is to see if the any of the four food apple sauce‚ carrot juice‚ cracker juice‚ and turkey juice contain protein‚ starch‚ or sugar. Between these four foods two are positive for sugar which are apple sauce and carrot juice. Sugar is an organic molecule of carbohydrate and so is starch. The starch was positive in two of the foods which are cracker juice and carrot juice. Protein is its own organic molecule and only one food tested positive
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demonstrated that the color of a given food dye depended on which light was transmitted in the visible spectrum and which light was absorbed. A quantitative measurement of the absorbance spectrum of each food dye was obtained through spectrophotometry.1 Through this method‚ we determined that the wavelength of maximum absorbance of a given food dye was directly correlated to the color of that food dye. Further‚ darker food dyes absorbed more light than lighter food dyes (Table 1). The relationship between
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Title Testing Kool-Aid Mix for Food Dye Additives Purpose What food dye additives go into the food products we consume and how do these additives affect our perception of that food? Hypothesis If “Black Cherry” flavored Kool-Aid Mix appears red‚ then it will contain the food dye additive Red-40 that emits a red pigment. Background Food color not only affects the appearance of food‚ it also affects our perception of how food tastes. Tests have shown that consumers will choose colored drinks over
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