Good Shepherd Academy Poblacion II‚ Victoria‚ Oriental Mindoro SY 2014-2015 “Anti-Mosquito Candle made from Oregano (Oreganum vugare) Oil” Submitted by: Jed Ivan F. Fiedalan Submitted to: Mr. Jeffrey L. San Diego Date: February 20‚ 2015 Table of Contents I. Title page…………………………………………………………………………..1 II. Table of Contents………………………………………………………………….2 III. Abstract……………………………………………………………………………4 IV. Research Plan……………………………………………………………………...5-7 a. Rationale……………………………………………………………………
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researchers’ conclusion and recommendations in the study of making cooking oil from moringa seeds. Conclusions After the data have been collected‚ analyzed and interpreted‚ the researchers therefore conclude that: 1. There is a significant difference between the moringa oil and the commercial oil in terms of quality. This proved that moringa seed is effective as an alternative in producing quality cooking oil. 2. Set-up A which is moringa oil yielded a higher mean based on the evaluation done by randomly
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Setting up and running a small-scale cooking oil business Opportunities in food processing a series Opportunities in Food Processing Setting up and running a small-scale cooking oil business Contributing authors : Barrie Axtell‚ Peter Fellows‚ Linus Gedi‚ Joseph Hounhouigan‚ Franklin Murphy and Peggy Oti-Boateng Edited by : Peter Fellows and Barrie Axtell Midway Associates Published by CTA (2012) The Technical Centre for Agricultural and Rural Cooperation (CTA) is a joint international
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The mass of the candle was 59.2 grams. The measurement of the visible wick is 0.5 cm. The length of the candle is 16‚5 cm. The candle was pink in color. The circumference of the candle was 7.5 cm. The candle’s width was 2 cm. The state of the candle was solid. The candle was already used and burned. The base’s circumference was 8 cm. The candle is buoyant in water‚ The candle’s volume is 66 ml. The density of the candle is 0.897 g/ml. The candle gave off no odor. The top of the candle had a smooth texture
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2009 REVISED STANDARDS FOR FIRE SAFETY FOR CANDLES & CANDLE ACCESSORIES Recently‚ ASTM has announced the release of newly revised standards‚ ASTM F2417‚ Standard Specification for Fire Safety for Candles‚ and ASTM F2601‚ Standard Specification for Fire Safety for Candle Accessories. Their previous versions have been replaced by the 2009 editions. BACKGROUND ASTM F2417 was developed to create the minimum safety requirements for candles. Candles are defined as flame-producing devices which present
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are linked with favorite or uncommon foods. One such food is soybeans or soy foods. Soy foods are popular ingredients in Asian meals. We can eat many forms of the soybean‚ such as fresh soybeans (edamame)‚ roasted soy nuts‚ soy sauce‚ or soy oil. Other less familiar soy foods are tofu (soybean curd) and tempeh (fermented soybean). It is easier than ever to buy‚ prepare‚ and eat soy foods in typical American meals. What do you know about soybeans? Research on soybeans is showing exciting
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by French and Italian cuisine‚ which offered new types of food and cooking styles to be adapted and changed into a unique German style of cooking. German cuisine in modern times using various meat and vegetables in cooking. Some meats include beef‚ sheep‚ goat‚ boar‚ rabbit‚ duck‚ turkey‚ pork‚ chicken‚ fish and goose. Some fish used in German cuisine are‚ carp‚ salmon‚ mackerel‚ herring‚ tuna and sardines‚ but the most popular used fish in German cuisine is trout. The Germans are also excellent sausage
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Candle in the Darkness By Lynn Austin In the Refiner’s Book series‚ Book One: Candle in the Darkness takes place in Richmond‚ Virginia‚ the time being right before the Civil War. A white girl named Caroline Fletcher‚ only twelve years old‚ is faced with many struggles and whether she can keep her faith in God. The story starts out with her best friend‚ a 9 year old slave boy being sold from Caroline’s family. She is affected greatly as a young girl‚ and her world starts slowly changing around
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INTRO TO COOKING METHOD COOK – to heat food in order to change flavour‚ texture‚ appearance & chemical properties EFFECTS of HEAT on FOOD Carbohydrates – Starches and sugars are present in foods in many forms 2 Most Important Changes in Carbohydrates Caused by Heat are: 1. Caramelization – browning of sugars; browning of sautéed veggies and golden colour of breads are sample of Caramelization 2. Gelatinization – when starches absorb water and swell; a major principle in the thickening
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Literacy Task Using your research from the websites and the TV cooking shows Write a page explaining: How Cooking Shows could influence people’s cooking‚ eating and shopping habits.” Today we have access to more information than ever before‚ with our range of social media‚ websites and television‚ there are endless ways to find out new things. If you want to play the guitar‚ you simply type into YouTube ‘How to play the guitar’. Complicated things have been made so much easier just because
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