The Effect of Pineapple Juice on the Gelling Time of Gelatin Abstract: Fresh pineapple is known for not being able to gel and this experiment is aimed to figure out why. Bromelain is an enzyme the breaks the chains in proteins making them inactive and pineapple are known for having it. In this experiment we tested other factors that pineapple contain to pin point what the culprit was. It was discovered the Bromelain was actually the reason that fresh pineapple won’t gel but if you boil
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The Effect that the Enzyme Bromelain has on the Substrate Gelatin Sarah Kunik 10-5-12 Period 2 Introduction Enzymes are proteins that are catalysts which aid in the reactions that occur in everyday life‚ everywhere. Each enzyme has a specific function to do a specific job. The molecule that an enzyme works on is called a substrate. In order for an enzyme to properly do its job‚ the substrate has to move to the active site which is the exact shape for the particular enzyme in that it binds
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Like Water for Chocolate Guided Reading Worksheet January In responding to the questions‚ use complete sentences and support your answers with text (quotes) from the reading. 1. Who is narrating the story? 2. What happened to bring on Mama Elena’s early delivery of Tita? 3. Where was Tita born? 4. How come it was not necessary to slap Tita on the bottom at birth? 5. Why did Tita feel a deep love for the kitchen? 6. Explain what happened to Tita when she was two days old. 7. Explain
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Internal Audit Plan of CoolBlog Dessert Sdn. Bhd. 1.0 Business Profile 1.1 Background CoolBlog is an international brand that specializes in desserts and beverages in a take-away kiosk concept. They are first launched in Singapore in 2005 and expanding their business in Malaysia by introducing dessert and beverages with 25 flavours and 300 products range. There are more than 230 outlets opening in various places including Muadzam Shah‚ Pahang which is opening in 2012 and located at MM198-206
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fruit desserts for the purpose of learning about healthy lifestyle‚ good nutrition and innovation. Subject Area Technology and Livelihood Education‚Cookery Grade/Year Level Grade 10 Approximate Time Needed 3hours Class Laboratory Period Unit Foundation Targeted Content BEC Learning Competencies K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION LO 2. Prepare desserts 2.1 identify ingredients for desserts 2.2 select and prepare sweet sauces 2.3 prepare variety of desserts and
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abundance of fattening food has become something to resist rather than something to eat. On the other hand‚ mass-media advertising challenges this notion‚ and encourages people to treat themselves with desserts. It’s important to notice than the object displayed in this painting is a pie‚ which serves as a dessert‚ not a necessary survival food. Using a pie as a main
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models? Article posted to today.msnbc.msn.com Festinger‚ L. (1954). A theory of social comparison processes. Human Relations‚ 7‚ 117-140. Irving‚ L.M. (1990). Mirror Images: Effects of the standard of beauty on self- and body-esteem of women exhibiting varying levels of bulimic symptoms. Journal of Social and Clinical Psychology‚ 9‚ 230-242. Martin‚ M.C.‚ & Kennedy‚ P.F. (1993). Advertising and social comparison: Consequences for female preadolescents‚ and adolescents. Psychology and Marketing‚ 10
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is not commonly known‚ it can be used or mixed with various drinks and foods‚ mostly desserts. Aloe vera dessert is a very common recipe that is both tasty and quick to make. It is very good to consume fresh than packed. The packed aloe vera desserts are stabilized and contain some additives. But these are very good for people looking for a good aloe vera dish and do not have time to make one. Aloe vera dessert is a combination of aloe‚ lime and sugar it is very healthy because it contains a lot
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THE ANALYTIC HIERARCHY PROCESS AND MULTI-CRITERIA PERFORMANCE MANAGEMENT SYSTEMS Stephen L. Liedtka Assistant Professor of Accounting Lehigh University Forthcoming in the November/December 2005 issue of Cost Management EXECUTIVE SUMMARY This paper describes how the Analytic Hierarchy Process (AHP)‚ a popular decision-support methodology‚ is particularly well-suited to the challenges of implementing a multi-criteria performance management system (MCS) such as the Balanced Scorecard
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factors affecting vendor selection choices. The effectiveness of the AHP model is illustrated using a company in the southern part of India and the results validated using fuzzy AHP. Keywords Analytical hierarchy process (AHP) · Fuzzy AHP · Pair wise comparison · Supply chain management · Vendor selection which satisfies the service policy‚ maintaining the lowest possible cost level due the incredible competition environment that they are exposed to. A supply chain is a network of departments‚ which is
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