Polytechnic University of the Philippines College of Science Department of Food Technology MOISTURE DETERMINATION (Experiment no. 1) Bea Dessa T. Co Maybelle Tolete Ian Francia Glyceryl Pangan BSFT 3-1D FOTE ///????? Food Analysis Prof. Kennedy Bongon Introduction Moisture content is one of the most commonly measured properties of food materials. It is important to food scientists for a number of different reasons: Legal and Labeling Requirements. There are legal limits to
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shielding and penetration on AO energies • Bonding – Review VSEPR and Hybridisation – Linear combination of molecular orbitals (LCAO)‚ bonding / antibonding – Labelling of molecular orbitals (MOs) (σ‚ π and g‚ u) – Homonuclear diatomic MO diagrams – mixing of different AO’s – More complex molecules (CO‚ H2O ….) – MO diagrams for Transition metal complexes An introduction to Molecular Orbital Theory 6 Lecture Course Prof S.M.Draper SNIAMS Institute 2.5 smdraper@tcd.ie 2 Lecture
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1. Atomic and Molecular Structure a. Students know how to relate the position of an element in the periodic table to its atomic number and atomic mass. The Periodic Table organizes elements by their atomic number - from hydrogen (1) to whatever is the highest one currently known (>105). It is arranged so that similiar members fall in a list such as Chlorine Bromine etc.. The average atomic weight is usually shown with each element‚ but due to isotopes (caused buy nuclear varations)
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Empirical and Molecular Formula | Key Concepts * Empirical Formula of a compound shows the ratio of elements present in a compound. * Molecular Formula of a compound shows how many atoms of each element are present in a molecule of the compound. * The empirical formula mass of a compound refers to the sum of the atomic masses of the elements present in the empirical formula. * The Molecular Mass (formula mass‚ formula weight or molecular weight) of a compound is a multiple of the empirical
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1859 Charles Darwin published the "On the Origin of Species"‚ introducing that genetic evolution allowed adaptation over time to produce organisms best suited to the environment 1865 Gregor Mendel investigated "traits" passed from parents to prodigy and coined the terms dominant and recessive traits 1869 Johann Meisher isolated DNA from the nuclei of white blood cells 1875 Charles Darwin introduced "gemmules" as mechanism of inheritance 1902 Walter Sutton created
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Objective: 1) To test the presence of reducing sugars which is glucose in the Benedict’s test. 2) To test the presence of non-reducing sugars which is sucrose by using Hydrolysis then Benedict’s test. 3) To test the presence of the starch by using iodine test. 4) To test the presence of lipids in corn oils when using the Sudan Ш and Emulsion tests. 5) To test the presence of proteins in an egg albumen in the Biuret’s test. 6) To test the presence of Vitamin C and ascorbic acid in the DCPIP
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Introduction In these few years‚ molecular gastronomy has become a key topic and it is the new fashion for chefs to offer their customers. This is a new culinary trend called molecular cooking has been investigated as the most exciting development in haute gastronomy. Molecular gastronomy is refers to a modern style of cooking‚ which is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. As well as it is the
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I. Purpose The purpose of this lab is to determine the molecular mass of a volatile liquid. II. Procedure • Place a cork with a small hole in it inside of a test tube and find the weight of the two together using a sensitive balance. • Pour 0.5 mL of the unknown volatile liquid into the test tube‚ insert the cork‚ and place the tube into boiling hot water while keeping the cork above water level. As the gas evaporates‚ excess gas will be released throughout the whole in the cork. Keep the test
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Trevor Smith Biol 4400 Dr. Achberger May 8‚ 2013 a. From the amino acid sequence the gene is the LacI repressor for Escherichia coli. See appendix 1 for the search result. b. The complete nucleic acid sequence of the protein with the open reading frame (ORF) indicated by red and green colorization as well as the forward and reverse primers underlined (a screenshot was taken so the sequence could be clearly displayed): c. The ORF and flanking nucleotide sequences are displayed in part “b
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Experiment 1: APPLICATION OF STATISTICAL CONCEPTS IN THE DETERMINATION OF WEIGHT VARIATION IN SAMPLES LEE‚ Hyun Sik Chem 26.1 WFV/WFQR1 ------------------------------------------------- Nov. 23‚ 2012 A skillful researcher aims to end his study with a precise and accurate result. Precision refers to the closeness of the values when some quantity is measured several times; while accuracy refers to the closeness of the values to the true value. The tool he utilizes to prevent errors in precision and
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