Optimization and validation of analytical methods in the determination of acrylamide levels of potato chips by LC-MS/MS as a simple and sensitive method was carried out in order to do the testing and monitoring of acrylamide in potato chips on the market in Indonesia. In this research‚ the method development was done by using cation exchange solid phase extraction‚ repeated extraction with 10 mM formic acid solution and precipitation at low temperature by centrifugation. The utilise of C-18 reversed-phase
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those lines‚ Kroc required exact specifications on all of his beef patties: Fat content: below 19% Weight: 1.6 oz Diameter: 3.875 inches Onions: ¼ oz Kroc even had a laboratory in suburban Chicago to devise a method for making the perfect fried potato in the late 1950’s. Instead of only supplying franchisees with milk shake formulas and ice cream‚ he wanted to provide an entire operation system so that a store in Delaware and a store in Nevada could serve burgers of the exact same size and quality
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Fresh potatoes extract in phosphate buffer pH6 containing the enzyme: polyphenol-oxidase‚ was used as the variable being tested in this experiment. You may refer to the Enzymatic Reactions Biology 21 Lab Manual. Santa Monica College by Logan‚ R. 2003 to see how the potatoes extract in phosphate buffer was made. We began this experiment by measuring seven constant amounts of 1ml of 0.1% catechol using a 1 mL pipet into each seven cuvettes. The catechol is our substrate solution. Next‚ different amounts
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Prompt 2: According to the slide show I have developed an interest in many different foods and would like to try all of them except for the cinnamon. Cinnamon kills people. Cinnamon is too small for the human body to swallow and when trying to do it you choke to death‚ hence the “cinnamon challenge.” Otherwise I have no interest in any of the other foods on that list. There is one food‚ however‚ that I absolutely adore. Back in the old days my family always loved to go out for dinner. No matter what
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him starting his own business and becoming successful. John Richard Simplot left home at the age of 14 and started working at a potato farm and eventually became a potato farmer himself. In 1940 J. R. Simplot became the largest shipper of potatoes in the west‚ operating thirty-three warehouses in Organ and Idaho. John Richard Simplot was named the “America’s Great Potato Baron”. Later he got into selling onions; he also sold dehydrated onion powder where he recalled it was like “gold dust”. 30 miles
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should change the colour of the mixture from blue to purple in appositive test for protein. 4. Potatoes’ chips are predicted to have starch‚ lipid‚ sugar and protein in it. Potato chips main ingredients are potatoes and potatoes have starch in them. Potato chips are also fried in oil so it must contain lipid and sugar. Lastly potato chips may contain a little bit of protein. 5. Two percent milk tested negative for starch because the colour turned yellow which indicates that there is no starch present
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The hypothesis for this lab was that Core B will be the least flexible due to a loss in water. Unfortunately‚ my results led my hypothesis to be incorrect. The results that were received was that Core C was the most flexible‚ Core B was somewhat flexible‚ and Core A was not flexible and stiff. Core A was the most non-adjustable due to it being hypertonic which means that the total concentration of all the dissolved solute particles is greater than the other solution. Core B was isotonic meaning
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Curry rice is easy to make and contains a variety of nutrients. It’s not difficult to make curry rice if you follow these three steps; cut the ingredients‚ fry the ingredients‚ boil the ingredients. You need four ingredients to make curry rice: potato‚ carrot‚ onion‚ beef. Curry rice is cooked with these ingredients and a pan. Various spices are used to curry. For example‚ all spice‚ cardamom‚ cumin‚ and so on. Each spice has a role to bring out the flavor of curry. For example‚ all spice flavor
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Bread contains starch. The starch content in bread is derived from the starchy endosperm of wheat. Refined breads have the bran and germ removed from the wheat in order to produce softer‚ silkier flour. there is a lot more food containing starch like: Starchy foods such as potatoes‚ bread‚ cereals‚ rice and pasta should make up about a third of the food you eat. Where you can‚ choose wholegrain varieties‚ or eat potatoes with their skins on for more fibre. Starch is the most common form of
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An investigation how sugar solutions of different concentrations affect osmosis. Research Osmosis is the diffusion of water across a partially permeable membrane from a dilute solution to one of a higher concentration. If a solution has a low concentration then the amount of (in the case of my investigation) sugar‚ the solute‚ will be low and the solution will be weak. If there is high amount of sugar then the solution will be concentrated (have a high concentration). When two solutions
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