05/14/2013 7.1 Lab Report- Caloric Content of Food TITLE: LAB 7.1 CALORIC CONTENT OF FOOD PURPOSE: In this lab we will have the opportunity to measure the energy in a variety of foods‚ by heating/burning a portion of the food item and catching the heat released into a known mass of water in a calorimeter. We will also identify units of measuring heat such as calories and joules. We will use basic lab equipment provided in our labpaq and we will use several household items as well. We
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Narrative Serving Sheboygan has always been one of my priorities. Although I have a seemingly short list of community service activities‚ my extracurricular activities have truly tied me closer to our community. To begin‚ I have long demonstrated the Lions philosophy of WE SERVE. Extracurricular involvement has historically ignited my service. As an energetic young student I participated greatly in student council‚ LUCK (Choir) and girl scouts; operating car washes‚ salvation army bell ringing‚
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Republic of the Philippines Nueva Ecija University of Science and Technology Cabanatuan City Narrative Report Cyber Crime Law and Ethics for IT Professionals Submitted By: louie Submitted To: Mr. Rhoel Torres On the 23rd day of November at the Auditorium of Nueva Ecija University of Science and Technology Main Campus Sumacab Este‚ Cabanatuan City‚ 4th year students of College of Information and Communication Technology held a seminar about Cyber Crime Law and
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Equity Research Report of Fu-Wang Food and Mutual Trust Bank Prepared for: Suborna Barua Senior Lecturer United International University Prepared by: Md.Mehedi HasanID: 111 091 127 Sec: B Date: 10th September 2012 Equity Research Report Overview of Fu-Wang Food In the emergence of 21st century‚ consumer consciousnesses are ameliorated day by day. Now their product selection is in the term of quality rather than quantity & price. They are always looking forward to
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Contents Company Introduction 4 Principal Activities: 5 Business Overview: 5 Dairy and Beverages Segment: 6 Ice Cream and Frozen Desserts Segment: 7 Dairy Farm Segment 7 Engro Foods Canada 7 Meat Pilot Project 8 Process Flow Chart & Organogram 8 10 Engro Foods SWOT Analysis 11 Value Addition: 12 Cash Flow and Working Capital Management: 13 Capital Investment‚ Capital Structure and Finance: 13 Credit Rating: 13 Financial Review: 14 14 Horizontal and Vertical Analysis Balance Sheet: 16 Sales 16 Gross
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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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Energy Stored in Food Background Questions (5 points each = 10 points): 1. What happens to the molecules of the food that we eat during digestion? 2. What type of metabolism is this? Background information: In this lab we will attempt to set a variety of different types of food on fire and capture the heat energy that is given off. The heat energy from the burning comes form the energy stored in the chemical bonds of the food. The more energy in the bonds‚ the more heat the food will give off
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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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According to Fast Food Nation’s author‚ Eric Schlosser‚ Hungry Planet: What the World Eats is a “beautiful and important book about one of the world’ s most important subjects.” This book‚ written by Peter Menzel and Faith D’Aluisio‚ takes on the topic of food. Yet‚ the authors don’t simply talk about different foods around the world‚ they go in depth into the cultural‚ social‚ and economical aspects of eating. They display‚ through the use of pictures‚ a week’s worth of food for numerous different
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Have you ever wondered what the food used in fast food a restaurant is made up of? In the book Fast Food Nation‚ authored by Eric Schlosser‚ he explains many of the tactics used by the fast food industry in an effort to inform society. Fast food started around the 1950’s when all the men were fighting in World War 2. Women were forced to leave their homes in search for jobs to support their families; this led to the idea of getting quick meals for the family after work. What started as a war time
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