Consolacion Cebu An Investigatory Project in Physics 10: Solar Cooker Submitted By: Ziendee Mae C. Juntilla Submitted to: Tito Eugene Ian Castillon January 2014 INTRODUCTION At this point of time‚ in this age of technology‚ we tend to keep on using products‚ materials and inventions which come from non-renewable sources such as oil‚ petroleum‚ fuel‚ natural gas‚ etc. Just like in cooking‚ we need heat to cook the food‚ and to have that heat‚ we
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Ms. Balmer Pineapple Jelly Enzyme Lab Discussion After completing the Pineapple Jell-O Enzyme lab‚ the final results were that the canned pineapple formed the jelly while the fresh pineapple did not. Pineapple In order for this to have occurred‚ there has to be a comparison between fresh and canned pineapple in terms of their physical and chemical properties. The physical properties of fresh pineapple are that it is sweet‚ ripe and raw. These properties make fresh pineapples very healthy and
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Entrepreneurship Project proposal: “Property preservation” Section AB (MBA 3rd) Submitted to: Sir Shabeer Haider Submitted by: Marium Liaqat 10012720-006 Gull Afshan 10012720-004 Shumaila bano 10012720-029 Anum Khalid 09041020-018
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Enzymes in Pineapple Background: Enzymes are very efficient catalysts for biochemical reactions. They speed up reactions by providing an alternative reaction pathway of lower activation energy. Like all catalysts‚ enzymes take part in the reaction - that is how they provide an alternative reaction pathway. But they do not undergo permanent changes and so remain unchanged at the end of the reaction. They can only alter the rate of reaction‚ not the position of the equilibrium. Enzymes are usually
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CHAPTER III MATERIALS AND METHODS This research study used the process of extraction to test the effectiveness of Acapulco (Cassia Alata) leaves in killing or eradicating the fungi Microsporum canis. The raw material that the researchers used in the experiment is the Acapulco with the scientific name Cassia Alata. It belongs to the family of Leguminosae. It is a shrub which is erected and grew for about 2 meters tall. The leaves of the plant posseses fungicidal‚ insecticidal and pesticidal
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The Value and Preservation of Evidence Kaplan University CJ370-01 January 16‚ 2012 The value of footprint or footwear evidence is heavily important. The most valuable details are signs of wear‚ characteristic fittings or marks of fittings that have come off‚ injuries‚ marks of nails and pegs‚ especially when these are irregularly placed‚ and repair marks. If they are particularly characteristic or occur in sufficient numbers‚ such details may form decisive evidence. In the interest of thoroughness
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MINIATURE HYDRO-ELECTRIC Submitted by: Gabrielle A. Ante 2 Reiko Castillo 10 Geraldine Catindig 12 Dominique Mangampat 27 Elise Tusit 46 IV - SANDIWA Background of the Study: The idea of harvesting power from flowing water is not new or a modern idea at all. It has existed ever since the Greeks and Romans used water-powered mills to grind corn. The Hydro-electric power plants we have now in our modern time is far more complex than that in the olden times‚
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Ecosystem Preservation versus Conservation Earth is composed of many different ecosystems and each one is a "dynamic complex of plant‚ animal‚ and micro-organism communities interacting with the non-living environment as a functional unit" (Protecting Threatened Ecosystems‚ 2004). These ecosystems are an intricate part of the human lifecycle as they provide us with our water‚ food and energy. Since mankind is in a take and take some more relationship with the ecosystems‚ many of them have had their
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Food Technology and HACCP Food preservation method: THE CANNING PROCESS Federica Brazzoduro - 301307 TABLE OF CONTENTS 1. HISTORY OF CANNED FOOD p.3 2. CANNED FOOD p.4 2.1. Which food do we can? p.4 2.2. Why do we can food? p.4 2.3. What makes food canning so safe? p.4 2.4. What makes it last longer? p.5 3. THE CANNING PROCESS p.5 3. a) Harvesting p.5 3. b) Washing p.6 3. c) Sorting/Grading p.6 3. d) Preparation
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Chemistry Project on STUDY OF ADULTERANTS IN FOOD CHEMISTRY PROJECT WORK INVESTIGATORY PROJECT STUDY OF ADULTERANTS IN FOOD-STUFFS Name: Taher Shabbir Hussain Class: XII-B School: Indian Public School Year: 2009-2010 iC BS E.c om Chemistry Project on STUDY OF ADULTERANTS IN FOOD iC BS 2|P a ge E.c om Chemistry Project on STUDY OF ADULTERANTS IN FOOD Certified to be the bonafide work done by Mr. / Miss in the _ TAHER SHABBIR HUSSAIN of class XII
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