Brittany Gecik Dr. Sowa Experimental Foods Lab February 13‚ 2013 Crystallization‚ Sugar‚ and Fudge Lab Report Introduction: Controlled crystal formation is important to acquire a certain texture in crystalline candy. Crystalline candies are smooth‚ creamy‚ and easily chewed with a definite structure of small crystals that resemble tiny snowflakes. Examples of crystalline candies are fondant‚ fudge‚ and penuche. When a concentration of sugar is higher than 121 degrees Celsius‚ it is an
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Small Animal Metabolism Materials: 3 Gerbils (8‚ 24‚ 17) Cage Circular Tube 2 Plugs Brown Paper Towel Weight and Balance Soap Solution Drierite Glass Pipette Metal Poker Procedure Our hypothesis for the Small Animal Metabolism lab was that the gerbil will consume oxygen at a greater rate than a mouse because the gerbil is larger in size. To begin this experiment we obtained a gerbil from a specific cage and weighed it on a balance. After we had weighed the gerbil‚ we inserted
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In the previous lab we used different types of reagents to help determine if the presence of proteins‚ starches‚ and reducing sugars were present in the solutions we were provided with. The purpose of the lab was to allow us to have the opportunity to view the positive and negative reactions of the solutions we used‚ also to understand what that meant. The reagents we used allow us to detect whether or not there was a reducing sugar‚ starch‚ or protein present in the solutions. From what I knew previous
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Sugar Gradient Lab Procedure: 1. Get out 5 separate cups or beakers and fill them ¾ full with water in each. 2. Number each of the cups 1 through 5. And color accordingly with food dye: • Cup 1- 2 drops of yellow • Cup 2- 2 drops of red • Cup 3- 2 drops of green • Cup 4- 2 drops of yellow and 1 drop of red • Cup 5- 2 drops of blue 3. Add: • 1 scoop of sugar in Cup 1 • 2 scoops of sugar in Cup 2 • 3 scoops of sugar in Cup 3 • 4 scoops of sugar in Cup 4 • 8 scoops of sugar in Cup 5 4
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Metabolism is the set of chemical reactions that happen in the cells of living organisms to sustain life. These processes allow organisms to grow and reproduce‚ maintain their structures‚ and respond to their environments. I never thought that people blame their weight on slow metabolism‚ but this article have changed my opinion on why someone can blame on metabolism I learned that metabolism is linked to weight. Metabolism is the process by which your body changes what you eat and drink into energy
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more than one forms of fermentation; yeast fermentation is probably the most common method. This process is used in many everyday products today. Yeast was first discovered in 1676‚ but was used before. It has also led to numerous scientific advances. Yeast expands‚ especially well with a good amount of sugar‚ the more of the amount the greater it expands. Yeast is a single-celled organism‚ a fungus to be more specific. They consume carbohydrates‚ mainly sugars‚ and produce carbon dioxide and ethanol
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Student Number: C11356616 Lab Partners Name: Charlotte Weir Experiment Name: Yeast Fermentation Experiment Date: 2nd and 9th November 2011 Submission Date: 23rd November 2011 Title Yeast Fermentation Purpose To allow for fermentation of the yeast‚ Saccharomyces Cerevisiae‚ in Grape and Apple juice. Materials provided Test-tube containing Grape juice and a Durham tube Test-tube containing Apple juice and a Durham tube Plate culture of the yeast‚ Saccharomyces Cerevisiae Sterile
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brown sugar on the amount of CO2. To do this‚ white sugar was replaced with brown sugar and the amount of CO2 produced was calculated with a vernier gas pressure sensor. The control group was yeast and white sugar and the experimental group was yeast and brown sugar. The hypothesis that if brown sugar and yeast are mixed‚ then it will produce more CO2 than a mixture of white granulated sugar and yeast was accepted. The white sugar and yeast mixture had a slope of .003254 kPa/s. The brown sugar and
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Yeast is widely used for making bread‚ beer‚ and wine. People all over the world drink and eat those products. This projects looks at which fruit juice with a higher percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount of fermentation as shown by the reduction of sugar (dependent
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Lab 7: Repetition Structures I This lab accompanies Chapter 5 (pp. 163-183 and pp. 196-201) of Starting Out with Programming Logic & Design. Name: ___________________________ Lab 7.1 –Condition Controlled with While and Do-While Loops: Pseudocode Critical Review A repetition structure causes a statement or set of statements to execute repeatedly. Repetition structures are used to perform the same task over and over. Repetition structures are commonly called loops A condition-controlled
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