SCHOOL OF INDUSTRIAL TECHNOLOGY IMG 103/3: FOOD CHEMISTRY LABORATORY REPORT TITLE : MEASURING pH LEVELS AND WATER ACTIVITY OF FOODS NAME: MATRIC NO: GROUP: 2 DATE OF EXPERIMENTAL WORK: 13 MARCH 2013 DATE OF SUBMISSION: 20 MARCH 2013 TITLE: MEASURING pH LEVELS AND WATER ACTIVITY OF FOODS ACTIVITY 1 Introduction : This experiment was performed to investigate the pH levels of different types of food products. The pH of a solution can be determined experimentally in several ways
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with paper towels. Place in a large resealable plastic bag‚ then add the garlic and oil mixture. 4. Seal the bag‚ pressing out as much air as possible. Roasted Lemon and Garlic Turkey Drumsticks Makes 2 servings You Will Need: • 2 turkey drumsticks‚ approximately 9 oz each • 2 garlic cloves‚ grated • 2 Tbsp freshly squeezed lemon juice • 2 carrots‚ peeled and chopped • 2 parsley roots‚ chopped • 1 tsp paprika • 2 tsp dried thyme • 1/2 tsp sea salt • Freshly ground black pepper‚ to taste • Butter
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Properties of Water Lab # 1 Biology 111 January 23‚ 2011 INTRODUCTION With surface tension it is made possible for items such as paper clips to float on water‚ because a molecule within the mass of a liquid encounters gravity to all adjacent molecules in all directions. When you use surfactant substances this creates hydrogen bonds. Purpose of experiment 1 will be to show that once the surfactant substances hits the hydrogen bond pulls down paper clips. Things
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kitchen is raspberry bruschetta. It is a nice combination of sweet and tart and looks great when plated. Ingredients 2 thick slices whole wheat artisan bread 1 ½ cups fresh raspberries 3 tablespoons light brown sugar 2 tablespoon mascarpone 1 teaspoon lemon
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Laboratory 4: Analysis of Color in Foods 1. Introduction: The purpose of this experiment is to use various forms of color analysis to evaluate the quality of commercial food samples. Color and appearance of foods is an important criterion that consumers consider when buying foods and contributes to the overall quality of a product. One way to visually perceive color is through the Munsell system. This widely used visual color-ordering system sorts the visual system into three parts: hue
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e c n e r La w h’s Ke og Rediscovering Food & Flavours The Cookbook Lawrence Keogh’s Rediscovering Food & Flavours RECIPES I’ve Hi‚ I’m Diane Green and more for an been a Renal Dietici “Hi‚ I’m Lawrence Keogh. You may have seen me on a number of than 13 years. Lawrence I’ve worked closely with recipes to during the creation of the ly balanced ensure they are nutritional tric tions and complement the res e can place eas dis that chronic kidney TV cookery programmes. What you may not know
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MINADO’S PERFECT SUSHI RICE Ingredients * 2 cups sushi rice * 2 cups water * 4 tablespoons rice vinegar * 3 tablespoons sugar * 2 teaspoons salt * 2 tablespoons mirin * kelp‚ leaf (optional) Directions 1. Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear. 2. Place rice to drain in a strainer. 3. Drain for one hour the winter‚ 30 min in the summer. (Sounds
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Determining Acids and Bases With Homemade pH Indicator Strips Made With Red Cabbage Juice Period 0 IB Chemisty Annie Truong Ms. Tran Purpose: The purpose of this lab is to make homemade pH indicator strips using red cabbage juice as the main ingredient and estimate the pH of different substances with these strips. Background Information: Acids and bases have properties of modifying the color of certain substances. The juice of the red cabbage is a blue-violet color and when it comes in
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additional order of 1‚000 (‘000 packs). This way ACC meets with bulk order requirements and does not affect the production of Lemon Crème. ACC should not accept the order if this was to affect maximizing operational profit. If ACC where to reduce Lemon Crème instead of Real Mint‚ ACC would not achieve maximizing operational profit. Furthermore ACC would want to produce more of Lemon Crème which gives greater contribution margin per unit. Peanut Butter Cookie Plant By ACC acquiring the new plant‚ ACC
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Without food dyes‚ ALL flavors would be clear. In order to identify the food dyes in Kool-Aid‚ you must first separate them‚ and you will do this using paper chromatography. II. Materials: • 2 chromatography tubes • 2 strips of chromatography paper • Lemon-lime Kool-Aid solution • 1 pencil • 2 toothpicks • Grape Kool-Aid solution • Solvent (alcohol‚ salt‚ & water) • ruler III. Procedure: DAY I: Separation of Chemicals 1. Obtain all the supplies you need (at supply table). 2. Cut 2 strips of chromatography
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