Topic: Century egg Specific Purpose: To introduce what is century egg and the history of it‚ and how to eat it. Thesis Statement: Century egg is complicate to make‚ but easy to eat. Introduction: I. When you hear the name “Century Egg”‚ you must be thinking that the egg has been preserved for a hundred years or even longer. II. Is it edible? III. The answer is of course. IV. Today‚ I’ll talk about a Chinese traditional egg product‚ what it is‚ what is the history of it‚ and how to eat it. Transition:
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Eggs are a key ingredient used to make a foam. Investigate the functional and chemical properties of eggs and other ingredients when making meringue. Chemical and Functional properties of eggs: Background information Eggs give a smoother texture to microwaveable dishes‚ frozen dishes are better to freeze. The yolk and the egg white cam be used in many different ways for different products of food. Eggs contain a lot of protein and a balance of other nutrition. Some producers require fresh eggs to
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If you’ve read any of our past blog posts you know that eggs are indeed a perfect source of protein and other essential nutrients. No longer are yolks vilified by “health experts” and we have all been given the green light to enjoy the whole egg. But when it comes time to buy eggs‚ there are so many options it can become confusing to know which is best for our health. There are ‘conventional’ eggs and ‘free range’ and ‘organic’ and ‘pastured.’ What’s the actual difference between all of these and
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Consequently‚ osmosis is leveling the concentrations on both sides of the membrane. However‚ the higher the temperature is‚ the higher osmosis will perform within the plant cell. When the molecules are heated‚ they start to move faster‚ causing osmosis to perform faster than at a neutral temperature. Temperature is just one of the many factors that can affect osmosis‚ such as‚ the pressure (the less pressure‚ the molecules will move leisurely
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weigh less due to osmosis. Our null hypothesis was: If the pH level of a solution is either acidic or basic‚ then it will have no effect on the weight. The independent variable was the different solutions of different pH values. The dependent variable was the weight of the potato‚ which was measured in grams. The baseline of this experiment is the weight of the potato when in the milk solution because milk has a neutral pH. The controls in this experiment are that each sample had
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The purpose of the lab was to investigate osmosis‚ which was successfully achieved because there was a change in the potato’s mass which was due to the net movement of water either into the potato cells or out of the potato cells. In the 0.400M solution‚ the potato decreased in mass‚ this was due to the reason that the solution was hypertonic. There was a higher concentration of solute and lower concentration of water in the solution than there was in the potato cells. This led the water to travel
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Microbiology Exam 1 Name_______________________ 1/30/07 1. (1 pt) Who was the first person to observe bacteria using a microscope? a. Lister b. van Leeuvenhoek c. Pastuer d. Koch 2. (2 pts) Which two of the following contribute to the opportunistic and infectious nature of bacteria? a. flagella b. ability to persist in unfavorable environments c. selectively permeable membranes d. fast growth e. ability to sense chemical gradients f. peptidoglycan 3. (1 pt) Capsules‚ sheaths‚ and
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In this experiment‚ we had to demonstrate the process of osmosis using potatoes‚ and to determine the concentration of the cytoplasm of the potato. To demonstrate this‚ we had 6 test tubes and poured in different sucrose solutions of the following concentrations: 0.0M‚ 0.1M‚ 0.2M‚ 0.5M‚ and 1.0M. Once added in with all the sucrose solutions‚ we added in the 6 cylindrical potatoes of equal diameter and length. Before and after putting it in the potatoes‚ we had to weigh the initial and the final mass
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09-17-10 Period 5 The Broken Eggs POW #1 1. Problem Statement: A farmer has some eggs in a cart‚ and is going to market them. She accidently breaks every egg. She doesn’t remember how many she had‚ but she remembers some things. She knows that when she put them in groups of 2‚ 3‚ 4‚ 5 and 6‚ there was one egg left over. When she put them in groups of 13 no eggs were left over. You need to find out how many eggs there are in total. 2. Process: I first thought
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Broken Eggs By Randall.KA farmer went to the market and broke all of her eggs! She needed to figure out how many eggs she had. She put her eggs in different groups. She put them in groups of 2‚ 3‚ 4‚ 5‚ 6‚ and 7. When she tried to put the eggs in groups 2 through 6 she had one egg left over‚ but when she put the eggs into groups of seven she didn’t have any left over. How many eggs did she have? Are there more than one possibility?When we attempted to find the amount of eggs she had‚ we took
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