There are many branches of food science‚ all of which study different aspects of food such as safety‚ microbiology‚ preservation‚ chemistry‚ engineering‚ physics and the like. Until the advent of molecular gastronomy‚ there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees
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quote represents Firoozeh Dumas’s view on learning and becoming the person that she is today. Through her hardships‚ struggles‚ good times and the bad times‚ she has matured and learned a great deal. In the autobiography Funny in Farsi by Firoozeh Dumas‚ the themes or clashing cultures‚ new environments‚ and learning through experience comes into play. The story begins as Firoozeh moves with her family to the United States in 1972‚ as a seven-year-old. From the moment her airplane lands‚ she starts
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Since early childhood‚ Jose Rizal already loved books. His mother‚ Doña Teodora Alonzo taught him how to read a material in Spanish language and developed his mind and artistic talents by telling him wonderful and colourful stories and poems. Furthermore‚ his Tio Gregorio‚ a book lover‚ intensified his reading of good books. The favourite pastime of Rizal during his stay in Madrid was reading. Instead of gambling and flirting with women as many young Filipinos did in the Spanish metropolis
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Chapter 1: Introduction Chapter 1: Introduction Ionic liquids (ILs) can be viewed as a new and remarkable class of solvent. They are also a type of materials that have a long and useful history‚ where the earliest material that meets the current definition of IL was observed in the mid-19th century when a separate liquid phase called the “red oil” was observed in Friedel-Crafts reaction [17]. Over the following years‚ there has been a rapid growing of interest in ILs due to the realization
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A REPORT ON Study tour & project Subject: Molecular Farming Presented by Mr. Pethkar sachin tanajirao Department of Plant biotechnology At College Of AgriculturalBiotechnology‚Latur. Affiliated to Marathwada AGRICULTURAL UNIVERSITY‚PARBHANI Academic year 2010-2011 PREFACE It gives me great pleasure to write a project report of our study tour‚ which was an unforgettable event in my degree course. Study tour gaves me such memorable moments which I can’t forget through
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BASIC CHEMISTRY (UDBB 1114) BACHELOR OF SCIENCE (BIOTECHNOLOGY) SESSION : MAY 2013 DATE : 25 JUNE 2013 LECTERUR : EXPERIMENT 4 DETERMINING MOLECULE WEIGHT BY FREEZING POINT DEPRESSION METHOD STUDENT NAME : ID : LAB PARTNERS | | INTRODUCTION According to Anne‚ n.d‚ the freezing point of a liquid is decreased by adding to another compound to it. This is known as freezing point depression. The pure solvent will have higher freezing point than the solution. Colligative property of
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Part A: Diffusion on a liquid in a liquid. I did an experiment with three different glasses of tap water from the faucet. All three cups measured the same which happened to be 13 cm from the top of the cup to the bottom of the cup. I let the water settle‚ and sit for about an hour so the temperature was the same for all three cups. I then placed one drop of food coloring into the first glass and waited for the coloring to reach the bottom. I calculated 93 seconds. I then went to the second glass
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I. Purpose The purpose of this lab is to determine the molecular mass of a volatile liquid. II. Procedure • Place a cork with a small hole in it inside of a test tube and find the weight of the two together using a sensitive balance. • Pour 0.5 mL of the unknown volatile liquid into the test tube‚ insert the cork‚ and place the tube into boiling hot water while keeping the cork above water level. As the gas evaporates‚ excess gas will be released throughout the whole in the cork. Keep the test
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Experiment 3 Liquid-Liquid Extraction Discussion The success of extracting each compound out of the solution can be seen in the IR graphs for each substance. For ethyl 4-aminobenzoate‚ the N-H‚ C=O and C-O are distinguishable in their proper wavenumber positions. The amino N-H stretch was found between 3224 cm-1 and 3423 cm-1. The C=O was found at 1681 cm-1 and the C-O was at 1280 cm-1. The IR for benzoic acid also displays its significant bonds‚ O-H and C=O. The O-H was between 2566 and
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METHODOLOGY After formulating the hypothesis that the molecular weight affects the rate of diffusion‚ three different kinds of substances --potassium permanganate (KMNO4)‚ potassium dichromate (K2Cr2O7) and methylene blue (C16H18N3SCl)‚ were used to test the validity of the hypothesis. Potassium permanganate is an inorganic chemical compound which is in violet liquid form; potassium dichromate is an orange inorganic chemical reagent and methylene blue is a chemical compound commonly used for staining
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