scavengers feeding on dead or decaying plants or animals. Some may eat live plants. * Habitat: Breath with gills‚ need a moist environment‚ under rocks for example. * Predators: Vertebrates and invertebrates. * Interesting behaviors: Pill bugs: curl up into a ball for when feel attacked or insecure. * Impact on the ecosystem: Positive: food for other animals Negative: can eat and damage plants * Where to find: Under logs‚ moist leaf liter‚ in pet food dishes‚ flower pots (have
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INTRODUCTION: During this lab‚ the group used 3 food thickeners. These thickeners are used to thicken‚ stabilize‚ and prevent separation for our daily products such as ranch‚ ice cream‚ and other dairy products. The group used modified food starch‚ corn starch‚ and guar gum. They all are different from each other‚ each in a unique way. Firstly‚ guar gum is like pectin‚ a soluble fiber and polysaccharide. Furthermore‚ the body cannot digest gum‚ consequently it cannot break down into energy. Guar gum
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Glazer). Amylose is water soluble and makes up 20% of starch‚ while amylopection makes up 80% of the starch molecule. Amylopectin is also a molecule that has a high molecular weight (Alexander N.Glazer). The primary starch is cornstarch. To make cornstarch‚ dry corn is grinded‚ followed by the addition of water. The mixture of dry corn and water is then sent to a cooker (Alexander N.Glazer). This mixture is then heated up in order to break down the starch to make it susceptible to hydrolysis (Alexander
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ganiceWorksheet 3: Organic molecules This section will dealt with the main organic molecules in living things: carbohydrates‚ fats ( lipids )‚ proteins and nucleic acids. A) Web site name: Florida State College Jacksonville Web URL: http://web.fscj.edu/David.Byres/foodfiles.htm Read “Carbohydrates” 1) What does the body use carbohydrates for? One of the main jobs of carbohydrates is to provide fuel for the body to do its job. So if we want to run or walk somewhere or play sports or even
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UTILIZATION OF GABING SAN FERNANDO (Xanthosoma sagittifolium) IN THE PRODUCTION OF ETHANOL USING SACCHARIFICATION AND FERMENTATION April 2013 Jill Nathalie P. Bandian Andrea Marie H. Malinawan A Research Proposal Submitted in Partial Fulfilment of the Requirements in Science 2B‚ UP Rural High School‚ Paciano Rizal‚ Bay‚ Laguna TABLE OF CONTENTS Page No. I. Introduction ..........................................................................
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that Mio and other flavor drops perform diffusion when put in water as an example. For the lab part we put a mixture of starch and water into a plastic Ziploc bag and submerging it into a solution of water and iodine. The bag was semi-permeable and so some of the iodine leaked through into the bag showing osmosis. The iodine‚ being the indicator‚ changed the color of the starch mixture to have streaks of light gray with a purple tint almost. We also learned that molecules tend to move from areas
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* Boiling set-up * Strainer * Container * Spoon * Mortar and Pestle * Knife and Chopping board * Red beet‚ turmeric powder‚ leftover blueberries * Baking soda * Vinegar * Corn syrup * Corn starch * Procedure Each plant was finely chopped and ground and individually boiled in water. Once the water was evidently stained with the pigment of the plant used‚ the heat source was put off and the contents of the pot were left
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changed as a result of the animal’s experience with its environment and the other organisms it interacts with. Hypothesis: The pill bugs will move away from the vinegar and have a positive chemotaxi to the water. Experiment/Procedure: The experiment involves observing the behaviors of pill bugs. The materials needed are a behavior tray‚ plexi glass‚ pill bugs‚ cotton ball‚ vinegar‚ and water. The procedure is as follows: Label each chamber of the behavior tray A‚ B‚ C ‚D‚ and E. Place
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Food Science Study Guide Food Science- the discipline in which biology‚ physical sciences‚ and engineering are used to study the nature of foods‚ the causes of their deterioration‚ and the principles underlying food processing Food Technology- the application of food science to the selection‚ preservation‚ processing‚ packaging‚ distribution‚ and the use of safe‚ nutritious‚ and wholesome food Aspects of Food Quality -Appearance -Size and shape -Color -Structure -Transparency
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PROCESSING________ 6-8 Wet Corn Milling Process____________________________ 3‚ 4 Soybean Processing_________________________________ 6‚ 7 Dry Corn Milling Process____________________________ 3‚ 4 Cottonseed Processing_ _____________________________ 6‚ 7 Corn Co-Products_ ___________________________________ 5 Canola Processing_ _________________________________ 6‚ 8 Corn Gluten Meal_ ___________________________________ 5 Sunflower Seed Processing_____________________________ 8 Corn Gluten Feed_____________________________________
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