CONTENTS 1. Introduction 1.1. A Banh Chung this is a new year’s day feast 1.2. The features of Banh Chung Bánh chưng is a traditional Vietnamese rice cake which is made from glutinous rice‚ mung bean‚ pork and other ingredients. Its origin is told by the legend of Lang Liêu‚ a prince of the sixth Hùng Vương‚ who became Hùng Vương’s successor thanks to his creation of bánh chưng and bánh dày‚ which symbolized respectively the Earth and the Sky. Considered an essential element of the family
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Aba: n. Taro‚ herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves.[Tag. gabi] Abitsuélas: n. White beans‚ white-seeded bean; usually dried navy bean‚ pea bean common bean - any of numerous beans eaten either fresh or dried. Abokado: n. Avocado‚ used in native medicine against diarrhea and wounds. kaabokaduan n. avocado orchard. Abuno: n. Fertilizer; dung (ganagan); agabuno‚ abunuan. v. to fertilize;
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Executive Summary Introduction BitterSweet is a partnership type of business. It is a food-service type of business which is situated at the SM Mall of Asia‚ Pasay City. The store has a floor area of 15 x 30 feet. It carries the name “BitterSweet” to symbolize its product‚ low-fat‚ vegetable ice cream. “Bitter” for vegetables since most people perceive vegetables as bitter and the main offering of the store is the ampalaya-flavored ice cream which may seem interesting since the said vegetable
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Lentils using Complexometric Titration with Ethylenediaminetetraacetic acid (EDTA). Variables: Independent Variable: 1) The type of Lentil used ( Split Bean‚ Split Mung Bean‚ Brown Lentils‚ Red Lentils‚ Yellow Beans) Dependant Variable: 1) Calcium content in every bean/Lentil. 2) Amount of MgCl2 added will dependent on the type of Lentils/Bean Controlled
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How the Addition of Extra Sugar Affects the Growth of Plants Lacey Fish Florence Nguyen Danielle Wang Julia Wu Botany 10MWF April 4‚ 2006 Materials: 1. 20 Mung beans 2. 4 plastic cups 3. soil 4. Turbino sugar 5. Distilled water 6. Beakers 7. Graduated cylinders 8. Stir plate 9. Scale 10. String 11. Ruler with cm measurements 12. Stir bar Background: We chose this project because we were curious to see how the amount of raw sugar
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Moon Cake Festival: A Mid-Autumn Festival (Chung Chiu)‚ the third major festival of the Chinese calendar‚ is celebrated on the 15th day of the eighth month. This festival corresponds to harvest festival s observed by Western cultures (in Hong Kong‚ it is held in conjunction with the annual Lantern Festival). Contrary to what most people believe‚ this festival probably has less to do with harvest festivities than with the philosophically minded chinese of old. The union of man’s spirit with nature
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Maker is a fully automatic home kitchen appliance which uses a new heating system without a heating tube. Instead‚ it applies heat to the entire body for a more even cooking. This model can be used to make soymilk‚ five grains milk‚ full bean milk‚ and mung bean milk. It can also make rice paste‚ corn juice and grains paste. It is computer controlled‚ and will automatically pre-heat‚ grind‚ and cook. Just push a button‚ the fresh sticky soymilk is ready to enjoy within twenty minutes. Four Selected
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Cellular Respiration Lab - The Bean Lab lntroduction In today’s lab‚ you will be investigating cellular respiration. Cellular respiration as you know is the process that cells use to use to obtain energy from organic molecules. Typically‚ you will see the equation for cellular respiration represented in the equation below. CeHrzOo + 6 Oz+ 5CO2 + SHzO + EnergY This equation represents aerobic cellular respiration. Aerobic respiration occurs in the mitochondria of eukaryotic cells
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Tissue | Cell Types | Characteristic(s) | Function(s) | Cassava pith | | | | | Tomato fruit pulp | | | | | Spanish flag petiole | | | | | Lotus peduncle | | | | | Celery petiole | | | | | Coleus petiole | | | | | Mung bean seed coat | | | | | Peanut pericarp | | | | | Pineapple leaf | | | | | Others | | | |
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minutes there was a sharp increase in fermentation‚ then as the ethanol concentration rose‚ it started to level off. Effects of Temperature on Fermentation Rates In this part of the lab we examined the relationship between respiration rate and temperature. We combined yeast separately in four fermentation tubes with four glucose solutions that had been equilibrated to four different temperatures. We then recorded that volume of carbon dioxide produced in each fermentation
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