"Starch" Essays and Research Papers

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    Symptoms of John Nash

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    Food item 1 – Cranberry cheesecake. EGGS CHEMICAL- Eggs are a self- contained food that provides many nutrients such as protein. They are low in saturated fats‚ and provide vitamin b12. PHYSICAL AND SENSORY- Egg whites are clear liquid with a slimy texture and egg yolks is a dense yellow color and is slightly more viscous. FUNCTIONAL: Eggs are a protein that provides many nutrients. When eggs are put into the cheesecake mixture‚ they add richness to the texture and help hold the structure of

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    Fermentation Lab

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    Biology/Topic: 3.7 05 February 2013 Question: Which type of carbohydrate‚ glucose‚ sucrose‚ or starch‚ will produce the greatest amount of fermentation over the class period? Why? Hypothesis: If the carbohydrate starch is added to the set up of yeast‚ then it will create the greatest amount of fermentation because starch is a polysaccharides made up of chain of glucose molecules. Conclusion: Overall the resulting data supported the alternative hypothesis

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    jackfruit seeds

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    http://doctor.ndtv.com/faq/ndtv/fid/6843/What_are_the_benefits_of_having_jackfruit_seeds.html?cp A.  The seeds would give you around 135 kcal/ 100 gms. It is a rich source of complex carbohydrate‚ dietary fiber‚ vitamins like vitamin A‚ C and certain B vitamins‚ and minerals like calcium‚ zinc‚ and phosphorous. They contain lignans‚ isoflavones‚ saponins‚ that are called phytonutrients and their health benefits are wide-ranging from anti-cancer to antihypertensive‚ anti-ageing‚ antioxidant‚ anti-ulcer

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    BIODEGRADABLE SUBSTANCES Biodegradable matter is generally organic materials such as plant and animal matter and other substances originating from living organisms‚ or artificial materials that are similar enough to plant and animal matter to be put to use by microorganisms. Some microorganisms have a naturally occurring‚ microbial catabolic diversity to degrade‚ transform or accumulate a huge range of compounds including hydrocarbons (e.g. oil)‚ polychlorinated biphenyls (PCBs)‚ polyaromatic

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    salivary amylase? Dependent variable: activity rate Independent variable: pH Hypothesis: This is a paragraph or two where you explain your research question. You are going to say something like: "Salivary Amylase is a an enzyme that digests starch into di- and monosaccharides. Since it’s a salivary amylase‚ the enzyme works best at an alkaline pH of 7‚ in other words‚ the optimum pH is 7. At this pH‚ the rate of amylase activity will be at it’s highest. A pH that is much lower (very acidic)

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    There will be four or five groups‚ and each group will be given a concentration of glucose ranging from 5%‚ 10%‚ 20%‚ and 40%. 6 dialysis tubes will be given that will be used to simulate a cell’s membrane as well as 6 beakers that will be filled to 200 ml with distilled water. The 4 different percentages of glucose‚ the control which is distilled water‚ and an unknown substance will all be inserted into the dialysis tubing. Before inserting the substances‚ one must take the dialysis tubing and clamp

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    chem

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    The sugarcane undergoing fermentation produced a volume of carbon dioxide that was nearly nine times more than the corn‚ wheat grain and wheat stalk. Wheat grain and corn was nearly doubled that of the wheat stalk and the control (Figure 1). Sugarcane was the leading plant material producing the highest volume of carbon dioxide (mean= 19.9 ± 0.996 mL) while other than the control; the wheat stalk produced the lowest volume of carbon dioxide (mean= 1.33 ± 0.036 mL). As time elapsed‚ the sugarcane

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    Cassava as ethanol

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    to three times as much carbohydrate for fuel ethanol production (Comis‚ 2008). Ethanol production from fresh cassava roots using a low-temperature process was evaluated on a pilot-plant scale. The application of low-temperature cooking to cassava starch followed by a dual enzyme action resulted in an ethanol yield comparable to that of a traditional high-temperature cooking process. Pressurized distillation gave a satisfactory recovery efficiency of ethanol but was slightly lower than that obtained

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    ups Identifying food groups in unknown solutions Aim The aim of this experiment is to identify different food groups within several different unknown solutions. This will be carried out by placing the unknown solutions into separate test tubes and using different chemical indicators to see if any reactions occur. Each food group will act different when the chemical indicator is added‚ some will change colour while others will separate. Introduction Food is a vital source of energy that is

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    Digestion Lab

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    types of reactions that occurred in each test tube. These reactions would be brought on by enzymes that would interact with other substances. [Part A] In this lab‚ we hypothesized that the tubes that contained a pancreatic solution would dissolve the starch‚ while the other test tubes wouldn’t. This is because the pancreatic solution contains enzymes which complete the digestion of carbohydrates‚ proteins‚ and lipids (Digestion BioKit). Although test tube three contained this solution‚ we predicted that

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