taste. The first step in the process of making curry rice is to cut the ingredients. First‚ peel the vegetables. And then‚ cut to the size of the bite-sized vegetables. At that time you had better put potatoes in water to remove excess potato starch. The next step in the process of making curry rice is to fry the ingredients in the pan. In this step‚ put oil to pan. At the same time you should heat the pan. After that you should add the ingredients and condiment to it. By adding condiment ingredients
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EXERCISE 39 B NAME ____________________________________ LAB TIME/DATE ________________________ Chemical and Physical Processes of Digestion: Computer Simulation Carbohydrate Digestion The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? 7.0 Why? because that is when the salivary is most effective and it breaks down carbohydrates 2. How do you know that the amylase did not
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Production of materials 1B – identify the industrial source of ethylene from the cracking of some of the fractions from the refining of petroleum Industrial source of ethylene (ethene) * Obtained from Crude oil – fractional distillation * Heated to high temps * Components vaporise and rise up tower where condense and collect * Lower the boiling point‚ higher up tower compound rises * Separates crude oil into fraction each with different boiling range - Catalytic Cracking
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directed below: i. 20 drops of deionized water(control) ii.20 drops of 1% glucose solution(1g of glucose is added in 99ml distilled water) iii.20 drops of 1% sucrose solution iv.20 drops of 1% lactose solution v.20 drops of 1% starch solution(1g of starch is added in 99ml distilled water and put in boil) b) Add 3 drops of Molisch reagent to each of the five test tubes‚3 drops of Molisch reagent is added.Each test tube is seal with Parafilm® and each tube is shook to ensure mixing
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CHAPTER II- THEORITICAL AND CONCEPTUAL FRAMEWORKS REVIEW OF RELATED LITERATURE STUDUIES This Chapter presents the relevant literature and studies in local and foreign settings which were essential in the development of the research model study from where the hypothesis A. Related Literature a. Historical Background of the study The center of origin and domestication of Kamote tops is thought to be either in Central America or South America. In Central America‚ Kamote tops were domesticated
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Introduction: The rice plant has tillers which are a characteristic of grass plants; however they have recognized a way of growing the plant which causes it to create the best grain possible. Discussion: Vegetative: In this stage the plant germinates and gradually grows taller and leaves emerge at steady intervals. Germination: The root elongates through the seed coat and anchors into the soil. The primary leaf (coleoptile) also elongates and breaks through the seed coat. Early seedling
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REVIEW SHEET EXERCISE 8 Chemical and Physical Processes of Digestion NAME: LAB TIME/DATE: Carbohydrate Digestion The following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? Why? 2. How do you know that the amylase did not have any contaminating maltose? 3. What effect did boiling have on enzyme activity? Why? 4. Describe the substrate and the subunit product of amylase
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What conditions are necessary for digestion of lipids‚ carbohydrates‚ protein? Certain conditions are required for digestion. I will find that enzyme is required for digestion of lipids‚ carbohydrates‚ protein. There are many conditions that are necessary for digestion of lipids‚ carbohydrates‚ protein such as pH and enzyme and substrate. The test tube that digestion of lipids occurs in was test tube 1‚3‚4‚ test tube 2 there was no digestion because there was no enzyme. Test tube 1 was the fastest
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CHAPTER I ”CHALK OUT OF SEASHELLS’ A. Background of the Study More people used to collect seashells for fun and for past time. They made decorations‚ jewelries And even accessories for a doll out of it. But don’t you know that aside from those things; Seashell can also make into a much useful thing. We are aware that education is the most Powerful key for us to succeed. And to support this‚ we need some facilities and materials for us to make it easier and clearer. Of course
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University of Phoenix Material Understanding Food Labels Worksheet Part A: Analyzing a Food Label Complete the table below by filling in the requested items. Use the food label of your favorite snack to obtain the information needed. Part B: Calculating Calories Complete the equations below by using the information you obtained in Part A tables. Use figure 5.19 of the Visualizing Nutrition textbook
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