Assignment #1 Potatoes BPGM 244 Shawn Doucette Chris Tipoff January 28‚ 2009 Table of Contents Introduction 1 History of the Potato 2 The Potato Selection 3 Cooking the Potatoes 4 Conclusion 5 Bibliography 6 1. Introduction Potatoes are considered one of the most popular vegetables in Canada and the United States. The United States grows about 35 billion pounds of potatoes every year‚ which averages
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EXPERIMENT 13 DIGESTION IN THE SMALL INTESTINES ------------------------------------------------- ABSTRACT The small intestine serves as the site of major digestive and absorptive processes. In this experiment‚ the action of pancreatic enzymes on representative samples of each food group under different conditions‚ such as increased/decreased pH and presence of other substances‚ were observed. A pancreatin solution was first prepared from a hog pancreas and was completely neutralized using
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Authentic & Traditional Korean Kimchi Ingredients 1 fresh Chinese cabbage‚ dark green outer leaves removed 1 1/2 cup cooking salt 1L water 1 heaped tbsp glutinous rice starch (sticky rice powder‚ not regular rice powder) 1 cup Korean chilli powder – aka gochugaru (not flakes‚ look for it at your local Korean grocery store) 1/2 cup fish sauce 2 tbsp white sugar 6 spring onions‚ washed and sliced on an angle into slices about 1-2″ long 5 cloves of garlic‚ crushed 1 knob of ginger‚ grated
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of 5mh of the crystals and 5ml of 95% ethanol was created and tested on a slice of potato to analyse the iodine content. After‚ with sodium thiosulphate in the buret‚ the iodide solution was titrated until it turned orangey-yellow‚ then had 2ml of starch added to it and titrated again until it turned colourless. Data and Results Figure 1. Amount of Reagents | Measurement | Weight of Tetramethylammonium
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National Taiwan Ocean University Department of Food Science Production of Fermentables Sugars and Biofuel from Sago Pith Residue (Sago Hampas) Professors: Student: Student ID: Guo-Jane‚ Tsai Yeuk-Chuen‚ Liu Norhayati Othman 10132067 May 22‚ 2013 1 Outline 1. Introduction 2. Glucose Recovery from Sago Hampas by Three Cycles Hydrolysis for Bioethanol Production. of 3. Conversion of Sago Hampas into Fermentable Sugars Performed Using Cellulolytic Enzymes. 4. Conversion of Fermentable
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Popcorn The average American eats seventy quarts of popcorn a year! Americans consume more popcorn than any other country in the world today. This paper will discuss popcorn; its history‚ how it is’s made‚ types‚ and why some kernels are left unpopped. Popcorn was first found to pop by Native Americans thousands of years ago (Boyd). Popcorn was grown first in Mexico (Hartman). Also popcorn was used in China and India before Columbus reached the Americas. Popcorn was first introduced in the west
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Name: Yuguo Hou Glucose Intake Experiment In ruminants‚ starch is enzymatic hydrolyzed digested to glucose which is highly energetically efficient and absorbed by brush border membrane in small intestinal. In order to better understanding of digestion and absorption of glucose in the ruminants‚ they did a lot of experiments on three kinds of ruminate‚ cow‚ calf and sheep. Determining from different aspects such as mRNA expression‚ protein expression and enzyme activity‚ hormone
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The material of this wrapper is corn-plastic‚ or by it’s scientific name‚ polylactic acid. Polylactic acid or polylactide (PLA) is a thermoplastic aliphatic polyester derived from renewable resources‚ such as cornstarch‚ tapioca roots‚ chips or starch‚ or sugarcane. This is an environmentally practical material for an assortment of reasons; It is biodegradable‚ non-harmful to people or the environment and it comes from natural‚ renewable resources. “The United States uses 20.8 million barrels
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point) positive 3. unknown 1 (1 point) negative 4. unknown 2 (1 point) negative 5. unknown 3 (1 point) positive 6. unknown 4 (1 point) positive 1. List whether each of the following substances was positive or negative for starch‚ as indicated by using iodine. (7 points) 1. onion juice (1 point) positive 2. water (1 point) negative 3. cornstarch (1 point)positive 4. unknown 1 (1 point) negative 5. unknown 2 (1 point) positive 6. unknown
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lycopersicum) INTRODUCTION Background of the Study Bioethanol is the most widely used among the liquid biofuels. Ethanol is produced by fermentation of sugars from sugarcane or sugar beet‚ and indirectly from more complex carbohydrates such as starch from corn‚ wheat‚ potatoes or cassava. Ethanol thus produced is expensive as it dips into food and feed material. Bioethanol refers to ethanol produced from complex carbohydrates such as lignocellulose which is not used as food or feed. It has
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