thick‚ rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top‚ and around 15 cm to 30 cm long. A woody cordon runs along the root’s axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch and contain significant amounts of calcium (50 mg/100g)‚ phosphorus (40 mg/100g) and vitamin C (25 mg/100g). Around the world‚ cassava is a vital staple for about 500 million people. Cassava starchy roots produce more food energy
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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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should show a red/brick color after being placed in boiling water for three minutes‚ but if a negative reaction occurs we will get blue color or no change at all. Another test that we were introduced to was the iodine test‚ which is used to detect starch. A positive reaction would result in a blue/black color‚ where as a negative reaction would be an amber color. Then in order to find the remaining agents (peptide bonds) we used Biuret’s solution‚ a violet color is produced when there is a positive
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the enzymatic action of saliva‚ we observed at the end of the experiment‚ that a yellow-red precipitate formed which indicated that sugars were present. The reason that sugars were found and not starch‚ is because saliva contains an enzyme known as salivary amylase which catalyses the breakdown of starch to produce sugars such as maltose (Sherwood‚ 2013). When testing the effect of the salivary amylase concentration‚ we observed that the solution containing the most saliva (3ml)‚ become colourless
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dehydrated spaghetti gets cooked‚ the spaghetti will absorb the boiling water making the spaghetti increasing in mass. It is believed that when the water is boiled and the spaghetti is being cooked‚ the mass of the spaghetti will increase because of the starch and gluten. When the spaghetti is boiled‚ it turns into a jelly form. The starches will dissolve the water when being cooked and the glutens/proteins becomes a soft semi-solid 1. In relation to the evidence‚ I believe that the first interval will
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Sucrose Synthesis by D. DeWitt‚ PhD v1.5 11/10/12 Introduction | Condensation Reaction | Plant Synthesis | A. Introduction Although it might seem straight forward‚ the synthesis of sucrose‚ either as a simple condensation reaction (a.k.a. dehydration synthesis)‚ or what actually happens in plants is complicated. Before we explore sucrose’s creation‚ let’s take a look at its structure. In Figure 1‚ the space-filling model is pretty but rather useless at this point in our journey. We
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Fear of a Corn Planet Final draft Robert Ridley Comp 2 Fear of a Corn Planet For some time now corn has been an energy source and an enemy to all of America. Unbeknownst to us it has been secretly added to everything a normal American ingests on a daily bases. Products such as Soda pop‚ Energy bars‚ Red bull energy drinks‚ and most processed foods. Though corn does have its practical applications in fuel production as well as industrial
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Reaction Paper in Food and Nutrition John Benedict C. Calma Ms. Marisse Sia BSHM-141 1. What are the dishes served at World Buffet? Group these dishes according to its main nutrients. Different foods are served at World Buffet just like a Japanese cuisines like sushi‚ maki and tempura. There are also western foods that are served at World Buffet just like US Roast Beef‚ Spanish Paella and Mexican Burritos. All of them are examples of foods that are served in a World Buffet. Desserts are
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Chapter 7: Carbohydrates I. Carbohydrates A. Most abundant organic molecule in nature a) 3 major classes: Monosaccharides – simple sugar – polyhydroxy aldehyde or ketone; represent individual sugar Oligosaccharides – consist of short chains of monosaccharide units joined together by covalent bonds; 2-10 strings of sugar Polysaccharides – long chains having hundreds or thousands of monosaccharide units b) Functions: Provide energy thru oxidation – glucose oxidized for energy Supply carbon
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e. mashed potatoes‚ French fries and potato snacks. PRODUCTS: • • Major intermediary products are flakes‚ flour and starch. Potato flakes and flour are used as potato substitute in confectionery and processing industries to make potato snacks‚ potato chips‚ mashed potato and potato pie to name just a few. Potato starch is widely used in paper and textile industries. Starch is also used as stabilizer‚ binder‚ filler‚ texture and gelling agent. Potato dehydrated products are lightweight‚ easy to
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