Experiment 3 : Identification of food constituents in milk Objectives To compare the composition of two different kinds of milk for fats‚ protein and reducing sugar. Introduction In this experiment two milk samples are given and its compositions are tested using different methods such as using benedict solution to test the presence of reducing sugar‚ using copper II sulphate to test the presence of protein‚ using K3( to test the presence of fat. However in this experiment‚ not only are
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Palitaw is a small‚ flat‚ sweet rice cake or kakanin native to the Philippines. It is well-known in the Philippines food delicacy eaten as a snack or dessert. It was derived from the Filipino word “litaw”‚ which means “to float or to surface” in English. Palitaw is originally made washed‚ soaked‚ ground sticky rice or “kaning malagkit” – however‚ some uses glutinous rice flour or any packaged rice flour to minimize the time in grinding and soaking the sticky rice and because it is more efficient
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Fufu Fufu is a staple food‚ in other words‚ eaten in large amounts. It is made by boiling starchy food crops and pounding them into a big ball of dough. It is eaten by taking a small part of it with your fingers and dipping it into some soup or sauce. They eat it with light pepper soup‚ nut soup‚ groundnut soup‚ or other types of soup made with meat and vegetables. You are to then swallow it whole because chewing the ball of fufu is traditionally discouraged. In Ghana‚ Fufu is made with yam
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Cape Breton Wallcoverings Problem The problem situation in the cape Breton Wallcovrings case is to expand or not to expand at this time. After only one year of operation Cape Breton Wallcoverings has reached the maximum capacity of production. Expanding is necessary to meet the market demand at this point. But with only 5% of staff being experienced in manufacturing wallpaper‚ and with the financial pressure Cape Breton wallconerings is facing at the time‚ is the expansion possible‚ is it the right
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Ingredients Cream Filling 2 large eggs 1 1/2 cups milk 1/3 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 teaspoons vanilla Cake Baking spray with flour to grease pan 1 1/4 cups all-purpose flour or 1 1/2 cups cake flour 1 cup granulated sugar 1/3 cup butter or margarine‚ room temperature 3/4 cup milk 1 1/2 teaspoons baking powder 1 teaspoon vanilla 1/2 teaspoon salt 1 large egg Chocolate Icing 3 tablespoons butter or margarine 3 oz unsweetened
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Most Filipinos cannot survive without eating rice or a meal without rice is incomplete for most. Rice products have invaded the afternoon snacks or meriendas of the Filipinos. Based on Food and Nutrition Rice Research Institute‚ processed rice products have accounted for about two percent of rice consumption in the Philippines. Rice is most commonly used as the main course in making kakanin which comes in varieties; the first class is used best in producing kakanin. The round and a short grain of
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Organismic Lab Lab1- Dichotomous Key Introduction A dichotomous key is a series of paired statements or questions that are used to categorize organisms with their similarities in characteristics and or structure. The word dichotomous comes from two Greek words that translate to “divided in two parts.” In a Dichotomous key each step has two choices: whether a particular characteristic is present or absent. The questions
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The density of the golf ball in the lab is higher than the average density of a golf ball. This means that the golf ball was made for long shots in the golf course. The neutral buoyancy was successfully achieved when the molarity of the solution was 3.33M. Therefore‚ if the water hazards in golf ball courses had a higher molarity than 3.33M‚ then golf balls would float to the surface. However‚ repeated errors in the lab might have caused inaccurate calculations. For example‚ the beaker was too small
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Natural enzymes are proteins that catalyze biological reactions by lowering the activation energy of the reaction without being altered during the process. The enzyme used in this experiment was the β-galactosidase purified from E. coli. This enzyme hydrolyzes lactose and turns it into galactose and glucose. Since it is difficult to assay the activity of β-galactosidase‚ we will be using the artificial substrate‚ o-nitrophenyl-β-galactoside (ONPG) instead of lactose. ONPG is an analog of lactose
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The Omnivore’s Dilemma‚ by Michael Pollan‚ is a book that explains the roots of the food we eat. Pollan explores industrial farming‚ organic and sustainable agriculture‚ how foods get their sources from nature‚ and more. However‚ this book might not be as appealing to some readers as it does others. Did the book hold my interest? Was the book easy to read? Did it provide me with new knowledge? These were the questions I kept in mind while reading the first three chapters of this book. Mixed feelings
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