QUALITY ON THE FLOORS OF PEPSI Established in the Carolinas in 1898‚ Pepsi-Cola has a long and rich history. The drink is the invention of Caleb Bradham‚ a pharmacist and drugstore owner in New Bern‚ North Carolina. This young pharmacist began experimenting with combinations of spices‚ juices‚ and syrups trying to create a refreshing new drink to serve his customers. He succeeded beyond all expectations because he invented the beverage known around the world as Pepsi-Cola. The business began to
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better look at them. Rock Candy: It’s easy to grow your own sugar crystals! Sugar crystals are also known as rock candy since the crystallized sucrose (table sugar) resembles rock crystals and because you can eat your finished product. You can grow beautiful clear sugar crystals with sugar and water or you can add food coloring to get colored crystals. It’s simple‚ safe‚ and fun. Boiling water is required to dissolve the sugar‚ so adult supervision is recommended for this project. Difficulty:
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Purpose: To find the percent of sugar by mass in chewing gum Hypothesis: The percentage of chewing gum that is sugar for bubble gum is 30%‚ 20% for juicy fruit and 25% for stride gum. Mass Of Juicy Fruit Mass Of Bubble Gum Mass of Juicy Fruit unchewed | 7.12g- 1.72 = 5.4 g | 5.80g- 1.72g = 4.08 | 4.52g- 1.72g = 2.80g | chewed | 3.00g- 1.72g= 1.28g | 2.24g-1.72g =0.52g | 2.86g-1.72g= 1.14g | Percent of Sugar | 3.00g x 100/ 5.4 = 55.5%
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Contains Protein Purple color – 9 drops 2: Pepsin Contains Protein Purple color – 9 drops 3: Sugar Doesn’t contain protein Blue color – 9 drops 4: Distilled water Doesn’t contain protein Blue color – 9 drops Which substances tested contain protein and which do not? How do you know? Egg white and pepsin contained protein as indicated by the appearance of a purple color in solution‚ whereas sugar and distilled water did not‚ as indicated by no color change from the blue biuret reagent. Questions
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In 1976 scientists at Tate & Lyle Ltd.‚ a large British sugar refiner‚ and researchers at the University of London discovered sucralose‚ a no calorie sweetener also known by its brand name as Splenda. Sucralose is a chlorinated chemical compound that is made in a multiple-step chemical manufacturing process. In the process‚ three atoms of chlorine are substituted for three hydroxyl groups in the sugar molecule sucrose (white table sugar)‚ creating a tightly bonded‚ highly stable molecule. The
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Anthony Renzi Mrs. Charptenier Physical Science 15 September 2013 Double Bubble Conundrum Lab Problem: How can you prove there is 4 grams of sugar in the gum? Hypothesis: If you chew the gum until the flavors completely gone then the sugar will dissolve and the gum will weigh less. Procedure: 1.) Take the gum out of wrapper 2.) Record observations about the gum and the ingredients 3.) Weigh the gum and wrapper separately 4.) Write down calculations
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Fermented foods are made by the partial oxidation of sugars‚ or sometimes other organic molecules‚ in a food product. The difference between this and the normal cellular respiration is that the electron donor from the electron transport chain is an organic compound rather than oxygen. One challenge for producing fermented foods is the pH levels of the food. Bacteria have different optimal pH levels. Therefore‚ as pH changes due to fermentation different bacteria will begin to ferment the food. For
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were normally fried breads or cheesecakes‚ and normally had a disk shape. Determining whether a given food should be classified as bread‚ cake‚ or pastry can be difficult. Modern cake‚ especially layer cakes‚ normally contain a combination of flour‚ sugar‚ eggs‚ and butter or oil‚ with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées‚ nuts‚ dried or candied fruit‚ or extracts are often added
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source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional ingredient (sucrose allows ice cream to be soft in the freezer; xanthan gum thickens a low-fat salad dressing). Carbohydrates are a type of macronutrient found in many foods and beverages. Most carbohydrates are naturally occurring in plant-based foods‚ such as grains. Food manufacturers also add carbohydrates to processed foods in the form of starch or added sugar. As with all our approaches to food ingredients/constituents
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our bodies. Insulin plays a critical role in the way our body uses food. The primary function is decreasing the concentration of glucose (sugar) in your blood stream. Every time you eat your body begins to break down the food into glucose‚ which goes into your blood stream. Your pancreas reacts to the surge in glucose by releasing insulin which cleans the sugar from your blood. A portion of the glucose runs through the liver where it’s converted to glycogen to be used by your muscles. Then insulin
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