pepper in the fermentation of Kimchi food.. BI-206 Microbiology Project 2 Section no. Submitted by : Submitted to : Gurpreet Singh Katarzyna Mysiura-Mizinak 300808932 Amanpreet kaur 300808751 Objective : The main purpose of this project is to find out the effects of antimicrobial properties of red pepper powder on kimchi fermentation. To find the number of colonies formed on MRS media after each week period and their characteristics including pH‚ microbial community and metabolites
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Digestive System Enzymes Digestion of Carbohydrates in relation to Ph. levels 2012 HAUBER-SIX‚ Janina Queensland Government 1/1/2012 Digestive System Enzymes Digestion of Carbohydrates in relation to Ph. levels 2012 HAUBER-SIX‚ Janina Queensland Government 1/1/2012 The follow experiment was prepared‚ conducted and analysed in order to test at which pH level starch will be digested at fastest. The digestive system is a complex network of organs as well as other structures
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ELECTRONICS 1A (PHS 206) COURSE CONTENT: 1.ELECTRONS IN MATTER 2.ELECTRON EMISSION INTRODUCTION The Word Electronics derived its name from electrons in all materials. It is a branch of Science‚ Technology and Engineering that deals with current conduction through vacuum‚ gas‚ solidsmatter in general. It deals with electronic device and their utilization. INTRODUCTION contd Electronic device is that in which current flows through a matter. Such devices have valuable properties which enables
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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QUALITIES OF GOOD WATER by Dr. Robert O. Young There are many measurements of water‚ but the most important for determining the best water to drink are‚ the pH‚ oxidative reduction potential—or energy potential/activity—molecular structure‚ and purity. Science has helped us to determine that the best measurements for our drinking water are the pH and purity‚ but little understood is the importance of the molecular structure of water. Assuming that most waters that humans are drinking are purified
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Parent’s Guide to Accelerated Reader ™ QUESTIONS AND ANSWERS www.renlearn.co.uk Your child will be participating in the Accelerated Reader™ (AR™) program. This guide is designed to answer your questions about AR. If you have additional questions‚ please feel free to contact your child’s teacher or visit the Accelerated Reader Website at www.renlearn.co.uk. What is Accelerated Reader (AR)? AR is a computer program that helps teachers manage and monitor children’s independent
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Food Chemistry: Option F Food Groups: F.1 Food & Nutrients Food: any substance‚ whether processed‚ semi-processed or raw‚ which is intended for human consumption‚ and includes drinks‚ chewing gum and any substance which has been used in the manufacture‚ preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs. Nutrients: any substance obtained from food and used by the body to provide energy‚ to regulate growth‚ and to maintain and repair
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THE EFFECTS OF FOOD DEPRIVATION ON CONCENTRATION AND PERSEVERANCE OF STUDENTS Karlo F. Vertucio Pateros Catholic School EFFECTS OF FOOD DEPRIVATION 2 ABSTRACT This paper examined the effects of short-term food deprivation
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THE BAD EFFECTS OF JUNK FOOD ON MALAYSIAN CHILDREN NAME : NORFAIZAH BINTI RAZALI (2011724791) NURUL AFIQAH BINTI MAZLEE (2011709547) LECTURER : JEAN HOO @ NUR SYAIFA HOO ABDULLAH RECORD OF SOURCES ARTICLE 1 TYPE OF MATERIAL AND NAME | Webpage | TITLE OF ARTICLE | Effects of Junk Foods | AUTHOR (S) | Vandana Bagadiya | PUBLISHER | - |
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The effects of food price inflation in Hong Kong Over the past few years‚ the prices of food have been increasing in Hong Kong. The Hong Kong Census and Statistics Department (2010) reported that the increase in food price in 2009 was relatively large. Some of the food items that experienced surges in prices included live chicken (20% increase in average retail price) and fresh beef (7% increase in average retail price). Outcries by the public have suggested that this food price inflation has had
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