An experiment to investigate the enzyme concentration and rate of reaction Background To carry out our experiment we used 3 different types of orange juices‚ and we also used 0.1% of vitamin C solution. The aim of our experiment was to see how much DCPIP was needed to be added to make the orange juices turn back to the orange colour and the DCPIP to decolourise once the 0.1% of vitamin C was added. DCPIP is a blue dye in its non-reduced form; it becomes colourless when it gains electrons. Vitamin
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syrup (referred to as Caliber)2. Beet juice is the by-product in the production molasses for sugar beets.3 The by-product is generally not processed further (depends on manufacturer) and commonly contains minute particles dispersed through-out liquid. As a result‚ beet juice based blends have a greater tendency to clog filters vs. caliber based blends.1 Performance Characteristics: Caliber possesses a significantly better eutectic point than that of beet juice. This translates to a greater melting
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Jamba Juice is a chain of smoothie restaurants headquartered in Emeryville‚ California with over 700 locations operating in 30 states‚ the District of Columbia and the Bahamas. Over 500 locations are company-owned‚ with the remainder being franchised.[1] For the 51-week Fiscal Year‚ which ended on January 1‚ 2008‚ sales were $317 million‚ which included sales of $306 million from company locations. Jamba Juice was founded by a Crespi student in April 1990 by Cal Poly graduate Kirk Perron‚ along
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Measures of Success 14. Recommendations 15. Conclusion Background Boost Juice Bars (Boost‚ 2014) is an Australian food and beverage brand‚ which was formed in 2000 with the first store located in the capital city in the South part of Australia- Adelaide. This food and beverage business has been done well since the business has been expanded globally in Asia‚ Europe‚ and Russia and even in Middle East. Unfortunately‚ Boost Juice Bars stopped part of business in New Zealand in 2006 after the franchiser
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acid (lemon juice‚ vinegar or citric acid). This is necessary to control botulinum bacteria. Acidity may be natural‚ as in most fruits‚ or added‚ as in pickled food. Low-acid canned foods are not acidic enough to prevent the growth of these bacteria. Acid foods contain enough acid to block their growth‚ or destroy them more rapidly when heated. The term "pH" is a measure of acidity; the lower its value‚ the more acid the food. The acidity level in foods can be increased by adding lemon juice‚ citric
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Morrison‚ the CFO of Sunshine Juice Company‚ is scavenging for a perfect pricing strategy for its orange juice; however‚ this is not the company’s only problem. It is vital for Sunshine to define its target market before developing its marketing strategy‚ including the pricing strategy of the product. In the following analysis‚ we will first identify the key issues that Sunshine needs to tackle. We will then evaluate the current market conditions of the manufactured juice industry‚ Sunshine‚ and its
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Onjus - Squeezed Out "Onjus is to 100% fruit drinks what Cadbury’s is to chocolates and Fevicol to adhesives." In May 1997‚ Onjus‚ a 100% orange juice was launched by Enkay Texofood Ltd. (ETL)1 in the niche market of fruit juices and virtually created a new product category. By 1999‚ Onjus gained a 19% share (Refer Table II) in the tetra-pack fruit beverages market (Refer Exhibits I and II). However‚ the success of Onjus seemed to be short lived. In 1999‚ the Director General of Investigation
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Consider this ad for vegetable juices. “We are giving 30 million servings of vegetables to those who need it most. Want to help?” Asking you to help them feed the hungry the ad tries to sell its product in an innovative way. Clearly aimed at people who love to lead organic lives (read free of impurities) in every way it immediately draws their attention. Once drawn into reading it‚ it positions itself as a most common source of vegetables – “you usually drink V8 juice to get vegetables”. A picture
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tablet (0.02 %) ________ % DCPIP solution‚ freshly prepared Possible samples : * grape juice‚ paper pack ● lemon juice‚ diluted from fresh squash (Citrus fruit) ● orange juice‚ diluted from fresh squash (Citrus fruit) ● orange juice‚ diluted from bottled drink Mr. Juicy (Citrus fruit) * kiwi fruit juice‚ diluted from fresh squash (non-citrus fruit‚ but high in vitamin C) ● green pepper extract / juice Procedure 1. Use a 1 ml pipette and a pipette filler to prepare a test tube with
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Keva’ Juice Training and Development Plan Table of Contents Page Executive Summary……………………………………………………………….…3-4 Background……….………………………………………………………………….5-6 Needs Assessment Design‚ Implementation‚ and Analysis………………………...7 Organizational Analysis…….………………………………………………………..8 Personal Analysis………..……………………………………………………………9-10 Task Analysis………………….……………………………………………………...11-12 Recommended Training Strategy and Design……………………………..……….13 Cost/Benefit
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