AO1.1 Identify and Questions. For my research task I have chosen the question “Research the use of food additives in convenience food. Using a convenience food of your choice‚ carry out a comparative analysis with a homemade equivalent.” For me to investigate the question correctly I will need research a range of additives look at how they are use in convenience foods and develop a dish which is homemade and hopefully taste better. AO1.2 Assemble Relevant Information. Types of Additives. | Example
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seeds‚ tomatoes‚ broccoli‚ and other vegetables is an example of a heterogeneous mixture. A bowl of candy like M&Ms‚ Skittles‚ or jelly beans is a heterogeneous mixture‚ with a non-uniform variety of colors and flavors represented in a single bowl. Vinegar and oil are often mixed together as a condiment‚ but the mixture itself is heterogeneous. They may stay together for a while‚ but they’re sure to be broken apart after a while. You will encounter many of these types of heterogeneous mixtures every
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ACIDS USES acetic acid food preservation and preparation‚ when in solution with water it is known as vinegar acetylsalicylic acid pain relief‚ fever relief‚ to reduce inflammation‚ known as aspirin ascorbic acid antioxidant‚ vitamin‚ also called vitamin C Carbonic acid carbonated drinks‚ involved in cave stalactite and stalagmite formation and acid rain Hydrochloric acid digestion as gastric juice in stomach‚ to clean steal in a process known as pickling‚ commonly called muriatic
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and more nutritious because of its main ingredients‚ squash. Ingredients | Cost | Ingredients | Cost | Squash | Ᵽ60 | Pepper | Ᵽ5 | Bell Pepper | Ᵽ10 | Cornstarch | Ᵽ5 | Onion | Ᵽ5 | Cayenne | Ᵽ7 | Garlic | Ᵽ5 | Chili Powder | Ᵽ8 | Vinegar | Ᵽ7 | Paprika | Ᵽ8 | Sugar | Ᵽ13 | Salt | Ᵽ5 | Total: Ᵽ138 | Squash Catsup is a new natural product to the society. It is more advantageous to use because it is cheaper compared to the usual catsup found in the market. Squash Catsup will give
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time of day‚ knife used to cut fruit‚ portion of fruit‚ environment (room temperature‚ humidity etc.) Materials: 2 apples A stopwatch A camera 7 cups 7 plates Paper and pen (for labels) 300mL of vinegar 300mL of orange juice 300mL of lemon juice 300mL of milk 300mL of water 300mL of methylated spirits 300mL of baking soda solution 1 serrated knife Method: 1. Gather all materials and determine the pH of the 7 substances used. 2. Make the
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If you’re looking for clearer‚ healthier skin‚ look no further. Witch hazel is recognized for its amazing invigorating properties. Witch hazel carries anti-inflammatory properties that help lessen acne and scars easily. Gently dab witch hazel onto the problem area to reduce inflammation. Applying it to places you experience irritation to control breakouts. To brighten skin mix ½ cup of lemon juice‚ 1 cup of water‚ and ⅔ cup of witch hazel in a bottle. First‚ cleanse your face with a facial cleanser
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Bromination of Acetanilide Objective: The objective of this experiment was to use melting point and NMR to determine which of two isomers‚ ortho or para‚ would most likely form after brominating Acetanilide through electrophilic aromatic substitution. Procedure/Observations: 1. Weigh out ~280 mg of acetanilide in a 10 mL r.b. flask with a stir bar. 2. Then‚ add 2.0 mL of glacial acetic acid using a calibrated Pasteur pipet. 3. Stir the mixture until all of the acetanilide has dissolved
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LABORATORY REPORT DETAIL TITLE: Foreign Materials in Food products DATE: September 10‚ 2013 DATE OF SUBMISSION: September 22nd‚ 2013 SUBJECT: Processing Operations Objective: To carry out the evaluation of the foreign materials in given vegetable sample i.e. Broccoli using Wildman method for evaluating insects as well as aphids and thrip. Abstract: The lab objectives include determination of the heavy filth and light filth from the frozen
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Bath Bombs Lab Bath Bombs Lab – Orange Octyl Ethanoate (C10H20O2) Materials Lab apron Test-tube rack Goggles 500 mL beaker 1 mL Octanol Hot plate 1 mL Ethanoic acid Pipet and bulb Graduated Cylinder Evaporating dish 2 mL concentrate H2SO4 2 test tubes Procedure – Preparing the ester 1. A hot-water bath was prepared by filling a 500 mL beaker with water and heating it carefully on a hot plate until it came
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GUEST ARRIVAL SNACKS & DRINKS TO BE SERVED 09:30 PM BUFFET TO BE READY 11:00PM – FUNCTION TO GET OVER SET UP DETAILS CASUAL SEATING NO STAGE 12 ROUND TABLES BUFFET AT BACK OF HALL VIPS- SALAD FETA & TOMATO WITH GARDEN VEG IN BALSAMIC VINEGAR BAKED POTATO & SUNDRIED TOMATO PESTO PASTA SALAD MR. AB SRIVASTAVA- CHAIRMAN NHPC BUFFET GRILLED DARNE OF FISH WITH BASIL AND LIME BUTTER MURGH DHANIWAL BAKED BROCCOLI & MACARONI WITH SUNDRIED TOMATO PANEER PASANDA KASHMIRI DUM ALOO
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