Biltong Box This portfolio has information relevant for creating a biltong box. We look at topics that affect the meat and the biltong maker. We understand the lifespan of the meat and how biltong is made. This was done to create South Africa’s ultimate BILTONG BOX INDEX Pg 2: Introduction Pg 3– Pg 9: Research Pg 10: Design Pg 11: Past designs Pg 12: Past design comparison Pg 13: Our idea (first rough drawing) Pg 14: Rough 2 Pg 15: Rough 3 Pg 16: 1st Angle orthographic
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long-lasting heat. The makers of Cholula Hot Sauce (Original) claim that it is made from a recipe that is more than 100 years old and which has not been changed over the years. Ingredients List for Cholula Hot Sauce Water Peppers (Arbol and pequin) Salt Vinegar Spices Xanthan gum The Peppers in Cholula Hot Sauce Most other hot sauces revolve around one pepper; for example‚ Tabasco Original Red Sauce features the Tabasco pepper. From the list of ingredients‚ you can see that Cholula has two: the Arbol
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Daoism Paper Daoism is a philosophical theory developed by Lao-tzu advocating a simple honest life and noninterference with the course of natural events. There are some images that come to mind when one thinks of Daoism‚ such as simplicity‚ nature‚ and harmony. When I think of Daoism I think of Winnie the pooh‚ Ying Yang‚ and the painting of the 3 sages. These images are the epitome of Daoism‚ and replicates what Daoism is all about. Ying Yang is a universal symbol of harmony. Ying Yang is
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sources‚ factors that affects the quality of water‚ agents of water contamination‚ and how the earth naturally filters impurities from water. The first experiment tested groundwater contaminants and their effects on drinking water quality using oil‚ vinegar and laundry soap. In the second test‚ sand‚ grave‚ and charcoal creates a water filter that successfully screens dirt particles from a water sample. The third laboratory identified contaminants and the quality of three water sources; tap‚ Dasani‚
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taste. Ethanoic acid also known as acetic acid and also commonly known as vinegar: is an organic compound with the chemical formula CH3COOH. It is a colourless liquid that when undiluted is also called glacial acetic acid. Acetic acid is the main component of vinegar (apart from water; vinegar is roughly 8% acetic acid by volume)‚ and has a distinctive sour taste and pungent smell. Besides its production as household vinegar‚ it is mainly produced as a precursor to polyvinylacetate and cellulose acetate
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preformed the same procedure for the room temperature vinegar as done before with the water. The partners gathered two new cylinders and new pieces of chalk they then repeated the steps but with new materials. Part A was a replication of part B but with warm liquids. This data was collected from lab partners after completed. Results: For the room temperature experiment the water had a starting temperature of 24 degrees Celsius and a pH of 6. The vinegar had a starting pH of 1 and a temperature of 24
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INTRODUCTION: Carboxylic acids are organic acids characterized by the presence of a carboxyl group‚ -COOH. This acid acts as a weak acid‚ which can react with a strong base. Carboxylic acids form hydrogen bonds with many water molecules and are more soluble with one to four carbon atoms. Also‚ it may have an R group that consist of hydrogen or an alkyl group that changes its water solubility. Carboxylic acids with low molecular weight have odor at room temperature and higher molecular weight
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activities under the headings: Aim‚ Learning Outcomes‚ Resources‚ Inclusivity/Differentiation‚ Healthy and Safety‚ Links to ECM and Links to EYFS. My first activity was called Buttermilk‚ it was adding vinegar to milk to make plastic; my aim was to get the children to investigate why when you add vinegar to milk it turns to plastic. I wanted the children to ask lots of different questions to show that they are investigating; I would then ask them to see if they have gained some knowledge. The activity
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Ryan and Sahib weighed out the guar gum using 2 weigh boats. Kayda and Alex labeled each of the two sample vials. Together they added 10 mL of vinegar to each vial. Then they capped and shook. They examined the contents and observed what they saw in Table 2. The next experiment involved testing for Vitamin C (ascorbic acid). They used: Quantofix test‚ vials of unknown orange juice samples‚ long
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phenolphthalein- base Bleach- turns orange with BTB and purple with phenolphthalein- base Scrubbing Bubbles- turns blue with BTB and gray with phenolphthalein- acid c.) The solution contains no vinegar or a very small amount of vinegar because a pink color indicates a basic solution‚ and vinegar is and acid. d.) The yellow flavor is more acidic and the blue flavor is more basic. e.) Combining the mixture with potassium iodide could easily test for the presence of lead. If the mixture
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