were used. The first 4 formulations by using acid method while the other four formulations by adding different thickening agent. The pH of dadih produced using the eighth formulation is 6.05 while the o Brix obtained is 17.0. On the other hand‚ the viscosity is 0.6594. For sensory evaluation‚ the scores obtained for texture‚ flavour‚
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This reduces the scientists’ credibility in the eyes of government and local people‚ and can cause problems the next time an eruption seems likely. 7. Prediction‚ forecasts and reactions - Active volcanoes all over the world are monitored using a vast array of scientific equipment. Satellites look for infrared radiation that indicates rising magma and ground instruments measure gas emissions‚ ground deformation and resulting earthquake activity. - Geologists use evidence from past eruptions
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gravity 4. Boiling point 5. Freezing point 6. Refractive index 7. Electrical conductivity 8. Specific gravity 9. Co-efficient of thermal expansion 10. Thermal conductivity 11. Viscosity 12. Surface tension 13. Germicidal properly III. Chemical Properties 1. Acidity 2. PH 3. Buffering action 4. Oxidation -reduction potential IV. Conclusion Preface Milk cooperatives
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Introduction The purpose of this lab is to determine the effects acid and sugar in various amounts have on a cornstarch paste. The importance of this experiment is to examine what causes starch to thicken or thin which is relevant to obtaining the desired viscosity for recipes that involve starch cookery without complication. Factors to be considered in the thickening power of cornstarch include the concentration of starch‚ extent of gelatinization thus temperature and duration of heat‚ and the addition of
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and no photosynthetic organisms to use. Water also exhibits viscosity. One can observe the effects of viscosity alongside a stream or river with uniform banks. The water along the banks is nearly still‚ while the current in the center may be swift. This resistance between the layers is called viscosity. This property allows smaller fish to live near the shore‚ while larger fish are able to swim efficiently in strong currents. Viscosity is also responsible for the formation of eddies‚ creating turbulence
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Yogurt is a valuable health food for both infant and elderly people. The nutritional constituents of yogurt are derived from the milk used in making it‚ those that are synthesized by the lactic acid bacteria and those that are added by the manufactures. The nutritional value of the milk protein is well-preserved during the fermentation process. Like most dairy products‚ it is a good source of protein. The milk proteins in yogurt are partially hydrolyzed and therefore become more digestible. In comparison
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Manuel L. Pacana‚ Ed.D. Vice President for Research‚ Planning and Extension Services EVSU‚ Tacloban City This study determined the physico-chemical properties of developed squash-flavored mayonnaise in terms of titrable acidity‚ pH‚ viscosity and proximate analysis such as crude protein‚ crude fat‚ ash content and moisture content. The acceptability level of the developed product was also determined through evaluating their sensory qualities such as color‚ taste‚ flavor‚ texture and general
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PERMEABILITY HOMEWORK Problem 1: Assume a vertical cylindrical core filled with water. The length of the core is 1 feet and its radius is 1/12 ft. Water density is 62.428 lb-mass/ft3 and water viscosity is 1 cp. We wish to inject additional water into the bottom of the core and flow water from bottom to top through the core where the top of the core is exposed to the atmosphere‚ i..e.‚ the pressure at the top of the core is 14.7 psi. What is the minimum pressure required at the bottom of the core
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FORMULATION AND EVALUATION OF PROBIOTIC BREADFRUIT (Artocarpus altilis) BEVERAGE JAMES PANGANIBAN TOGÑI AN UNDERGRADUATE THESIS SUBMITTED TO THE FACULTY OF DEPARTMENT OF FOOD SCIENCE‚ COLLEGE OF ENGINEERING AND FOOD SCIENCE‚ CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE‚ SAN JOSE‚ PILI‚ CAMARINES SUR AS PARTIAL FULFILLMENT TO THE DEGREE OF BACHELOR OF SCIENCE IN FOOD TECHNOLOGY 2013 INTRODUCTION Breadfruit (Artocarpus altilis) also known as rimas
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water. The bigger the number is‚ the higher the viscosity is and the harder it dissolves in water; the soluble glass with low module‚ there are many kinds of crystal composition and the cohesive force is poor‚ and when the module number improves‚ the colloid component increases and the cohesive force rises. Soluble glass solution can be mixed with water in any proportion. Different amount of water will lead to solutions of different density and viscosity. For the soluble glass solutions with the same
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