Morgan Stanley Experiment 7: Calorie Content of Food Report submitted:3/9/2013 Title: Calorie Content of Food Purpose: To measure the energy content of various food items and to become familiar with energy units like calories and joules. Procedure: measure the energy content of a variety of foods by burning a portion of food and capturing the heat released to a known mass of water in a calorimeter and identify units of measuring heat such as calories and joules. Data: | Marshmallow | Peanut | Popcorn | Food Item Description | Small & White | Small & Salted | Extra Butter | Mass of food & holder – initial | 15.2 | 17.3 | 14.9 | Mass of food & holder – final | 13.7 | 12.5 | 11.4 | Mass of food burnt | .70g | .5g | 0g | Mass of beaker | 4.2 | 4.2 | 4.2 | Mass of beaker & water | 54.2 | 54.2 | 54.2 | Mass of water | 39.9 | 42.6 | 44.83 | Water temp. – initial | 48 | 45 | 47 | Water temp. – final | 36 | 33 | 46 | Delta T (oC change | 12C | 12C | 1 C | Questions: A.
* 100% key lime * 50% key lime * 25% key lime 3. This is the formula to produce different key lime concentrations. * M1V1 = M2V2 Preparing of Kirby-Bauer test Materials and apparatus * Broth cultures of P. anvenginosa, E coli, S. aurens and B. spizizenii * Sterile cotton swab * Forceps * Bunsen burner * Whatman filter paper (small piece after punch) * Key lime discs * Parafilm Procedure 1. Swirl the contents of the broth culture of P. anvenginosa until it is equally murky throughout. 2.
It is found in dairy products, almonds, avocados, lima beans, peanuts, and seeds. Phenylalanine’s first written description of it was seen in the year 1879 by Schulze and Barbieri. Schulze and Barbieri proposed the empirical formula C9H11NO2. They identified it in yellow lupine seedlings. Three years later Erlenmeyer and Lipp were first to synthesize phenylalanine from phenlacetaldehyde, hydrogen
On observation it can be seen that there is a clear gap between the quality and pricing as compared with branded granola bars and supermarket own brands more specifically organic granola bars. Nature Valley Sweet & Nutty This product contains crunchy nuts and toasted oats for a delightful sweet and nutty flavour which comes in three variations and they are the following; peanut, almond, and chocolate. They are further dipped into nutty flavour coating. The bars are available in boxes of three with 5 bars entailed. The average pricing for the granola bars are £2.39.
DNA Extraction Aim: To extract DNA from a carrot using house hold products. Method: * Step 1 – Pour 60 ml (¼ cup) of clear alcohol into a glass. Place the glass into the bowl of iced water to chill, then set aside. * Step 2 – Pour 120 ml (½ cup) of tap/distilled water into the measuring cup with the salt. Add 30 ml (2 tablespoons) of clear detergent and mix carefully until the salt is dissolved.
What constitutes mayonnaise? The US Food and Drug Administration, which regulates the industry, considers mayonnaise to have some form of egg-yolk in its ingredients. The Oxford English Dictionary dates the term to France in the early 1800s, and defines the condiment as a "thick, creamy sauce consisting of egg yolks emulsified with oil and seasoned with salt, pepper, vinegar, and (usually) mustard". Just Mayo Just Mayo is explicitly marketed as mayonnaise, Unilever says
Reymateu Johnson Writing 231 Reading Response #3 November 20, 2014 Reading Response #3 In Omnivores Dilemma: Corn Conquest, Michael Pollan states that most of the industrial food we eat, basically all processed food we find in our supermarkets, can be traced back to corn. Seems and odd concept but scientifically it’s true. The C-4 trick helps explain the corn plant’s success in this competition: Few plants can manufacture quite as much organic matter (and calories) from the same quantities of sunlight and water and basic elements as corn. I found the information in this essay quite interesting. I was surprised to learn that my body had been fundamentally altered by the prevalence of corn.
While the non reducing sugar in this experiment is sucrose. In this food test experiment for reducing sugar and non reducing sugar, we use 4 types of sugar to carry out the experiment. The sugar we used includes glucose, sucrose, maltose and lactose. In this experiment of reducing and non reducing sugar we use reagent react predictably with the sugar molecules to give an observable colour change. The reagent we use is Benedict’s reagent.
Title: An investigation on the amount of diffusion by osmosis over 24 hours in differing sucrose concentrations upon potato cubes. Abstract: The experiment was conducted to examine the rate and effect of diffusion by osmosis on potato pieces with different glucose concentrations over a course of 24 hours. The initial and final weight of the potato was weighed in mg. Five groups containing three 2x1cm3 potato cores. The five groups of three potatoes were placed into separate beakers of distilled water that contained different sucrose concentration percentages (0%, 25%, 50%, 75%, 100%) and then left over 24 hours in order for osmosis to have time to pass through the potatoes thick membrane. The final weighing of the potato cores weighed less than initially since the water is leaving the potato in order to evenly distribute itself amongst the sucrose.