Explain how the process of blanching is used in the food industry and why a specific temperature is required. -Blanching is used in the food industry to quickly heat products containing peroxidase to denature the proteins in an attempt to stop peroxidase from producing the foul-tasting hydrogen peroxide molecules. A specific temperature is required because the food needs to be heated, but not so much so that it gets cooked, or not so little so that the peroxidase remains
If the food is still hot it will raise the temperature in the fridge, which isn't safe as it can promote bacterial growth. Clean your fridge regularly to ensure it remains hygienic and in good working condition. Food debris accumulates over time and can increase the risk of cross-contamination. 'Best before' and 'use-by' Food with a "use-by" date goes off quite quickly and it can be dangerous to eat after this date. Food with a "best before" date is longer-lasting.
Meat Inspection Act of 1906 Ever thought of eating soup and ending up chewing on rat bones? This was common before The Federal Meat Inspection Act was initiated. In 1906, President Roosevelt urged passing The Meat Inspection Act which involved strict sanitary requirements for meat packers and formed the program of Federal Meat Inspection that was in use until it was changed by more advanced techniques in the 1990s. There were many reasons that led up to the creation of The Meat Inspection Act. One of those reasons would be that President Roosevelt read the novel “The Jungle” by Upton Sinclair.
A link to the Montreal Protocol can be found on the course webliography. a) CFC’s: The most common area that I know of that has affected me with the elimination of CFC’s is with my vehicles air conditioning unit. I have had more than one car that was recalled by the dealership to service the HVAC unit to accommodate the more modern rules and regulations. This has only affected me indirectly by taking up time and effort to correct the issue. b) Halons are a group of chemical compounds with one or more halogens linked making them a type of organic halide.
“Diabetes can be tackled in different ways- by insulin and diet” (Rudy, 1999, page 19) Diet, when someone had diabetes it is best for their health to cut right down on the unhealthy foods, and stick to the health foods, this is due to the effectiveness of the medication you are on. If you eat junk food and do not eat healthy then your medication will not be as effective as it could be. Sticking to regular mealtimes is also another thing that could help you feel better as it will keep your “blood glucose levels under control”. (Rudy, 1999, page 20) There are 2 types of carbohydrates, 1 that is good for controlling diabetes and 1 that is really bad, these are starchy and sugary. Sugary- this is the 1 that people with diabetes should stay clear of, this is due to the “glucose getting into your bloodstream fast, this could cause a sudden rise in blood glucose levels”.
Hydrate Lab The purpose of this lab is to analyze the percent water in a crystalline hydrate and to indentify the hydrate from a list of possible unknowns. The solid hydrate will be heated to remove the water, and the percent can be found by measuring the mass of the solid before and after heating. The hydrate will be indentified by comparing the percent water in the hydrate with the percent water calculated for the possible unknown. Before the lab there are pre-lab questions: 1. Describe the three general safety rules for working with a Bunsen burner.
In Jonathan Safran Foer’s Eating Animals, explores the pros and cons of eating meat, and one example of this is whether or not we should serve turkey on Thanksgiving. Foer feels that we take advantage of thanksgiving, and that we use that as an excuse to kill another turkey. He feels as though we could do thanksgiving without turkey, and it wouldn’t be any different. I on the other hand argue that there are many reasons we should eat turkey on Thanksgiving. One of the reasons we should serve turkey is because a lot of turkey is made every thanksgiving and letting it go to waste would be a sin itself.
Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly. 1.3 Personal protective clothing (ppe) should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on your hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers.
“Calories are calories…protein is protein,” as stated by Michael Pollen in his book, The Omnivores Dilemma, when discussing the industrial logic many factory farms associate with feeding cattle corn and rendered cow parts (Pollen, 2006, p.75). This is true at a molecular level; however, there are unwanted substances in corn fed beef. For example, there is an increased amount of saturated fat. “A growing body of research suggests that many of the health problems associated with eating beef are really problems with corn-fed beef” (Pollen p. 75). Adding in additional substances to the cows corn diet, such as remnant cow parts, has led to e-coli out breaks in humans and continued to spread mad cow disease.
This is done by a procedure called refluxing. Refluxing is the process of heating a product to the boiling point and re-condensing the vapor continuously. The procedure halogenation is the addition of a halogen to a π bond forming a halo alkane. In this synthetic reaction bromine was used in the process called bromination. The bromine is acting first like an electrophile, and then after bromine has broken the π bond, a carbocation has formed, and a bromide ion has been created, the bromide ion then acts as the nucleophile and forms a bond with the carbocation.