On average the potato chip sold on shelves today have 7-10g of fat per 1oz serving (Frito Lay, 2012). Chips are prepared in different ways; deep-fried, cooked in a kettle, as well as baked, but they are all manufactured with grease. I reviewed two other studies that measured the amount of grease in different brands of potato chips. One study found on teacherweb.com followed similar steps as the experiment I am preforming. The main differences were the amount of chips that they used and unit that was chosen to measure the grease stain.
Then horizontally on the line I just drew I marked off 9 spaces 1.5 cm apart. On one sheet inside the spaces I marked B1, then B2 in the next space and so on for the FD&C food color dyes, at the end I marked KS and KG for Kool-Aid strawberry and grape. On the second sheet of Chromatography filter pater I did the same thing. I made a 1 cm line from the bottom and spaced it off in 1.5 cm spaces. I marked those with the Store Food Colors, the M&M colors and the unknown color.
Let the rice cook uncovered. Once the rice starts to bubble you want to add salt. There is no precise amount of salt you can add as much as you want depending on how you salted you like your food. If you are not sure its recommendable to put 2 teaspoons, just to be safe. Cover your rice and let it cook for 15 minutes on low.
We measured the net movement of the potato membrane by comparing the weight of a potato cube before and after incubation in 7%, 14%, 21%, 28%, and distilled water. Hypothesis: Alternative: The potato cells will undergo some kind of water movement after the solution. Null: The potato cells will not have a net movement, and osmosis does not have an effect on the cube. Materials and Methods: The materials used in this lab were five small beakers, distilled water, 7%, 14%, 21%, 28% of NaCl solutions, potato cubes, and paper. First, fill one of the beakers about one-third full with distilled water, and fill the others will all four solutions.
University of Phoenix Material Understanding Food Labels Worksheet Part A: Analyzing a Food Label Complete the table below by filling in the requested items. Use the food label of your favorite snack to obtain the information needed. |Name of Product |Fudge Mint Cookies | |Serving Size |4 cookies | |Number of servings per |About 10 | |container-package | | | |Amount Per Serving | |Calories |140 | |Fat calories |60 | |Grams of fat |7 | |Amount of unsaturated fat |3 | |Amount of saturated fat |4 | |Amount of trans fat |0 | |Amount of sodium (salt) |120 | |Grams of protein |1 | |Grams of carbohydrates |20 | |Grams of Fiber |1 | Part B: Calculating Calories Complete the equations below by using the information you obtained in Part A tables. Use figure 5.19 of the Visualizing Nutrition textbook as a guidance. Number of calories from proteins: __1__x__4__ = ____4___ 1 gram of protein = 4 calories Number of calories from carbs: __20_x__4__=____80___ 1 gram of carbs = 4 calories Number of calories from fat: ___7_x__9__=____63___ 1 gram of fat = 9 calories If you were to eat the entire
University of Phoenix Material Understanding Food Labels Worksheet Part A: Analyzing a Food Label Complete the table below by filling in the requested items. Use the food label of your favorite snack to obtain the information needed. |Name of Product | | |Serving Size |6 crackers | |Number of servings per |About 9 | |container-package | | | |Amount Per Serving | |Calories |120 | |Fat calories |30 | |Grams of fat |3.5 | |Amount of unsaturated fat |2 | |Amount of saturated fat |0.5 | |Amount of trans fat |0 | |Amount of sodium (salt) |160mg | |Grams of protein |3 | |Grams of carbohydrates |20 | |Grams of Fiber |3 | Part B: Calculating Calories Complete the equations below by using the information you obtained in Part A tables. Use figure 5.19 of the Visualizing Nutrition textbook as a guidance. Number of calories from proteins: __3___x__4___ = __12g______ 1 gram of protein = 4 calories Number of calories from carbs: _20___x__4___=____80g_____ 1 gram of carbs = 4 calories Number of calories from fat: __3.5___x__9___=___31.5_____ 1 gram of fat = 9 calories If you were to eat
Understanding Food Labels SCI/241 August 17, 2012 Understanding Food Labels Nutrition food labels can help us choose a healthier diet and reduce the risk of related diseases. By understanding how to read the foods labels, this gives you information about the nutritional value of a food. Individuals who are dieting use the food label to keep track of their calories, fat, protein, and all other nutrient intake. The 5/20 rule helps you compare nutrients in similar foods and judge how a food’s nutrients contribute to what you eat each day. Five percent of daily value (DV) or less is low; choose foods with a low DV for nutrients such as cholesterol, saturated fat, and total fat.
I can snack on olives instead of reaching for chips or crackers and I can incorporate avocados into my salads or sandwiches. Cooking with olive oil will add a great flavor and get rid of all the saturated fats that come from butter. 2. Write a response (200 words minimum) to the question “What foods did you replace and why?” Make sure to include an explanation about why it is important to stay within the guidelines for fat intake and why healthy fats are beneficial. The foods I replaced were cheese, eggs and potatoes.
Drop a very small amount of iodine on a piece of paper and observe what happens to the paper. (Paper has lots of starch in it) The Iodine turned black on the paper. Supplies Needed: -plastic baggie/cheap works well -water (tap is fine—or bottled) -iodine (use caution if you are allergic to iodine/betadine) -cornstarch -measuring cup -about a 2 cup size cup/beaker/bowl—clear would be great Procedure: Fill a plastic baggie with a teaspoon of corn starch and a half a cup of water tie bag. Fill a cup (about a two-cup size)halfway with water and add ten drops of iodine. Place the baggie in the cup so that the cornstarch mixture is submerged in the iodine water mixture.
After placing each in a respective solution, and ~24 hours later, the same process of mass and volume finding was repeated. With the new calculations, the osmolarity of the potato could be found. Hypothesis: The hypothesis states that the potato cores’ osmolarity ranges in the 0.2M – 0.4M zone. That, in turn, means that all solutions less than the aforementioned osmolarity are hypotonic while the solutions greater are hypertonic. Materials: * Cork Borer * Ruler * Graduated Cylinder * 6 test tubes * Aluminum Foil * 6 different sucrose molarities (0.0M, 0.2M, 0.4M, 0.6M, 0.8M, 1M) * Laboratory balance Procedure: 1.