These methods require the use of minimally processed popping corn. A larger-scale, commercial popcorn machine was invented by Charles Cretors in the late 19th century. Unpopped popcorn is considered nonperishable and will last indefinitely if stored in ideal conditions. Depending on how it is prepared and cooked, some consider popcorn to be a health food, while others caution against it for a variety of reasons. Popcorn can also have non-f Popcorn, also known as popping corn, is a type of corn (maize, Zea mays var.
Question 1 (Essay Worth 7 points) Copy and paste your work from the, "Dish it up serving", activity in Module 5.02. Question 2 (Multiple Choice Worth 1 points) Use the nutrition label for 1 Liter of Mountain Dew shown below to answer the following question: If you were to drink 1 liter of Mountain Dew, how many calories would you consume? 110 170 440 340 Question 3 (Multiple Choice Worth 1 points) How many servings of the milk and dairy group should you have each day? 3 cups 2 cups 4 cups 6 cups Question 4 (Multiple Choice Worth 1 points) What nutrient does wheat bread have more of than white bread? Fat Sugar Fiber Vitamin A Question 5 (Multiple Choice Worth 1 points) Use the nutrition label for 1 can of Mountain Dew shown below to answer the following question: How many calories are in 12 ounces of Mountain Dew?
Place the 5cm strip of tape on the bottom half edge of the Petri dish. Place the 100 kernels in the bottom half of the Petri dish. Notice that the 100 popcorn kernels are to represent 100 nuclei of atoms. Put the lid on the Petri dish and shake it around, make sure not to shake fast or hard. Put the dish on the flat surface and count out the popcorn kernels that are pointing to the 5cm masking tape.
A. Project Design Plan Problem Statement: Does generic store brand microwave popcorn have more or less popped kernels than name brand microwave popcorn? Microwave popcorn is a snack that most consumers have in their home. This experiment will help determine which brand of microwave popcorn is better in value of popped kernels versus un-popped kernels. In the experiment four brands of microwave popcorn will be tested; Orville Redenbacher, Act II, Pop Secret, and the generic store brand (Kroger).
This simple sugar is also known as monosaccharide, since it is actually a single sweetening molecule. Crystalline fructose, just like the high fructose corn syrup is derived from corn, and is often mistakenly assumed to be the same thing, it is not. Extra processing steps result in the crystalline product that is almost a 100% pure fructose. Federal standards define crystalline fructose as a 98% fructose with the remaining 2% being minerals and water. It is 20% sweeter than sucrose (table sugar) or high fructose corn syrup.
Result: The non-crushed corn worked the best. The crushed corn work but it brut, the non- crushed corn did not burn Discussion: We found that the crushed corn worked better than the non-crushed corn. Conclusion: The crushed corn worked but not to the standards of the non-crushed corn, there so the non-crushed corn worked loads better than the crushed corn The science behind popping corn: Popcorn goes pop because as you heat it up the moisture inside also gets hot and would like to turn into steam. Yet the hard surface coat of the kernel can support up to 10 atmospheres of pressure, stopping the water expanding into steam. The water keeps heating up above 100°C, building up more and more pressure.
For example, this study revealed an average of 59% fructose in HFCS, with some major brands of soda containing 65% fructose. Still, sucrose (granulated sugar) is half fructose and half glucose. So HFCS supposedly doesn't have a whole lot more fructose than "regular" sugar, gram for gram. High fructose corn syrup has become incredibly inexpensive and abundant, partially due to corn subsidies in the United States. So many argue that the problem is that it has become so cheap that it has crept its way into a great number of the foods we eat every day.
Red Velvet Cupcakes have a mild chocolate flavor that comes from adding just 1 tablespoon of unsweetened cocoa powder (regular or Dutch processed) to the cake batter. Although they say that the reaction between cocoa powder and baking soda gives a red tinge to the batter, to get the garishly red color of a Red Velvet Cake, we need to add lots of liquid red food dye (about 1 tablespoon). Buttermilk is responsible for this cake's moist and tender crumb. You can buy buttermilk or buttermilk powder, or you can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Just let this mixture stand 5 to 10 minutes before using.
The USDA approved five of the following non-caloric sweeteners: saccharin, aspartame, sucralose, neotame, and acesulfame potassium (Zamora, 2011). Saccharin was discovered in 1879. It is the oldest sweetener and commonly found in pink packets also known as Sweet'N Low. It is 300 times sweeter than sucrose with an after bitter taste. The use of saccharin increased during World War I due to sugar shortages, and during the 1960s because of its production in usage of low-calorie foods (Zamora, 2011).