We also noticed that when we put the food coloring in the icing that is made the icing very thin and runny compared to the regular cupcakes with regular icing. When comparing the regular cupcakes to those that had food coloring we also notice a change in texture. The food coloring seemed to make the cupcakes a little less moist. We found out that food coloring does affect the taste of food. The effects are less when small amounts are applied to the batter but the effects are greater when larger amounts were applied to the cake batter.
Research has shown that people who are suffering from depression tend to eat more foods that are carbohydrates as it increases their serotonin level, however consuming foods that are purely carbohydrate is difficult as there is almost always a trace of another food component, for example, protein. BENTON 2002 says that the serotonin hypothesis isn’t valid when explaining anti-depressant effects of high carbohydrate diets, due to breakdown of Tryptophan from small traces of food components within carbohydrate foods as this stops it from entering the brain. This would mean that serotonin levels wouldn’t alter, therefore depression isn’t cured. However people continue to consume carbohydrates as GIBSON 2006 said they believe it will alter their serotonin levels. Opiate hypothesis involves the neurotransmitters, for example beta-endorphin, being released from neurones to act as synapses at the opiate receptors.
Some disadvantages are that on a short term basis it can be more expensive, it takes a lot of discipline and work and its not convenient (especially at colleges) My perspective on this diet is that its a little bit too extreme. I really like the idea of a “simple living” lifestyle. I think there’s something very Christian about being less complicated with what we eat. But I also think that the Paleo diet is over the top. We should definately lower the amount of pre package and artificial food that we eat and we should also limit our carb intake, especially since most of our carbs come from gmo and preservative filled foods.
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
However, Bentonite clay cannot be easily removed from the water, so in this project the students were instructed to modify the clay to make it magnetic and then compare its effectiveness in absorbing a model PAH against charcoal. Materials and Methods Part One In this part of the experiment, the students were instructed to magnetize the Bentonite clay. This was achieved by first preparing a 70˚C hot water bath using 250.0mL of distilled water in a 600.0mL beaker. Forty milliliters of distilled water was poured into a 250.0mL Erlenmeyer flask and placed into the water bath. About .7800g of FeCl3 and .3900g FeSO4·7H2O were added to the flask;
AS substrates are initially added, the activity is higher and then it reaches a plateau with increase. NO. Sucrase activity reached a plateau. Correct Predictions: Optimal temperature: 40 °C (104 °F), Sucrase activity increases with increasing sucrose concentration until a plateau is reached. Incorrect predictions: Sucrase will have highest activity at ph 6 not ph 7 Warm up exercise increases body temperature making it ideal for enzyme activity Increasing myosin activity makes muscles tougher and stiff and limits free movement for performance.
Puropose The purpose of this experiment is to see whether breaking the alka- seltzer into smaller pieces will decrease the time of making the canister cap pop. Hypothesis My theory about this experiment is that the more we break the reactant which in this case is the alka- seltzer into smaller pieces and then putting it to water will decrease the time it takes to pop the canister cap. This is because of the more we break something into smaller pieces the surface area increases causing more molecules to become available for collision. Apparatus/ * Digital weight * Canister * Scoopula Materials * Alka- seltzer * 10 ml Water * Stop watch Procedure 1.) Get all the materials and apparatus u need.
“Fibers that cannot be digested by bacteria in the large intestines are called insoluble fibers because they do not dissolve in water.” (Grosvenor & Smolin, 2006) High fiber diets can produce many benefits, including higher nutrient absorption levels, and better waste output. Diets that tend to lack in fiber or are high in insoluble fiber tend to cause gastrointestinal irritation and constipation. People that experience these symptoms should consider reviewing their fiber sources, and water consumption
* 3ml of Starch solution- The starch is what amylase digests. * Pipettes- used to pour the solutions (iodine, amylase, starch) into the test tubes. * Test tubes- where the reaction takes place. * Timer- to time how long it takes for the starch to be digested (the iodine to turn brown). * Thermometer- to check the temperatures * Water Bath- to heat the solution to a certain temperature and maintain the temperature.
The titration set-up was assembled. The buret was rinsed and filled with 0.100 M NaOH to the 0.00 mark. Magnetic stirrer was turned on and solution was gently stirred. Logger Pro was started and file “07a acid-base” was opened from the advanced chemistry with vernier folder. The ring stand, buret clamp and buret were set up for