When an indicators color changes it shows the presence of an organic compound. The purpose of using distilled water as one of the substances is that it is the control so you can see the differences. Also, in the substances distilled water was mixed in with them. The control group in part C is distilled water. The purpose of washing the test tubes thoroughly is so the chemicals don’t cross contaminate and affect the outcome of another section of the lab.
“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
Sweetness perception is the ability to taste sweetness. An enzyme is a protein that speeds up a chemical reaction in a living organism. Amylase is a digestive enzyme produced largely by the pancreas and salivary glands that converts starches to sugars. Starch is a white, tasteless, solid carbohydrate occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods. Iodine is a nonmetallic halogen element obtained usually as heavy
Insoluble non-starch polysaccharides includes: wheat, corn, rice. Vegetables and pulses. Soluble non-starch polysaccharides includes: apples, citrus fruits and oats. Non starch polysaccharides an important component of a healthy balanced diet obtained from vegetables and cereals. Sugars: sugars occur naturally in food, such as milk fruit or can be added as well if you wish.
Amylase breaks down amylase and amylopectin (which are starches found commonly in foods such as pasta) and converts some of the starch maltose (a disaccharide.) It’s good to chew food so that the saliva can mix with the food and begin the digestive process. Amylase continues to break down starches until the food reaches the stomach where stomach acid neutralizes amylase. After food passes through the stomach and entering the small intestine, the pancreas is signaled to make pancreatic amylase. This amylase converts the remaining starch into maltose.
Experiment Chromatography Of Food Dyes Abstract This experiment is to determine the presence of a mixture in a substance. Chromatography is used to separate substance in a mixture or separating components from a mixture. Using chromatography with a solvent we are able to separate the different mixtures found in a substance. Chromatography can tell if a sample is pure or if it is made up of several different substances. Experiment & Observation I gathered together my items; distilled water, salt, ruler, scissors, stapler pencil, tape, 16 toothpicks, Kool-Aid drink mix strawberry and grape, set of McCormick food coloring red, yellow, green and blue, small bag of M&M candy, plastic beaker 50 mL, petri dish 60mm, well-plate 24, FDC blue dye #1 0.5 mL vial, FDC blue dye #2 0.5 mL vial FDC red dye #3 0.5 mL vial, FDC red dye #40 0.5 mL vial, FDC yellow dye #5 0.5 mL vial, FDC yellow dye #6 0.5 mL vial, unknown 0.5 mL vial, 3 filter paper chrom 14x7 cm.
Fiber Research SCI/241 March 24, 2011 Fiber Research Fiber is an important part in gastrointestinal health; it is important role in cleaning out the intestines and avoids constipation. Fiber also provides cholesterol lowering effects, fat modifications and has been associated with lowering blood pressure. Fiber can also promote satiety by slowing gastric emptying allowing calorie intake to be lowered, therefore decreasing chances of obesity. There are two types of fiber, soluble and insoluble. Insoluble fibers are those that absorb water, resulting in bulkier, softer stool.
Let alone, Food hygiene regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 which describes the responsibilities involves handling clinical wastes in order to prevent harm to the environment. Control of exposure to hazardous to health act 1999 explains the responsibilities involve handling hazardous substances such as reduce using hazardous substances or using less hazardous substances and reducing exposure level as much as possible. So,
Therefore, it is important to work on healing the digestive organs in order to heal deficiencies in the system. We do this by avoiding the foods that aggravate digestion which include: fried food, hydrogenated oils, pork, cow dairy products, city water, artificial ingredients including colors, preservatives and sweeteners, dark colored sodas, oranges and orange juice as well as caffeine and chocolate.
Bacteria will not multiply in dry areas, but as soon as liquid is added, for instance to dried food like powdered milk and dried eggs, the products will provide ideal conditions for bacteria to multiply. However, if enough salt or sugar have been added to foods such as bacon, savoury biscuits, jam and confectionery, this will absorb the available moisture in the food so the bacteria cannot multiply as easily. It is not only moist foods that provide the right environment for bacteria, though. Moist skin or damp areas of an environment will also provide the right atmosphere for bacterial growth. Nutrients Bacteria, like all living things, need nutrients to survive.