Food Science Study Guide Food Science- the discipline in which biology‚ physical sciences‚ and engineering are used to study the nature of foods‚ the causes of their deterioration‚ and the principles underlying food processing Food Technology- the application of food science to the selection‚ preservation‚ processing‚ packaging‚ distribution‚ and the use of safe‚ nutritious‚ and wholesome food Aspects of Food Quality -Appearance -Size and shape -Color -Structure -Transparency
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BIOLOGY LABORATORY Biologically Important Molecules Carbohydrates‚ Proteins‚ Lipids‚ and Nucleic Acids Objectives In this lab you will learn to: 1. Perform tests to detect the presence of carbohydrates‚ lipids‚ proteins‚ and nucleic acids 2. Recognize the importance of a control in a biochemical test 3. Use biochemical tests to identify an unknown compound Introduction Organic molecules are those primarily made up of carbon‚ hydrogen and oxygen. The common organic compounds of living
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and let sit for 3 hours. 4.You can carefully scoop the crystals out of your bowl or cup to get a better look at them. Rock Candy: It’s easy to grow your own sugar crystals! Sugar crystals are also known as rock candy since the crystallized sucrose (table sugar) resembles rock crystals and because you can eat your finished product. You can grow beautiful clear sugar crystals with sugar and water or you can add food coloring to get colored crystals. It’s simple‚ safe‚ and fun. Boiling water is
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of sugar such as monosaccharide‚ disaccharides‚ trisaccharides and polysaccharides are abundant in nature. Amongst the commercially important sugars are glucose‚ lactose‚ maltose and most importantly sucrose from which we obtain sugarcane. Worthy of note is the fact that of all sugars‚ only sucrose can be crystallized. At Dangote Sugar Refinery Plc‚ where I performed my industrial experience‚ the various department where I worked during the industrial experience includes: Chemical Department‚ which
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was knotted at one end to make a small tube. A 10 cm3 sample of a mixture of active yeast in 2% sucrose solution was placed in the tube and the tube was knotted at the top. The tube was suspended in a small beaker containing limewater‚ as shown in Fig. 1.1. The apparatus was left for 30 minutes at room temperature (22 °C) and then observed. For Examiner’s Use limewater active yeast in 2% sucrose solution Visking tubing Fig. 1.1 (a) (i) Suggest what changes you might expect to observe in the
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Agitation‚ stirring or beating supersaturated syrup incorporates air and promotes the formation and growth of sugar crystals due to the rapid movement of the molecules. If the solution is allowed to cool before it is beaten‚ only tiny crystals forms‚ which are not allowed to grow. This results in a creamy mass. So when making candy‚ like fudge‚ you should allow cooling the sugar syrup to 38°C before beating it‚ otherwise you will end up with crystals that are too large‚ resulting in a grainy texture
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reduction. During 1992‚ the low fat craze spread in the USA; it called that the content of low-fat home-cooked food can be controlled but low-fat processed food means substitution with Carbs. This concept of Carbs includes high fructose corn syrup and sucrose‚ which were all contain high fructose. Since the adulteration of our food supply includes addition of fructose‚ removal of fiber‚ and substitution of trans-fats. Thirdly‚ Dr.Lustig explains the differences between fructose and glucose. He says
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substituted for three hydroxyl groups in the sugar molecule sucrose (white table sugar)‚ creating a tightly bonded‚ highly stable molecule. The tight bonds that hold the molecule together prevent the body from recognizing sucralose as a sugar‚ therefore preventing it from being metabolized and causing most of it to pass through the body undigested. Although sucralose has been used outside
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Carbohydrates‚ Proteins‚ lipids‚ and nucleic Acid Lab Exercise 6 Date: 9/17/12 Bio 102-11 Purpose the purpose of this experiment was to perform test to detect the presence of carbohydrates‚ proteins‚ lipids‚ and nucleic acids. Explain the importance of a positive and a negative control in biochemical test. Use biochemical test to identify an unknown compound. Background Most organic compounds in living organisms are carbohydrates‚ proteins‚ lipids‚ and nucleic acids they are called macromolecules
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Sports Drinks vs. Water Some people think sports drinks replenish your fluids better than water while playing sports. Some say water replenishes better than sports drinks. According to some scientists sports drinks include many sugars and electrolytes that water does not have. Others say that those sugars and electrolytes actually dehydrate more than they hydrate. They say that water is much better than these drinks. Sports drinks are being used by people who are not even active‚ they just like
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