The feasibility of Guamela(hibiscus rosa-seninsis Linn) petals as shake I. Introduction A. Background of the study As we all know gumamela plant is abundant here in Philippines. It grows anywhere and everywhere in our community. So‚ as a researcher as i can see in our community‚ people are letting gumamela flower to fall on the ground after the flower blooms. So‚ as I am concern I decided to study and use gumamela flower and make it into a shake. Making gumamela petals as a shake will make us
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Nhi Huynh Professor John Voyer Due Date 09/18/2014 External Analysis Assignment Jamba Juice (JJ) was founded by Kirk Perron in 1990. It is now a chain of smoothie restaurants with over ten thousands stores in the United States. According to the PESTEL analysis technique‚ Political plays an important role of a business life. Nowadays‚ with the economy regression‚ Government has been tight up the budget of spending and got more taxation project to people. Tax is increasing
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Egypt. 684 Antioxidant Activities of Orange Peel Extracts A.E. Hegazy and M.I. Ibrahium Department of Food Science and Technology‚ Faculty of Agriculture‚ AL-Azhar University‚ Cairo‚ Egypt Abstract: This work aimed to evaluate the efficiency of different organic solvents such as‚ methanol‚ ethanol‚ dichloromethane‚ acetone‚ hexane and ethyl acetate for extraction of ( flavonoids and polyphenolic compounds(TFC and TPC respectively) from the orange peel. Also‚ the effect of these solvents
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INDANG CHRISTIAN ACADEMY ALULOD‚ INDANG‚ CAVITE Effect of Orange (Citrus sinensis) and Calamondin (Citrus microcarpa) to Fruit fly A Research Project: Submitted to: Submitted by: Vince Loelle C. Creus School year: 2012 – 2013 ABSTRACT This study will test the effect of orange and calamondin on fruit fly. The researcher used these materials because of some proven related studies. The researcher started conducting this research last November 2012. This study used the following
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Nicholas Pantazelos Marketing Principles Jamba Juice Feburary/5/2002 Marketing often comes down to making your customers intelligent enough to buy your products or services. They have to understand what it is you’re selling‚ how it’ll help them‚ and how much better it is than any other solution. Jamba Juice is a leading juice and smoothies retail chain in the country. Started in 1990‚ originally called The Juice Club‚ their stores are now open in most states giving their customers
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What is booster juice? Booster Juice is Canada’s largest chain of fresh juice and smoothie bars. The chain specializes in health-conscious smoothies composed of a pure juice‚ fruit sorbet or vanilla frozen yogurt‚ frozen fruit‚ fresh yogurt and ice. And we will be bringing Booster juice to Qatar’s market with many additions‚ new products and new Idea. Location: Shopping malls: Like city centre‚ Villagio‚ Landmark and Lulu‚ Booster juice will be in the entrance of the malls which is
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ISSUES As noted throughout this analysis‚ Jamba Juice has a number of organizational issues. Primarily‚ Jamba Juice mismanaged their rapid growth‚ which reduced their margins‚ increased their operating expenses‚ and stalled their cash inflows. Failure to instill any organizational culture of financial discipline allowed these problems to permeate throughout the company. The seasonal demand of smoothies was another issue‚ as it created downturns in revenue at certain times of the year. A lack of thoughtful
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| 5. | Experiment 2 | 6 | 6. | Observation | 7 | 7. | Result | 8 | 8. | Bibliography | 9 | OBJECTIVE The Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices. 1. i. Apple juice 2. ii. Carrot juice 1 INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation
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PASTEURIZATION IN FRUIT JUICE BY: SOKOYA OLUWATOMI TEMITAYO MATRIC NO: 20069401119 ECONOMICS MAJOR A PROJECT SUBMITTED TO THE DEPARTMENT OF VOCATIONAL COURSES (PASTEURIZATION IN FRUIT JUICE) TAI SOLARIN UNIVERSITY OF EDUCATION‚ IJAGUN‚ IJEBU-ODE‚ OGUN STATE. IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF BARCHELOR OF SCIENCE IN VOCATIONAL COURSES LECTURER IN CHARGE TAI SHITTU SEPTEMBER‚ 2010 PASTEURIZATION IN FRUIT JUICE Pasteurization is a process of heating
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products is higher than the supply. This imbalance presents a high opportunity for export of organic fruit juice from Uganda. Fruits and farm produce are wasted or sold at very low prices during peak seasons due to inadequate storage facilities and lack of effective processing or preservation techniques‚ leading to high wastage levels. Juice production not only serves to add value to agricultural export but also serve as a way to prevent wastage of excess fruits. The juice industry has an opportunity
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