Lab: Caloric Content of Food Purpose: How many calories are in a peanut? How does it compare to other nuts? Materials: 250 ml beaker‚ ring stand‚ paper clip‚ balance‚ graduated cylinder‚ thermometer‚ aluminum foil‚ peanut‚ 2 other types of nuts‚ lighter. Background information: We measure the energy that foods give us in terms of Calories. A Calorie is the amount of energy required to raise 1000 grams (1 kg) of water one degree Celsius. Our bodies burn up calories through growth and
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Department of Information Science‚ College for Women‚ Kuwait University ICS 240 – Fall 2008-09 Home Works #1 1. Write a program that prompts the user to input the length and width of a rectangle and then prints the rectangle’s area and perimeter. 2. Write a program that does the following: a) Prompts the user to input five decimal numbers b) Prints the five decimal numbers c) Converts each decimal number to the nearest integer d) Adds the five integers e) Prints the sum and average
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Biodegradable Styrofoam Made from Milk and Clay Objectives - The researchers will intend to develop the Styrofoam-plastic out of mostly milk proteins and clay. The material is lightweight‚ sturdy and largely biodegradable. The researchers will make sure that the end result doesn’t smell like spoiled milk. - Casein—milk proteins—is already used in making paper coatings and has an excellent barrier properties. But it has its limited mechanical strength and is water resistant. To make it more resilient
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Name of Student: XXXXXXXX XXXXXXXXXX Course Title: Food Safety and Sanitation Name(s) of Instructor(s): XXXXXXXXXX Date: November 12‚ 2010 1. Discuss and explore the "best practices" in receiving and inspecting seafood‚ fresh meat and poultry‚ eggs‚ dairy products‚ and fresh produce. Fish: If it is received on ice‚ the ice should be crushed and the container should be self-draining. Upon delivery‚ it should be received at a temperature of 41 degrees Fahrenheit (5 degrees
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The Tipping point: how little things can make a big difference by Malcom Gladwell is a novel that reveals how ideas‚ messages‚ products‚ and behaviors spread‚ which is explained through three rules heavily influence the Tipping Point and are required for one to consider a scenario as the Tipping Point. The Tipping Point is described as the moment of critical mass‚ the threshold or boiling point that results in change (Gladwell‚ 2000‚ p.12). To explain the Tipping Point Gladwell informs the reader
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SCB 12204 THERMAL SCIENCE LAB REPORT EXPERIMENT 5 Objective: To study the relationship between pressure and temperature of vaporization of water. Apparatus: 1. Stopwatch Picture 1 : stopwatch 2. Vapor pressure machine Picture 2: Vapor pressure machine Procedures: Picture 3 :general start up and shut down procedure 1. The general start up was followed. (picture 3) 2. Make sure the entire valves were closed. 3. After that main switch
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Conclusion My hypothesis was if the temperature increases the Vitamin C content will decrease. The results indicate that my hypothesis was wrong; temperature does not affect the content of Vitamin C left in the orange juice. Future Considerations If I were to conduct this project again I would measure the temperature more accurately‚ conduct more trials‚ keep the juice at a high temperatures for a longer time and use another juice with a lot of Vitamin C content. The purpose of this experiment
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Fermentation Lab Report Hannah Newman Fermentation is the chemical process converting sugar to gases and occurs in yeast and bacteria. In the experiment we conducted‚ we used sucrose and yeast and measured the fermentation carbon dioxide formation. The factors affecting fermentation that we tested in this experiment were temperature and the effect of a disinfectant. We measured the fermentation carbon dioxide formation by using a ruler and measuring the amount of bubbles in the tube that were
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Beauty‚ Form and Function: An Exploration of Symmetry Writing Exercise – Hydrogen Bond Phase Transition (TRACK 2 ONLY) Writing & Marking Rubric Instructions: 1.Go to Core Study Resources → III Symmetry in Crystals → Downloads and Links. 2.Download the following: a. Yoshida et al.‚ Flexibility of Hydrogen Bond and Lowering of Symmetry in Proton Conductor. Symmetry 4‚ 507 – 516 (2012). b. Writing and Marking Rubric Scaled to 22 Marks Beauty‚ Form and Function: An Exploration of Symmetry
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3. As the temperature rises‚ the solubility of KNO3 also rises 4. Temperature C | Your data KNO3 in grams per 100 ml of H2O | CCZ data KNO3 in grams per 100ml of H2O | 35 C | 49 | 49 | 35 C | 49 | 49 | 70 C | 135 | 180 | 5. Data pointGrams of KNO3 in grams per 100ml of H2O at C | Your data saturated‚ unsaturated or supersaturated | CCZ data saturated‚ unsaturated or supersaturated | 75g of KNO3/100g H2O at 40 C | Saturated | Not saturated | 60g of KNO3 /100g H2O at 50 C | Not
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