SPICY BEEF Ingredients: 4 pounds beef chuck roast‚ trimmed of fat and meat cut into chunks 2 cloves garlic‚ minced 1 (24 ounce) jar salsa 2 teaspoons chili powder 1 onion‚ chopped 1 1/2 teaspoons ground cumin 1 (7 ounce) can chopped mild green chili’s 1/2 teaspoon dried oregano How to prepare: 1.Mix chuck roast‚ salsa‚ onion‚ green chili peppers‚ garlic‚ chili powder‚ cumin‚ and oregano in a slow cooker. 2. Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour
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Chapter 1 Chemical Reactions and Equations Q.1. Why should magnesium ribbon be cleaned before burning in air ? Ans: Magnesium ribbon is a very reactive metal. When stored it reacts with oxygen to form a layer of magnesium oxide on its surface. This layer of magnesium oxide being a stable compound prevents further reaction of magnesium with oxygen. The magnesium is cleaned before burning in air to remove this layer so that the metal can be exposed to air properly. Q.2. Write the balanced
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Project Report 5: Chinese food culture and mushroom Dinghuan HU IAE 1 Chinese food culture and mushroom Contents: Abstract……………………………………………………………………………….5 Preface…………………………………………………………...……………………5 Summary……………………………………………………………………………...6 Chapter 1: Food Culture in China………………………………………………..7 1.1 Natural Environment and Food……………………………………………………7 1.2 History and Food Culture………………………………………………………….8 1.3 Chinese People and Food……………...…………………………………………10 1.4 The Aesthetic Judgment in Food
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2 drops of 0.5% CuSO4 were added to this tube. If a purple color showed‚ it would indicate there was protein in the test tube. In the third separation of this experiment‚ the hood in the lab was used. The curds were placed in a 100 mL beaker and extracted using 30 mL of ethyl acetate. The curds were crushed with a stirring rod. This extraction was then gravity filtered through a funnel fitted with the filter paper. A rubber policeman was used to scrape the beaker to get as much casein as possible
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CHAPTER 10 MICROBES IN HUMAN WELFARE 10.1 Microbes in Household Products 10.2 Microbes in Industrial Products 10.3 Microbes in Sewage Treatment 10.4 Microbes in Production of Biogas 10.5 Microbes as Biocontrol Agents 10.6 Microbes as Biofertilisers Besides macroscopic plants and animals‚ microbes are the major components of biological systems on this earth. You have studied about the diversity of living organisms in Class XI. Do you remember which Kingdoms among the living
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INTRODUCTION Today‚ one of the major issued of the society is sickness and disease. Colds‚ influenza‚ conjunctivitis and sore throat are what we may call common but that doesn’t change the fact that they inconvenient and as to the word “disease” itself‚ dis-ease. People are looking the best way to protect themselves against these said diseases. The Department of Health (DOH) has often reminded us trough printed advertisement and TV commercials that frequent handwashing with soap can help us killed
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BCG Matrix of Amul Products: What is a BCG matrix: In the early 1970s Bruce Henderson of Boston Consulting Group developed a technique by which businesses were classified as low or high performers based on their market share and relative growth rate. The matrix has four classifications: 1) Star Leaders in market. Consumes a lot of cash and generates a lot of revenue 2) Cash cows Generates a lot of revenue for the company. Strong product line of the company in a mature environment which is not
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Fermentation and affects it has on foods Fermentation is described as the transformative action of organisms and the metabolic change either anaerobic or aerobic processes converting energy needed to turn raw product to a finished fully fermented food. Fermenting food has become more popular because people are realizing that if it were not for fermenting as a collection of people we would be in trouble. Fermenting has been done for hundreds of years because if not for fermenting letting foods just
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Submitted by: Danilo G. Cabigao Submitted to: Chef Fabio Ugoletti To protect the typicality of certain foodstuffs‚ the European Union has launched a specific legislation‚ establishing two levels of recognition: DOP and IGP. The acronym DOP (Denomination of Protected Origin) extends the protection of the national mark DOC (Denomination of Controlled Origin ) in the whole of Europe and with international agreements GATT‚ although the rest of the world
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Chemical Reaction:- The transformation of chemical substance into another chemical substance is known as Chemical Reaction. For example: rusting of iron‚ setting of milk into curd‚ digestion of food‚ respiration‚ etc. In chemical reaction new substance is formed which is completely different in properties from the original substance‚ so in a chemical reaction chemical change takes place. Following are the signs of chemical reaction: (a) Change of state of substance. (b) Change of colour of substance
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