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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1.0 ABSTRACT The production of reducing sugars by acid of carbohydrate cereals powder‚ jams (total sugar content) and jams (reducing sugar content) were performed in order to study reducing sugar production. The study involved hydrolysis carbohydrate cereals powder and jams by immersing in boiling water at environmental temperature. Acid hydrolysis was carried out through reflux boiling for 20 minutes with 10ml 0f 1.5M concentrations of diluted sulphuric acid. Reducing sugars concentrations
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ntroduction In this experiment we created standards to be able to compare a mystery substance off of. We were tasked to investigate a murder that took place by analyzing a man’s last meal to find out where he had ate based on the content of his stomach. Before we could test the mystery substance we had to establish standards‚ so we could compare off of them. Based on the results of this lab‚ we believed that the victim last ate at Buffalo Wild Wings (Veliz). Methods and Materials We started this
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Examination of Proteus Vulgaris by Carbohydrate Fermentation Tests Abstract: Some bacteria ferment certain carbohydrates‚ while producing acidic or gaseous products; this information can be utilized in order to identify bacteria (Morello and Granato‚ 2003). In order to test for carbohydrate fermentation‚ tubed broths‚ containing a Durham tube for trapping any gas formed when the broth is incubated‚ are utilized (Morello and Granato‚ 2003). After incubation‚ a color change indicates that
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Aim: The aim of this experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three‚ along with glucose and galactose‚ dietary monosaccharides that are directly absorbed into the bloodstream during digestion. Materials: 2% yeast
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Why is water important for living organisms? Water is very important in all living organisms‚ it is vital for many different things. Around 70% of our body weight is due to water. The quantity is high in organs such as lungs and brain and fluids such as blood‚ lymph‚ saliva and secretions by the organs of the digestive system. First of all water is vital in the regulation of body temperature to depending on the temperature mammals will alter the amount they sweat. If they are to warm the amount
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Lab 7—Determination of Total Carbohydrates Using the Phenol-Sulfuric Acid Method This lab introduced the students to analyzing carbohydrate content using a spectrophotometer and phenol-sulfuric acid methods. Virginia Smith 983976633 Lab Partner: Jeff Martz Due Date: 3-22-11 Introduction The objective of this lab was to have students use a spectrophotometer to analyze the carbohydrate content in the sample. Phenol-sulfuric acid methods
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Focused Question: How can one determine the presence of glucose‚ starch‚ lipid‚ and protein in various samples? Pre-lab Questions: • Glucose is a monosaccharide. What does this mean? A monosaccaride is a carbohydrate molecule with three to seven carbon atoms with the corresponding number of hydrogen and oxygen atoms. • Proteins are made of amino acids. What atom is present in an amino acid that is not present in a sugar molecule? One nitrogen atom is present per molecule in an amino acid
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Carbohydrates For my health project I did carbohydrates. They are the bodies energy source. Carbohydrates supply the body with the energy it needs to function. They are found almost exclusively in plant foods‚ such as fruits‚ vegetables‚ peas‚ and beans. Milk and milk products are the only foods derived from animals that contain a significant amount of carbohydrates. Carbohydrates are divided into two groups‚ simple carbohydrates and complex carbohydrates. Simple carbohydrates‚ sometimes
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Macromolecules in Food INTRODUCTION The most common macromolecules found in living organisms are lipids‚ carbohydrates‚ proteins‚ and nucleic acids. (Hillis et al 2011). Macromolecules are normally containing two or more monomers in them and their main functions are to store energy. Starch is a huge molecule made up of hundreds of simple sugar molecules (such as glucose) connected to each other. Most foods are known to be combinations of macromolecules. METHODS The tests performed were iodine
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