better understand the use of food preservation technology between pre-history and 500 A.D. There were many ways that food preservation was done‚ but this paper will only explain a few of them. This paper will explain drying‚ salting‚ freezing‚ fermentation‚ and pickling. Considering this‚ I also hope that you learn from it and that it will give you an interest to explore the subject in more detail. There were many ways that people preserved food in the ancient days. The first method that is going
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extracted from fruits. Food consumption should never be sacrificed‚ therefore‚ using fruit wastes is wiser. Santol is locally abundant fruit with popularly eaten pulps and normally thrown peelings. The study focuses on extracting ethanol from Santol peelings‚ using white and brown sugar‚ and comparing it to the commercial in flame propagation‚ duration‚ temperature difference‚ and heat content with varying concentrations. The study is an experiment divided into three phases‚ fermentation‚ distillation
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Enzyme application in diary MODIFICATION INDUSTRY PRESENTED BY GROUP H S/NO. NAMES MATRIC NUMBER 99. BASSEY C WINIFRED ENG1102141 100. ABIOLA RAYMOND ENG1106478 101. AMAYO .F. 0SARUWENSE ENG1105472 102. MATH-OSAGIE FRANCIS ENG1102177 103. BETTY .O. UKHUEDUAN ENG1102209 104. IJELI .J. CHUKWUMA ENG1102163 105. EMOGHENE EMUDIAGHA ENG1102151 106. 107. OGBOZOR .J. TOCHUKWU ENG1106008 108. BABAFERI .V. EVUARHERE ENG1102140 109. OTOIDE .O. JOSEPH
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Nipa Palm Fruit Husk Ink An Investigatory Project Presented by: MARY CHRIS A. AYCARDO DEMAR CORTEZ P. TORRECAMPO RENALYN O. CUSI MR. MARCIAL M. ACHA‚ JR. Research Advisers San Teodoro National High School Sitio Suha‚ Bigaan‚ San Teodoro‚ Oriental Mindoro Abstract This investigatory project was conducted to prove if nipa palm fruit husk‚ distilled water‚ Ferrous Sulfate and gum Arabic can produce an ink that can be substituted to commercial ink.
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Yeast which is also known as Saccharomyces Cerevisiae is a unicellular eukaryotic Fungi means that is made up of one cell with a nucleus(“What is Yeast”).Yeast is a very practical product that is used in mainy way like when baking Yeast helps raise the dough and also yeast is used in the process of making wine.The Reason why yeast was chosen to was to see how yeast can metabolize different sugars and how much Co2 they release when when metabolizing.To test the yeast at the lab we used 4 different
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cogon grass contains chemicals (has the allelopathic ability) that prevent the growth of other plant species and contribute to its invasiveness and extreme competitiveness. A colorless volatile flammable liquid‚ C2H5OH‚ synthesized or obtained by fermentation of sugars and starches and widely used‚ either pure or denatured‚ as a solvent and in drugs‚ cleaning solutions‚ explosives‚ and intoxicating beverages. Also called ethanol‚ ethyl alcohol‚ grain alcohol. Intoxicating liquor containing alcohol.
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nondigestible carbohydrates and lignin that are intact in plants. Another definition is the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine‚ with complete or partial fermentation in the large intestine. Dietary Fiber are not necessary for our body‚ but they do help us out alot. Dietary Fibers are a necessary part of life and healthy living. Dietary Fibers contribute no calorie to our body.The fibers travel to the
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Fungus The Latin word for mushroom is fungus (plural‚ fungi). The word fungus has come to stand for a whole group of simple plants that contain no chlorophyll and lack such complex plant structures as roots‚ stems‚ leaves‚ and flowers. Included among the fungi‚ along with mushrooms‚ are molds‚ mildews‚ rusts‚ smuts‚ truffles‚ and yeasts. Toadstool is another name for mushroom. Some people use the name toadstool only when referring to poisonous mushrooms‚ but botanists make no such distinction
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- What are leavening agents? - Different Leavening agents - their functions in Baking Industry Spices used in baking and their functions; flavoring - Nuts and fruits - their function in bread making Food colours; Setting materials - types - their function in baking; Cocoa and Chocolate Bakery unit operations including mixing - fermentation - Proofing - baking Formula construction and computation of yeast raised products; types of breads‚ bread faults and remedies Biscuits - Ingredients - Types of
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zinc surface by molecules of N. fruticans or DPC. Antioxidant Capacity: Evaluation for antioxidant capacity showed total phenolic and flavonoid content of immature fruits were higher than mature fruits. The immature fruits showed a high DPPH radical scavenging activity and antioxidant capacity‚ even higher than BHT and mature fruits. Ethanol Production from Sap: Study evaluated the production of ethanol from the sap. With its incredibly high sugar-rich sap yield‚ researchers estimated 15‚000 to
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