INTRODUCTION Background of the Study Jackfruit (Artocarpus heterophyllus L) is an evergreen tree that grows up to 10 feet under favorable conditions. They are an important food wherever grown. Archeological findings have revealed that jackfruit were cultivated in India 3000 to 6000 years ago. Jackfruit is widely grown in Bangladesh‚ Burma‚ Sri Lanka‚ Malaysia‚ and Indonesia‚ Philippines‚ Brazil and other tropical countries. It bears fruits that are green or yellow in the exterior when ripe. The
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Please answer the following questions. Your answer for each question should be a minimum of 150 words (half page). Please number your answers with the number of the question you are answering. 1. Koch was the first scientist to prove that bacteria actually cause disease. He scientifically demonstrated that a disease is caused by a particular organism. He created four general guidelines to aid in identification of disease causing pathogens. These guidelines developed from his work with purified
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Homework Title: Photosynthesis and Respiration 1) Define these terms and arrange them from smallest to largest: Ch 5 WIO #3 • Thylakoid membrane Answer: Thylakoid membrane is a compartment in a plant cell that has light pigment that carry out the photosynthesis process. • Chloroplast Answer: Chloroplast is a type of organelle found in plants and algae that carry our photosynthesis. • Reaction center Answer: Reaction center is where chlorophyll a molecule and other
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Quiz 1 Origins of Agriculture 1/7 (read 180-181‚ a closer look 11.1 & centers of plant domestication) Human History * humans have existed as species ~ 195‚000 years/ farming has been practiced ~ 11‚500 years. * Knowledge of foraging societies: * archaeological evidence: middens (trash pile – bones‚ corn cobs‚ etc.) & coprolites (fossilized fecal material‚ to get an idea of what people ate) * modern evidence: !Kung‚ Ainu * Why did we start farming? * easier‚ it
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energy to survive. The ultimate source of energy for most life on Earth is the Sun. Photosynthesis is the overall process by which sunlight (solar energy) chemically converts water and carbon dioxide into chemical energy stored in simple sugars (glucose). This process occurs in two stages. The first stage is called the light-dependent reactions because they require solar energy. o During the light-dependent reactions‚ solar energy is absorbed by chloroplasts (see B-2.2) and two energy storing
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ice‚ which substances would be able to give off enough Carbon dioxide to inflate a balloon. The scientist will of course be controlling many variables. The scientists independent variable will be the substances they will be using‚ which is dry ice‚ yeast‚ and baking soda with acid. The scientist will also have substances that will remain constant‚ i.e.‚ the balloons‚ the size of the bottles used and the amount of substance the scientist uses. While there have been many different variations
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the fermentation method is used we would have to use up land that would be used for agricultural purposes. Another issue would be with the synthetic method as it would create a large amount of CO2 which harms the environment. Which of the methods if “greenest” or most sustainable in the UK? The method which would be the greenest is fermentation. Bacterial fermentation | THE RAW MATERIALS | | | | | | | | Yeast fermentation
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batch. Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 ozs of yeast per 10 gallons of mash. Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar‚ then stir in your sugar and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment. Stonewalls Agave One 23.5 oz bottle of agave nectar (from
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4/4/2013 Food Preservation Methods Food Preservation Using Chemicals SMY04032012 A naturally / synthetically produced substances that is added to food/beverages to prevent spoilage Preservatives: The good‚ bad and ugly! 1 4/4/2013 Sometimes‚ food may spoil because of the changes in the food itself. When food spoils‚ the following may change: • appearance • taste • texture • odour © Food – a fact of life 2007 Food may become unsafe to eat. Micro-organisms need certain
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Chemistry revision Atoms elements and compounds Atom-the smallest part of an element that can still be recognized as an element Element-a substance made up of only one type of atom. An element cannot be broken down chemically into any simpler substance Nucleus-middle of the atom‚ which contains protons and neutrons Electron-tiny particle‚ which surrounds the nucleus with a negative charge Compound-when two elements react and combine together which contain more than one element. There
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