BREAD MAKING TIME LINE Depending on the type of yeast you are using the steps to making bread will vary. Using the basic bread dough recipe‚ this time line is based on using dry active yeast. I am also basing this time line on the straight dough method which is the direct method of making bread. STEP 1 To make your dough‚ your ingredients must be accurately measured and weighed as well as be the appropriate temperature. Wet ingredients are usually weighed rather than measured to guarantee
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varying temperatures are targeted towards being at 10ºC‚ 20ºC‚ 30ºC‚ 40ºC‚ and 50ºC. It is highly improbable that each trial for each of the 5 different temperatures will be the exact temperature that was targeted‚ so it’s just important that you end up having a temperature fairly close to the targeted temperatures so that the rates of reactions that you do receive are as correct as possible. The rates of reaction will be obtained using an apparatus that will guide the carbon dioxide gas being produced
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this experiment is that the higher the concentration‚ the faster time it takes the catalase to react with the solution. As the concentration increases from 1% to 100%‚ the average reaction rate of the catalase will decrease‚ as the catalase will speed up the reaction. MATERIALS: 90 mL clear‚ plastic Solo cups filter paper bottle of regular hydrogen peroxide 1%‚ 25%‚ 50%‚ 75%‚ and 100% substrate concentration tweezers timer permanent marker pen/pencil paper for data PROCEDURE:
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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 solution Large beaker Small beaker Conical flask Thermometer
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Abstract The purpose of this experiment was to identify whether density is an extensive or intensive physical property. By using water displacement‚ the volumes of the paper clip samples were measured and the masses were obtained by using an electronic balance. Each mass and volume was unique to their sample so by using their values‚ density was used to identify substances in the lab. After conducting the experiment‚ the results showed that there was a positive slope between the different paper
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SWOT - Winco case Strengths • Largest sales volume (as believed by management) than any other similar chain or wholesale group in area of operations. Weaknesses • Growth via acquisitions‚ not internal growth Opportunities • Acquisitions (e.g.‚ Taylor Markets) Threats • Heavy competition from national chains such as A&P‚ Kroger‚ and National Tea. SWOT – Taylor Markets Strengths • Strong management • Increase in number of stores Weaknesses • Declining sales in 1963 • Labor disputes
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Question: Why would sensing and responding to vinegar be important to an organism? -It could train them to respond to certain smells and respond in a certain way. How would natural selection affect an organism’s ability to sense and respond to this stimulus? -The organism depends on its ability to sense and respond. The organisms could compete for water or hydration. What other types of stimuli would be important for the organism to respond to? - An organism that is used to light is
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Abstract The purpose of this experiment is to determine the concentration of acetic acid in vinegar by using 0.1 M HCl and NaOH solution. By performing three titrations to determine the concentration of the base‚ the concentration of the acid was determined to be 0.600 M. It was possible to determine its concentration by standardizing the sodium hydroxide solution used for the first three titrations and by using phenolphthalein to indicate its equivalence point. In conclusion‚ although there were
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continue to purchase our products to keep up with a healthy lifestyle. We expect to raise $90‚000 for start up capital between our 3 partners and to take out an SBA 7(a) loan of 30‚000. The interest rate on this loan is prime (currently at 5.25%) plus 3.25% for loans under $100‚000 with a note of 7 years or less. We are putting a lien on Matou’s current hairstyle business in order to secure our $30‚000 loan. This will provide the necessary start-up capital‚ as well as‚ give us plenty of working
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Abstract: OXO International represents an example of a great company built upon a creative product concept. Instead of doing everything by itself‚ the company chooses to outsource both the design and manufacture process. By setting up partnership strategically‚ the company has grew fast and gained reorganization by both customers and professionals. However‚ as OXO wants to develop products targeting high-end markets with higher price points than standard kitchen gadgets‚ which requires more complicated
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