on the percentage of CO2 in exhaled air [F4-Chapter 7] Q2: To study the effect of interspecific competition between maize and paddy plants on their growth. [F4-Chapter 8] 2011 Q1: To investigate the effect of pH values on the hydrolysis of starch by amylase enzyme. [F4-Chapter 4] Q2: To study the effect of light intensity on the rate of transpiration in Hibiscus sp. [F5-Chapter 1] 2012 Q1: To determine the
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kinds of biodegradable plastic‚ including polyesters‚ polyhydroxybutyrates‚ vinyl polymers and starch-based polymers. [Garthe‚ James W.‚ and Paula D. Kowal] In this essay‚ the use of plastic made from polylactic acid or PLA (a kind of starch-based polymer) will mainly be discussed‚ because they are one of the most commonly used and cheapest-costing of all biodegradable plastics. PLA is made from the starch in corn (or sometimes wheat) plants‚
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Full Length Research Paper Nutritional potential of two leafy vegetables: Moringa oleifera and Ipomoea batatas leaves Ibok Oduro‚ W. O. Ellis and Deborah Owusu* Department of Biochemistry and Biotechnology‚ Kwame Nkrumah University of Science and Technology‚ Kumasi- Ghana. Accepted 30 January‚ 2008 Levels of some nutrients in Moringa oleifera leaves as well as seven varieties of sweet potato (Ipomoea batatas) leaves were determined using standard analytical methods. Crude protein ranged from
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IDLY SCIENCE REASONS FOR IDLY AND DOSAI MAAVU NOT GETTING PROPERLY FERMENTED 1) Both batters need Bio activity. So if there is not enough bacteria/Fungus/Yeast present in the batter‚ the maavu will not ferment or will not ferment properly. 2) If you are using chlorinated‚ Iodised water or bacteria free water or Ozonized water in your house‚ you will not be able to get proper fermentation in batter as all these chemicals have residual disinfection property.(except Ozone) . 3) If
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Food and Nutrition Assignment Submitted by: Azka Khan Submitted to: Topic: Types of Food Types of Food Food: Food is any substance normally eaten or drunk by living things. The term food also includes liquid drinks. Food is the main source of energy and of nutrition for animals‚ and is usually of animal or plant origin. There are 4 (four) basic food energy sources: fats‚ proteins‚ carbohydrates and alcohol. Historical development Humans are omnivorous
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the fibre content‚ as well as launching a new variant with nutritional properties that would allow it to be advertised on kids’ TV. Sugar levels in existing Kellogg’s Coco Pops cereals will be cut by 15% by the middle of next year and replaced with starch from grains and glucose syrup. No artificial sweetners will be added and the calorie count will remain the same – around 116 per portion. Kellogg says the move will cut sugar consumption in the UK by 750 tonnes‚ with 29 million boxes sold annually
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no-sugar added fruit‚ diet soft drinks‚ and reduced-sugar juices. B. Splenda is a mixture of dextrose‚ malt dextrin‚ and sucralose. Ten grams of Splenda contains 9.00 g of carbohydrates. This consists of 8.03 g of sugars (dextrose) and 0.96 grams of starch (malt dextrin). 10 grams of Splenda has 33 Calories compared to 39 Calories for an equal amount of sugar. The calories in Splenda come from the carbohydrates in it. 3. Discuss safety and the sweetener that you have selected. A study of a component
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place on the board. Sprinkle some flour on it. Rub it by hand again. Cut a small section from the paste to be rubbed into a stick. Cut the flour stick into small dough. Roll it flat with a rolling pin. Place into a dish on top of each other‚ with corn starch in between to prevent each piece from sticking to each other. * Step 5: Pick some fillings prepared before and put at the center of the wrapper (less filling should be put if you are a green hand). Fold and pinch the wrapper from the middle to
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and forth. A propelling movement is one where the muscle contraction occurs in the wall of the tube but the muscles just ahead in the tube relax. 5. Discuss the functions of the mouth and its parts. The mouth receives food and prepares it for digestion by mechanically breaking up the size of solid particles and mixing them with saliva. The cheeks are the outer layers of skin‚ pads of subcutaneous fat‚ and the muscles associated with expression and chewing. The lips are highly mobile structures
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taste. The first step in the process of making curry rice is to cut the ingredients. First‚ peel the vegetables. And then‚ cut to the size of the bite-sized vegetables. At that time you had better put potatoes in water to remove excess potato starch. The next step in the process of making curry rice is to fry the ingredients in the pan. In this step‚ put oil to pan. At the same time you should heat the pan. After that you should add the ingredients and condiment to it. By adding condiment ingredients
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