The Royal and Pontifical University of Santo Tomas The Catholic University of the Philippines College of Education‚ Department of Food Technology Experiment #3 Food Toxicants FT 104 B Food Chemistry II Group 2 Submitted by: Collado‚ Dan Mark R. Eustaquio‚ Shekinah A. Isuga‚ Aedrian Lorenzo E. Luna‚ Maria Nikkita H. Santos‚ Kim Joshua C. Sombrano‚ Mary Chenneth S. Torres‚ Vincent Joseph P. Villaceran‚ Danielle P. Submitted to: Asst. Prof. Eufemio Barcelon Ph.D Submitted
Premium Starch Potato Titration
The Legend of Rice A long‚ long time ago‚ our ancestors did not know about rice. They lived on fruits and vegetables‚ which they gathered in the forest‚ and on birds and wild animals‚ which they caught while hunting in the mountain. Tilling the soil was still unheard of. In addition‚ domestication of animals was not yet practiced. Since our people depended on the food which nature provided and not on what they themselves grew raised‚ their stay in one particular place was only temporary
Premium Nutrition Cereal Hunting
There was a time‚ many‚ many years ago‚ when rice was not known to our people. At that time our ancestors lived on fruits‚ vegetables‚ birds‚ and wild animals which they caught while hunting in the mountains or the forests. Tilling the soil was still unknown. And poultry and hog was not yet a part of their way of living. Because our people depended on the food which nature provided and not what they themselves grew or raised‚ their stay in one place was only temporary. When there was nothing more
Premium Nutrition Cereal Hunting
3.3 Microbiological Analysis 3.3.1 Bacteria count using Heamocytometer This method was used to determine the of three types of dessert but does not differentiate the type of bacteria. 25 g of food samples will be homoginesed in a sterile stomacher bag and shaken for two minutes with 225 ml of peptone water to obtain the food mixture. Using separate sterile pipets‚ decimal dilutions of 10-2‚ 10-3‚ 10-4‚ 10-5 will be prepared and others as appropriate‚ of food homogenate by transferring 10 ml of previous
Premium Enzyme Protein Bacteria
Sourdough is the result of a fermentation process in which flour and water are mixed and fermented with microbes‚ especially LAB and yeasts (De Vuyst and Neysens 2005; Corsetti and Settanni 2007a; De Vuyst and Vancanneyt 2007; De Vuyst et al. 2009). Nowadays‚ sourdough is extensively used for the manufacture of a variety of products particularly breads and others‚ such as cakes‚ crackers‚ pizza‚ various sweet baked goods‚ and gluten-free products (Gobbetti 1998; De Vuyst et al. 2009). De Vuyst
Premium Yeast Bread Baking
According to interviews conducted Jilani‚ Mr. Samsudin Bin 62 years old he was told a little bit about Banjar people. He is a pensioner and Banjar descent and lived in Parit Buntar which is where the majority of the Banjar people. According to him‚ the Scots Society is also known for its food and sweets into delicacies to the public since then until now. Among the food is certainly wadai. This certainly wadai in the past provided after planting or in any thanksgiving ceremony or blessing (see figure
Premium Coconut Rice Cooking
Sweetpotato (Ipomea batatas) is considered a staple crop in many considerable parts of Africa. According to FAOSTAT (2013)‚ sweet potato has been considered as the seventh important food crop in the world. Agriculture has become more market oriented and sweetpotato is one of the many crops that help farmers obtain income and subsistence food security (Wheatly and Loechl‚ 2008). Sweetpotato are mainly eaten as staple food‚ consumed directly from the farm in a subsistence economy across the sub-Saharan
Premium Potato Potato Food
Eggs are a key ingredient used to make a foam. Investigate the functional and chemical properties of eggs and other ingredients when making meringue. Chemical and Functional properties of eggs: Background information Eggs give a smoother texture to microwaveable dishes‚ frozen dishes are better to freeze. The yolk and the egg white cam be used in many different ways for different products of food. Eggs contain a lot of protein and a balance of other nutrition. Some producers require fresh eggs to
Premium Nutrition Food Milk
Will no gum or having gum improve test scores? Data Analysis The question being answered in this experiment is‚ “Which gum will improve memorization the best?” The hypothesis for this experiment is‚ “If the gum flavor is altered‚ then one flavor will improve memorization more than another flavor.” The independent variable is the flavor of the gum. The dependent variable is the scores after taking the test with the different flavors. The control group was the test scores without any gum.Experimental
Premium Starch Coca-Cola Soft drink
Purpose: The purpose of this lab was to test how objects slightly acidic or slightly basic will affect the way catalase‚ the enzyme tested‚ denatures‚ or breaks down. Hypothesis: If the potato is acidic‚ it will react with the H2O2 more than it will with the raw‚ plain potato because the acid will denature the enzyme faster. The manipulated/independent variable is the raw‚ plain potato while the responding/dependent variable is the other types of potatoes used in the experiment. Materials:
Premium PH Acid Base