Purpose: To find the percent of sugar by mass in chewing gum Hypothesis: The percentage of chewing gum that is sugar for bubble gum is 30%‚ 20% for juicy fruit and 25% for stride gum. Mass Of Juicy Fruit Mass Of Bubble Gum Mass of Juicy Fruit unchewed | 7.12g- 1.72 = 5.4 g | 5.80g- 1.72g = 4.08 | 4.52g- 1.72g = 2.80g | chewed | 3.00g- 1.72g= 1.28g | 2.24g-1.72g =0.52g | 2.86g-1.72g= 1.14g | Percent of Sugar | 3.00g x 100/ 5.4 = 55.5%
Premium Water Sugar Chewing gum
Contains Protein Purple color – 9 drops 2: Pepsin Contains Protein Purple color – 9 drops 3: Sugar Doesn’t contain protein Blue color – 9 drops 4: Distilled water Doesn’t contain protein Blue color – 9 drops Which substances tested contain protein and which do not? How do you know? Egg white and pepsin contained protein as indicated by the appearance of a purple color in solution‚ whereas sugar and distilled water did not‚ as indicated by no color change from the blue biuret reagent. Questions
Free Glucose Carbohydrate Starch
In 1976 scientists at Tate & Lyle Ltd.‚ a large British sugar refiner‚ and researchers at the University of London discovered sucralose‚ a no calorie sweetener also known by its brand name as Splenda. Sucralose is a chlorinated chemical compound that is made in a multiple-step chemical manufacturing process. In the process‚ three atoms of chlorine are substituted for three hydroxyl groups in the sugar molecule sucrose (white table sugar)‚ creating a tightly bonded‚ highly stable molecule. The
Premium Sugar Sweeteners Sucrose
Anthony Renzi Mrs. Charptenier Physical Science 15 September 2013 Double Bubble Conundrum Lab Problem: How can you prove there is 4 grams of sugar in the gum? Hypothesis: If you chew the gum until the flavors completely gone then the sugar will dissolve and the gum will weigh less. Procedure: 1.) Take the gum out of wrapper 2.) Record observations about the gum and the ingredients 3.) Weigh the gum and wrapper separately 4.) Write down calculations
Premium Mass Weight Starch
Fermented foods are made by the partial oxidation of sugars‚ or sometimes other organic molecules‚ in a food product. The difference between this and the normal cellular respiration is that the electron donor from the electron transport chain is an organic compound rather than oxygen. One challenge for producing fermented foods is the pH levels of the food. Bacteria have different optimal pH levels. Therefore‚ as pH changes due to fermentation different bacteria will begin to ferment the food. For
Premium Nutrition Sugar Glucose
were normally fried breads or cheesecakes‚ and normally had a disk shape. Determining whether a given food should be classified as bread‚ cake‚ or pastry can be difficult. Modern cake‚ especially layer cakes‚ normally contain a combination of flour‚ sugar‚ eggs‚ and butter or oil‚ with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées‚ nuts‚ dried or candied fruit‚ or extracts are often added
Premium Cake Flour Sucrose
source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional ingredient (sucrose allows ice cream to be soft in the freezer; xanthan gum thickens a low-fat salad dressing). Carbohydrates are a type of macronutrient found in many foods and beverages. Most carbohydrates are naturally occurring in plant-based foods‚ such as grains. Food manufacturers also add carbohydrates to processed foods in the form of starch or added sugar. As with all our approaches to food ingredients/constituents
Free Glucose Carbohydrate Sugar
our bodies. Insulin plays a critical role in the way our body uses food. The primary function is decreasing the concentration of glucose (sugar) in your blood stream. Every time you eat your body begins to break down the food into glucose‚ which goes into your blood stream. Your pancreas reacts to the surge in glucose by releasing insulin which cleans the sugar from your blood. A portion of the glucose runs through the liver where it’s converted to glycogen to be used by your muscles. Then insulin
Premium Nutrition Obesity Fruit
A sugar substitute is a natural or artificial product made to produce the sweet flavor on food or other products that otherwise would be bitter. Synthetic artificial sugar substitutes are called artificial sweeteners. Inside the family of the sweeteners there are high-calorie ones like sugar or honey‚ but the low calorie ones are the artificial sweeteners mostly associated with diet products. These artificial sweeteners are what people consume today as a substitute to regular sugar (sucrose). According
Premium Nutrition Obesity Sugar
Patel Class : 10-T Submitted to: Mr Kamran Qazi Table of Content SS No. TOPIC PAGE 1. Steel Mills 1 2. Cotton Textile Mills 2 3. Fertilizer Industry 4 4. Cement Industry 6 5. Sugar Mills 8 6. References 10 Steel Mill: Importance: They produce flat steel products including billets‚ slabs‚ hot rolled coils ‚ cold rolled coils‚ galvanized sheets/coins/formed sections and corrugated sheets. They are vital to the supply of high
Premium Cotton Sugar Cotton mill