Centre Number For Examiner’s Use Candidate Number Surname Other Names Examiner’s Initials Candidate Signature Question General Certificate of Secondary Education Foundation Tier June 2012 Mark 1 2 3 Science A BL1FP Unit Biology B1 5 F Biology Unit Biology B1 Tuesday 12 June 2012 4 6 7 8 9.00 am to 10.00 am TOTAL For this paper you must have: a ruler. You may use a calculator. Time allowed 1 hour Instructions Use black ink or black ball-point pen. Fill in the boxes at the
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including: - Wheat purchasing cost‚ - The process of milling‚ - The cost of labor - Other costs. But the formula also cuts off: - The profits coming from the by-products delivered to the feed industry. And at the end of the calculation‚ all the millers are adding a 10% profit. John Thomas makes the conclusion that this margin of 10% could be a bit smaller given the high purchased volumes of Malston bakeries. But as the situation is in a dead-end street with the traditional bread wheat suppliers‚ John
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products:- a) OATS:- Oats like all other grain varieties belongs to the ’Poaecae’ family. Oats is a whole grain like wheat‚ barley‚ corn and is called "Jai" or "Javi" in Hindi. Oats is a natural source of superior soluble fibre. It is a heart friendly health food; containing zero cholesterol and zero trans fatty acids. Oats however is different from other whole grains like Wheat‚ Barley‚ Millets‚
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COMPANY PROFILE PHILIPPINE FLOUR MILLS INC. (History) PHILIPPINE FLOUR MILLS is engaged in wheat flour milling on 3 April 1961 as wholly owned by GUNZALO PUYAT & SONS‚ INC. The Machineries & Equipments were acquired in the same year from the BUHLER BROTHERS‚ UZWIL SWITZERLAND. Construction of the building; Mill Bldg‚ Silos‚ Flour Bind/ packaging and warehouses were completed in early 1962. The factory was constructed on 49square meters. Production started July 1962 at the initial daily
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feed totaled approximately C$4 billion. In the late 1990s‚ Canada’s share of world wheat trade was 22 percent‚ virtually all produced in western Canada. UGG fulfills a key role in the “seed-to-supermarket” food system. It provides a reliable supply channel‚ with on-time delivery to exacting specifications. Canadian law requires that all wheat and barley destined for human consumption be sold through the Canadian Wheat Board (CWB). These are known as “Board grains‚” for which UGG is paid a preestablished
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* There were four varieties initially (rye‚ corn‚ barley and wheat); later these were reduced to corn and wheat * There are various Nutri-Grain Bars made from the breakfast cereal bonded together‚ available in the markets where the cereal is available. The bars became popular in the 1990s as an "on-the-go" food. * In the United States the Nutri-Grain Bar name is used for the soft golden baked crust breakfast bars made with wheat‚ whole-grain‚ and oats. Product Development Nutri-Grain was
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com/from/cubic+feet/to/bushels 4. (3)What are the conversion factors for crude protein content for cereal grains‚ if total nitrogen is known? Factor for Cereal Grains N x 6.25 This factor is used for all cereals except rice and wheat. 0 Rice protein: N x 5.95 1 Wheat protein: N x 5.7 *A portion of N in some coproducts is found as nonprotein nitrogen (NPN) and‚ therefore‚ the value calculated by N x 6.25 is referred to as “crude”‚ rather than true‚ protein. 5. (2)Give two limitations
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and discovering new pastry products. As the pastry industry grows‚ the demand for flour also increases. The most common commercial flour used in the Philippines is the all-purpose flour made from wheat or rice. Statistics show that we are importing significant amount of flour since we do not produce wheat that can be used to meet the aggregate demand for flour. Because of this‚ the price of flour increases. And due to high domestic demand for flour and high price of flour‚ other flour alternatives
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therefore was not a threat to their health. In the genetically modified 21st century however‚ everything that is consumed is in some kind of way genetically modified‚ and gluten is no exception. Gluten is the protein found in semolina‚ spelt‚ kamut‚ wheat‚ barley‚ and rye .It is made out of the peptides gliadin and glutenin. It is what makes bread have a chewy texture and it is what makes it fluffy. It’s also used as a stabilizing agent in processed foods‚
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Atta Situational Analysis: Surya Food Products (SFP) Limited is a firm dealing with food‚ food processing and grain trade. SFP decided to set-up a roller flour mill with the intention of selling branded whole wheat flour. I (Mr. Vinod Jain) was specifically recruited in November‚ 1994 to prepare a comprehensive plan for marketing Surya Atta to be launched on first week of February 1995. SFP total investment on assets was about Rs.69.00 lakhs‚ financed on 1:2
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