Application Of Edible Coating And Shelf Life Study Essay

The lab handout provided by the instructor was used as a guideline to conduct this experiment. The only difference was the organism used and data collection period. For this experiment, pill bugs and crickets were utilized. Also, data was collected for a period of 12 minutes.

The mixture was transferred to an ice bath to crystallize the product, after which the product was collected by vacuum filtration on a Hirsch funnel, washing the flask with small aliquots of cold xylene and pouring the solution over the crystals, allowing the vacuum to thoroughly dry the product. Additional drying was achieved by transferring the product to filter paper and pressing the crystals to remove any excess moisture. The product was then weighed and a melting point determined. A comparative TLC was run in Hexanes:Ethyl Acetate solvent against maleic anhydride to verify the purity of the

The hypothesis stated that if the concentration of Catalase increases from 25%, 50%, 75%, and 100%, then the percentage difference in the temperature (degrees) of the liquefied spinach will increase, until the Catalase is no longer the limiting factor, and thus the temperature difference (degrees) will plateau. The hypothesis was tested by adding 50ml of hydrogen peroxide (H2O2) into four different concentrations of Catalase (25%, 50%, 75%, and 100%). The temperature of the Catalase was measured before and 30 seconds after the hydrogen peroxide (H2O2) had been added. It was discovered that the rate of reaction initially increased as the concentration of Catalase increased, but started to plateau after the 75% concentrated catalase. Therefore, the hypothesis of this experiment was

They were labeled A, B and C. A 10 mL graduated cylinder was used to pour 10 mL of water into beaker A. Then, 5 mL of water and 5 mL of vinegar were mixed and poured into beaker B. In addition, 5 mL of water and 5 mL of sodium bicarbonate solution were poured into beaker C. Afterwards, pH paper was cut into three separate strips (1 inch each) and dipped into each solution. The pH results were recorded in Table 1. Then, three resealable bags were labeled A, B and C. Subsequently, the outline of a petri dish was traced, cut out and placed into the petri dish top and bottom pieces. Then, the 10 mL water solution was poured onto the paper towel in the first petri dish. After that, 25 radish seeds were arranged on the paper towel in the petri dish. The seeds were spread out with enough space between each one. After verifying that none of the seeds were touching, the dish was placed into bag A. The process was then repeated for the diluted vinegar solution and the sodium bicarbonate solution. However, the diluted vinegar solution petri dish was placed into bag B and the sodium bicarbonate solution petri dish was placed into bag C. The petri dishes were placed in a sunny, well-lit, warm place. The seeds were observed daily for 7 days and the results were recorded in Table

The product was placed in a Craig tube and several drops of hot (100°C) solvent (50% water, 50% methanol, by volume) was added and heated until all of the crystals dissolved. The Craig tube was plugged and set in an Erlenmeyer flask to cool. Crystallization was induced once the mixture was at room temperature by scratching the inner wall of the tube. It was then placed into an ice bath for ten minutes until crystallization was complete. The tube was then

The first objective is to study the effect of food processing on molecular structure of processed food. This objective will be achieved through applying detailed molecular structure characterization studies on food processed under different processing parameters. This objective is aiming fundamental knowledge on processing effect on food structure with relating food structure to their functionality.

Changes in temperature and pH along with Substrate Concentration and Enzyme Concentration were the conditions tested in the experiment.

Also, using the same technique for Superflab and uncooked rice, concluded the Dmax for Superflab was 4.101x10^-8 and 4.108x10^-8 for uncooked rice. Finally, the average Dmax readings for the green Play-Doh was 4.050x10^-8C (Table 1 and 2). The investigator used solid water as a control to calculate the ratios for each of the bolus materials (Table 3). The One-Way ANOVA concluded differences between the groups (F=523.6, P<0.0001). The average standard deviation between all the samples was

A hot plate was preheated to 100°C. A dry 5-mL long-neck round-bottom flask was clamped over an aluminum block placed on the hot plate. Ferrocene (0.09 g), acetic anhydride (0.35 mL), and 85% phosphoric acid was added to the flask in that order of addition. A magnetic stir bar was added to the flask. Solution was stirred and heated for 10 minutes. Flask was removed and allowed to cool to ambient temperature. DI water (0.5 mL) was added and the solution was cooled to 0°C by ice bath. The solution was neutralized with 3M sodium hydroxide dropwise while stirring and cooling. PH was monitor by pH indictor paper. Solid product was isolated by vacuum

Mr. Vikas Kumar (SO/E) was called in presence of committee members and noted down his declaration. As per his statement, he was using an acid mixture of Nitric acid and Perchloric acid (5:1) to digest the rice samples. He has taken total 30 samples for the same. It means that almost 150 ml Nitric acid and 30 ml of Perchloric acid in 30 tubes and kept on digester to digest rice sample. As per standard protocol it should start from low temperature and subsequently increase after an hour. He should attend the experiments every 5 to 10 min, when digester

The experiments involved PH buffers of different pH were added to potato juice, water, and the enzyme catecholase. The mixture was then subjected to spectrophotometer at a wavelength of 420nm taking the absorbance readings. In the second experiment, a phosphate buffer of PH 7.0 was used in different measures together with different measurement of potato juice and the enzyme catecholase then subjected to the spectrophotometer at a wavelength of 420nm. The data collected inform of table and analyzed using descriptive statistics such as line graph and later interpreted, showing that PH and enzyme concentration do affect the rate of enzyme reaction

The entry discussed ways in which to improve percentage yield when synthesizing flavor acetates, Isoamyl acetate (Isopentyl acetate) was used to test these changes. The article had a percentile yield of 80% an 22.31 difference in percentage yield that what was obtained in the lab period, adjusting to these changing could help improving the results. The broader impact is that Isopentyl acetate is a natural occurrence in banana plants and is produced synthetically to mimic banana flavor in foods.

The experiment began by obtaining the materials that were required. The materials consisted of one large beaker, ten test tubes, test tube clamp, dropper, mortar and pestle, and a hot plate. For the sample of the bread, a mortar and pestle was used in order form the sample in to a test liquid. One milliliter of each sample was placed into separate test tube creating five test tubes. The process was repeated creating ten test tubes in total. For the first five samples, ten drops of Lugol’s was placed into each test tube. For the other five samples, ten drops of Benedict’s reagent were placed into each test tube. Observations for the Lugol’s sample was recorded in the lab manual. A hot bath was created using a large beaker with approximately 150 milliliters of water and a hot plate. Once the hot plate was created, the test tubes with Benedict’s reagent were placed into the large

The experimental crude fat content was 2.5% which is relatively high compared to the fat content proposed on the nutritional labeling of the Gardenia bread with 2.0%. This can be further discussed the techniques used to determine the crude fat and the solvent used in Gardenia are probability different from our experiment. Generally, various type of solvent reacts differently with the fat based on their characteristics such as molar mass and polarity. We also found that the result collected by using Soxhlet extraction method was more accurate and efficient compared to the instrumental method, although it required a long period of time. Extraction of fat techniques plays an important role in the food industry as the fat content was a mandatory

The purpose of experiment five was to create synthetic banana oil by the process of Fischer esterification. This process is when an acid, like acetic acid, is combined with an alcohol, which in this case was isopentyl alcohol. The resulting product was isopentyl acetate, but Fischer esterification processes are known for not going to completion, so some starting material may be present in the final product. The resulting product should contain no more than 10% isopentyl alcohol and no more than 2% acetic acid. Gas chromatography, infrared spectroscopy, and 1H NMR were used to test the purity of the final sample.