Effects Of Cooking Loss Of Powders

The percentage of fat-free meat is calculated correctly. However, the percentage of fat was calculated incorrectly because water is acetone-soluble thus water was also extracted along with the fat. As a result, the percentage of fat in the meat was overestimated.

The purpose of this lab was to test different substances using various procedures to see what biomolecules were present and ultimately find out what restaurant Anna Lyza had eaten at before she died. For the first control test, we used vegetable oil to test for lipids. So, if the solution does not contain lipids, it does not become translucent when placed onto a paper bag square and held up to a light. So, it is a negative result. However, in the presence of lipids, the solution will become translucent when placed onto a paper bag square and held up to a light. Therefore in this case, the result is positive. On the other hand, we used albumin egg to test for proteins in another control test. If the solution does not contain proteins, it will not experience any color change and so it is a negative result. When there are proteins existing in the solution, it will turn bluish/purplish and for this reason it is a positive result. Furthermore in the third control test, we used dextrose to test for simple carbohydrates such as glucose. If the solution does not contain simple carbohydrates, it will not undergo any color change and will remain a blue color. So, it is a negative result in this circumstance. If there are simple carbohydrates present in the solution, the solution will turn reddish and so the result is positive. For the last control test, we used starch solution to test

Statistical analysis was performed with results as follows: the mean, or average number of candies per bag, was 55.648. The standard deviation, a measure of variance, was 2.8689. This means that the number of candies per bag can vary up to three candies. A histogram, a graph showing how the frequency of the data was distributed, was done to determine the characteristics of the data. The histogram appeared to be skewed to the left (negatively skewed). This means the data was not uniform.

The purpose of this experiment was to test multiple brands of popcorn under the same setting in order to conclude which one statistically popped the most kernels. I tested the butter flavor of Orville Redenbacher, Wal-mart’s Great Value brand, and Pop Weavers. The different bags of popcorn were popped in the same microwave for the same amount of time, 3 minutes and 15 seconds. Then, the popped corn was counted, as well as the un-popped kernels, in order to determine a ratio, and then I recorded the results in the data table. I repeated these steps two more times for a total of 3 trails for each brand. Then I compared the ratios of all the bags to determine which brand yielded the most popped corn. The statistical technique used to evaluate the data was to find a ratio between the number of kernels in the bottom of the bowl and the number of popped kernels. To find this, I divided the number of the actual popped corns by the total number of kernels left in the bottom of the bowl. The ratios and percent were then compared. Once all my results were in the data table, I averaged the 3 trials for each brand of popcorn.

We bought our Skittles from various stores. We then grouped the Skittles by flavor and documented how many of each flavor each individual bag contained. To be proficient we tested twenty of the regular sized Skittles packs and fifty-five of the fun sized packs. This gave us more than enough information to draw an accurate conclusion. To test our hypothesis, we found the P-value of each flavor for both size packs. Based off the P-values, we were able to determine if there is sufficient evidence to support our belief and Wrigley’s

In 2006, Kellogg’s launches Special K forest berries and Special K honey almond. A year later, Special K Advantage (fibre) appears in Australia. The last flavor is Special K chocolatey flakes, launched in 2009. The packaging has barely changed since its creation: white background, to represent the purity of the product, and the milk, the big symbol in the middle for the product identity, and some flakes on the right side, for the product representation. There has been an evolution of the nutritional information: now the main compositions are on the front side of the package (sugar, fat, calories). It is part of the strategy to position the product as a partner in weight loss. Te product is considered as a good quality, thanks to its characteristics (benefits for the consumer), and the “Our guarantee to you”, a little section on the left side of the box, explaining that Kellogg has a quality system that assures the highest quality standards to deliver the best product to the consumer. The target of Special K is women, from 20 to 40 years old. Women who try to look and feel good, who are working or raising their children, who want to conciliate their activities with their femininity. Women are represented next to the mention “99% fat free”, and on the back side of the box. Usually they are slim, active and happy. The strategy of Special K is to accompany women all day long, with different products, and to propose them to eat cereals not only for

Often times on many products the nutritional values do not add up. The consumers receive the product believing that the nutritional value is correct when in fact it is the opposite. Because consumers are, on various occasions, being deceived by the manufacturers, this experiment was done to test to see if the protein in commercially available products is correct. A spectrophotometer was used to measure the concentration of the molecule that was being investigated. A colorimetric indicator was added to the standards, and a graph was formed. The graph was used to determine the mathematical relationship between concentration and absorbance. In this experiment three product’s protein content (whole milk, muscle milk, and protein shake) were tested. The milk and muscle milk content for protein was approximately right, but the protein content for the protein shake was wrong. The whole milk had a final concentration of 41 mg/ml, protein had a final concentration of 34 mg/ml, and muscle milk had a final concentration of 70 mg/ml.

In this lab, M&Ms and Smarties will be compared in five different ways: mass, shell solubility, volume, density, and nutrition facts. For each comparison 10 Smarties will be used and 10 M&Ms will be used. This is to ensure that the results are more accurate, as each piece of candy is not the same size, weight etc… A total of 50

By canning, freezing, and dehydrating techniques used to process food destroy most of its flavor.” (120). The International Flavors & Fragrances (IFF) company (which is a huge company that manufactures different types of flavors and fragrances through the process of coalescing chemicals. The IFF corporation has branches that vary all over the nation, they are accountable for the different types of flavors of so many foods, drinks, and many personal hygienic products like gum, soap, toothpaste, perfume and body wash.” The basic science behind the scent of your shaving cream is the same as that governing the flavor of your TV dinner.” (122) It is very outrageous that the flavors of the food we consume are created by the mixing of chemicals that the IFF undertakes. Consuming foods that have been chemically fabricated is not a substance our bodies would benefit from. Consumption of chemicals shouldn’t ever be acceptable. Fast food industries have lowered their standards, they prioritize the act of making money in any means possible over the evident facts on why chemicals should not be administered into our

There were three hypotheses of the experiment. The first was, “we expect that demographic factors will predict the importance of taste, nutrition, cost, convenience, and weight control to individual persons”. This means that they (the scientist involved) believed that the personal characteristics (age, gender, income, and race) will affect the flavor of food, benefits

This novelty in the food experience is carried through years later to the twentieth century as another mention of this is found to be used in food products. Though it was used in food products or intended to, it had not as of yet been used to create alcoholic beverages.

As seen in Figure 1, birds fed roasted soy beans had a significantly larger weight than birds fed raw soybeans for the first 3 weeks of the trial, however, by the 4th week, both treatments produced similar sized birds. In terms of growth rate, as seen in Figure 2, the birds in both treatments showed exponential growth between the 3rd and 4th week of treatments. This was slightly more noticeable in he raw soybean treatment. The percent fat of the bird’s body composition, depicted in Figure 3, was highest on days 14 and 21 of the treatments, however, more so in the roasted soybean treatment. The bars for the roasted treatment of the aforementioned days had a high standard error range, therefore the graph may not be completely accurate. The percent meat on the bird carcasses, shown in Figure 4, fluctuated between both treatments over the course of the experiment, however both treatments levelled out by day 28.

The method that we used in our experiment deals with a feeding station. An outdoor feeding station was established in Colchester, Vermont on Saint Michael’s College campus. The station was located in a field across the street and behind an astronomy tower surrounded by trees. Our class chose to use red, green, and purple as the prey colors. After a group discussion took place on which colors would best fit this was our conclusion. We chose to use green as the palatable prey, purple as the mostly palatable, and red as the distasteful prey. The mostly palatable prey consisted of ¾ palatable, while the mostly distasteful prey only consisted of ¼ palatable. Flour and lard were the ingredients in the recipe that we used for the prey. The addition of quinine sulfate was given to the distasteful prey to add to the repulsive reaction of the predator (Banschbach, 2012). Next the prey was then colored according to the chosen colors by our class. The red coloring was created using two bottles of red dye in increments of 20 drops, while the green coloring was created using 100 drops of green dye in 25 drop increments. The purple coloring was created in class on the same day but the data for replicating the purple pigment has been misplaced. After the prey was colored the class cut the floury lard prey into roughly (6mm) sections long. They were then labeled in accordance to their palatability. We then randomized the arrays of

* This dimension of quality characterized the appearance, smell, and taste of the product. As the group assessed the Chick-n-Gravy frozen dinner, it showed that problems on aesthetics would be on unacceptable taste of the

Understanding factors influencing food choices of consumers from various cultures is a profound aspect in product development. Individuals’ preferences for sensory characteristics in food; such as texture, taste and odour are suggested to be a very complex aspect. Other non-sensory factors can also affect consumers food choices, such as the individuals past exposure to the food, price, their expectation and attitudes, ethical concerns and health claims of the food. These factors may largely affect consumers evaluation of products and should be considered when analysing the data.