How The Different Mixing Methods Affected The Final Volume Of The Mayonnaise

• Firstly, we used the same specimen of jelly. Although the jelly is from the same company there could be a difference in the composition of gelatine. If this was allowed to happen it could mean that it would take longer to break down some samples than others. This would then affect the overall results of the experiment as it would create an anomaly.

The purpose of this experiment was to test which form of cream would produce the most amount of fat.

The density had to be determined by massing a known volume of the solution and dividing the mass by the volume. The percent by weight of acetic acid in the solution needed to be found by dividing the grams of solute from the grams of total solution. This required manipulation of the equations for density and molarity to reach the desired value. With this information, it was possible to compare both the molarities and the percent composition by weight of the vinegars to store bought

10. I then repeated steps 1-9 using alcohol as my solvent, instead of the 1% salt solution.

The volume of the Jelly Marbles that sat in the water have a volume of 1.02 milliliters. Trial 1 for the Jelly Marbles in the food coloring had a volume of 1.03 milliliters and trial 2 had a volume of 1.12 milliliters. The volumes for trial 1, 0.17 milliliters, and for trial 2, 0.03 milliliters, has a big difference. The density for the Jelly Marbles that soaked in water was approximately 1.4 milliliters. Trail 1 for the Jelly Marbles soaked in food coloring also had a density of 1.4 milliliters but, trial 2 had a density of 1.25 milliliters. The density for both of the Jelly Marbles that soaked in the 70% rubbing alcohol can not be found.

The purpose of this experiment was to see if altering the ingredients of a bath bomb affected the effervescent when placed in water. When a bath bomb is submerged in water the ingredients caused it to fizz, releasing a scent and changing the color of the water. This bath bomb experiment requires two recipes, the first recipe which was labelled as “normal”, contained less cornstarch than the other recipe. In addition to the “normal” recipe, the other recipe was labelled “extra” because it contains more cornstarch. During this process, by adding or subtracting ingredients the eversences of the bath bomb changed. If more cornstarch is added to the recipe, the bath bomb will not fizz as much when placed in water. This is caused by the cornstarch,

I am hands down the worlds pickiest eater. When I was a child, my parents would create what the menu, but when I turned three I stood up for myself. No ketchup! No tomatoes! No mustard! I always found it extremely odd how people were obsessed with these foods when the sheer aroma of plain old ketchup made me gag. Every single night my family and I would sit down for dinner. No matter the meal, ketchup was always a necessity for my brother. Whether it was a juicy hamburger, grilled chicken, or even plain pasta, the Heinz ketchup was present. The worst part was our assigned seats; Brett and I were always a few inches apart. Everyday I would watch him first shake the ketchup so that the juice would mix with the substance, squeeze it out and smother it on the food. I would hold my breath

The government masks what is put into our food. The Food and Drug Administration (FDA) certifies the use of partially hydrogenated oils, high-fructose corn syrup, butylated hydroxyanisole, propyl gallate, potassium bromate and many other additives for a sustained shelf-life and stabilization of flavors. These additives have been directly

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

However, homemade dressing (i.e. gravy) has been difficult for me to prepare. Therefore, I wanted to take the easy way out and find that brand of dressing that has the taste of homemade. In my quest to find the perfect store bought gravy, I first started to use the packet brand of gravy by McCormick. This gravy was too thick and had a strong flour taste that did not appeal to my taste buds. After trying various ways of preparing the packet gravy, I then decided to try a different product. The next gravy I experimented with was the kind that comes in a glass container, prepared by H.J. Heinz Company. This product can be found at nearly every well-known grocery store. The gravy is readymade, it just needed to be heated and used straight out of the bottle. It is different from the packet gravy by McCormick because it does not require broth or water to turn it into gravy. H.J. Heinz gravy was ok out of the bottle, but it was a watered down and needed additional flavorings to get that homemade taste. Therefore, I began to search cooking websites and food forums to find advice and comments posted by the internet community. This process took a while. In the meantime, I would try to make gravy whenever it is possible in order to differentiate what tasted the best or

This could have occurred because of many different errors during the experiment. One of those errors could have been that some of the product might have been left behind in a beaker when it was transferred over into the vacuum filtration considering the fact that the product was a paste and therefore stuck to the beaker. Another error could have occurred during the vacuum filtration. Some of the extremely small particles could have managed to pass through the filter paper therefore causing the overall products final mass to decrease. The percent yield for the soap made from olive oil was extremely large and abnormal.

The technique I will use to isolate the individual mixes in the blend is paper chromatography.

Feel free to still use mayonnaise in some home cooking, but I would go light on the mayonnaise-based foods at restaurants.

Starting our hypothesis was that it was cornstarch, according to all of the data we collected in table 2(example at bottom of page). When we just looked at the substance it had a powder like appearance with no real specific way of being arranged. Then we started with each test of the powder first the simple close up look test using the microscope this showed us basically what we had seen with our eyes in a little more detail from this we found that it was what we had seen a powder like substance with no real arrangement but the only difference was two crystals within the powder. Next we moved on to the more complex test like the vinegar test in this test when the vinegar was mixed with the substance it did not really mix at all the vinegar

Keep in mind if the mayo diet is actually a long-term weight control noticing overall health, so do not just determine the diet. Mayo correct diet emphasizing a more healthy habit changes.