What Is Agar?

Polysaccharides are large complex polymers; a large molecule comprising repeated units, monomers bonded together by glycosidic bonds.

Cornstarch was the next powder experiment on. Cornstarch is a white, soft powder generally used as a thickening agent in liquid-based foods such as soups or sauces. When mixed with lower temperature liquids, it forms a past/slurry. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization). When mixed with a fluid, cornstarch can make a non-Newtonian fluid, for example, adding water creates Oobleck while adding oil creates an Electro rheological fluid (a suspension of extremely fine non-conducting particles which can be up to 50 micrometers in diameter) (Cornstarch).

Abandoned Turk trench lines after the siege of Vienna contained coffee beans, and the drink spread quickly throughout Europe. It proved to be much cheaper than the ingredients for alcohol.

To prepare the 0.8% w/v gel, a solution of 50 mL of 1x TBE Buffer was added to a flask containing 0.4g of agarose. The solution was carefully swirled around to mix the contents and then covered with clear plastic wrap to be heated in the microwave for 1 minute. Once the solution

The Alcohol in the agar interferes with the DNA synthesis of Gram-negative organisms which inhibits growth.

They consist of carbon, hydrogen, and oxygen in a 1:2:1 ratio. Included in the carbohydrate are monosaccharides (has two hydroxide groups bonded to the carbon backbone plus an aldehyde or ketone group; carbon backbone), oligosaccharides (made of covalently bonded monosaccharides), and polysaccharides (made of several covalently bonded monosaccharides.

Gummy bears are made of gelatin, corn syrup, sugar, water, food coloring, and flavoring, usually from fruit juices and extracts. Gelatin is a food stabilizer made from the skin, cartilage, or bone of animals like pigs and cows. It helps make foods chewy, and is used in jello, gummy bears, and other candies. To dissolve gelatin, soak it in cold water and then put it into boiling water. Stir it in and it will dissolve. Then pour the gelatin-water into whatever food that is being stabilized.

The drink hales from Mexico and is sold by the cup on street corners by vendors hawking all manner of fruit-based “agua frescas” that is fresh water in Anglo parlance. And like other food trends to sweep the US, the tangy-sweet beverage is making inroads among health -conscious consumers and adventurous eaters. On a quest to make their own fermented beverages, such as, apple cider or kombucha at home

This desert is a type of sponge cake, which is composed of cake base, heavy cream, evaporated milk, and condensed milk.

Guaiacol is a phenolic compound with a methoxy group. It is a yellowish and aromatic compound that is widely used in pharmaceutical products due to its expectorant, antiseptic, and anaesthetic properties. (Anon., 2017)

The gram stain result showed that my unknown was a pink long individual rods this means that it is a gram negative bacilli. The growth on the agar of unknown appear off-white with straight growth and the broth growth was uniform fine turbidity. Uniform fine turbidity means there is cloudy growth throughout the test tube. As time progressed the broth appeared clear with some sediment. This could suggest that the bacterium is a slow grower or that the cells are older and dying. This can affect the results of testing. We did to place an agar slant and broth tube in the incubator for 48 hours at 25 degrees Celsius to see if the temperature affects the growth. The agar slant looked the same as agar slant that was grown at 37 degrees Celsius. The broth that was incubated for 48 hours at 25 degrees Celsius did suggest that it was able to grow better at this temperature being the growth in tube with the thick white clunks floating throughout and the uniform fine turbidity.

Collagen from livestock animals is a familiar ingredient in cooking. Collagen is a protein, and like most proteins, when heated, it loses all of its structure. The polymer molecule unwinds. Then, when the denatured mass cools down, it soaks up all of the surrounding water like a sponge, forming gelatin.

Dextran is a polymer of anhydroglucose. It is composed of approximately 95% alpha-D-(166) linkages. The remainder (163) linkages account for the branching of

Gelatin, usually only thought of in the context of desserts;however, gelatin has many uses. These uses include protein supplements, thickeners, and even as a medication. With these different uses there is also different types or forms, such as powdered and leaf. While they are different in appearance there bloom is the same. The bloom describes the process in which it gelatinizes. This is when it becomes the thick, and smooth consistency everyone knows it to be. Gelatin is a very important aspect of many desserts and lives, as it is used to treat conditions such as arthritis and used in many desserts such as chocolate eclair dessert casserole.

Agarose gel electrophoresis is a method of gel electrophoresis used in biochemistry, molecular biology, genetics, and clinical chemistry to separate a mixed population of DNA or proteins in a matrix ofagarose. The proteins may be separated by charge and/or size