Aspartic acid

Aspartame is composed of aspartic acid (40%), phenylalanine (50%) and methanol (10%), the substance is present in sweetening but is also used by the food industry because of the lack of calories (recommended to persons who are dieting) and the fact of not being sugar, sweeten but 200

Aspartame is a man-made, chemically-produced, virtually calorie free artificial sweetener that is made up of three components: 50% Phenylalanine, 40% aspartic acid and 10% methanol, also called wood alcohol. Aspartame is regularly used as a sugar substitute in manufactured foods and drinks. Food scientists create aspartame through a series of different amino acid syntheses, and the resulting compound is roughly 200 times sweeter than

Module 01 Homework Assignment Use the information presented in this module along with additional outside research to answer the questions: 1. Describe how applied microbiology is used to improve aspects of life and the environment. Microbiology is the study of microorganisms (VanMeter, VanMeter, & Hubert, n.d., p.3). These are all of the things not visible to the human eye. With the study of microbiology, it enables us to find things such as viruses and bacteria. This is helpful because

1. Soccer is one of the most demanding of all sports. The game is played on one of the largest fields of any sport, for the longest sustained time and with the least amount of breaks. Players in a soccer team are in continuous activity as they compete for loose balls, move to encourage teammates, rotate positions and run to make a space or test opponents. Running, jumping, sprinting movements in relation with sudden changes of acceleration and route outweigh the play. The power of the game ranges

group of protein and protein can break easily by acid, base, and hot temperature. To experiment our question, we used catalase solution, 3% H2O2 solution, 0.1 M HCl solution, 0.1 M NaOH solution, a beaker, an O2 gas sensor, sensor interface on a Chromebook, pH paper, and safety gloves. Therefore, we conducted experiments to test how enzyme activity in different conditions. Plus, we predicted that if temperature increases or enzyme have contacts with acid or base, enzyme activity will decrease. We

Meat Tenderness, and Consumer Perceptions Introduction The current climate of the relationship between the food-producing industry and consumers is volatile. Current self-appointed consumer leaders such as Vani Hari, known as the “Food Babe” (foodbabe.com) pressure food industry sectors for changes in products. Reasoning for these changes largely reside in the practices of fear-mongering, using terminology outside the knowledge of the readers these leaders attract, exacerbating worst-case scenarios

Determining the pH of Household Items March 22, 2016: Sara, Sam Introduction: Everyday household items can be seen as just “household items”. However, it is often not realized that we could actually determine the pH very easily. It could also be important to know the pH in everyday life. For example, it is important to keep track of human pH levels. Some people are curious to see the pH of their own body, which is a great use to keep acidic levels leveled. Another use in real life is determining

Question: Does the depth of the river affect its overall pH from mid december 2015- to early january 2016? Knowledge Probe: According to.epa.gov/acidrain/measure/pH.html, pH is a measure of the hydrogen ion concentration of a solution. Solutions with a high concentration of hydrogen ions have a low pH and solutions with a low concentrations of H+ ions have a high pH. A pH of 7 is the most neutral you can get and 0 being the most acidic and 14 being the most basic. each level is 10 times more basic/

The purpose of this investigation was to determine the relationship between pH and water hardness. Water samples from above the Mount Morgan mine site and below the Mount Morgan mine site were also compared. 8.1 Analysis of the Data It was hypothesised that the water sample from above the mine site would be of better water quality than the sample from below the mine site. It was found that this was, in fact, the case. As seen in Table 7.2, the above sample had lower acidity, hardness and conductivity

Why Are My Fish Dying? Lab Jillian Jeffries Cadiz Marine Eco Period 4 November 19’th, 2014 Purpose: The purpose of this lab is to identify the element that is causing the fish in the Halibut tank to die, by testing each variable between both of the identical tanks. Background Information: To truly understand the cause of this awful fish mortality crisis in the HAGS Company, it is essential that we gather all the information we can about the normal living conditions of both the Halibut