One of the reasons is that, chocolate milk is healthy. It may contain more sugar and fat, but it contains the “nutrients of concern.” The nutrients of concern include most of the Vitamins, Calcium, Potassium, and Iron. Normal milk contains 12 grams of sugar while chocolate milk contains 20 grams of sugar. Now there is chocolate milk with fewer amounts of sugar, fat, and calories. “One serving of milk is equal to two ounces of cheese, one medium egg, one cup of fortified orange juice, and half a cantaloup over the course of the week.” says Buzzfeed.com.
2.2 Litmus Milk Reaction A milk-based, litmus broth tube is incubated and observed after 48 hours. Observations include lactose fermentation without gas as well as with gas, the reduction of litmus, casein protein coagulation and casein and protein hydrolysis. These characteristics were all determined based on the color of the solution and the production of a curd, the curds density and the production of a gas. To determine the density of the curd, the tube was slightly turned to see rather or not it was mobile or concentrated towards the bottom. 2.3 Carbohydrate Fermentation of Lactose, Sucrose and
As the data from the lab shown, all throughout the experiment there were color changes, but each experiment had the same color. Both of the test tubes were put on a hot plate at 98.6 degrees Fahrenheit, which is the normal body temperature. This was done in order to see if a reaction had occurred. The low pH water and the distilled water had altered colors, this means the enzymes in both test tubes had broken down the starch. The Ketogenic diet lab for control and experimental came out positive, this means that the diet is effective.
(see table #2) The mixture with the bean water caused the solution to not be as concentrated, limiting the amount of oligosaccharides that the alpha galactosidase can break down, therefore resulting in a small amount of glucose concentration. The highest stand standard deviation is at 4 mL of alpha galactosidase, which is 185.742. The lowest standard deviation is at 0 mL and 1 mL of alpha galactosidase, which is 0. Since error bars are not all overlapping, it shows that there was a significant difference (see figure #3). However, the R squared value is 0.929, meaning that it is close to fitting the line of best fit.
Through this experiment we hoped to discover how different kinds of sugars helped pizza dough rises. We hypothesized that if we use artificial sweetener, the dough will rise more than the doughs with raw sugar, granulated sugar, and no sugar, respectively. After gathering the materials which included, flour, egg, artificial sweetener (Splenda), raw sugar, granulated sugar, olive oil, salt, original dry yeast, bowls, and water, we started our experiment by adding the ingredients to the bowls and mixed them. Next we proceeded to roll the dough into a ball and placed them back into the bowl marking the starting height of the dough with a marker on the bowl. We then observed the doughs rise for an hour.
PROCESSING OF BISCUITS Mixing: Creaming- The ghee, sugar and vanilla flavor is churned so that flavor may get adhered to the fine droplets of fat. Mixing time is of two minutes. Dry mixing- When creaming is over the contents of batter (maida, sugar powder, paste, baking soda, NaCl, SMBS, SMP and ammonium bicarbonate) are also poured to cream fat and mixer is operated for 3-4 minutes. Wet mixing- Along with the ammonium mix from the mixer, 40 kg paste is also taken in barrel and poured to dry mixer and again it is operated for three minutes. The batch is now ready for further processing.
Leah Romero 10/30/2017 Conclusion Lab 3 Chem 102L In lab 3, fundamentals of chromatography, the purpose was to examine how components of mixtures can be separated by taking advantage of different in physical properties. A huge process in this lab was paper chromatography, which was used to isolate food dyes that are found in different drink mixes. The different chromatograms of FD&C dyes were compared to identify which dyes are present in each of the mixes. Chromatograms where made for the known FD&C and for the three Kool-Aid samples. The retention factor for each dye was calculated.
You or your baby could be missing essential nutrients for good growth. Soft drinks: reduce drinks and food that are rich in empty calories like soft drinks, desserts, fried foods, cheese, whole milk, and fatty meats. Substitute it with ones that are low-fat, fat-free, unsweetened, or with no added-sugars. They have fewer or no "empty calories. Food Cravings Cravings for certain foods are normal and common in pregnancy, there is no reason for craving but may be because of hormones changes these cravings will often pass after the first 3 months.
And , it was washed .About 120g of dried leaves were obtained from fresh leaves weighing about 24g .And, they were powdered and extracted with 100 % Ethanol for about 48 hours. After extraction, the Ethanol extract was filtered by mesh cloth. . 2-Preparation of nutrient agar plates: Cup –plate method was used for screening the antibacterial activity of pure and dried 100 % ethanol extract .A commercial sample of amoxicillin was used as a standard and nutrient agar was used as culture medium. The natural agar consist of Yeast Extract, Tryptone , Lactose , Manniiol, Sodium Chloride , Dip otassium Hydrogen Phosphate ,Gelatin and Agar .Then , in a conical flask 14g of nutrient agar was mixed into 500 ml of distilled water and , The mixture was stirred and dissolved until most of the agar dissolve.
Another mechanism is the body stores carbohydrates as glycogen and binds to the water inside the liver and muscle. Hence, the water will excreted out and the glycogen level will decrease when the carbohydrates intake is limited. This can be clearly seen in CL, he loses weight within one weeks. The low-carbohydrate diet tend to have a high amount of protein (Krebs et al. 2010).
In some more seasoned arrangements, this came about because of characteristic aging used to manufacture the carbonation. In the United States, soda pops (and in addition different drinks, for example, non-jazzed up brew) are permitted by law to contain up to 0.5% liquor by volume. Cutting edge beverages present carbon dioxide for carbonation, however some hypothesis liquor may come about because of aging of sugars in an unsterile domain. A little measure of liquor is presented in some soda pops where liquor is utilized as a part of the planning of the enhancing concentrates, for example, vanilla