After a total of 5 grams of pollen was recovered from each hive, it was dehydrated. Each slide was prepared by combining 2 pellets of ground pollen with 2 ml of water. The slide was then observed under 400X magnification. The results show that the bee colonies collected different amounts of pollen from different crops. All of the pollen collected in the study contained levels of pesticides, insecticides and fungicides, with levels of herbicide showing up in 23.6%.
Title: Cream Liqueur Date: 11/11/2014- 18/11/2014- 25/11/2014 Group: Michael McHugh and Adrian O ' Neill Aim: To determine the correct proportion of ingredients to make cream liqueur using research and to investigate its properties with a microscope and viscosity using a brookfield viscometer. Introduction: A liqueur is an alcoholic drink made from a distilled spirit that has been flavoured with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup). Liqueurs are typically quite sweet; they are usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavours to marry. Cream liqueurs are an emulsion of
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.
(76.8μm) The product was analyzed periodically during storage for parameters like moisture, acidity, water activity, colour, TBARS, FFA, Browning Index etc. The kinetics of quality changes w.r.t carotenoid degradation was studied using zero order and first order reaction kinetics. 4.1. Physico-chemical analysis of avocado milk shake powder The initial analysis of avocado milk shake powder showed acidity 0.171±0.01 (% lactic acid), water activity (0.253), pH
The Figure 2 shows the examples of various amplification results for the tested two pairs of primers. The seven isolates tested, i.e. A. hydrophila ATCC 7699, SfB, SfN, SfL, SfM, SfP, and PfKT9 had 685 bp amplicon, however when were amplified using the second primers, only the control isolate, SfB, and PfKT9 had 760 bp amplicon. The isolate SfN had two amplicons, which were different from the control isolate; isolate SfL and SfP had single amplicon, but was different from the control, while the isolate SfM did not have
phaseolina. However, there was a non-significant reduction in the shoot and root length (0.5-2.0% and 0.4-1.6%) by thiram, vitavax and mancozeb. Treatment with mancozeb showed a significant reduction in the root dry weight in uninoculated soil by 8.3% over control. The mungbean plants inoculated with M. phaseolina caused 38.1 and 32.1% reduction in the shoot and root length. Treatment with fungicides however, checked the suppressive effects of the fungus and increased the shoot length by 13.1-25.4%.
This solution was diluted with diluents to gae a concentration of 0.1 mg/ml solution each of Amoxicillin trihydrate. The HPLC method was applied to the solutions and the results obtained were shown in table 4.6.11. System suitability solution: 25.0 µg/mL each of of USP Amoxicillin RS in Diluent. Precision
Nutritional composition of peanuts The types of protein in different varieties of peanuts collected from different part of the world were found same, while the amount of these proteins was different in those varieties. Beside this the IgE binding properties of different peanut varieties were also the same as Koppleman et al., . Highly processed oil (acid extracted, heat distilled) on other hand does not contain peanut protein and can safely be consumed by allergic patients. However, the cold pressed or cold extruded peanut oils, with processing at lower temperatures may contain traces of peanut protein and may induce allergic reactions in allergic subjects . Table-1 shows the nutritional composition of peanuts and Table -2 shows amino
This experiment has shown that out of the four sodas and two iced teas tested the most accurate reading according to the labels found on the sodas and iced tea bottles was for Fanta grape. Coke, sprite, crème soda, raspberry flavour iced tea and peach flavour iced tea showed a slightly higher level of grams of sugar per 250ml than what is printed on their labels Conclusion: Based on the results obtained over the three experiments performed we can conclude that there are in fact different amounts of sugar present in various sodas and iced teas and that the information provided on the labels of sodas and iced teas does not appear to be 100% accurate. Relevance: Based on the results of this experiment I believe people should carefully read labels of products that they buy as we are not always aware of the negative health effects that products like sodas and iced teas can have on us. Bibliography: http://www.education.com/science-fair/article/measuring-sugar-in-soda/ http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p056.shtml
Jams are made of crushed fruits which are cooked with pectin, sugar [and maybe lemon juice to change the pH and cause the jam to become more solid] until the mixture thickens to spreadable consistency. In the lab, we made jam using 500 ml of each high-pectin fruit ingredient, about 20 ml of lemon juice to balance the flavour and cause the pectin to gel, and 500ml of sugar. Jellies are clear and gel-like. The fruits are cooked and the juice only is used to make jelly. The juice is boiled with sugar, pectin may be added, then it is allowed to set.
Your profound name for your significant other? The topping for your biscuit? No, aside from that. “Honey is honey, it’s just that simple. A bottle of pure honey contains the natural sweet substance produced by honey bees from the nectar of plants, or secretions of living parts of plants.
It is prepared by cutting off the wax capping’s and spinning the comb in a honey extractor. Creamed honey is also known as granulated honey, it can be made by blending the honey with some liquid and also having honey get to cold can cause it to granulate, which gives it a crunchy affect. Raw honey comb is just a pieces of the honey comb that is cut out and smothered with normal liquid honey (Brening). The most common honey made is clover, wildflower, and alfalfa, these three types of honey are also known for their great taste. In October of 2015 the average cost of honey