2. Sweet corn Sweet corn is a gluten free cereal and it becomes ready to eat when kernels are in the milk stage, from 18 to 20 days after pollination (DAP). High quality sweet corn contains 70-75% moisture and 25% of the dry matter as simple sugars. At maturity sweet corn kernels are usually wrinkled and translucent, in contrast to the smooth or dented, flinty and or dented, flinty and or starchy characters of field corn kernels (Whistler, 1957; Galinat, 1971; Wann et al., 1971). The principle difference between normal and sugary-1 maize is that latter accumulate highly branched, water soluble form of polysaccharide known as phytoglycogen (Morris and Morris, 1939).
How does salt effect the floating of a raw egg? Question: How does salt effect the floating of a raw egg? Hypothesis: If the water has more salt, then the egg will float higher, because salt makes the water's density higher by adding more mass to the water, so the egg would float higher in the water with more salt. Materials list- 1 500 ml cups 1 stop watch 1 raw eggs 70 ml of salt. 3.5 liters of water 1 measuring spoon 1 ruler Procedures: Put 350 ml of water in a 500 ml cup.
This could of happened because we might not have pressed all the petrol out of the chips and so as a result someof the petrol might have been left in the chips. Another thing is that not exactly 10g of chips might have been weighed out. Salt in popcorn: The expected salt content in 10g of popcorn was said to be 0.17 and we got 0.32 g which is a bit more than the expected amount. This could of happened because a bit more than 10 g of popcorn was added, someone with sweaty hands might have added extra bodily salts to the popcorn, or not all the water was squeezed out of the popcorn. Conclusion: In conclusion we did experiments to find out the salt and fat content in 10g of popcorn/chips.
This means that the water molecules will pass through the cell membrane to enter the egg and reach a state of equilibrium. This is why there would be less water in the cup, and the egg would be larger. The water molecules are leaving the water, yet entering the egg. In the Coca- Cola example, there had been a higher concentration of water molecules in the egg, and a higher sugar concentration in the soda. This means that to try and reach the state of equilibrium, the water molecules would have to diffuse from the egg and enter to the soda, creating the new mix of soda and water.
After the finalization of alkali formulation to be used for extraction of cornhusk fibres, the fibres were treated with Pulpzyme HC to increase their fineness. Pulpzyme HC is a xylanase enzyme (EC.188.8.131.52) produced by submerged fermentation of a genetically modified Bacillus microorganism, and was obtained from Novozymes. The enzyme has an activity of 1000 AXU per gram. (http://fzfz.nbdl.gov.cn:81/files/20130815/1376527490502_36.pdf) Effect of concentration of Pulpzyme HC and Treatment Time The extracted fibres were treated with three different concentrations of enzyme i.e. 1%, 3%, 5% (owf).The time taken for treatment was 30 minutes, 60 minutes and 90 minutes.
Chemical stress affected the cell membrane of a beet cell, because of the higher amount of ethanol added to the beet. For example, we added 1% ethanol, 25% ethanol, and 50% ethanol to 3 test tubes with 15 mm of beets inside. We left it with no air inside for 30 minutes then tested the absorbance of the ethanol without the beet. The class got roughly 0.273 for the 1% ethanol, 1.205 for the 25% ethanol, and 1.882 for the 50% ethanol concentration. In each solution, the ethanol was a bit redder than the last.
The levels of insulin in the body will upsurge and instead of fat being broken down or metabolized, they will be stored. There will be occurrences of the imbalance of electrolytes in the body It can also lead to immune deficiencies resulting from slower digestive functions and elimination
Simple carbs are sweet tasting but raise blood pressure fast than complex carbs. Complex carbs are formed by longer saccharide chains. Some simple carbohydrates include concentrated fruit juice, cookies, soda, jams and so on. Whereas complex carbs include, oatmeal, whole-grain bread and beans. Interesting Facts A carbohydrate has 4 calories per gram.
Gluten and Coeliac Disease What is Gluten? Cathal Ryan 12429522 Gluten is part of one of the most widely used cereal products in the world, bread. Without gluten, bread is simply not the same. It is a building block of bread and is a major player in western diets .It plays a deciding role in the baking quality of wheat by conferring water absorption capacity and elasticity on the dough that is being baked. (Wieser, 2007) Gluten is all that is left after the water soluble parts of bread have been removed as well as all the starch granules.
The sucrose of the Sugar Candy is able to dissolve in the water because of exactly this, it has many polar groups that carry partial charges and fit into their inter molecular gaps of the water molecules. It is now obvious that sugar will dissolve in water, and why, but for the hypothesis to be answered it must be able to dissolve faster at higher temperatures every single time. The hypothesis is true as the outcome of the experiment mirrors what is stated in the hypothesis. The reason that the sugar is able to dissolve faster at higher temperatures has to do with energy, specifically kinetic energy. Kinetic energy is energy that exists due to the movement of particles.
b) Dependent (Responding) - what is being measured? How much the mass of the egg (amount of water inside) increases or decreases after 24 hours of soaking in the liquids. The mass is depends on what happens after 24 hours with the distilled water/corn syrup. c) Control – List all the things that need to be held constant to make this a fair test. The amount of time the distilled water and corn syrup are with the egg in
The amounts of overconsumed and unhealthy contents of high fructose corn syrup (HFCS) need to be replaced by natural sugars. People say sugar is sugar, but the amounts of sugar in HFCS are higher than those in cane sugar. “Health byte” explains, “[T]he amounts of fructose in processed sugar are large: table sugar has equal amounts of fructose and glucose, and high-fructose corn syrup contains 65% fructose. Both are common
Since the vinegar had more water molecules than the egg, it was transferring the molecules to the egg to create equilibrium; therefore, the egg became larger. This proves that the egg has a higher solute concentration then the vinegar. However, when the egg was placed in the corn syrup, its masses greatly decreased. The corn syrup has no water molecules, so to create equilibrium, the egg transferred its water molecules to the corn syrup,
I thought as we shook the cube it would just crumble into little bits. As we shook the first cube for 3 minutes, the mass decreased from 2.35g to 1.42g. During test 2, we shook and received a 1.64g, after the starting total of 4.7g. For the final mass we got 1.99g, a total of 5.06g grams turned into sugar dust. Our graph was almost a straight line.
Of course, the various sources of error have affected the results from this lab. Since the initial mass of eggs used was different for each group, the experimenters had to find the percent change in mass to keep the results constant. To conclude, when the eggs were placed in a corn syrup solution with more solute, their masses steadily decreased. The inside of the eggs have a lower solute concentration than the corn syrup solution outside the cell. Water within the eggs flow outwards through the membrane to the syrup solution, decreasing the solute concentration.