Food Chemistry Assignment
Food Chemistry Assignment 1 1. Why would you use D-glucono-δ-lactone in a refrigerated pizza crust? Which additional ingredient do you need for D-glucono-δ-lactone to work and why? (5 points) D-glucono-δ-lactone is a leavening agent so is added to pizza crust to cause expansion of the dough. When water is added to the dough mixture containing D-glucono-δ-lactone and sodium bicarbonate, they dissolve. D-glucono-δ-lactone hydrolyses to gluconic acid, which then reacts with the sodium bicarbonate to produce CO2. Refrigeration adversely affects baker’s yeast making it unsuitable for use in a refrigerated pizza crust. Additionally, D-glucono-δ-lactone can prevent discoloration of the dough during storage. 2. Name two reasons why you might prefer …show more content…
There are at least 5 basic physical-chemical and thermodynamic principles learned from the cheese-cracker experiment. List 5 of them, explaining clearly what they mean as if you were teaching someone. (10 points) The cheese and cracker experiment is based on a non-homogenous system. There are three parts to the experiment. The first experiment demonstrated that when a cracker is placed in an environment with high relative humidity (e.g. 75%) at 25°C, it would absorb moisture from the environment until it reaches equilibrium. The moisture absorbs into the cracker due to its low water activity. The crackers would become soft as moisture is absorbed. The second experiment demonstrated that when cheese is placed in the same environment, it would lose moisture until it reaches equilibrium. The moisture lose is due to the cheeses high water activity. The cheese would become leathery and unspreadable as moisture is lost. The third experiment examines equal amounts of cheese and crackers being placed in an isolated environment. Moisture will move from the cheese into the crackers until the system is at equilibrium. Thus the water activity of the crackers will increase and the water activity of the cheese will decrease. These observations are due to physcio-chemical principles and thermodynamic principles of
Nutritional Science 203: Assignment Analysis
1062 Words | 5 PagesNutritional Science 203 Assignment 2 1. Choose a micronutrient or a macro-mineral that you would like to learn more about and why (2 points). The macro-mineral that I am interested in learning about is calcium because the body does not produce calcium, so we have to obtain it from food sources. However, being lactose intolerant makes me vulnerable to have lower calcium intake than the average recommended, which is why I compensate that by taking calcium supplements.
Alka-Seltzer Experiment
853 Words | 4 PagesIn the second portion of this experiment we will keep the temperature constant and divide the ½ tablet of Alka- Seltzer into 2 pieces ,3 pieces and an unbroken ½ tablet. It is my belief that Alka-Seltzer
Mass And Mole Relationships In A Chemical Reaction
949 Words | 4 PagesThe items that were massed were the evaporating dish, watch glass, and NaCO3. The materials were massed once before and once after being heated in the drying oven. The mass of the evaporating Dish before was 46.57 g; while after being heating was 60.15 g. The mass of the watch glass before was 57.97 g and after was 48.75g. There were two masses taken for the substance NaHCO3- one with the evaporating dish and one without, subtracted out after the lab was concluded. The mass of the substance with the dish was 48.79 g before and 62.33 g after; meanwhile, the mass of the substance without the dish was 2.22 g before and 2.18 g after. The mass of the NaHCO3 had changed after the reaction occurred along with after it was placed on the hot plate and being in the drying oven.
Lab Report Determining The Molar Mass Of Volatile Liquid
794 Words | 4 PagesColin Turner Professor Kuykendall CHE 102 10 February 2017 Title: Experiment 2: Determining The Molar Mass of a Volatile Liquid Introduction: In this lab experiment, the ideal gas law will be used to find the average molecular mass of the unknown liquid as a gas. This will be done by heating the liquid until it is in its gaseous state and then once it is there it will be determined what the average molecular mass is.
Alka Seltzer Lab Report
802 Words | 4 PagesIntroduction: In this assignment, I will be doing two experimentations on examining the impact of temperature on the Alka-Seltzer’s response time. The first experimentation that I will be doing involves some water that is room temperature. The second experimentation that I will be doing involves some water that is very hot. If I want to be able to figure out the impact of the temperature on water, I will have to document the time it will take for the Alka-Seltzer to go into solution.
Gummy Bear Lab Report
1183 Words | 5 PagesWhen the gummy bear was placed in roughly 40 mL of water for an estimated three days, it dissolved. The results did not support the hypothesis written, as due to the gummy bear dissolving before measurements took place, it could not be concluded for certain
Alka Seltzer Dissolve Lab Report
1721 Words | 7 PagesFor example, an experiment similar to this one could be how pressure could affect the time it takes for an Alka-Seltzer tablet to dissolve. Using A flask and rubber stoppers, you can compare the amount of time it takes for and Alka-Seltzer tablet to dissolve in regular room temperature water and room temperature water in a flak but with a rubber stopper stopping the air flow into the flask. This is related to the experiment performed above because the increase in pressure from the rubber stopper stopping the air flow in and out of the flask may affect the time it would take for the Alka-Seltzer tablet to dissolve. Another example of an experiment related to the one performed above is how the amount of water used to dissolve an Alka-Seltzer tablet effects the time it takes for one to dissolve. This also relates to the experiment performed above because it also affects how fast the rate of reaction is.
Essay On Pizza Stones
819 Words | 4 PagesA pizza stone can replicate this taste by infusing the pizza crust with seasonings over time. The more you use your stone, the better your pizza will taste. Top 5 Best Pizza Stones Reviews Old Stone Oven Pizza Stone – Round Old Stone Oven Pizza Stone
Empirical Formula Of Copper Chloride Lab Report
729 Words | 3 PagesThe dissolution of the salt could be reversed by evaporating the water as shown in part one of the experiment, just as evaporating the water could be reversed by adding water as demonstrated in part two of the
Everyday Food Research Paper
1512 Words | 7 PagesEveryday food Abstract The article discusses the role of food as an instrument of identity and a channel of contact through cultures. This is discussed drawing from three cases of Italian food culture hybridization spanning from the early 20th century to the first decade of the 2000s: the role of Italian food in Italian-American identity as depicted in Leonardo Coviello’s work; the meeting of Southern and Northern food cultures following the Italian internal migrations in the ‘50s and ‘60s; the food practices of international migrants in the context of the global flows of people and commodities in present day Italy. In this regard, food plays an essential role in the rebuilding of a familiar context in which migrants can feel temporarily
Water Hydration Lab Report
603 Words | 3 PagesIn this experiment, the amount of water lost in the 0.99 gram sample of hydrated salt was 0.35 grams, meaning that 35.4% of the salt’s mass was water. The unknown salt’s percent water is closest to that of Copper (II) Sulfate Pentahydrate, or CuSO4 ⋅ 5H2O. The percent error from the accepted percent water in CuSO4 ⋅ 5H2O is 1.67%, since the calculated value came out to be 0.6 less than the accepted value of 36.0%.This lab may have had some issues or sources of error, including the possibility of insufficient heating, meaning that some water may not have evaporated, that the scale was uncalibrated, or that the evaporating dish was still hot while being measured. This would have resulted in convection currents pushing up on the plate and making it seem lighter by lifting it up
Bread Mold Experiment
1238 Words | 5 PagesConclusion In conclusion my hypothesis was right and the wet bread grew the most (and only) mould. I can logically assume that the more moisture the bread has, the more mould it will grow. This was a fair test because each of the bread pieces had equal time to grow. The End In this experiment the conductor finds out that mould needs moisture thus needs to be included to conduct the experiment.
Gluten Bread Disease
3444 Words | 14 PagesBoth have their own differing contributions to the unique properties of bread. The relative amounts will decide the elasticity, cohesivity, water absorption capacity and viscosity of the bread. Gliadins are responsible mainly for the viscosity of the dough in bread. (Wieser, 2007) Glutenins give dough its elasticity and strength.
Lab Experiment: Osmosis Visking Tube Lab
830 Words | 4 PagesTherefore, this experimentation indicated that the sucrose molecules cannot diffuse from the concentration of the dilute solution, while on the other hand the water molecules diffuse from the dilute solution to the concentrated one. Hypothesis: If the (independent variable) sucrose of the dilute solution is
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