The fermentation flask marked one required one and a half grams of Zulka Brand Morena Pure Cane Sugar as the fermentation substrate, the fermentation flask marked two required one and a half grams of Maseca Brand Corn Flour as the fermentation substrate, the fermentation flask marked three required one and a half grams of Carolina Biologicals Glucose as the fermentation substrate, and the fermentation flask marked four required one and a half grams of distilled water as the fermentation substrate. Then, the opening of each fermentation flask was covered with parafilm and one proceeded to gently mix the solutions. The part of the fermentation flask with calibration marks must be filled with the yeast suspension so that there is no empty space. Next, one placed the fermentation flasks in the water bath and recorded the carbon dioxide volume readings after the
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
What pH range is required for jams to set or gel? Pectin causes the jelly or jam to set and the bonds that it creates resulting in a gel are strongest at a pH of 2-8 to 3.2 (Herbstreith & Fox n.d.). 3. Why are moulds a problem in jams and jellies? The air within the jam jar
First generation biofuel is made from food crops or feed stocks that can also be consumed as human food by extracting the oils through fermentation. Crops like wheat, sugarcane, corn, sugar beet and sorghum are some of the main sources of producing biofuel. Since their availability and extraction through conventional means they are termed as conventional biofuels. Most common first generation biofuel includes:- (1) Biodiesel. Extracted from vegetable oils, animal fats, seeds from plants like Soybeans, Canola, and Sunflower are few of the examples.
As well as being eaten by the cob, corn is also processed and used as a major component in many food items like cereals, peanut butter, potato chips, soups, marshmallows, ice cream, baby food, cooking oil, margarine, mayonnaise, salad dressing, and chewing gum. Juices and soft drinks like Coca-Cola and Pepsi contain corn sweeteners. A bushel of corn can sweeten 400 cans of soft
As the documentary shows, the production of high fructose corn syrup is regulated and there are a variety of steps and ingredients that go into the production. The final product is then used as a sugar substituted for many sodas and
Transgenic approach can also be used for further improvement of nutritional quality and for development of the next generation specialty corns with premise components of biochemical attributes so as to enhance their utility for specific purposes and usages. There are tremendous variations in maize kernel composition for various physical and biochemical parameters in general and with major emphasis on starch, in particular. The variations in quantity and quality of starch in specific genotypes further make them specifically amenable to direct human consumption as well as industrial usage. This uniqueness and unparallel options further highlight the need for comprehensive understanding of the starch metabolic pathway. Apart from better knowledge and scientific basis, comprehensive information facilitates further modification and finer utilization of improved corns for food, feed and nutritional security.
These organisms have long been utilized to ferment the sugars of rice, wheat, barley, and corn to produce alcoholic beverages and in the baking industry to expand, or raise dough. Saccharomyces cerevisiae is commonly used as baker's yeast and for some types of fermentation. The yeast's function in baking is to ferment sugars present in the flour or added to the dough. This fermentation gives off carbon dioxide and ethanol. The carbon dioxide is trapped within tiny bubbles and results in the dough expanding, or rising.
For the orange, the distance the band traveled was 39mm and the distance solvent traveled was 39mm and the Rf was calculated at 1mm. For strawberry the distance band traveled 38mm and the distance the solvent traveled was 41mm and the calculated Rf was .927mm. The colors for strawberry, orange and grape Kool-Aid are made with food dye. There is also salt that is found in Kool-Aid that is why when placed in the tubes containing %NaCl, the solvent caused the drops on the strips to travel so far. The results in this were expected.
The decomposition temperature of raw cane sugar was crucial for determining the exact heating cycle. Therefore, thermogravimetric analysis and differential thermal analysis were used (TG-DTA) to determine the decomposition temperature of raw cane sugar along with the chemical reactions as well as the physicochemical transformations that took place during the heating stage. Twenty four (24) gr of raw cane sugar were used, whilst thermal analysis was performed under inert argon atmosphere for a temperature range from25 to 700°C employing a heating rate of 10 oC /