Now your dish is ready to serve. 6. INSTANT POT CORN ON THE COB Serving size: Corn SERVINGS: 4 Calories: 77 KCAL Cooking Time: 11 MINUTES Ingredients: Corn on the cob with Husks and silk removed Nutritional Information: Total Fat - 1g Saturated Fat - 0g Cholesterol - 0mg Sodium - 13mg Potassium - 243mg Total Carbohydrates - 16g Dietary Fiber - 1g Sugars - 5g Protein -
Maple Syrup Tofu Jerky in dark beer Serving size: 1 plate Serving per recipe: 4 Calories: 200 Cooking Time: 14 hours Ingredients: 1. Firm Tofu- 1 Pound, Extra 2. Onion Powder- 1 Tablespoon 3. Black Pepper- 1 Tablespoon, Freshly Ground 4. Garlic Powder - 1 Teaspoon 5.
Love By Valentines Chocolate Cheesecake Ingredients Cookie Crust 24 whole Oreo cookies 6 tbsp. melted butter Pinch kosher salt Chocolate Cheesecake 4 (8-oz.) packages of cream cheese, softened to room temperature 3/4 c. granulated sugar 1/2 c. packed light brown sugar 4 large eggs 1/4 c. cocoa powder 9 oz. bittersweet chocolate, chopped and melted 1/4 tsp. kosher salt Chocolate Ganache 1 1/2 c. chocolate chips 3/4 c. heavy cream Chocolate shavings, for garnish Directions: Preheat oven to 350 degrees F and position an oven rack in the middle of the oven.
If the temperature, pH and enzyme concentration is kept constant then the rate of reaction will start to decrease as well as the hydrogen peroxide concentration. Aim: To investigate the effects of changing the concentration of the enzyme catalase that it has on the rate of breaking down the Hydrogen Peroxide solution. Dependant and Independent Variables: The Dependent Variables: Amount of time it takes when the bubbles start to rise till when they stop. The Independent Variable: Amount of Hydrogen Peroxide solution. The Controlled/ Fixed Variables are: • The amount of hydrogen peroxide inserted in each test tube.
22.5 g of plate count agar powder was dissolved in a litre of sterile distilled water on the hot plate 2. pH of the solution was adjusted to 7.0 ± 0.2 by adding NaOH or HCl and was immediately transferred into the Schott bottle to be autoclaved at 121 ° C for 15 minutes 3. Prepared medium was stored in 4° C chiller Lauryl Sulphate Broth
Constant stirring while mixing causes development of gas bubbles in the viscous preparation. So kept for 15 minute to assure the layering of gas bubbles out. 6. After that 20ml of 0.5M calcium chloride dehydrate solution is taken with accurate measurement and placed with a magnetic stirrer and rotation is maintained within 100-200rpm to prevent hindrance in the crosslinking process. 7.
Using the thermometer, measure the temperature of oxalic acid solution. 11. Titrate the NaOH solution into the Erlenmeyer flask containing oxalic acid solution and phenolphthalein until the solution changes from colourless to pink. 12. Take the reading on the burette.
Stir the sample in the viscometer with the thermometer, use a circular motion at (30to 50) rpm in a horizontal plane. Remove thermometer when the temperature remains constant within 0.03P ᵒPC of the test temperature during one minute of continuous stirring. 6. Place the tip of the withdrawal tube in the gallery at a point and apply suction to remove oil until its level in the gallery is below the over flow rim. 7.
To determine the rate of reaction there are many method to be used for example, measuring the mass after the product has been added and measuring the difference in mass on the duration of a digital scale. Another method, which will be used in this experiment is using a gas syringe to measure the volume of the gas which has been produced. The cylinder inside, will be pushed out to show a quantitative presentation of the volume produced by the reaction. Hypothesis I predict that the more baking powder added to the vinegar, the more reaction will take place causing for more gas to be produced per 10 seconds. There will be a gradual decrease in difference between volume in gas per 10 seconds over the duration of time.