Orange was one of the fruits found at the market. They are produced in Florida and California. Apart from the conventional oranges, there were organic oranges. The prices were different. The organic type was more expensive, simply because they were chemical free. They are grown using organic manures. Pests and diseases were controlled using purely biological means. Organic oranges have green and white USDA organic sticker to distinguish them from conventional oranges (Laroche, Bergeron, & Barbaro-Forleo, 2001). Purex is one of the commonly used laundry detergents in United States of America. This is an inorganic detergent characterized by its pretty ...
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Abstract
Color and texture are important attributes related to vegetable quality. The objective of this study was to determine the changes in quality characteristics, caused by cooking time, and pH (alkali and acid addition) in some vegetables. Four different vegetables — carrots, spinach, red cabbage and cauliflower — were analyzed for changes in color and texture associated to time of boiling, the effect of alkali (baking soda), and the effect of acid (vinegar and cream of tartar). Samples of each vegetable were prepared and treated for five minutes. Color change was measured visually and using the L*a*b* technique. Color and ...
Q.1. Recipes are innate knowledge from experience or shared stacks of knowledge that are implicit instructions for everyday. Discuss 3 recipes that a person can use in a typical classroom or home situation. Be as precise as possible about the exact conditions under which one can use these recipes and how you acquired them. Answer. Recipes are the knowledge acquired from the system of relevance which varies with the expert knowledge in terms of being partially clear and prone to eventual contradictions depending upon the source of information (Appelrouth and Edles 545). In simpler terms, recipes are information which ...
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Color and texture are important attributes related to vegetable quality. The objective of this study was to determine the changes in quality characteristics, caused by cooking time, and pH (alkali and acid addition) in some vegetables. Four different vegetables — carrots, spinach, red cabbage and cauliflower — were analyzed for changes in color and texture associated to time of boiling, the effect of alkali (baking soda), and the effect of acid (vinegar and cream of tartar). Samples of each vegetable were prepared and treated for five minutes. Color change was measured visually and using the L*a*b* technique. Color and ...
Introduction
The paper presents the literature review on everyday chemistry and covers the following areas: Food molecules. Chemistry using kitchen chemicals. Food safety from rotten products. The paper used Google Scholar, WorldCat, Science Direct for literature search, and the key words were: food molecules, food chemistry, kitchen chemicals, food safety and rotten.
Types of Food Molecules
Every individual knows that food contains proteins, lipids and carbohydrates. These substances are the main nutrients and are responsible for energy supply for the body. There are numerous types, some are more complicated, some are simple; some are found in nature, and some are fully artificial. However, they ...
Lab Report One
Write an abstract for the article “Effect of fat replacement on sensory attributes of chocolate chip cookies”. The abstract should be 250 words or less. The abstract should state the objective of the experiment, briefly describe the “methodology” used, state the main results and the conclusions of the experiment. (40 points) The objective of the experiment was to determine the palatability and overall acceptability of chocolate chips cookies made using fat replacement products and to compare their sensory attributes with those of cookies made with traditional fat. Gerber prune paste, Wonderslim brand fat and egg replacement were used as ...
Organization
Nicolas Leblanc, in 1791, gave the world a chemical compound which revolutionized food products, Sodium Bicarbonate. More commonly known as baking soda, this base has become an integral substance found in almost every household. Leblanc, a surgeon and private physician, was striving to make ends meet for his family when he heard about the prize offered by the French Academy of Science to anybody who can develop a process for producing soda ash from salt. The prize finally went to Leblanc, who had come up with the Leblanc process, which developed baking soda from seas salt and sulfuric acid. The unfortunate part ...
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