Identification of Food Constituents Essay Example for Free

Identification of Food Constituents Essay Method (testing for reducing sugars) 1. Add 3cm? of whole milk, by using a pipette or syringe to the test tube. 2. Add 5cm? of Benedict’s reagent and place it in the boiling water bath for 8 minutes. Do the same for semi-skimmed milk and skimmed milk. 3. Once all 3 of the test tubes are left to cool in the air, observe the colours. It will be a good idea to set up a range of colour standards from glucose concentrations of 1%, 2%, 3%, 4% and 5% so that you can relate the colours observed to these concentrations. 4. A positive result would be from green to yellow to brick-red colour. Method (testing for non-reducing sugars) 5. Make up the same solution as step 1 but this time, adding 3cm? of dilute hydrochloric acid to break the glycosidic bonds between the monosaccharides. 6. Then add 3cm? of sodium hydroxide solution to neutralise it. 7. Add 5cm? of Benedict’s reagent and place it in the water bath for 8 minutes. 8. Once it’s left to cool, it should now turn brick-red colour. 9. The concentration of a non-reducing sugar can be estimated by first adding a drop of 10% invertase (sucrase) concentrate to 2cm? of the solution to be tested and leaving for 30 minutes at room temperature. The solution is tested for the presence of a reducing sugar. This method is preferable to acid hydrolysis. Method (testing for starch) 10. On each of the three types of milk, just add a few drops of iodine which is dissolved in potassium iodide solution. 11. The sample should change from browny-orange, to a dark, blue-black colour. Method (testing for proteins) 12. Place 2cm? of the three different types of milks on each tube. 13. Then add 2cm? of Biuret reagent and you should see a purple-violet colour developing. The intensity of it is proportional to the protein content. Method (testing for fats) 14. Add 3cm? of the three different types of milk on each test tube and 3cm? of water. 15. Place 1 drop of Sudan III to each test tube and shake gently to mix. 16. Using a microscope, a slide and a cover slip, identify any emulsion of red fat droplets. 17. Alternatively, you could add a drop of each of the milk on a filter paper and see if there is a translucent stain for a positive result. Results table Solution (Milk)TestObservationsConclusion SkimmedBenedict’sLime green (lightest)A slight amount of monosaccharides or reducing sugars present Semi-skimmedBenedict’sLime green (lighter)A slight amount of monosaccharides or reducing sugars present WholeBenedict’sLime greenA slight amount of monosaccharides or reducing sugars present SkimmedInvertaseYellowish-greenHardly any monosaccharides or reducing sugars present Semi-skimmedInvertaseYellowish-greenHardly any monosaccharides or reducing sugars present WholeInvertaseYellowish-greenHardly any monosaccharides or reducing sugars present SkimmedBiuretViolet purpleProtein present. Semi-skimmedBiuretPurpleLot’s of protein present WholeBiuretLight purpleProtein present Conclusion If there were to be a fair amount of monosaccharides to be present all 3 different types of milk, then we would surely see a brick-red precipitate formed when adding the Benedict’s reagent. But according to my range of colour standards from glucose (monosaccharide) concentrations, the lime-green colour given out from each of the 3 milks shows us that it does contain a minor amount of monosaccharides (reducing sugars). Adding a drop of invertase normally should break the glycosidic bonds that are holding the disaccharides together to form monosaccharides. But my results show that it’s a yellowish-green colour instead of a brick-red colour after adding Benedict’s reagent. This shows us that there is hardly any disaccharides present which I thought there would be as lactose, a disaccharide, is mostly present in milks. But this result may have a different view on that. The fact that all 3 milks turned purple after adding Biuret reagent assures us that there is protein present. If there is protein present, that means there is starch present too because starch and proteins are polysaccharides. Evaluation It is noticeable that I haven’t done the test for starch and fats. This is simply due to the fact that I run out of time. Using a 5cm? micro syringe would be more accurate than a pipette. When a precipitate is settled, I could have used a ruler to measure it out (in mm) instead of just using my eyes. Even better, using colorimeter would have provide accurate measurements on the amount of colour present and therefore, give us an indication of how much of the food constituents were present.

Economic Trade-off Analysis of Cracker Jack :: essays papers

Economic Trade-off Analysis of Cracker Jack When I was little, Cracker Jack came in cardboard boxes, and the prize inside was often pretty cool: a whistle or a ring, or some similar gadget. This was also in the days when Oscar Mayer gave away tiny hot-dog-shaped whistles as promotional items. In those days, whistles were pretty popular. Slide whistles were a very common favor at birthday parties. I remember an older cousin came back from the army once, and he had a really cool whistle that played several different notes. It had come out of a box of cracker jacks. My supplier in those days was my grandfather, who conveniently owned a liquor store. My brother and sister played with my cousins in canyons and caves made out of the corrugated cardboard crates in the storeroom of beer and cigarettes. Of all the goods in the store, the interesting ones were the freezer (ice cream), the candy rack, and the magazines (Archie, Richie Rich, The Avengers, Fantastic Four...). The comics must have come from a Marvel distributor rather than DC, because Batman and Superman were rarities; Spiderman was ubiquitous. Cracker Jack was advertised as America's favorite snack. There were some drawbacks that were well-known to 10-year olds back then. First, the pour spout was a fraud. "Push here to open" was a lie. The box was not perforated there, and it was difficult if not impossible for small fingers to puncture the cardboard. Far more effective was to peel away the outer wrapper and slip open the box at a seam. The other well-known bug was that all the peanuts were always at the bottom. The problem with the peanuts didn't bother me, however, since I didn't care much for them. I was in the store the other day, and ran into America's favorite snack again. The product hung in four-ounce bags near the bakery section of the supermarket. Bags of Cracker Jack? The package coloring was the same, the logo was still a boy in a sailor outfit accompanied by a dog: Sailor Jack and Bingo. It was 99 cents, and there was a surprise inside. Didn't it used to specify a "toy" surprise inside? I had known that for some time now, Cracker Jack did not come with real toys; instead, today's youngsters get tiny joke books or stickers. No whistles or rings or anything that might possibly present either a choking hazard or a potential lawsuit. Besides, paper is a lot cheaper to manufacture than plastic, so I'm sure the profit margins went up. Today's prize, once I opened up the the package, was a paper ring.

It Final

Week 8 : Wk8 – Final Exam(TCO A) Based on the examples in the chapter, if you were asked to formulate a plan for a regional drive-in restaurant chain's efforts to use information technology to develop a loyal customer base, what would be the best use of information technology from the list below? (Points : 8)   Use IT to increase supplier loyalty. Use IT to increase operational efficiency. Use IT to create new products and business models. Use IT to achieve customer intimacy.(TCO B) ________ are visual tools for presenting performance data in a BI system. (Points : 8) |   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Dashboards and scorecards Parameterized reports Reports and the drill-down feature Scenarios and models |(TCO C) The type of logical database model that treats data as if they were stored in two-dimensional tables is the (Points : 8) |   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   OODBMS. pre-digital DBMS. relational DBMS. hierarchical DBMS. |(TCO D) IT staffing is reduced in a cloud computing environment because (Points : 8) |   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   There is less infrastructure to manage and maintain. There is a reduction in local software installation on individual work-stations   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Most services required are available from the cloud All of the above |(TCO E) Which of the following factors provides an understanding of why computing resources today are ever more available than in previous decades? (Points : 8)network economics law of mass digital storage and Moore's law declining communications costs, universal standards, and the Internetall of the above(TCO F) Change is (Points : 8) | not welcome in any methodologies accepted often using traditional methodologies foundational principle of agile methodologiesalways to be done at the end of the project(TCO G) Many security attacks occur because (Points : 7)users open documents that they think come from a co-workers   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   users leave their computers running user download illegal movies and mu sic corporate firewalls are not reliableWeek 8 : Wk8 – Final Exam(TCO G) Define the basic concepts of responsibility, accountability, and liability as applied to ethical decisions. How are these concepts related? (Points : 35)(TCO F) Differentiate between intangible and tangible benefits and list three examples of each. In what types of systems are intangible benefits more predominant? (Points : 35)(TCO E) Distinguish between grid computing, cloud computing, and utility computing. (Points : 35)(TCO D) What is cloud computing and how do you think its developments could impact businesses? (Points : 35)(TCO C) What types of relationships are possible in a relational database? Describe and give an example of each. (Points : 35)(TCO B) You are evaluating BI software from a variety of vendors. Identify six elements in the BI environment. Use your understanding of the importance of these elements to formulate six questions to ask the vendor in order to determine how their software w ill interplay with your needs. (Points : 35)(TCO A)  Assess at least two benefits of using enterprise systems. (Points : 35)

What Is the Future of Humans If We Utilise All Aspects of...

Humans are on a constant quest in the search for perfection and advancement in all areas of life through progressive scientific knowledge. From such a stance, the future of humans appears boundless with all the potential possibilities biotechnology provides, but such developments will cause ethical, social and biological implications. Biotechnology, at its simplest is technology based on biology – it employs the use of cellular and bimolecular processes to develop products and technologies. The variety of living cells used for their biochemical talents range from simple singled-cells bacteria and yeast to complex multi-cellular organisms, such as plants and humans. Over the years, biotechnology has been a rapidly developing area of†¦show more content†¦The progression of cloning technology could prove to be of great use to humans in the future. Further experiments on cloning will add to the understanding of genetics and lead to the production of animals organs that can be accepted by humans. Theoretically cloning could eliminate all problems regard organ transplants by producing animals that can act as suitable organ donors. More extensive cloning processes could also provide a solution for the world’s food inequity problems. Stronger, more resistant plants could be cultivated in large amoun ts through means provided by cloning techniques. The same idea could be applied to livestock, where common diseases can be eradicated to create stronger breeds. While there appears to be many advantages for the continuation of cloning research, there are other drawbacks that may negatively impact the society in the future. Cloning may reduce genetic variability by producing populations that have the same genetic make-up. 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