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banana

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by

Daniel Estrada

on 16 December 2013

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Transcript of banana

Choice 2
Chromium-Chromium is an essential mineral for stable blood sugar levels and for energy production
Manganese-healthy bone structure, bone metabolism, and helping to create essential enzymes for building bones
Phosphorus-healthy bone formation, improved digestion, protein formation, hormonal balance, improved energy, cellular repair, chemical reactions, and nutrient utilization.
Iron-produce more red blood cells, keep cells oxygenated
Zinc-can contribute to the structure of skin, can assist in wound healing, and can also help support immune function.
Calcium- is important for the health of bones and teeth, and for normal nerve and muscle function
Nickel-iron absorption, preventing iron-poor blood, and helping weak bones

Macromolecules in cheese
Terms
Summer Sausage Mozzarella Cheese
Process of Cheese Making
Homogenization is the breaking down and blending of fat globules in milk. Paturization is the heating of a beverage or other food to a specific temperature for a specific period of time in order to disinfect.
1. 1 1/2 teaspoons of citric acid in to the pan
2. Put a gallon of milk in the pan
3.heat it up to 90 degrees
4. pour in the rennet mixed with th 1/4 cup water in to the milk
5.Stir the mixture for 30 sec
6. then let it sit for five min
7. Then drain the waye away from the cheese cruds
8. Then start to form it in to a ball by smashing the cruds together. You may need to put it in microwave to kept it warm to form.
Lactose (Carb) Bond:
C-H: 0.4 (electronegativity difference), covalent bond
O-H: 1.4 (electronegativity), polar covalent bond
O-C: 1.0 (electronegativity), polar covalent bond
Casein (Protein) Bond:
H-N: 0.9 (electronegativity difference), polar covalent bond
H-O: 1.4 (electronegativity difference), polar covalent bond
N-O: 0.5 (electronegativity difference), covalent bond
Oleic Acid (Lipid) Bond:
C-O: 1.0 (electronegativity), polar covalent
O-H: 1.4 (electronegativity), polar covalent
C-C: 0 (electronegativity), covalent
Covalent bonds- a chemical bond that involves the sharing of electron pairs between atoms

Polarity-sharing electrons unequally which causes a partial charge between the atoms

Polar Covalent Bonds-share electrons but one bond is getting the electrons more often

Electronegativity- the ability of an atom or radical to attract electrons while forming an ionic bond

Hydrogen Bonds-a weak bond between two molecules resulting from an electrostatic attraction between a proton in one molecule and an electronegative atom in the other

Van der Waals forces- weak, short-range electrostatic attractive forces between uncharged molecules, arising from the interaction of permanent or transient electric dipole moments. Hyrdrogen Bonding is one type of this

Ionization energy- how much energy it takes to remove an electron from an atom in its gaseous state

Ionic Bonds-a chemical bond in which one atom loses an electron to form a positive ion and the other atom gains an electron to form a negative ion
8 common functional groups found in cheese
Alcohol-Is a organic compound it generally forms with ethanol.

Aldehyde- chemicals produced mainly by the action of yeasts, molds and fungi.

Amide- is an organic compound such as acetamide containing the CONH2 radical.

Amine- is a group of organic compounds of nitrogen, such as ethylamine, that may be considered ammonia derivatives in which one or more hydrogen atoms have been replaced by a hydrocarbon radical.

Carboxylic-are the acids found in organic molecules, the carbon based compounds necessary for life

Ester-To create an ester an alcohol combines with a carboxylic acid in a dehydration reaction, which produces the ester and a water molecule.

Ether- Is the fat out of the milk after it is cooked off it turns into ether.

Ketone- are responsible for many natural flavors and odors. Are produced from the fatty acids in the cheese
Description of common nutrients/molecules found in cheese
The pure substances, mixtures, metric measurements, chemical and physical properties, and diagram the valence electrons.
Pure substances - Water
Mixtures - milk, tablet, citric acid
7.39338 mL of citric acid powder
50ml of water
chemical properties-
rennet tablet and water - tablet dissolves in tablet
when the milk mixed with citric acid and water while heating made all of ingredients combine together and made a substance where all the fat went to the bottom and all the water went to the top
Physical -
milk - liquid and has the color white
citric acid - powdered or liquid the color white in powdered and a light green in liquid
water- liquid transparent
rennet tablet - tablet and is white

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