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Food Science

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by

Himaja Motheram

on 24 January 2013

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Transcript of Food Science

Science Olympiad Food Science Viscosity Testing Scientific Tests for Carbs Water: 34.6 seconds--> 7/64
Milk: 35.8 seconds--> 7/64
Lemon Juice: 12 seconds --> 5/32 hole
Vegetable oil: 20.1 seconds --> 7/64 hole
Virgin Olive Oil: 30 seconds --> 5/32 hole The Benedict's test for reducing sugars: 0.001 pascal seconds = 1 centipoise Substance tests postitive when it turns an orange-red color in the test tube. Iodine test for starch Substance tests positive for iodine when it turns a deep, blue-black color. The copper sulfate (CuSO4) present in Benedict's solution reacts with electrons from the reducing sugar to form cuprous oxide (Cu2O), a red-brown precipitate. Although the exact chemistry of the color
change is not known, it is believed that the
iodine changes the shape of the starch to
change the color Other Tests Brown bag test for lipids If the substance leaves a see-through
stain on the paper bag, it is a lipid. Biuret test for proteins The Biuret reagent, when added to a substance, turns violet in the presence of proteins. The darker the purple color, the more protein is present. Demonstration of the Benedict's test Demonstration of the Brown bag test Demonstration of the Biuret test Demonstration of the Iodine test Carbohydrates: https://docs.google.com/document/d/1y99oyniF3Zj2rtQ-YsDVh1AipvoA_6wu2Y9WsDOC9KQ/edit Research Lipids, Proteins, and Leavening agents:
https://docs.google.com/document/d/1Tv8wjsnrP7ZFh0Kw2nTOqZQ9F4TiAxIPFIgrUZ3Qfg0/edit Food Experiments Standard Cupcake Recipe
2 1/4 cups flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs 7 mandatory food experiments
(excluding the viscotester) https://docs.google.com/document/d/1fv655czdRF6QVDQHaQVMohOcZAOc-ta9izYod47XcNI/edit Research for stations We made a batch of cupcakes using this alteration from the standard recipe: 2 1/4 cups flour
3 tsp. baking powder
1 1/3 cup sugar
1 cup milk
2 large eggs
1/2 tsp. salt
1 tsp. vanilla The cupcakes turned out a little dry, and hard. The lack of moisture could be because we added only a cup of milk.
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