Name: Milky, Man Pui Tsz
SID : 54037871
GE 1346 The Chemists Kitchen
Field Trip Report
Discussion on the chemical reaction of making tofu pudding
Introduction
Tofu pudding is a popular jelly form snack in Hong Kong. Traditionally, people use gypsum powder(calcium sulfate), corn flour and hot soy milk to make tofu pudding. Calcium sulfate is one of the coagulants that use most in tofu making (Shurtleff and Aoyagi, 2000). But, why can it turns liquid soy milk to semi-solid form? This report is going to find out the answer and see if there is any way to improve the process.
Steps to prepare tofu pudding
In the field trip, we had a chance to try to make tofu pudding ourselves. As mentioned by the owner of the factory, the steps are as follows:
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Corn Flour (C27H48O20) is compound of carbon, hydrogen and oxygen. Weak intermolecular attractions between flour molecules, and strong covalent bond within molecules. It is white in color and not soluble in cold water. At high temperature, the molecules of corn flour gain enough energy, their intermolecular attractions break down and then form network with other corn flour chain. The corn flour and water solution will then be thickened.
Chemical Reaction when making Tofu
Basically, there are two chemical reactions take place when tofu pudding is being made, include protein denaturation and coagulation.
The denaturation occurs when soy milk is being heated. The proteins in soy milk are denatured and when the denatured proteins meet the gypsum powder mixture, coagulation slowly proceed. The gypsum powder in the mixture reacts with water to form solid gypsum slowly. It changes from liquid state to solid state and acts as a good coagulant that helps the hot soy milk to coagulate into semi solid form. After some time for precipitation, tofu pudding is formed.
Corn flour is used as a thickening agent in the tofu pudding making process. When it is added into boiled soy milk, it gelatinizes and facilitate the coagulation.
A: According to the observations in the table above, I have concluded that icing sugar is the mystery powder. From the very beginning of the experiment it was narrowed down to two substances, icing sugar and cornstarch. It was concluded to be those two because the physical appearance and the texture only matched with icing sugar and cornstarch. The two main factors of finding the mystery powder was the reaction with water and vinegar.
The process by which high fructose corn syrup is made is complicated. To start, ordinary corn syrup must be obtained. Then, enzymatic processes increase its original sweetness. To produce the basic un-enhanced corn syrup, wet milling is a commonly used technique. Wet-milling includ...
According to Sara Florine, “Starch, which is a complex carbohydrate composed of glucose molecules bound together, is a major component of [corn]” (Florine). Thus, the Lugol’s test came back “black” or positive. Furthermore, the results can be backed up by the nutrition label on a Chex cereal box, which has corn listed as one of the main ingredients in the cereal, which is a strach. (EWG’S Food Scores) Additionally, according to the Environmental Working Group, Chex cereal is also made with and processed with corn oil. (EWG’S Food Scores). It is a small amount of oil, but nonetheless its enough to make the Beta Carotene test come back positive for
Corn, or maize, plays a vital role in many areas of the world today, and each location views and handles corn in a different way. How they manage corn can show small details about the area and culture as a whole. Not only is corn a staple today, it also had a huge presence in the ancient Native American’s lives; corn is sometimes revered as a deity and other times as a gift to the people from the Creator or a hero of the culture.
Corn had a very deep religious significance to the Mayan people. It was believed that the gods created man from corn flour and the blood of the gods, making them literally children of the
Since the beginning of time, people have been drinking milk. Even today you will find a gallon of milk in almost every refrigerator in America. Milk is, and has always been, a staple of our diet. Because it contains essential proteins, carbohydrates, fats, minerals and vitamins, milk is considered one of nature's perfect foods. Unfortunately, throughout the last century milk has been subjected to many forms of modern processing practices, which deprive milk from many of its natural qualities and benefits. Therefore many essential vitamins and enzymes are lost. Processing milk has altered one of nature’s perfect foods and changed it into something nature did not intend. Because of the abundant health benefits in raw milk, this report will explain why it should be made legal for consumers to buy throughout the United States.
Prepare the instant pudding. Mix the pudding mix and 2 cups of cold milk in a medium bowl. Be sure to get all the pudding from the bottom of the bowl. Set aside and allow forming.
The purpose of this experiment is to detect what kind of macromolecules are present in these three types of milk by using the Benedict’s solution, Lugol’s solution, and Sudan IV solution. Also, using the nutrition facts labels to identify which substance is skim milk, whole milk, and soy milk. Hypothesis: Using the Benedict’s solution to detect for the presence of simple sugar. If the unknown A, B, C milk samples turn from bright blue to orange color during the Benedict's test, then these samples are positive control and the carbohydrates are present in them.
However, in the recent years, more attention is gained on the composition of soy and its fermented products because they can be a potential anti-carcinogens and other therapeutic agents have been reported (Messina, Persky, Setchell, & Barnes, 1994). Several groups of researchers hav...
Maize also has uses beyond being used as a food source or being turned into oil. Maize’s main use is for food, but it can be used in creative ways. For example the popped kernels of maize, commonly referred to as ‘popcorn’ is seasoned and coated in different ways in order to make the ethnic foods of Vietnam and Peru. Corn is also used to create basic alternative medicines and herbal supplements using the corn silk, but this use is not often capitalized on. The starches from maize are a major source of material for products like plastics, fabrics, and adhesives. Also a by-product from the maize ‘wet milling’ process called ‘corn step liquor’ is of a major use to the biochemical industry because it is a perfect culture to grow many kinds of m...
I blended on high to make the potatoes more liquid-like. I grabbed the cheesecloth and placed on the top of the blender. I poured the potato extract on the container and labeled it. I found out that I have to make 1% sugar solution so I grabbed the sugar and measured into 5 grams on the scale. I added 5 grams of sugar on 250 ml graduated cylinder and poured the water into the cylinder. I mixed the sugar with water and poured it into the saucepan. I refilled the water into the graduated cylinder and poured into the saucepan. I turned on the heat of the stove and saw the sugar dissolved. I poured into a container and labeled 1% sugar solution. I repeated the same thing with 1% salt solution by using 1 gram of salt and filled the water into graduated cylinder by 100 ml. I answered question three. In the first experiment, I grabbed four transfer pipets and used it to put solutions into the test tubes by 3ml. I labeled it and placed into the plastic cups so it can stand upright. I grabbed each test tube and poured 2 ml of catalase solution into it. I also tapped and swirled to measure the bubbles by using the ruler. I wrote the numbers into the lab report. In the second experiment, I labeled the room
All of these ingredients mixed together makes foam by a chemical reaction. The foam “bubble” is filled with oxygen; the yeast is used to remove the oxygen from the hydrogen peroxide. This process is very fast, and that is the reason the foam is formed. During the chemical reaction the bottle or tube starts to get warm. This chemical reaction is called Exothermic Reaction, which means it not only created foam it also created heat. This experiment is done in a long plastic tube. Once the process is occurring it starts to overflow out of the tube and looks like toothpaste. My second experiment is to compare the chemicals, the size of the foam and the reaction time. For the second run the ingredients are: potassium permanganate, 50% hydrogen peroxide, dish soap and water. Potassium permanganate is used for a bigger or larger reaction. It is an inorganic chemical and is a strong oxidizing agent. They are crystals with a bright purple color to them. The color of them is why this experiment eliminated food coloring. The chemical reaction between hydrogen peroxide and the potassium permanganate is very vigorous and it releases steam, but with the water and dish soap mixed in with the two chemicals makes it somewhat bubble and explode into a big tubular
Once the berry mixture has boiled, pour the sugar and pectin mixture into the pot. Using the wooden spoon, immediately start to stir the jam and continue to stir until all the sugar is dissolved. This may take a few minutes. Once the sugar is all stirred in well, place the lid back on and let the jam re-boil, stirring occasionally. This should take about 10-15 minutes. Make sure to keep an eye on it as it will boil out of the pot if you are not paying attention.
... and nutritious experience by giving people actual experience to see, feel and taste what is nutrition about (Hegler, 2010).