For the experiment, the effect of different alkaline solutions on the quality of yellow wet noodles was investigated. Four different formulations were used. For formulation A, sodium carbonate was used; formulation B, soda ash; formulation C, potassium carbonate and formulation D was the control with no alkaline solution added.
According to Table 1, formulation C has the highest moisture content (34.15 ± 2.67) and formulation B has the lowest moisture content (28.30 ± 2.91). Potassium carbonate is a drying agent, known to be very soluble in water and also absorbs water from the air. That is why formulation C has the highest moisture content. According to “Soda Ash: Technical and handling Guide”, soda ash loses water when heated and its solubility
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decreases slightly when temperature increases. Therefore, formulation B loses its moisture when it is cooked in boiling water, making it have the lowest moisture content. According to Table 1 once more, formulation B has the highest pH (10.08 ± 0.08) and formulation D has the lowest pH (6.35 ± 0.15).
Formulation B has the highest meaning that it is the most alkaline formulation. According to “Soda Ash: Technical and handling Guide”, soda ash has very high pH in concentrated solution, thus making formulation B most alkaline. Formulation D on the other hand is a control and has no added alkaline solution other than sodium chloride. Therefore, it has the lowest pH, close to neutral.
To evaluate and compare the sensory characteristics of the different formulation of wet yellow noodles, a sensory evaluation was carried out with 20 panelists. The sensory attributes that were evaluated are colour, firmness, elasticity, aroma and taste.
According to Table 2, formulation D was the most preferred for the colour (3.70 ± 1.03), firmness (3.15 ±1.10) and aroma (3.45 ± 0.95) attributes. For the elasticity attribute, both formulation C (3.15 ± 1.04) and D (3.15 ± 1.90) were most preferred. For the taste attribute, formulation C (3.25±1.10) was the most preferred. Formulation B was the least preferred for the colour (3.15 ± 0.93) and firmness (2.90 ±0.91) attributes. Whereas, formulation A was the least preferred for the elasticity (3.00 ± 0.97) and aroma (2.65 ± 0.93) attributes. Finally, formulation D was the least preferred for the taste (2.80±1.15)
attribute. According to ANOVA, the p-value for colour, firmness, elasticity and taste attributes are less than 0.05 which means that there is no significant difference among all the four formulations. However, for the aroma attribute, the p-value is more than 0.05, therefore indicates that there is a significant differences between the four formulations in this attribute. The result for each attribute depends on the type of alkaline solution used in the wet yellow noodles. It can be concluded that formulation C has the highest moisture content and formulation B has the lowest moisture content. For pH, formulation B has the highest and formulation D has the lowest. Furthermore, formulation C and D are the most preferred in most of the attributes whereas, formulation A and B and the least preferred in all the attributes
The purpose for this lab was to use aluminum from a soda can to form a chemical compound known as hydrated potassium aluminum sulfate. In the lab aluminum waste were dissolved in KOH or potassium sulfide to form a complex alum. The solution was then filtered through gravity filtration to remove any solid material. 25 mLs of sulfuric acid was then added while gently boiling the solution resulting in crystals forming after cooling in an ice bath. The product was then collected and filter through vacuum filtration. Lastly, crystals were collected and weighed on a scale.
Anne Zhang 3/6/14 BSGE 7-1 Lab Report Problem Paragraph 1 Question: What is the effect of temperature on the dissolving time of an Alka-Seltzer? Alka-Seltzer is made up of baking soda, aspirin, and citric acid which gives the tablet the fizz when dropped in any temperature water. “Alka-Seltzer is a medication that works as a pain reliever and an antacid.
Data table 1 Well plate Contents Glucose concentration A 3 drops 5% sucrose + 3 drops distilled water Negative B 3 drops milk+3 drops distilled water Negative C 3 drops 5% sucrose +3 drops lactase Negative D 3 drops milk +3 drops lactase 15+ E 3 drops 20% glucose +3 drops distilled water 110 ++ Questions B. In this exercise, five reactions were performed. Of those reactions, two were negative controls and one was a positive control.
Compress the safety bulb, hold it firmly against the end of the pipette. Then release the bulb and allow it to draw the liquid into the pipette.
At this point the identity of the unknown compound was hypothesized to be calcium nitrate. In order to test this hypothesis, both the unknown compound and known compound were reacted with five different compounds and the results of those reactions were compared. It was important to compare the known and unknown compounds quantitatively as well to ensure that they were indeed the same compound. This was accomplished by reacting them both with a third compound which would produce an insoluble salt that could be filte...
That familiar fizzing you hear when you drop an Alka Seltzer tablet into a glass of water is the result of a chemical reaction, and chemical reactions are extremely prevalent when it comes to what living things do to carry out life processes. In addition, environmental conditions can alter the results of chemical reactions, and in this lab, we will be answering the
...ost likely to be battery acid. If it is water, it has a Ph level of around 7. For vinegar, the Ph level is approximately 2.4 - 3.4. Thus, once testing the liquid compare it with the Ph levels above to discover the mystery solution.
This pH homeostasis lab is used to show how acids and bases react when submerged into different solutions - water, a homogenate, and a buffer. A homogenate is blended up water and the cell tissue. They are used to show how much pH the cells have when adding an acid or base to it. A buffer is a solution that doesn’t change it’s pH level, even when acid or base is added to it. They are important to help all living things maintain homeostasis.
Alkaline Phosphatase (APase) is an important enzyme in pre-diagnostic treatments making it an intensely studied enzyme. In order to fully understand the biochemical properties of enzymes, a kinetic explanation is essential. The kinetic assessment allows for a mechanism on how the enzyme functions. The experiment performed outlines the kinetic assessment for the purification of APase, which was purified in latter experiments through the lysis of E.coli’s bacterial cell wall. This kinetic experiment exploits the catalytic process of APase; APase catalyzes a hydrolysis reaction to produce an inorganic phosphate and alcohol via an intermediate complex.1 Using the Michaelis-Menton model for kinetic characteristics, the kinetic values of APase were found by evaluating the enzymatic rate using a paranitrophenyl phosphate (PNPP) substrate. This model uses an equation to describe enzymatic rates, by relating the
Acrylamide is not a concern when food is boiled, microwaved, or steamed. The food and drug admini...
For the solid sodium chloride, using distilled water will make it an aqueous solution. Just like before using red and blue litmus paper will only indicate that the sodium chloride is neutral. The same can be done for sodium carbonate since it is soluble in distilled water, making it easy to determine whether it is an acid or base when using litmus paper. In this case, sodium carbonate is a base so red litmus paper will turn blue when the solution of sodium carbonate is dripped on to it.
Firmness (hardness) is an important aspect of fish quality as opposed to tenderness which is appreciated in meat consumption. (Chéret et al., 2007). Texture profile analysis (TPA) was carried out to determinate the effect of formulated by adding 10% (soybean flour (SF) (S), 10% SF+1% pectin (M) and control (C) samples on the texture of fish products. The values for textural characteristics of fish finger samples prepared from minced common carp fish are given in (Table7). The hardness is related to the strength of gel structure under compression and is the peak force during first compression cycle (Chandra and Shamasundar, 2014). Hardness of the fish finger samples M (9.44) was highest followed by fish finger samples S (7.77) and fish finger samples C (6.69). Similarly, a positive correlation between hardness and pectin content in pear was observed (Ying et al., 2011). Cohesiveness is defined as the ratio of the positive force area during the second compression to that of the first compression. It may be measured as the rate at which the material is disintegrated under mechanical action. Tensile strength is manifestation of cohesiveness. The cohesiveness indicates the ability of the product to hold together
It is a hot day in a metal shop in Utah. The metal shop holds lots of metals such as Titanium, Steel, Aluminum, Copper, Iron, And Lithium. Lithium is a shiny, silver colored, soft metal. All of the other metals make fun of the little chunk of Lithium because they think that he is to soft to be a metal and that he can’t be used for anything. They don’t even think he qualifies to be a metal. Lithium has been taking this baloney for about a year now and he cries tears about it every night. He doesn’t even know what he is used for. And he is starting to think that he isn’t used for anything.
The second problem was solved by the brand is a simplification of choice. Every day consumer is faced with many similar products, and he just physically does not have time to compare all the annotations, the percentage composition, indications and specifications (f...
In conclusion people can now see that everything that was said all ties together in science, and can be used in science. Acids, bases, triple beam balances, sour and fruit flavored candy, ph levels, balloons, sodium bicarbonate, test tubes and racks, and of course acid-base reactions. This research paper tells people very much on all of those things, and should have made an impact on someone’s knowledge on the subjects.