My First Nutrition Lab

My First Nutrition Lab

Cynthia Pedro
NUTR121
Professor Janice Grover
03/02/2012

Gone are the days in which a family would grow and raise all of their own nutrition. We now rely so heavily upon fast food and extended shelf life that it makes you wonder how we are even still living. Food companies compete for best tasting, easy to prepare, shelf stable foods that are inexpensive for them to make. As consumers we should all be aware of what goes into our food to make it taste so good, look appetizing and last so long.

Lab one was a series of ...

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mixtures for 15 seconds the following observations were made.

Substance Observations

With oil and vinegar after shaking

Cornstarch

White in color, looked like milk, seemed thick in consistency, slight layer on bottom, some oil separation on top.

Modified Food Starch

White but a little more transparent than cornstarch results, separated quicker, oil on top, seemed almost grainy with floating particles.

The second portion of part A tested result of different levels of guar gum. Two vials were used, one containing .2 g guar gum and the other containing 2 g guar gum. 10ml of vinegar and 2ml vegetable oil was added to both and shaken for 15 seconds. Contents were examined 5-10 minutes later and the following observations were noted.

Guar Gum Observations after shaking

.2 g + oil and vinegar
Immediate:
Milky White, gel like, no oil line, no floating particles.
After 10 minutes:
No oil separation, gel like, can't see thru.
2 g + oil and ...

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PAPER DETAILS
Added: 3/10/2012 07:57:46 PM
Submitted By: loohoo
Category: Science & Nature
Type: Free Paper
Words: 860
Pages: 4

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