Yum, yum, yummmmmmm!
Friday, December 17, 2010
Tuesday, December 14, 2010
News Update
Title: Diabetic chef to inspire, Empower in Columbus March 30
Source: http://www.ag.ohio-state.edu
What group of people would benefit most from this information? The People who will benefit is everybody who wants to live a healthy life style.
Summarize the main points of the article. Chris inspiration was his family and friends. Diabetes is one of the few diseases you can actually manage and control. Chris is a diabetic chef who travels the world to teach people how to cook healthier. Chris's message is the importance of moderation, variety, and portion control -- all while creating meals full of flavor.
What actions or change of thought do you recommend because of this article? We learned that having diabetes can't stop you from doing what you love doing.
Taryn: After reading this article it makes me think about how people in the world need to start changing their diet and start exercising more.
Sarah: I think this article will help me in the long run to start eating better and exercising better.
Source: http://www.ag.ohio-state.edu
What group of people would benefit most from this information? The People who will benefit is everybody who wants to live a healthy life style.
Summarize the main points of the article. Chris inspiration was his family and friends. Diabetes is one of the few diseases you can actually manage and control. Chris is a diabetic chef who travels the world to teach people how to cook healthier. Chris's message is the importance of moderation, variety, and portion control -- all while creating meals full of flavor.
What actions or change of thought do you recommend because of this article? We learned that having diabetes can't stop you from doing what you love doing.
Taryn: After reading this article it makes me think about how people in the world need to start changing their diet and start exercising more.
Sarah: I think this article will help me in the long run to start eating better and exercising better.
Wednesday, December 8, 2010
Physical Qualities of Food
Purpose of lab: The purpose of this lab was to see the food products boiling point.
Procedure of lab: (what did we do-be complete) We massed all of the supplies using electronic scale and than we measured all of the liquids using the graduated cylinder. Than we found the volume of the solids by using rice and the displacement method. We recorded are findings on the data table. We found the boiling point for the corn syrup, the cooking sherry, and the water. Than we layered the colored water, than the corn syrup, oil, the cooking sherry, chocolate chips, marshmallows, and than ice. After we layered all of them we saw the corn syrup on the bottom and the the cooking sherry mixed with the colored water. When we added the oil it started to make little tiny bubbles on top of the water and sherry.
Procedure of lab: (what did we do-be complete) We massed all of the supplies using electronic scale and than we measured all of the liquids using the graduated cylinder. Than we found the volume of the solids by using rice and the displacement method. We recorded are findings on the data table. We found the boiling point for the corn syrup, the cooking sherry, and the water. Than we layered the colored water, than the corn syrup, oil, the cooking sherry, chocolate chips, marshmallows, and than ice. After we layered all of them we saw the corn syrup on the bottom and the the cooking sherry mixed with the colored water. When we added the oil it started to make little tiny bubbles on top of the water and sherry.
Lab Data (add picture of table here)
Which of the liquids or solids is the densest? The corn syrup was the most dense
Which of the liquids or solids is the least dense? The marshmallows were the least dense.
Was there a relationship between a liquid's density and its boiling point? Yes because the highest and the lowest for the numbers were in order and the same.
What were your predictions? Sarah's prediction was that the oil would sit on the top. Taryn's prediction was that the oil will stay in the middle because the corn syrup is thick.
How accurate were your predictions? Taryn's prediction was the most accurate. Sarah's was mostly accurate.
How can you apply this to food preparation? Use one example from class AND think of one more to post! If we were cooking/mixing with food that has different densities we would have to remember that they'll separate if left out for a while. It's better for the different food densities and use them quickly so than they don't seprate.
Add a caption to each picture below:
Which of the liquids or solids is the least dense? The marshmallows were the least dense.
Was there a relationship between a liquid's density and its boiling point? Yes because the highest and the lowest for the numbers were in order and the same.
What were your predictions? Sarah's prediction was that the oil would sit on the top. Taryn's prediction was that the oil will stay in the middle because the corn syrup is thick.
How accurate were your predictions? Taryn's prediction was the most accurate. Sarah's was mostly accurate.
How can you apply this to food preparation? Use one example from class AND think of one more to post! If we were cooking/mixing with food that has different densities we would have to remember that they'll separate if left out for a while. It's better for the different food densities and use them quickly so than they don't seprate.
Add a caption to each picture below:
This is our math using the displacement model to find the volume.
This is Sarah boiling the water and the corn syrup.
This is me and my best friend working together forever and always.
This is what our experiment looks like when you add the oil to the water, cooking sherry, and corn syrup.
Taryn is adding the cooking sherry to the oil, colored water, and corn syrup.
This is the AFTER PICTURE when you mix all of this together and they stay in the same order after a while.
This is Taryn pouring the corn syrup into the graduated cylinder on the electronic scale and I'm SMILING/LAUGHING because I love this class so MUCH!!!!!!!!!!!!!!!!!!!This is SARAH focussing on not spilling the rice and making a big mess cause than she'll have to CLEAN IT UP!!!!!!!!!!!!!!!!!!
This is Sarah and Taryn helping each other pouring the oil into the graduated cylinder and WE ARE THE BEST OF FRIENDS AND WE BOTH LOVE FOOD SCIENCE AND WE BOTH LOVE MRS. TURNER A LOT!!!!!!!!!!!!!!Tuesday, November 30, 2010
Parts of a Marshmallow Atom
I used different colors of marshmallows to symbolize Electrons, Protons and Neutrons. 
Monday, November 29, 2010
The classification of Matter.
The classification of Matter as it relates to food...
Matter is: Matter is anything that takes up space and has mass.
Pure Substances are: water/all basic units are the same.
Pure substances are broken into two categories. They are: element, Compounds
an example of EACH: Water is a compound made up of two elements they are hydrogen and oxygen.
Compounds are broken into two categories. They are: Organic, Inorganic
an example of EACH: Sugar is Organic, Inorganic is Bleach
Mixtures are: Are things that are combined together.
Mixtures are broken into two categories. They are: heterogeneous and homogeneous.
an example of EACH: Heterogeneous= would be pasta salad. Homogeneous= would be milk.
Today we made _____spinach dip_________ as an example of a _____heterogeneous mixture________________ . Yum. :)
Spinach Dip is really delicious!!!!!!
Matter is: Matter is anything that takes up space and has mass.
Pure Substances are: water/all basic units are the same.
Pure substances are broken into two categories. They are: element, Compounds
an example of EACH: Water is a compound made up of two elements they are hydrogen and oxygen.
Compounds are broken into two categories. They are: Organic, Inorganic
an example of EACH: Sugar is Organic, Inorganic is Bleach
Mixtures are: Are things that are combined together.
Mixtures are broken into two categories. They are: heterogeneous and homogeneous.
an example of EACH: Heterogeneous= would be pasta salad. Homogeneous= would be milk.
Today we made _____spinach dip_________ as an example of a _____heterogeneous mixture________________ . Yum. :)
Spinach Dip is really delicious!!!!!!Tuesday, November 23, 2010
Sarah
#4 One big c in the middle and 2 little o's on the sides
#5 Shell
#6You have to mixes metal with non metals
#8 Elements: iron, calcium, and zinc Compounds: Organic compounds is sugar, fats, and proteins. Inorganic compounds: alum, baking soda, backing powder, and salt.
#9 Homogeneous: milk because you cant take it apart. Heterogeneous: soup because you can take it apart.
Friday, November 19, 2010
Sarah and Taryn's taste test form.... created by the gals!
Grilled Cheese Sense Test
Sample 201 | Sample 305 | |
Comments |
Please rate each sample 1-5 in each category
1= dislike 2= mildly dislike 3= OK 4= mildly like 5= like
Why did we use the numbers 201 and 305 to code the two sandwiches? It's because we didn't want the taste testers to see which sandwich they were having. What we learned in food science is that if you use the numbers 1 or 2 they'll chose the number 1 sample than the 2 sample based on the number not the taste. We were looking for which grilled cheese they liked better.
Why did we use a 5 point rater scale? (1-5) It's to see if they disliked the sandwich or to also see if they really liked the sandwich. If we go above 5 than it gives the people to many choices. If we go lower than 5 it'll give less choices.
Why did we choose to categorize each sense separately? (taste, smell, etc.) Because it's easier to look at the results separately than all together. If they liked the aroma of the Kraft cheese but all of the other category's for the Tillamook cheese came back better than we would have to make the Tillamook cheese aroma more better smelling.
Monday, November 15, 2010
Blind Taste Test Panels- Grilled Cheese (our choice)
Purpose: The purpose was to see if the teachers and students could see if they could tell the difference between the grilled cheese's without knowing which cheese is which. We also wanted to see which one they would like more overall.
Procedure:
The way that we did this was that I took a piece of bread and buttered it on the side that was going to go down first, than I put the cheese on next which was 2 slices of Tillamook cheese on 2 of the grilled cheese's and 2 slices of Kraft singles on 2 sandwiches than we cooked all of the sandwiches at the same time which was 1:37 and a 1:42 than I took it off the heat and put it on the 2 plates. I gave a sample of each to eight different people and I asked them to rate them on appearance, taste, aroma, texture, overall quality.
Our Hypothesis:
The Kraft singles will rate higher in flavor , appearance, and overall quality. Both of the sandwiches will rate equal in texture and aroma.
Our results:
Adults prefer Tillamook Sharp cheddar cheese over Kraft singles sharp cheddar in every category.
Our rater scale (we made this ourselves!):
Procedure:
The way that we did this was that I took a piece of bread and buttered it on the side that was going to go down first, than I put the cheese on next which was 2 slices of Tillamook cheese on 2 of the grilled cheese's and 2 slices of Kraft singles on 2 sandwiches than we cooked all of the sandwiches at the same time which was 1:37 and a 1:42 than I took it off the heat and put it on the 2 plates. I gave a sample of each to eight different people and I asked them to rate them on appearance, taste, aroma, texture, overall quality.
Our Hypothesis:
The Kraft singles will rate higher in flavor , appearance, and overall quality. Both of the sandwiches will rate equal in texture and aroma.
Our results:
Adults prefer Tillamook Sharp cheddar cheese over Kraft singles sharp cheddar in every category.
Our rater scale (we made this ourselves!):
Grilled Cheese Sense Test
Sample 201 | Sample 305 | |
Comments |
Please rate each sample 1-5 in each category
1= dislike 2= mildly dislike 3= ok 4= mildly like 5= like
Thursday, November 4, 2010
Imitation Apple Pie
Pre-Lab
Purpose: Its so we can learn if people can use thier senses to tell the difference between a real pie and a fake pie is. Many food iteams are made with products that you would not guess- like lemon pie with NO lemon or eggs in it! Marketing of food can trick us!
Procedure: Is to make the pies.
Lab
Apple Pie
Flavor = Sarah and I thought that the apple pie was tasty and we thought that the imitation pie was ICKY!!!!!!!!
Texture = Sarah and Taryn thought that the apple pie had really good texture and the fake pie had GROSS texture.
Aroma = The fake pie and the real pie smelt the same.
Color = Both of the pies had the same color.
Imitiation Apple Pie
Flavor = It was YUCKY!!!!!!!!!
Texture = The texture felt like paste on your tongue.
Aroma = It smelt the same as the real apple pie.
Color = Both of the pies were the same color.
Post Lab:
1. Convert the metric measurements in this experiment to English using the following equivalents: 250 mL = Sugar equals 1.5 cups, Flour equals 0.53 cups and that's a little bit more than a half a cup.
1 cup; 5 mL = cinnimon 1 teaspoon. 1 tsp nutmeg equals the same
2. Convert the English temperature measurements in this experiment to Celsius degrees using the following
equation: °C = 5/9 (°F - 32). 400 celcius= 204.4 F
Questions:
1. How did the two pies compare in terms of color, aroma, and texture? The color and aroma were the same. The texture was different than the other.
2. What flavors did you detect in the imitation apple pie? We both tasted the cinnamon, nutmeg, and the sugar.
3. List some examples of food products that contain articifial flavors and textures. Fruit Juice has articifical flavors, Some of the crackers that we buy in the store have articifical flavors in it.
Can you tell the diff. by just looking at the pies?? We can't! they smell the same too! :)
Purpose: Its so we can learn if people can use thier senses to tell the difference between a real pie and a fake pie is. Many food iteams are made with products that you would not guess- like lemon pie with NO lemon or eggs in it! Marketing of food can trick us!
Procedure: Is to make the pies.
Lab
Apple Pie
Flavor = Sarah and I thought that the apple pie was tasty and we thought that the imitation pie was ICKY!!!!!!!!
Texture = Sarah and Taryn thought that the apple pie had really good texture and the fake pie had GROSS texture.
Aroma = The fake pie and the real pie smelt the same.
Color = Both of the pies had the same color.
Imitiation Apple Pie
Flavor = It was YUCKY!!!!!!!!!
Texture = The texture felt like paste on your tongue.
Aroma = It smelt the same as the real apple pie.
Color = Both of the pies were the same color.
Post Lab:
1. Convert the metric measurements in this experiment to English using the following equivalents: 250 mL = Sugar equals 1.5 cups, Flour equals 0.53 cups and that's a little bit more than a half a cup.
1 cup; 5 mL = cinnimon 1 teaspoon. 1 tsp nutmeg equals the same
2. Convert the English temperature measurements in this experiment to Celsius degrees using the following
equation: °C = 5/9 (°F - 32). 400 celcius= 204.4 F
Questions:
1. How did the two pies compare in terms of color, aroma, and texture? The color and aroma were the same. The texture was different than the other.
2. What flavors did you detect in the imitation apple pie? We both tasted the cinnamon, nutmeg, and the sugar.
3. List some examples of food products that contain articifial flavors and textures. Fruit Juice has articifical flavors, Some of the crackers that we buy in the store have articifical flavors in it.
Taste Test Panel
Pre-Lab
Purpose: It's to practice evaluating food samples.
Procedure: The procedure was to taste food blind folded.
Lab:
Soft Drink 834
Aroma = T 3- S 3
Color = T 2- S 3
Carbonation = T1-S2
Flavor = T 2-S 3
Total = 19 all together
Observations = Even though I was blind folded I still saw the stuff because we had to see the color of the pop, crackers, and chocolate chips
Soft Drink 291
Aroma = T 3- S 3
Color = T 2- S 3
Carbonation = T 3- S 2
Flavor = T 2- S 2
Total = 20 all together
Observations = For 291 we got most of the same numbers.
Soft Drink 657
Aroma = T 3- S 3
Color = T 3- S 2
Carbonation = T 3- S 2
Flavor = T 3- S 3
Total = 22 all together
Observations = Sarah and I had most of the same numbers again.
Cracker 308
Aroma = T 2- S 2
Color = T 3- S 2
Texture = T 3- S 2
Flavor = T 2- S 2
Total = 18 all together
Observations = Most of the numbers that we got we mostly 2's.
Cracker 582
Aroma = T 2- S 2
Color = T 3- S 2
Texture = T 3- S 2
Flavor = T 2- S 2
Total = 18 all together
Observations = These crackers tasted Yucky because they didn't have enough flavor in them.!!!!
Cracker 913
Aroma = T 3- S 3
Color = T 3- S 3
Texture = T 3- S 3
Flavor = T 3- S 3
Total = 24 all together
Observations = We had the exact same numbers for the cheezits.
Chocolate Chips 476
Aroma = S 3- T 3
Color = S 2- T2
Texture = S 3- T3
Flavor = S 2- T 3
Total = 21 all together
Observations = We had almost all of the same numbers again.
Chocolate Chips 194
Aroma = S 3- T 3
Color = S 3 T 3
Texture = S 3- T 3
Flavor = S 3- T 3
Total = 24 all together
Observations = We had all of the same numbers
Chocolate Chips 706
Aroma = S 3- T 3
Color = S 3- T 2
Texture = S 3- T 2
Flavor = S 2-T 3
Total = 21 all together
Observations = For Taryn's aroma, color, and texture were all 3's For Sarah's color and texture were 2's and aroma and flavor were 3's.
1. Did you prefer any food or drink brands other than those you usually purchase? No because the western family has less flavor but it's cheaper.
2. Were there clear class favorites in each sample category? Yes because most of our category's were the same.
3. Why are there so many brands of the same types of foods available? Because name brands are more expensive than non name brands.
4. What variables may have influences the results? We both grew up with coke and not Pepsi.
How could you control these variables in future taste testing situations? not growing up with just 1 thing so try out different things.
Yeah BUT Taryn AND Sarah BOTH preferred PEPSI!!! Don't tell dad!
Purpose: It's to practice evaluating food samples.
Procedure: The procedure was to taste food blind folded.
Lab:
Soft Drink 834
Aroma = T 3- S 3
Color = T 2- S 3
Carbonation = T1-S2
Flavor = T 2-S 3
Total = 19 all together
Observations = Even though I was blind folded I still saw the stuff because we had to see the color of the pop, crackers, and chocolate chips
Soft Drink 291
Aroma = T 3- S 3
Color = T 2- S 3
Carbonation = T 3- S 2
Flavor = T 2- S 2
Total = 20 all together
Observations = For 291 we got most of the same numbers.
Soft Drink 657
Aroma = T 3- S 3
Color = T 3- S 2
Carbonation = T 3- S 2
Flavor = T 3- S 3
Total = 22 all together
Observations = Sarah and I had most of the same numbers again.
Cracker 308
Aroma = T 2- S 2
Color = T 3- S 2
Texture = T 3- S 2
Flavor = T 2- S 2
Total = 18 all together
Observations = Most of the numbers that we got we mostly 2's.
Cracker 582
Aroma = T 2- S 2
Color = T 3- S 2
Texture = T 3- S 2
Flavor = T 2- S 2
Total = 18 all together
Observations = These crackers tasted Yucky because they didn't have enough flavor in them.!!!!
Cracker 913
Aroma = T 3- S 3
Color = T 3- S 3
Texture = T 3- S 3
Flavor = T 3- S 3
Total = 24 all together
Observations = We had the exact same numbers for the cheezits.
Chocolate Chips 476
Aroma = S 3- T 3
Color = S 2- T2
Texture = S 3- T3
Flavor = S 2- T 3
Total = 21 all together
Observations = We had almost all of the same numbers again.
Chocolate Chips 194
Aroma = S 3- T 3
Color = S 3 T 3
Texture = S 3- T 3
Flavor = S 3- T 3
Total = 24 all together
Observations = We had all of the same numbers
Chocolate Chips 706
Aroma = S 3- T 3
Color = S 3- T 2
Texture = S 3- T 2
Flavor = S 2-T 3
Total = 21 all together
Observations = For Taryn's aroma, color, and texture were all 3's For Sarah's color and texture were 2's and aroma and flavor were 3's.
1. Did you prefer any food or drink brands other than those you usually purchase? No because the western family has less flavor but it's cheaper.
2. Were there clear class favorites in each sample category? Yes because most of our category's were the same.
3. Why are there so many brands of the same types of foods available? Because name brands are more expensive than non name brands.
4. What variables may have influences the results? We both grew up with coke and not Pepsi.
How could you control these variables in future taste testing situations? not growing up with just 1 thing so try out different things.
Thursday, October 14, 2010
Odor Recognition
The five senses...
Pre-Lab
Purpose= The purpose of this lab is to see how good your nose is with sense of smell.
Procedure Summary = We were both blind folded and we both smelt different types of food.
Lab
Code # 186
Response = Green beans
Identified Correctly = both got it right
Code # 341
Response = tuna
Identified Correctly = both got it right
Code # 517
Response = lays potato chips
Identified Correctly = both got it right
Code #649
Response = chocolate creams
Identified Correctly = Taryn got it right and Sarah was almost right
Code #235
Response = chocolate chip cookies
Identified Correctly = Taryn got it right and Sarah was almost right
Code # 492
Response = granola bar
Identified Correctly = we both got it right
Code # 758
Response = fruit roll up
Identified Correctly = both got it right
Code # 923
Response = hot salsa
Identified Correctly = both got it right
Code # 467
Response = tomato paste
Identified Correctly = both got it right
Code # 803
Response = chili
Identified Correctly = both got it right
Code # 312
Response = beef ravioli
Identified Correctly = both got it right
1. Which aromas gave you the most difficulty? Which aromas gave your classmates the most difficulty? Sarah had difficulty with Austin Choco cremes. Taryn had difficulty with the tuna and chili.
2. Which food was most often identified correctly? Ravioli, green beans, tuna, chili, hot salsa, tomato paste, lays, granola bar.
3. Why did some students have more difficulty than other students with this task? Some people have a better sense of smell than others.
4. Were the responses of the second member of each pair more or less accurate? Yes because we already knew the smells.
5. Is taste or aroma more important in food identification? Explain your answer. Smell is more important because if something doesn't smell good you don't want to eat it.
Work'in hard!
Sensory Preferences
1. Describe a negative experience you remembered about one of the foods you listed as a least favorite.
Sarah= I got sick after eating turkey.
Taryn= It was when we had a salad and I asked what this pink thing was and I had it in my mouth and my mom said it was a radishes. So I spit it out and I've never touched one since.
2. Describe a negative experience your parent or guardian remembered about one of the foods he or she
listed as a least favorite.
Sarah= My mom got sick after eating Mexican food.
Taryn= It was when my mom and I were getting subway on the way home from a softball game and she asked if she could get a little bit of peppers on the sandwich and when she ate it she spit it out and never ate jalapeno peppers again.
3. Which of the least favorite foods listed above would you not be willing to eat as an ingredient in a
combination dish, such as a casserole or soup?
Sarah= It would be turkey i got sick after eating turkey soup.
Taryn= I would never use mushrooms and white onions.
4. Which of the least favorite foods listed in question 3 would you not be willing to eat even if it were
prepared in a new and interesting way?
Sarah= I would not use mushrooms.
Taryn= I would still never use mushrooms.
5. What similarities and differences did you discover between your most and least favorites and those of
your parent or guardian?
Sarah= My mom likes chocolate and I like chocolate My mom likes mushrooms and i don't like mushrooms.
Taryn= I don't like mushrooms but my mom does. My mom like chocolate cake and so do I.
6. In what ways do you think your family affects your food preferences?
Sarah= When my sister or mom adds mushrooms to the food I like but i ask them if they can take some of the dinner out and not put the mushrooms in there.
Taryn= If they added mushrooms to everything I wouldn't eat the dinner so I would make my own dinner or have my mom save me some dinner without the mushrooms.
Tuesday, October 12, 2010
Biscuits using metric measurment and massing....
Purpose: To measure mass using the Metric System.
Procedure summary: (what did we do?) We used the cooled biscuts that we made and baked to see how much mass was really in the biscuts. To do the measurement we used a metric scale and thats how we got the mass of the biscuts.
Lab Data:
Mass of Biscuits: The mass of the biscuts were 105 grams.
Initial volume of rice in graduated cylinder B: The volume of the rice in graduated cylinder B was 812 grams.
Volume of rice remaining in Graduated cylinder B: There was 663 grams left.
Total volume of rice and biscuits in graduated Cylinder A: All together we had 250 grams in Cylinder A.
Volume of rice used: The amount of rice that we used was 149 grams.
Volume of biscuits: The volume of the biscuts that we had were 101 grams.
Calculate the density of the biscuits (density= mass / volume): 105/101=1.04 grams
1. What was the average density of your biscuits? The average density of our biscuts was 1.04 grams.
2. Which is a more accurate measurement: mass or volume? Why? The answer is mass. It was eaiser because it has less chances for a mistake.
3. How would you measure the volume of an irregularly shaped object in water? 1= measure volume of water in graduated cyclinder. 2= put the object into the water. 3= We would record the volume of both. 4= subtract the volume of the water from the total volume.
4. What relationship is there between density and texture of the biscuits? Big, fluffy biscuts would have less density because they have more air in them.
5. Which ingredient in the biscuits is related to density? Yeast or another leavening agent.
Procedure summary: (what did we do?) We used the cooled biscuts that we made and baked to see how much mass was really in the biscuts. To do the measurement we used a metric scale and thats how we got the mass of the biscuts.
Lab Data:
Mass of Biscuits: The mass of the biscuts were 105 grams.
Initial volume of rice in graduated cylinder B: The volume of the rice in graduated cylinder B was 812 grams.
Volume of rice remaining in Graduated cylinder B: There was 663 grams left.
Total volume of rice and biscuits in graduated Cylinder A: All together we had 250 grams in Cylinder A.
Volume of rice used: The amount of rice that we used was 149 grams.
Volume of biscuits: The volume of the biscuts that we had were 101 grams.
Calculate the density of the biscuits (density= mass / volume): 105/101=1.04 grams
1. What was the average density of your biscuits? The average density of our biscuts was 1.04 grams.
2. Which is a more accurate measurement: mass or volume? Why? The answer is mass. It was eaiser because it has less chances for a mistake.
3. How would you measure the volume of an irregularly shaped object in water? 1= measure volume of water in graduated cyclinder. 2= put the object into the water. 3= We would record the volume of both. 4= subtract the volume of the water from the total volume.
4. What relationship is there between density and texture of the biscuits? Big, fluffy biscuts would have less density because they have more air in them.
5. Which ingredient in the biscuits is related to density? Yeast or another leavening agent.
Monday, October 4, 2010
Metric System of measurement
Prefixes:
Centi- is 100 times smaller than the base unit.
Deci- is 10 times smaller than the base unit.
Kilo- is 1,000times more than the base unit.
Milli- 1,000 times smaller than the base unit.
Base Units:
Mass = Grams in the Metric System and Pounds in the English system.
Volume = Liters in the Metric System and Gallons and cups in the English system.
Temperature = Celsius degree in the Metric System and Fahrenheit degree in the English system.
Length = Meter in the Metric System and Feet in the English system.
WOW! Sarah is so smart! I love it! Ms.Turner!
Centi- is 100 times smaller than the base unit.
Deci- is 10 times smaller than the base unit.
Kilo- is 1,000times more than the base unit.
Milli- 1,000 times smaller than the base unit.
Base Units:
Mass = Grams in the Metric System and Pounds in the English system.
Volume = Liters in the Metric System and Gallons and cups in the English system.
Temperature = Celsius degree in the Metric System and Fahrenheit degree in the English system.
Length = Meter in the Metric System and Feet in the English system.
WOW! Sarah is so smart! I love it! Ms.Turner!
Balancing Chewing Gum
Purpose: We will practice using mass and the electronic balance.
Which type of gum had a greater loss of mass after chewing? Why?
Regular gum lost more mass because it has sugar.
What substance cause the loss of mass during the chewing?
The sugar.
Was there a difference in the texture between the two types of gum?
Sugar was harder than the regular gum because it has sugar in it.
Given that sugar has 4 calories per gram, how many calories would you estimate are in a stick of gum?
8 times 4 = 32 calories
How would you determine the mass of 10ml of milk? We would put it in a lightweight container than we would use the electronic balance to mass the milk. Than we would have to subtract the mass of the container!
Which type of gum had a greater loss of mass after chewing? Why?
Regular gum lost more mass because it has sugar.
What substance cause the loss of mass during the chewing?
The sugar.
Was there a difference in the texture between the two types of gum?
Sugar was harder than the regular gum because it has sugar in it.
Given that sugar has 4 calories per gram, how many calories would you estimate are in a stick of gum?
8 times 4 = 32 calories
How would you determine the mass of 10ml of milk? We would put it in a lightweight container than we would use the electronic balance to mass the milk. Than we would have to subtract the mass of the container!
Wednesday, September 29, 2010
Homemade Mayo
Why did we make mayo? Because it's fun and also because it's an emulsion and we wanted to know how an emulsion worked.
What is mayo an example of?
It's an example of an emulsion.
What acid did we use?
We used white wine vinegar, lemon juice.
What does the acid do? The acid helps to emulsify the oil and other ingredients.
What is mayo an example of?
It's an example of an emulsion.
What acid did we use?
We used white wine vinegar, lemon juice.
What does the acid do? The acid helps to emulsify the oil and other ingredients.
Developing Data Tables
The Purpose of our table today was: Well designed data tables will help the scientists see the patterns and relationships in the data they might miss otherwise.
Does your data table have two rows with six columns or six rows with two columns?
It has six rows with two columns.
What factors would help you determine if information should be entered into the rows or columns? The headings tell you where to put the data.
Which year on our data table had the most new food products?
The year was 1995.
Which year had the fewest?
The year was 1970.
Does your data table have two rows with six columns or six rows with two columns?
It has six rows with two columns.
What factors would help you determine if information should be entered into the rows or columns? The headings tell you where to put the data.
Which year on our data table had the most new food products?
The year was 1995.
Which year had the fewest?
The year was 1970.
Tuesday, September 21, 2010
News Update
Assignment: Read a Internet article that discusses some aspect of the food industry or recent food-related research. identify the source of info. and summarize what you have read. Describe how the info. can be applied and what group of people, such as older adults, pregnant women, parents, or the general public (consumers), most need this info.
Title and Source:
FDA considering whether to label engineered fish. rdmag.com
Date of publication:
Tuesday, September 21, 2010
What group of people will benefit most from this article/information?
The consumers who eat fish.
Summarize main points of article:
The Auqabounty company wants to to sell engineered fish. The FDA will look it over and make a decision whether or not to put it into the stores. The FDA hasn't ever approved engineered animals.
What actions or change of thought do YOU recommend because of reading this article?
Sarah and Taryn think that there shouldn't be engineered animals on the market because you can maybe get sick from genetically engineered animals.
Title and Source:
FDA considering whether to label engineered fish. rdmag.com
Date of publication:
Tuesday, September 21, 2010
What group of people will benefit most from this article/information?
The consumers who eat fish.
Summarize main points of article:
The Auqabounty company wants to to sell engineered fish. The FDA will look it over and make a decision whether or not to put it into the stores. The FDA hasn't ever approved engineered animals.
What actions or change of thought do YOU recommend because of reading this article?
Sarah and Taryn think that there shouldn't be engineered animals on the market because you can maybe get sick from genetically engineered animals.
Monday, September 20, 2010
Watchdog Groups
The FDA= The Food and Drug Administration. The food and Administration people help regulate the food supply in the U.S.
The USDA= United States Department of Agriculture. In 1862 the research was enforced by Harvey Wiley. Wiley the head chemist began a campaign about eliminating misnamed and adulterated foods.
Watchdog Groups:
The IFIC= The International Food Information Council was found in 1985 they are a nonprofit organization.
The ADA= American Dietetic Association. The ADA helps professionals find the correct information.
The USDA= United States Department of Agriculture. In 1862 the research was enforced by Harvey Wiley. Wiley the head chemist began a campaign about eliminating misnamed and adulterated foods.
Watchdog Groups:
The IFIC= The International Food Information Council was found in 1985 they are a nonprofit organization.
The ADA= American Dietetic Association. The ADA helps professionals find the correct information.
What does a food scientist do?
Today we learned 4 things about what a food scientist does.
#1. The food scientist can make a cereal for hungry people that gives the people 28% protein so that they can get the nutritional values they need. (The food scientist helps create healthy, cheap and safe food for hungry persons worldwide)
#2. Today in class we are also learning that there are new food products coming out every day from different countries.
#3. There are new food processing ways to make an ear of corn turn into a different things.
example 1. There are several ways to make something out of corn 1 is to make chips, popcorn, cereal. (The food scientist works to process food in different ways to meet the demands of the consumer)
#4. Food safety is being practiced worldwide and everybody is listening to the food scientists. (The food scientist works around the world to help keep food safe, healthy and affordable in all places.)
#1. The food scientist can make a cereal for hungry people that gives the people 28% protein so that they can get the nutritional values they need. (The food scientist helps create healthy, cheap and safe food for hungry persons worldwide)
#2. Today in class we are also learning that there are new food products coming out every day from different countries.
#3. There are new food processing ways to make an ear of corn turn into a different things.
example 1. There are several ways to make something out of corn 1 is to make chips, popcorn, cereal. (The food scientist works to process food in different ways to meet the demands of the consumer)
#4. Food safety is being practiced worldwide and everybody is listening to the food scientists. (The food scientist works around the world to help keep food safe, healthy and affordable in all places.)
Thursday, September 16, 2010
I second that emulsion....
Here we are learning about emulsions. An emulsion is when oil and water mix (they don't usually mix!) We use emulsions in food such as ice-cream, mayo and butter. In this case, the part of the protein that does not like water is attracted to the fat in the egg yolk- binding it together to make mayo.
See Sarah's bowl? This was the emulsion WITHOUT the fat.... runny and stinky! YUCK!
See Taryns bowl? This is our homemade mayo using egg yolk as fat to bind the protein to the oil. It smells like mayo and is thick too. Much better.
Learning about proteins....
*The four ways to change a protein are: beat it, heat it, add acid or freezing.
*Protein strands are made of a mixture of amino acids. There are a total of 20 amino acids. Not every amino acid is in every strand of protein. The difference in proteins are made by switching the order, length or mixture of amino acids.
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