...V Practical 6 Cell Biology Studies VI Practical 7 Cell Biology Studies VII Practical 9 Cell Biology Studies IX Practical 10 Cell Biology Studies X - Experiment Description Page Writing of Lab Reports Identification of Biomolecules 5 13 Identification of Unknown Carbohydrate Solutions and Investigation of Action of Saliva and HCl in Carbohydrate Solution at Two Different Temperatures Investigation of the Effects of Catalase Concentration on Hydrogen Peroxide Decomposition 20 Synthesis of Starch Using an Enzyme Extracted from Potato Tuber Investigation of the Effects of Different Catalytic Conditions on Hydrogen Peroxide Decomposition Microscopy 27 Practical 6 Cell studies II Practical 7 Cell studies III Extraction of Cell Organelles by Cell Fractionation Determination of Solute Potential of Potato Cell Sap 47 Practical 8 Cell studies IV Effects of Different Treatments on Stained Potato Cells 64 Practical 9 Energetics I Respiration of Germinating Beans 67 Microscopic Examination of Cells at Various Stages of Plant Mitosis and Meiosis DNA, Mitosis and Meiosis Modelling 71 Respiration of Yeast 93 Practical 3 Enzyme studies I (Experiment 1) Optional: Practical 3 Enzyme studies I (Experiment 2) Practical 4 Enzyme studies II Practical 5 Cell studies I - - Practical 10 Energetics II Lab manual version 6_201505 FHSB1214 Biology I & FHSC1214 Fundamentals of Cell...
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...V Practical 6 Cell Biology Studies VI Practical 7 Cell Biology Studies VII Practical 9 Cell Biology Studies IX Practical 10 Cell Biology Studies X - Experiment Description Page Writing of Lab Reports Identification of Biomolecules 5 13 Identification of Unknown Carbohydrate Solutions and Investigation of Action of Saliva and HCl in Carbohydrate Solution at Two Different Temperatures Investigation of the Effects of Catalase Concentration on Hydrogen Peroxide Decomposition 20 Synthesis of Starch Using an Enzyme Extracted from Potato Tuber Investigation of the Effects of Different Catalytic Conditions on Hydrogen Peroxide Decomposition Microscopy 27 Practical 6 Cell studies II Practical 7 Cell studies III Extraction of Cell Organelles by Cell Fractionation Determination of Solute Potential of Potato Cell Sap 47 Practical 8 Cell studies IV Effects of Different Treatments on Stained Potato Cells 64 Practical 9 Energetics I Respiration of Germinating Beans 67 Microscopic Examination of Cells at Various Stages of Plant Mitosis and Meiosis DNA, Mitosis and Meiosis Modelling 71 Respiration of Yeast 93 Practical 3 Enzyme studies I (Experiment 1) Optional: Practical 3 Enzyme studies I (Experiment 2) Practical 4 Enzyme studies II Practical 5 Cell studies I - - Practical 10 Energetics II Lab manual version 6_201505 FHSB1214 Biology I & FHSC1214 Fundamentals of Cell...
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...Book 3 - Technology, use and potentialities of Latin American starchy tubers Chapter 18 Starch-based plastics Olivier Vilpoux1 & Luc Averous.2 18.1. Introduction Brazil disposes of approximately 240,000 tons of waste per day, an amount lower than that in the USA (607,000 t./day), but fairly above those in countries such as Germany (85,000 t./day) and Sweden (10,400 t./day). Of that total, a large amount goes to open waste deposits. Only a small quantity is disposed of in appropriate places. A city like São Paulo spends, per day, US$ 300,000 with waste. According to the Instituto de Pesquisas Tecnológicas – IPT (Institute of Technological Research), only few municipalities have specific teams and public policies engaged in dealing with the waste. When it is not treated, waste becomes a serious sanitary problem, since it exposes the community to illnesses like diarrhea, amebiasis, and parasitosis, apart from contaminating the soil, waters and water tables. Among solutions, there are the creation of sanitary landfills in appropriate places, adoption of selective collecting and recycling programs, conducting of campaigns with the aim of both making society conscious about the problem and demanding a greater participation of government authorities (Editora Abril, 2002). The manufacturing of biodegradable material offers an interesting solution for plastic materials. Like it happens with organic residues, such as foodstuff, elimination of biodegradable materials ...
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...Science, Technology and Society (STS), Copernicus Institute, Padualaan 14, NL-3584 CH Utrecht, Netherlands; Phone: +31 30 253 7634; Fax: +31 30 253 7601; E-mail: m.patel@chem.uu.nl **) Novamont, Via Fauser 8, I-28100 Novara, Italy; Phone: +39 0321 699 611; Fax: +39 0321 699 600; E-mail: bastioli@materbi.com, marini@materbi.com ***) BIFA (Bavarian Institute of Applied Environmental Research and Technology), Am Mittleren Moos 46, D-86167 Augsburg, Germany; Phone: +49 821 7000-181; Fax: +49 821 7000-100; Email: ewuerdinger@bifa.de Table of Contents 1. INTRODUCTION 2. HISTORICAL OUTLINE 3. METHODOLOGY OF LCA 4. PRESENTATION OF COMPARATIVE DATA 4.1 STARCH POLYMERS 4.1.1 Starch polymer pellets 4.1.2 Starch polymer loose fills 4.1.3 Starch polymer films and bags 4.1.4 Starch nanoparticles as fillers in tyres 4.2 POLYHYDROXYALKANOATES (PHA) 4.3 POLYLACTIDES (PLA) 4.4 OTHER POLYMERS BASED ON RENEWABLE RESOURCES 4.5 NATURAL FIBRES 5. SUMMARISING COMPARISON 6. DISCUSSION 7. CONCLUSIONS 7.1 7.2 SUMMARY AND FURTHER ELABORATION OF FINDINGS OUTLOOK AND PERSPECTIVES 8. ACKNOWLEDGEMENTS 1 9. REFERENCES ANNEX 1: OVERVIEW OF ENVIRONMENTAL LIFE CYCLE COMPARISONS FOR BIODEGRADABLE POLYMERS INCLUDED IN THIS REVIEW ANNEX 2: CHECKLIST FOR THE PREPARATION OF AN LCA FOR BIODEGRADABLE PLASTICS a ABS CH4 cm CO2 CR pallet d ECCP EPS eq. g GF pallet GHG GJ ha HDPE kg l LCA LDPE LLDPE MJ m3 MSWI N2O PCL PE PET ...
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...form, the plastic pollution display obviously seen on the beaches is only the preface of the greater story that unfolded further away in the world’s oceans, yet mostly originating from where people stand: the land. In 2008, our global plastic consumption worldwide has been estimated at 260 million tons, and, according to a 2012 report by Global Industry Analysts, plastic consumption is to reach 297.5 million tons by 2015. Plastic is versatile, lightweight, flexible, moisture resistant, strong, and relatively inexpensive. Those are the attractive qualities that lead us, around the world, to such a voracious appetite and over-consumption of plastic goods. However, durable and very slow to degrade, plastic materials that are used in the production of so many products all, ultimately, become waste with staying power. Our tremendous attraction to plastic, coupled with an undeniable behavioral propensity of increasingly over-consuming, discarding, littering and thus polluting, has become a combination of lethal nature. Plastic bags are in use by consumers worldwide since the 1960’s, (Mc Kinley, 2010). These bags are sometimes called single-use bags, referring to carrying items from a store to a home. Open bags with carrying handles are used in large numbers worldwide. Stores often provide them as a convenience to shoppers. The number of plastic bags used worldwide has been estimated to be on the order of 1 trillion annually. The use of plastic bags differs dramatically across countries...
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...Science & Technology Information Center Master List of Investigatory Project 01 Investigatory projects I. Pyrolisis of plastic wastes materials for the production of plywood substitute II. III. IV. V. VI. VII. VIII. IX. Marang (Artocarpus ordorotissimus) peelings as hardiflex – like Ethyl alcohol from ripe banana peelings Rat killer extract from tuble roots Fuel briquettes from dried banana leaves and waste papers Coconut sheath substitute of abaca fiber Commercial glue from Talisay resin Butter derive from marang (Artocarpus odoratissima) seed Marang seeds as alternative source for commercial flour 02 Investigatory projects I. II. III. IV. V. Compendium of investigatory studies Basic geological concepts Maps and compass Rocks and fire Fungus Puccinia graminis as mycoherbicide 03 Investigatory projects I. II. III. IV. Sea cucumber (Cucumaria miniamata) as a potential source of leather Fiberglass from Apitong sap (Dipterocarpus grandiflorus) Rat killer extract from tuble roots Tetrodotoxin from bile of puffer (Sphoeroides maculates) as a potential source of stem borer pesticide V. VI. VII. VIII. Glue out of cigarette filer and acetone Roof sealant out of Styrofoam and gasoline Radical pesticide from garongin Chaetomorpha aerea a potential source of biogas 04 Investigatory projects I. II. III. IV. V. VI. VII. VIII. IX. Sawdust as an alternative source for corkboard Woodcraft from banana peduncle Lumber from carabao manure Herbal leaves produced herbal ointment The wonder...
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...Science & Technology Information Center Master List of Investigatory Project 01 Investigatory projects I. Pyrolisis of plastic wastes materials for the production of plywood substitute II. III. IV. V. VI. VII. VIII. IX. Marang (Artocarpus ordorotissimus) peelings as hardiflex – like Ethyl alcohol from ripe banana peelings Rat killer extract from tuble roots Fuel briquettes from dried banana leaves and waste papers Coconut sheath substitute of abaca fiber Commercial glue from Talisay resin Butter derive from marang (Artocarpus odoratissima) seed Marang seeds as alternative source for commercial flour 02 Investigatory projects I. II. III. IV. V. Compendium of investigatory studies Basic geological concepts Maps and compass Rocks and fire Fungus Puccinia graminis as mycoherbicide 03 Investigatory projects I. II. III. IV. Sea cucumber (Cucumaria miniamata) as a potential source of leather Fiberglass from Apitong sap (Dipterocarpus grandiflorus) Rat killer extract from tuble roots Tetrodotoxin from bile of puffer (Sphoeroides maculates) as a potential source of stem borer pesticide V. VI. VII. VIII. Glue out of cigarette filer and acetone Roof sealant out of Styrofoam and gasoline Radical pesticide from garongin Chaetomorpha aerea a potential source of biogas 04 Investigatory projects I. II. III. IV. V. VI. VII. VIII. IX. Sawdust as an alternative source for corkboard Woodcraft from banana peduncle Lumber from carabao manure Herbal leaves produced herbal ointment The wonder...
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...ANALYSIS OF FOOD PRODUCTS FOOD SCIENCE 581 Instructor Prof. D. Julian McClements Room 238, Chenoweth Lab Tel: 545 1019 Email: mcclements@foodsci.umass.edu Course Description Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements, assessment of product quality, determination of nutritive value, detection of adulteration, research and development. The lectures will cover the basic principles of analytical procedures and techniques commonly used to provide information about the chemical composition, structure and physical properties of food materials. The aim of the laboratory classes is to give students experience in performing food analysis experiments, analyzing data and reporting their findings. In addition, students are expected to work in teams on a special project where they will identify and critically assess the most appropriate analytical methods for analyzing the properties of a particular food product. [4 Credits]. Textbooks * Introduction to Food Analysis. S.S. Nielsen, 1998. Aspen Publishers - The best general overview of food analysis techniques currently available. (Required). * Food Analysis: Theory and Practice. Y. Pomeranz and C.E. Meloan, Chapman and Hall - General overview of food analysis techniques (Useful) * Food Analysis: Principles and Techniques. D.W. Gruenwedel and J.R. Whitaker, Marcel Dekker - General overview of food analysis techniques (Useful) * Analytical Chemistry of Foods...
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...STAPLE FOODS VALUE CHAIN ANALYSIS COUNTRY REPORT - MALAWI November 2009 This publication was produced for review by the United States Agency for International Development. It was prepared by Chemonics International Inc. The author‘s views expressed in this publication do not necessarily reflect the views of the United States Agency for International Development or the United States Government. ACRONYMS AND ABBREVIATIONS ACE AGRA AISP ADMARC CISANET CPL CHDI COMESA COMPETE EAC FEWSNET FNSJTF GAC GMAC GOM GTPA ICRISAT MACE MBS MoAFS MoIT MRA NASFAM NEPAD NFRA NPQS NSO SMIP SPS SABI SADC SFRFFM USAID VCA WFP WRS Agriculture Commodity Exchange for Africa Alliance for a Green Revolution in Africa Agriculture Input Subsidy Program Agriculture Development and Marketing Board Civil Society for Agriculture Network Chibuku Products Ltd. Clinton Hunger Development Initiative Common Market for Eastern and Southern Africa Competitiveness and Trade Expansion Programme East African Community Famine Early Warning System Network Food Nutrition and Security Joint Task Force Group Action Committee Grain Marketing Advisory Council Government of Malawi Grain Traders and Processors Association International Crops Research Institute for the Semi-Arid Tropics Malawi Agricultural Commodity Exchange Malawi Bureau of Standards Ministry of Agriculture and Food Security Ministry of Industry and Trade Malawi Revenue Authority National Smallholder Farmers Association of Malawi New Partnership for...
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.............. 5 Measurement and Conversions ............................................................... 8 Winds in UAE ....................................................................................................17 Greenhouse Introduction ..........................................................................22 Vegetables A to Z ...........................................................................................23 Nursery management in vegetable crops By: Rajinder Kumar Dhall and J.S. Hundal.......................................................................................................25 Raised Bed Gardening .................................................................................26 Hydroponic production ...............................................................................29 Shade Tolerant Vegetables (and Fruits)............................................39 A veggie for all seasons..............................................................................40 Cool Season Vegetables .............................................................................40 Hot Season Vegetables ...............................................................................40 Growing Artichokes ......................................................................................41 Growing Arugula ............................................................................................44...
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...Biology guide First assessment 2016 Biology guide First assessment 2016 Diploma Programme Biology guide Published February 2014 Published on behalf of the International Baccalaureate Organization, a not-for-profit educational foundation of 15 Route des Morillons, 1218 Le Grand-Saconnex, Geneva, Switzerland by the International Baccalaureate Organization (UK) Ltd Peterson House, Malthouse Avenue, Cardiff Gate Cardiff, Wales CF23 8GL United Kingdom Website: www.ibo.org © International Baccalaureate Organization 2014 The International Baccalaureate Organization (known as the IB) offers four high-quality and challenging educational programmes for a worldwide community of schools, aiming to create a better, more peaceful world. This publication is one of a range of materials produced to support these programmes. The IB may use a variety of sources in its work and checks information to verify accuracy and authenticity, particularly when using community-based knowledge sources such as Wikipedia. The IB respects the principles of intellectual property and makes strenuous efforts to identify and obtain permission before publication from rights holders of all copyright material used. The IB is grateful for permissions received for material used in this publication and will be pleased to correct any errors or omissions at the earliest opportunity. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted...
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...Morton, J. 1987. Banana. p. 29–46. In: Fruits of warm climates. Julia F. Morton, Miami, FL. Banana Musa x paridasiaca Description Origin and Distribution Varieties Climate Soil Propagation Culture Harvesting Yield Handling and Packing Controlled Ripening and Storage Pests Diseases Food Uses Animal Feed Other Uses Folklore The word "banana" is a general term embracing a number of species or hybrids in the genus Musa of the family Musaceae. Some species such as M. Basjoo Sieb. & Zucc. of Japan and M. ornata Roxb., native from Pakistan to Burma, are grown only as ornamental plants or for fiber. M. textilis Nee of the Philippines is grown only for its fiber, prized for strong ropes and also for tissue-thin tea bags. The so-called Abyssinian banana, Ensete ventricosum Cheesman, formerly E. edule Horan, Musa ensete Gmel., is cultivated in Ethiopia for fiber and for the staple foods derived from the young shoot, the base of the stem, and the corm. Most edible-fruited bananas, usually seedless, belong to the species M. acuminata Colla (M. cavendishii Lamb. ex Paxt., M. chinensis Sweet, M. nana Auth. NOT Lour., M. zebrina Van Houtee ex Planch.), or to the hybrid M. X paradisiaca L. (M. X sapientum L.; M. acumianta X M. balbisiana Colla). M. balbisiana Colla of southern Asia and the East Indies, bears a seedy fruit but the plant is valued for its disease-resistance and therefore plays an important role as a ";parent"; in the breeding of edible bananas. ...
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...TABLE OF CONTENTS Title page Approval page Dedication Acknowledgement Abstracts Table of contents CHAPTER ONE 1.1 INTRODUCTION 1.2 HISTORICAL REVIEW CHAPTER TWO 2.1 CONCEPT OF FOOD SPOILAGE 2.2 SPOILAGE MICRORGANISMS CHAPTER THREE 3.1 SPOILAGE MICRORGANISM IN FRESH WHOLE FRUITS 3.2 UNUSUAL CHARACTERISTICS OF SPOILAGE MICRORGANISMS 3.3 SOURCES OF MICROBIAL CONTAMINATION OF CITRUS FRUITS CHAPTER FOUR 4.1 MICROBIAL SPOILAGE OF FRESH CUT FRUITS 4.2 MICROBIOLOGICAL SPOILAGE DEFECTS OF FRESH-CUT CITRUSFRUITS 4.3 IMPACT OF MICROBIOLOGICAL SPOILAGE 4.4 INTRINSIC AND EXTRINSIC FACTORS OF SPOILAGE MICRORGANISM CHAPTER FIVE 5.1 PREVENTION AND CONTROL OF MICROBIAL SPOILAGE IN CITRUS FRUITS 5.2 SUMMARY AND CONCLUTION REFERENCES CHAPTER ONE 1.1 INTRODUCTION Consumption of citrus fruits and fruit juices has substantially risen over the last few years, mostly due to the increasing demand for low-caloric food products with fresh-like characteristics. In addition, there is scientific evidence that consumption of Citrus fruits and vegetables helps prevent many degenerative diseases such as cardiovascular problems and several cancers (Rico et al., 2007). Fresh fruits have a natural protective barrier that acts effectively against most plant spoilage and pathogenic microorganisms. However, as a consequence of inappropriate manipulation during the handling, cutting, shredding, and maintenance of the fruit at ambient temperature and storage conditions, both...
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...G.L.BAJAJ INSTITUTE OF MANAGEMENT AND RESEARCH Approved by AICTE & Affiliated to Uttar Pradesh Technical University, Lucknow Plat no. 2, Knowledge park-III, Greater Noida, Uttar Pradesh A SUMMER TRAINING PROJECT REPORT ON ANALYSIS OF PACKAGING STRATEGIES OF ITC Submitted for partial fulfillment of award of Master of Business Administration (MBA) From Uttar Pradesh Technical University, Lucknow UNDER THE GUIDANCE OF SUBMITTED BY ABHISHEK KUMAR SAXENA ROLL NO.1380170008 Session: 2013-15 ...
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...CHAPTER 1 INTRODUCTION As the demand of Food Industry continues to upsurge at the present time, people as the consumers tend to explore for a unique food outlet which can offer products suitable to their taste and preferences. Since meals on the go are nothing new in the Food Service Industry, there is an outgrowing demand of people who are looking for healthy, “Home- Cooked Meals” and finding them outside their traditional way of eating. Food that is flavorful and healthy is making the grade, which explains why ethnic or native meals are among top home meal replacement preferences. Hence, Food chains are becoming popular already. Considering this fact, the proposed business is entitled “Harampangan ha Sinirangan”, this has the quickness of the service in fast-food chains and the convenience that most upscale restaurants gives to its customers and top it all with meals and delicacies that are inspired by purely Eastern Visayas Cuisine. The local residents and tourists as the major target beneficiaries, tend to discover a place where to gather, relax, enjoy and eat something new. Having these ideas, the proposed business would be a place that would cater with that needs and wants. It would be first Food Outlet that would offer purely native meals and delicacies. The proposed business would be situated at Real Street, Sagkahan Tacloban City. It is therefore accessible and is located near with the prospective target consumers. The proposed business would not only...
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