...micropipettes 10 pipettes Forceps pH test strips 4 unknown samples https://www.riolearn.org/content/bio/BIO156/BIO156_INTER_0000_v9/labs/lab02.shtml?print 1/21 4/15/2015 BIO156 Lab 2 Measuring spoons (teaspoon and tablespoon) 50 mL beaker Mortar and pestle Glass stirring rod 100 mL graduated cylinder Microscope slide Plastic funnel Test tube tongs Test tube rack 5 plastic cups Goggles Plastic gloves 1 tablespoon baking soda 1 tablespoon chicken soup 4 tablespoons sugar Required Materials 1 tablespoon cornstarch 2 tablespoons unflavored gelatin Student Provided Small saucepan Paper towel Oven glove or mitt Baking tray or aluminum foil (about an 18-inch sheet) Scissors Pencil Dime Microwave (optional) or Stove Permanent marker https://www.riolearn.org/content/bio/BIO156/BIO156_INTER_0000_v9/labs/lab02.shtml?print 2/21 4/15/2015 BIO156 Lab 2 25 mL of 70% isopropyl alcohol Spoon Knife Iodine 25 mL hydrogen peroxide 25 mL lemon juice 25 mL shampoo 25 mL vinegar 2 cups distilled water 1 slice of an onion 1 teaspoon corn syrup Liver Roast beef lunch meat Student choice of lunch meat (other than roast beef)...
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...HISTORY OF BAKING On today’s market there is a never ending variety of the most delicious sweets and pastries to please both the palate and the eyes. We have become so used to this diverse range of bread, mouth watering pastries and cakes that seldom we ask just how they come into existence. I guess my initial interest in the origin of the baking industry was not aroused by accident; rather I suspect it was kindled by a chain of events occurring earlier in my life... My Grandfather owned a small hotel and bakery in Switzerland and when he retired my father who was an excellent pastry cook continued the business. As a small child I spent many hours watching my dad at work and later followed in his footsteps almost as a matter of course. Then again, I have a suspicion that it may have been “fate-by-design” that made me take up pastry-cooking. The question still remains, was my career pre-determined by the fact that my grandfather had thousands of letterheads printed for his bakery which included his name? The prospect of a hefty quantity discount would no doubt have made perfect sense to my frugal fore bearer; it must have been so much cheaper getting all this printing done in a big way. Grandfather should have realised (and I suspect that he might have) that there was not the slightest chance that any one generation could ever use up this huge mountain of stationery. Granddad’s first name “Fritz” was also my father’s first name and when I was born there was never any question...
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...1 General Science General Science CHAPTER I. CHAPTER CHAPTER CHAPTER I CHAPTER I CHAPTER I CHAPTER II CHAPTER II CHAPTER II CHAPTER III CHAPTER III CHAPTER III CHAPTER IV CHAPTER IV CHAPTER IV CHAPTER V CHAPTER V CHAPTER V CHAPTER VI CHAPTER VI CHAPTER VI CHAPTER VII CHAPTER VII CHAPTER VII CHAPTER VIII CHAPTER VIII CHAPTER VIII CHAPTER IX CHAPTER IX 2 CHAPTER IX CHAPTER X CHAPTER X CHAPTER X CHAPTER XI CHAPTER XI CHAPTER XI CHAPTER XII CHAPTER XII CHAPTER XII CHAPTER XIII CHAPTER XIII CHAPTER XIII CHAPTER XIV CHAPTER XIV CHAPTER XIV CHAPTER XV CHAPTER XV CHAPTER XV CHAPTER XVI CHAPTER XVI CHAPTER XVI CHAPTER XVII CHAPTER XVII CHAPTER XVII CHAPTER XVIII CHAPTER XVIII CHAPTER XVIII CHAPTER XIX CHAPTER XIX CHAPTER XIX CHAPTER XX CHAPTER XX CHAPTER XX CHAPTER XXI CHAPTER XXI CHAPTER XXI CHAPTER XXII CHAPTER XXII CHAPTER XXII CHAPTER XXIII CHAPTER XXIII CHAPTER XXIII CHAPTER XXIV CHAPTER XXIV CHAPTER XXIV CHAPTER XXV CHAPTER XXV CHAPTER XXV CHAPTER XXVI CHAPTER XXVI CHAPTER XXVI General Science CHAPTER XXVII CHAPTER XXVII CHAPTER XXVII CHAPTER XXVIII CHAPTER XXVIII CHAPTER XXVIII CHAPTER XXIX CHAPTER XXIX CHAPTER XXIX CHAPTER XXX CHAPTER XXX CHAPTER XXX CHAPTER XXXI CHAPTER XXXI CHAPTER XXXI CHAPTER XXXII CHAPTER XXXII CHAPTER XXXII CHAPTER XXXIII CHAPTER XXXIII CHAPTER XXXIII CHAPTER XXXIV CHAPTER XXXIV CHAPTER XXXIV CHAPTER XXXV CHAPTER XXXV CHAPTER XXXV General...
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...Morgan Spurlock and his team of doctors. What Morgan wanted to do was bring awareness to the growing problem of obesity in America. Most people have heard of the movie “Super-Size Me” and wonder why a person would want to knowingly do something harmful to their bodies and their families’ bodies. Over a thirty day time frame Morgan ate nothing but McDonalds three times a day and he only supersized it if the staff asked. Even though he though he knew what would happen to his body he was very surprised at the results and health problems than were a result from just a few weeks on a diet like this. The results were nothing short of astounding. Morgan gained 24.5 lbs. up from 185.5, his liver turned into fat, and his cholesterol shot up 65 points. He gained 7% body fat, and nearly doubled the risk for coronary heart disease. At day twenty one he was having chest pains that the doctors could not explain. He often was left feeling depressed and tired, had frequent mood swings, and his sex-life had completely gone away....
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...How Sugar is Made - the History It is thought that cane sugar was first used by man in Polynesia from where it spread to India. In 510 BC the Emperor Darius of what was then Persia invaded India where he found "the reed which gives honey without bees". The secret of cane sugar, as with many other of man's discoveries, was kept a closely guarded secret whilst the finished product was exported for a rich profit. It was the major expansion of the Arab peoples in the seventh century AD that led to a breaking of the secret. When they invaded Persia in 642 AD they found sugar cane being grown and learnt how sugar was made. As their expansion continued they established sugar production in other lands that they conquered including North Africa and Spain. Sugar was only discovered by western Europeans as a result of the Crusades in the 11th Century AD. Crusaders returning home talked of this "new spice" and how pleasant it was. The first sugar was recorded in England in 1099. The subsequent centuries saw a major expansion of western European trade with the East, including the importation of sugar. It is recorded, for instance, that sugar was available in London at "two shillings a pound" in 1319 AD. This equates to about US$100 per kilo at today's prices so it was very much a luxury. In the 15th century AD, European sugar was refined in Venice, confirmation that even then when quantities were small, it was difficult to transport sugar as a food grade product....
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...CARIBBEAN EXAMINATIONS COUNCIL Caribbean Secondary Education Certificate CSEC® CHEMISTRY SYLLABUS Effective for examinations from May–June 2015 CXC 21/G/SYLL 13 Published by the Caribbean Examinations Council. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form, or by any means electronic, photocopying, recording or otherwise without prior permission of the author or publisher. Correspondence related to the syllabus should be addressed to: The Pro-Registrar Caribbean Examinations Council Caenwood Centre 37 Arnold Road, Kingston 5, Jamaica Telephone Number: + 1 (876) 630-5200 Facsimile Number: + 1 (876) 967-4972 E-mail Address: cxcwzo@cxc.org Website: www.cxc.org Copyright © 2013 by Caribbean Examinations Council The Garrison, St Michael BB14038, Barbados CXC 21/G/SYLL 13 Contents RATIONALE ................................................................................................................................... AIMS ............................................................................................................................................. CANDIDATE POPULATION ............................................................................................................. SUGGESTED TIME-TABLE ALLOCATION ........................................................................................ ORGANISATION OF THE SYLLABUS .................................................
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...CHM 1101 Introductory Chemistry Dawn Fox Medeba Uzzi August, 2007 Compiled and edited by Medeba Uzzi Authors’ Note This document is an initiative by the authors in an attempt to deal with what they think may be one of the reasons contributing to the relatively high failure rate in the introductory Chemistry course (CHM 1101) at the University of Guyana. It was brought to our attention that many first year students taking CHM 1101 are unable to efficiently cope with the frenetic pace of the Semester system and even less able to deal comprehensively with the large content in CHM 1101. It is hoped that by providing this paper, students will not need to make lots of notes in lectures and so they can focus on grasping the concepts taught. The document is meant to be a guide to the topics covered in CHM 1101 and is by no means exhaustive. Students are still required to attend classes regularly and punctually and to engage meaningfully in lectures and tutorials. Further, supplemental reading of these topics in any good General Chemistry text is expected. Dawn Fox Medeba Uzzi 2 SECTION 1 – Modules A – D: section deals with the foundation for chemistry. It introduces students to matter & its classification, Atom & its structure, Periodic table and chemical rxns. Introduction to Science and Measurement What is Chemistry? – Chemistry is the study of matter and its transformations Natural sciences refer to the systematic study of the natural world (our...
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...those from the petrochemical industry. As the fossil organic reserves dwindle, new sources of the organic chemicals presently used have to be found. In addition, chemists are continually searching for compounds to be used in the design and production of new materials to replace those that have been deemed no longer satisfactory for needs. This module increases students’ understanding of the implications of chemistry for society and the environment and the current issues, research and developments in chemistry. 1.1 Construct word and balanced formulae equations of all chemical reactions as they are encountered in this module: • Acid reactions: o acid (aq) + base (aq) salt (aq) + water (l) o acid (aq) + active metal (s) salt (aq) + hydrogen (g) o acid (aq) + metal carbonate (s) salt (aq) + water (l) + carbon dioxide (g) • Cracking of long chain alkanes (e.g. decane) to give a shorter chain alkene & alkane o Thermal cracking (heated with steam in absence of O2 to 750-900°C) Initiation: C10H22 2C5H11· Propagation: C5H11· C3H7· + C2H4 Termination: 2C3H7· C6H14 o Catalytic cracking zeolite (heated in absence of O2 to 500°C)...
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...JUNIOR 1 S Y 2000 - 2 0 0 1 V o l . 20 N o . 1 C O N T E N FOR LOVE OF DIAMONDS These brilliant gems are not only for fashion but find many uses in other industries as well. CHEMISTRY: BUILDING BLOCKS OF MODERN CIVILIZATION Understand the significance of chemistry throughout man’s history. NUCLEAR CHEMISTRY: TOWARDS A SAFE ENERGY SOURCE Is nuclear technology a boon or bane of science? Read on. T S ib er s, De ar BB su bs cr ng ga zin e is ma ki Ba to Ba la ni ma e ma ga zin e. to yo ur fa vo rit lled so me ch an ge s a new section ca c g the changes is Amon s wi th sc ie nt ifi .” It de al “P se ud os ci en ce pt io ns th at an d mi sc on ce ve no tio ns , my th s, e. Al so , we ha pu la r at on e tim we re po ” se ct io n to “C yb er wo rld ex pa nd ed ou r ac tiv ity se ct io n. e a we b- lin ke d in cl ud wi ll th es e ch an ge s We ho pe th at re nc e stu di es mo ur sc ie he lp ma ke yo jo y! re fu n! En re le va nt an d mo Th e Ed ito r MEDICINE’S POTENT MIXTURES AND SOLUTIONS Chemistry plays a major role in our existence through important medical applications. R E G U L A R F E AT U R E S 3 Science & Technology News 5 Filipino Scientists and Inventors BOARD OF ADVISERS Violeta Arciaga, Jaime F. Bucoy Jose C. Calderon, Victoria V. Cervantes, Juanita M. Cruz, Belen P. Dayauon Medical Facts and Fallacies 9 Livelihood Technology / I’d Like to Know 10 Cyber World CONSULTANT ...
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...1 UNIT 1 Living Things and Their Environment DRAFT April 29, 2014 Photo Credit: http://www.flyingfourchette.com/2013/05/25/around-ubud/ 2 UNIT 1: Living Things and Their Environment Introduction At this point, students have already learned in Grade 8 how the body breaks down food into forms that can be absorbed through the digestive system and then transported to each cell, which was on the other hand discussed in Grade 7 to be the basic unit of life. The learners have also discovered that cells divide to produce new cells by mitosis and meiosis. They have understood that meiosis is an early step in sexual reproduction that leads to variation. Students have been introduced to genetics to be able to appreciate evolutionary differences among species. Learners have also found out that biodiversity is the collective variety of species living in an ecosystem, and by studying the ecosystem; they have come across the various cycling of materials and energy transformation. DRAFT April 29, 2014 All modules in Grade 9 Unit 1-Living Things and Their Environment present student-centered activities that will allow the learners to discover and develop concepts that they may consider useful to their everyday life. At the end of each lesson, key concepts are provided for the students to grasp ideas and information that they will remember even after they have left school. Instructional activities are designed to build up the students’ knowledge, understanding, skills, and ability to transfer...
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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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...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...I. Introduction Cecillio Kwok Pedro recognized an opportunity in producing aluminum toothpaste tubes for Colgate and Unilever and by 1977; he invested and opened Aluminum Container Inc. It was the start of his battle against entrenched giants to becoming the number one toothpaste producer in the Philippines. However, in 1986, a new packaging arrived and the two multinational companies (MNC) decided to switch to plastic tubing. Instead of closing down, Pedro decided to use his machinery and make and offer his own toothpaste. Knowing little about toothpaste, he had technical tie-up with a Japanese company and Lamoiyan Corporation was formally launched in 1988 and produced the first tube of Hapee. Sales have been thwarted by three significant barriers: consumer fears that locally produced goods were inferior, their preference for Colgate’s taste and the lack of awareness of the Hapee brand. Pedro and Lamoiyan Corporation counteracted these obstacles by capitalizing on their tie-up with a Japanese company, imitating Colgate’s taste and doing aggressive promotional strategies like sponsoring the Philippine Olympic team. Pedro also signed an exclusive contract with Sesame Street and featured the characters. Hapee created a niche in the kids market. Hapee toothpaste entered the market at a 50% discount and the multinationals made no move to combat the band. Hapee then dropped to 30% discount and soon, captured 20% market share. The entry of Hapee to the market didn’t...
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...MicroBiology- MLT1 LabPaq / Published by: Hands-On Labs, Inc. sales@labpaq.com / www.LabPaq.com / Toll Free 866.206.0773 A Laboratory Manual of Small-Scale Experiments for the Independent Study of Microbiology 50-0222-MB-01 LabPaq® is a registered trademark of Hands-On Labs, Inc. (HOL). The LabPaq referenced in this manual is produced by Hands-On Labs, Inc. which holds and reserves all copyrights on the intellectual properties associated with the LabPaq’s unique design, assembly, and learning experiences. The laboratory manual included with a LabPaq is intended for the sole use by that LabPaq’s original purchaser and may not be reused without a LabPaq or by others without the specific written consent of HOL. No portion of any LabPaq manual’s materials may be reproduced, transmitted or distributed to others in any manner, nor may be downloaded to any public or privately shared systems or servers without the express written consent of HOL. No changes may be made in any LabPaq materials without the express written consent of HOL. HOL has invested years of research and development into these materials, reserves all rights related to them, and retains the right to impose substantial penalties for any misuse. Published by: Hands-On Labs, Inc. 3880 S. Windermere St. Englewood, CO 80110 Phone: Denver Area: 303-679-6252 Toll-free, Long-distance: 866-206-0773 www.LabPaq.com E-mail: info@LabPaq.com Printed...
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...Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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