...determine the factors that involve the intensity of color. The company has specific background and special information about these factors as they relate to their food coloring products and that company sent to the group three samples of their food products to explore using spectroscopy as your technique for analysis. A variety of factors can affect the calculations intensity of the color of a result. In this investigation you will explore some of these factors. Materials In order to test the intensity of light, there are several different materials needed. Those materials are as follows; colorimeter probe (spectrophotometer), red food color solution, blue food color solution, green food color solution, deionized water, test tubes and rack, pipet, and a timer. Procedures: Part 1 The first part in the experiment is to pour each colored solution into a vial, then calibrate the spectrophotometer. The calibration steps are to set it on the 430nm wavelength, and to place a vial of de-ionized water inside, then press the calibration button and letting it calibrate for 10 seconds. The spectrophotometer should show a percent transmittance of 100% since it is pure water being tested. Calibration is needed before every test is completed. After the spectrophotometer is calibrated, place the vial containing the red food color solution into the machine with the ridged sides pointing to the left and right, then close the lid. Press the start button and let the data collect for about...
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...in food samples by using Benedict’s reagent. 2. To determine the present of starch in food samples by using iodine reagent. 3. To investigate the present of protein in food samples with Biuret solution. 4. To determine the present of lipid in food samples using brown paper. Introduction : We had learned about that all living organisms are made up of molecules, each molecule serve its own special purpose. Molecule can be divided into two types, macromolecules and micro molecules. The molecules that we are studying in this experiment are macromolecules. In this case, we are studying on 3 types of macromolecules, carbohydrates, protein and lipid that present in different food. Carbohydrate can be divided into monosaccharide, disaccharide and polysaccharide. Monosaccharide is the simplest sugar that appears in food, the most common example of this is glucose. Disaccharide is a double sugar, which means by it linked two monosaccharides together to form a disaccharide. The examples for disaccharide are maltose, galactose and sucrose. The example of polysaccharide is starch. Protein is build up by the monomers, amino acid. Each protein has it own special sequence that is different from others. The Biuret reagent is used to determine the presence of protein as it turns the original blue colour of the solution to purple when it react with the protein, specifically between the bonds of amino acid. Lipids are oily or greasy in nature and it is insoluble in water. It...
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...Listeriosis Listeriosis is a foodborne disease, also known as food poisoning. Listeria is a bacterium that is mostly found in raw food, water, and animals (Rowland and Frey, 2015). You can get listeriosis by eating/drinking food or water that is contaminated with the bacteria. This disease is important because we need food and water to live, and we also have so many different varieties of how to eat it. Knowing about Listeria is highly beneficial because you never know how your food has been processed. Listeria is dangerous because it can affect anyone and can be in anything(Rowland and Frey, 2015). Pathophysiology A person can become infected with Listeria by simply eating contaminated food. Such as, raw vegetables, fish, poultry, raw (unpasteurized) milk, fresh meat, processed meat, and some cheeses. Something that makes Listeria unique is that...
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...Determination of Two Unknown Food Substances: Using Benedict Test, Biuret Test, Iodine Test and Ethanol Emulsion Test Rosezetta E. Jones Germanna Community College Biology 101 Professor Arisa Stritch-Johnson October 21, 2015 Abstract The purpose of this experiment was to identify the two unknown food samples provided. The tests carried out included iodine test for detection of starch presence, Benedict’s test for determination of reducing sugars presence, Biuret test for the detection of protein present, and emulsion test for lipid detection. The two food samples were tested simultaneously for the presence of macromolecules and the tests carried out gave negative results except for Benedict’s test. Under Benedict’s test, the...
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...nson Paper 2 1. Double-crested Cormorant The double-crested cormorant (Phalacrocorax auritus) is a long-lived, colonial nesting water bird native to North America. One of 38 species of cormorants worldwide, and one of six species in North America, it is usually found in flocks, and is sometimes confused with geese or loons when on the water. Double-crested cormorants can be found in many locations throughout North America, including along the coast and inland on lakes, rivers, and other water bodies. The largest concentrations of double-crested cormorants are found on the Great Lakes and the lakes of the Canadian prairie provinces. Their population is the most abundant of six species of cormorants occurring in North America. The Service...
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...Introduction: The microbiology of food and the environment are two very important fields in the large scope of microbiological research. Because microorganisms exist almost everywhere, it is important to determine the influences that they place on the food we depend on for survival, and the environment in which we humans call home. In this lab, we conducted five experiments in these two fields, and in doing so gained a better understanding of the influences and importance of microbes in food and the environment. The first exercise was the enumeration of soil microbes. This experiment showcased the immense diversity of bacteria, actinomycetes, and fungi found in soil. This diversity ranges from microbes that are beneficial to the environment by decomposing dead organic matter into energy sources usable by other organisms, to the pathogenic bacterial and fungal spores that can infect humans and animals alike. The techniques used are serial dilutions, which allow for quantification and a close estimation of the amount of said organisms found in a soil sample. (1) The second exercise that we conducted was the microbiology of water experiment. This is a very important standardized experiment used to determine the density of coliforms found in a 100 mL sample of water. It also can be used more specifically to determine the density of Escherichia coli, which can cause food poisoning amongst other illnesses. The techniques used are the multiple tube fermentation method, which involves...
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...report has been prepared as input to the 2012 World Water Week and its Special Focus on Water and Food Security. Feeding a Thirsty World Challenges and Opportunities for a Water and Food Secure Future RepORT 31 Copyright © 2012, Stockholm International Water Institute, SIWI ISBN: 978-91-978846-5-5 ISSN: 1404-2134 How to Cite: Jägerskog, A., Jønch Clausen, T. (eds.) 2012. Feeding a Thirsty World – Challenges and Opportunities for a Water and Food Secure Future. Report Nr. 31. SIWI, Stockholm. Cover photo: iStockphoto Design by Britt-Louise Andersson and Elin Ingblom, SIWI Printing by Elanders, Mölnlycke, Sweden. The printing process has been certified according to the Nordic Swan label for environmental quality. For electronic versions of this and other SIWI publications, visit www.siwi.org. Feeding a Thirsty World Challenges and Opportunities for a Water and Food Secure Future Note to the Reader Today, in 2012, nearly one billion people still suffer from hunger and malnourishment, in spite of the fact that food production has been steadily increasing on a per capita basis for decades. Producing food to feed everyone well, including the 2 billion additional people expected to populate the planet by mid-century, will place greater pressure on available water and land resources. This report provides input into the discussions at the 2012 World Water Week in Stockholm, which is held under the theme of Water and Food Security, and was edited by Anders Jägerskog, Director...
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...Quarter Experiment 1 Name: ___________________________________________________________ Score:________ Section: SRP / SCR / STA Date: July 3, 2013 I. Objectives: To discover how essential the functions of roots and stems are to plant growth – See more II. Materials: any white flower, scissors, water, plastic cup , Food coloring (red, blue, violet, and green) III. Procedure: 1. Fill four of the cups one-half full with water. 2. Add about 20-30 drops of food coloring to the cup of water (red, blue, and green). In this case, more food coloring is better. 3. Before placing any of the flowers in the cups of water, have an adult trim the stem of each flower at an angle to create a fresh cut. For cut flowers, it is important for the stem tubes to be filled with water. If air gets in the tube no water can move up the stem. 4. Place one freshly cut white carnation in the cup containing the uncolored water. 5. Leave it for 6-7 hours. 6. Then examine the whole plant carefully including the stems, leaves, buds, and petals. 7. Question: 1. What happens when you put flower in a colored water for several hours? ________________________________________________________________________________________________________ 2. Why do girls menstruate? _______________________________________________________________________________ 3. How do roots and stem help the plants? 4. What is the characteristic of the root...
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...There seems to be a plethora of human problems that are contributing to the problems that surround the Chesapeake Bay. The problems that humans are causing on the environment may or may not be able to be solved. Nevertheless, it is crucial that the human race attempts to do so. There happens to exist a plethora of ways that humans could restore balance to the bay again. human activity takes a toll on the environment, and there are in fact ways to help the bay be nursed back to health Another, perhaps less obvious way to solve this problem is to lower the amount of power plants are used. As stated in the articles above, power plants heat the water before it is re-entered into the bay, thus changing the chemistry. If the population there turns...
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...so much in today’s society, that sometimes they do not even recognize an ad to be an ad anymore. Ads have gotten a bit excessive. I hate when the same commercial comes on promoting food or merchandise and the narrating voice is so obnoxious, it forces me to change the channel. I never thought about it until now, but if I’m changing the channel the advertisements shown are obviously not successful. Ads can be seen on billboards, in stores, on TV and on food/beverage products. For example, the water bottle sitting right in front of me says “the ultimate hydration” and explains how the specific water company is good and can make a difference in hydrating. The Bahamas ad I chose depicts a man on top of a billboard, trying to slingshot himself to the Bahamas. Looks real safe, doesn’t it? However, when people see this billboard, I don’t think the safety of the man comes to mind. Instead, persuasion and the pursuit of happiness come into focus. The purpose of the ad is that everything is better in the Bahamas. This is evident as the billboard states: “It’s better in the Bahamas.” Exactly what is better though? I’m not sure and neither are the other viewers but one can assume life in general is better. One would be able to relax, experience tropical drinks and foods, swim in the breathtaking clear blue water as shown on the billboard and just absorb the sun’s rays. There are both literal and figurative meanings that are applied in the ad. Many people who know about the Bahamas are familiar...
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...like bromophenol blue, methylene blue, methyl green, and malachite green, in addition to various other industrial dyes, using bacteria isolated from soil has been an important area of research for bioremediation and the present work is focused on this specific aspect. The effect of independent variables such as time, temperature, pH, and agitation on decolorization efficiency of bacteria has been optimized. Biodegradation of methylene blue and bromophenol blue was demonstrated by monitoring the effects of the different parameters and determining optimal conditions for degradation activity. Introduction Several industrial activities, such as textile dyeing, olive oil extraction and the manufacture of pulp and paper are characterized by intensive water consumption rates. They release huge amounts of more or less coloured effluents into the environment. As far as synthetic dye release is concerned, textile dyeing facilities and the manufacture of dyestuffs are two major polluting sources. In addition, traditional textile dyeing processes generate a large amount of coloured effluents, because about 100 litres of water are required to process 1 kg of dyed fabrics. Moreover, up to 15% of applied dyestuffs are lost to the effluents due to dyeing process inefficiencies. Colour itself could be very pernicious to the receiving water courses not only for aesthetic reasons and toxicity towards many aquatic organisms, but also because coloured compounds reduce water transparency, which...
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...Blue Whale Whales are separated into two groups, the baleen and the toothed whales. The blue whale is the largest animal that ever lived on earth, including the dinosaurs. Baleen is made of keratin, the same material as our fingernails. They live in pods, they have two blowholes. The blue whale has about 2-14 inch thick layer of blubber. They are one of seventy-six species and are marine mammals. Blue whales grow up to about eighty feet long on an average, weighing about one hundred-twenty tons. The females are generally larger than the males; this is the case for all whales. The largest whale that was found was a female. She was ninety-four feet long weighing more than one hundred-seventy four ton. The head of the blue whale forms up to a quarter of the total body length. Compared to other whales, the head is very broad. The blue whale’s heart is the size of a small car and can pump almost ten tons of blood throughout the body. They have very small dorsal fins that are located near the fluke, or tail. Blue whales have long, thin flippers eight feet long and flukes that are twenty five feet wide. The blue whales skin is usually blue-gray with white-gray spots. The underbelly has brown, yellowish-gray specks. During the winter in the cold water diatoms stick to the underbelly, giving it a yellow to silver to sulfur colored sheen, the blue whale is nick-named Sulfur Bottom. Other names include Sibbalds Rorqual and Great Northern Rorqual. Blue whales like all baleen whales, are...
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...exist * Maybe color be reason species specieate – case color is what is used to separate mating Sensory Perception * Hearing+taste+Chems ~all same thing * Whatever chemicals in water they detect * Olfactory * Some fish have tube openings for nares + other holes * Water enter one opening go through u shaped canal and shoot out other * Inside poeclut is olfactory tissues * Fish hae amazing sense of smell in water * Fish have big olfactory porion of brain * Fish can smell or taste way to streams * Chemicals in water hit nares * Parts of mouth can sense sensitive to chemicals and some through skin * Barbels are covered with sensory cells * Tiny eyes mean nocturnal * Use barbels to detect food * Barbels also used to probe sand with barbels to detect food * Ridculous fleshy lips covered with sensory cells * Hammer head shark have sensory pits all over ( move head side to side * Sense is chemical + tactile (don’t have to touch) * Especially useful in murky water where not using sight * Hammers detect sound waves in air * Sound in water go faster and farther * Sound needs medium * Fish have no external area for hearing * Inner ear pars superior + pars inerior * Upper part not used for hearing * Pars inferior used for hearing (ear bone) * Otolith bony chip * Sound + water near field ~sound wave move and vibrate water molecules * Farfield...
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...river basins in the world. The Nile originates from its major source, Lake Victoria forming the White Nile that flows generally North through Uganda and into Sudan where it meets the Blue Nile at Khartoum, from the confluence of the White and Blue Nile, the Main Nile River flows northwards into Egypt and to the Mediterranean Sea. The Eastern Nile includes the countries of Ethiopia, Sudan, and Egypt, and encompasses the sub-basins of the Baro-Akobo-Sobat, the Blue Nile, the Tekezze-Settit-Atbara, portions of the White Nile in Sudan, and the Main Nile. All flows in the Nile are the result of rainfall upon the Ethiopian highlands and the Equatorial lakes region. While this rainfall is usually plentiful, it is not always consistent from year to year. The annual average rainfall over the entire Nile basin is approximately 600 mm, ranging from 1200-1600 mm at the headwater regions to near zero at the most northern part of the basin. The seasonal fluctuations of rainfall in the Ethiopian highlands are much greater than those at the source of the White Nile. However, depending on the strength of the monsoon over Ethiopia, the total flow volume from year to year can vary dramatically. There are two major basins within the Nile basin. These two major basins are the eastern Nile that is composed of Abbay (Blue Nile), Tekeze (Atbara), Baro Akobo (Sobat), and the...
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...sometimes have accidents, this means the staff are exposed to bodily fluids. You should always protect yourself and those around you from infections. Infections are able to enter the body in several different ways, these are inhalation- breathing in, and ingestion- swallowing. When working in my setting, it is extremely important to have strict hygiene standards. When dealing with changing children’s nappies, staff should wash their hands thoroughly with soap and warm water, then apply gloves and proceed to change them or help the children with the toilet, they should do this when dealing with accidents also, they should wash their hands before they apply gloves because if they have any germs already on their hands, putting the gloves on will only make them multiply, this is why they should also wash them afterwards also although they are using gloves which stop the body fluids getting onto their hands they could have missed germs the first time washing them. Staff should thoroughly clean cutlery used and when severing food,make sure they have again washed their hands and applied gloves, staff should do this because if a child has a cold or infection of any kind, if their cups they’ve used have not been washed thoroughly, germs could easily be missed and handed to...
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