...tropical Fruit Salsa Recipe > Black Sambo Recipe 02 DEC Please Rate this Filipino Recipe: Rating: 4.2/5 (47 votes cast) How to prepare Black Sambo Have you tried eating Black Sambo? Black Sambo is one of the best Christmas Dessert, my family love it so much… We always prepare this on Christmas and you can even make this as a gift to your family friends. Black Sambo Recipes are very affordable and easy to prepare. Black Sambo is a two layered gelatin (you can also prepare a 4 layer) made of creamy milk and Chocolate. You can use circular shape molds or rectangular, we used a rectangular shape mold for this preparation. Pinoy Recipe will show you the preparation of this irresistible Black Sambo dessert…. See the recipe below. Black Sambo Ingredients: First layer: Nestle Cream 1 can big Condensed milk 1 can big Knox unflavored Gelatin 2 packs Second layer: Evaporated milk 1 can big White sugar 1 cup 1/2 cup Hershey’s or Ricoa unsweetened chocolate, melt in 1 cup hot water Knox unflavored Gelatin 2 packs Hershey’s Syrup (original chocolate flavor) for drizzle on top of each slice Black Sambo Preparation Instructions: First layer: Melt 2 packs of of Knox in 1/2 cup cold water. Mix Nestle cream and condensed milk in a pan under low fire. Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for about 10 minutes under low fire. Place half of the mixture in 13×9 pan (if u want to make 4 layers) and let cool. Refrigerate for...
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...FACT: It’s almost healthy to eat glue Posted by Ryan Pilling on Mar 2, 2011 in Interesting Facts | 1 comment In the exciting world of adhesives, glue is the organic side of things. Technically, for something to be a true “glue” it will get its sticky quality from an animal or vegetable ingredient. The classic example is sending an old horse to the great glue factory in the sky. In fact horse hooves, along with bone, hide, and connective tissues, provide collagen as the main ingredient for glue. (in all mammals, including you dear reader, over 25% of the protein content is collagen) The process of turning pony toes into glue is, to boil it down, essentially… boiling it down. The collagen leaks out in a jelly-like form, is collected, and ground into powder. When you’re ready to make antique furniture, you mix it with a bit of water, heat it up, and you’re ready to brush it on your joins. Collagen glue like that has been used for at least 8000 years, and has only been replaced by chemical adhesives for common use in the past century. Vegetable glue, commonly called paste, is an even simpler recipe: starch and water. The starch most commonly used is corn starch, but white flour works as well. When sticking things together, the best adhesive is one that shares chemical properties of the items you want to make stick. That’s why paste works so well with paper. The starch, which is a carbohydrate, is similar to the carbohydrate cellulose that forms the paper...
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...Globally, gelatin is largely manufactured from bovine and porcine hides, porcine hides being the more preferred lot(typically about 45% of the global gelatin produce is manufactured from pig skin), on account of the lower costs and time associated. Also, pig skin doesn’t have to contend with the leather industry on account of its low quality, making it a simpler bargain for gelatin makers. Gelatin is a vital component in the manufacture of capsules, and the Indian pharmaceutical industry is currently faced with a conundrum – a shortage of this excipient. The Indian demand for the consumption of gelatin is estimated to be around 10,000 tons in 2011, and the demand is expected to grow at a CAGR of 3-4%. However, there is a severe shortfall in raw materials necessary for the manufacture of the same – bones and ossein. The Indian gelatin industry differs from the rest of the world, in the process followed for manufacture of gelatin: while most of the gelatin manufactured globally uses hides for the manufacture of gelatin, the Indian scenario makes use of crushed bones and ossein for producing gelatin. This is due to the virtual non availability of porcine hides for manufacturing gelatin in India. The porcine industry in India is a highly unorganized segment, making the hide collection process a hard proposition; and most of the bovine hides in India are taken up by the leather industry. Ergo, the Indian gelatin industry makes use of crushed bones and ossein resulting from the...
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...OBSERVATION OF CATABOLIC ABILITY OF PROTEASE IN DIFFERENT FRUIT JUICE WITH GELATIN AND THE OPTIMAL OPERATIONAL CONDITION FOR PROTEASE IN PINEAPPLE JUICE 1. Introduction Enzyme are proteins that act as catalysts to carry out specific reaction in any bio organism. Enzymes have the capability of reducing activation energy barrier and thus accelerate the metabolic reactions. There are roughly 4000 different enzyme varieties known to man, and this is because through evolutionary history, enzymes has developed specific functions and shapes to accommodate different biochemistry processes. The shape of an enzyme determine the different substrates it is able to attach and thus created enzyme specificity (Wescott and Klibanov, 1994). Proteolytic enzymes, also called proteases are a group of enzymes that exist in plants, bacteria, animals etc. One of the common functions of proteases is protein degradation and it is doing so by break protein down into fragments and further into amino acids. The importance of proteases has been realised by recent research as its increased role in biological regulations (Perlmann et al., 1970). Proteases are prominent in tropical fruit with bromelain in pineapple, papain in papaya and ficin in Figs (Gall et al., 1994). Research of proteases has led to rapid development of its use in the food industry (F. Gibbs, 1999). Bromelain is a proteolytic enzyme commonly found in pineapple, and is typically extracted from the...
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...Science Fair ____________________________________ alex zamora 03\24\14 teacher:MRS.TATKIN ROOM:205 1.MY SCIENCE FAIR QUESTION THAT I WILL TEST IS DOES THE FLAVOR OF GELATIN AFFECT THE AMOUNT OF TIME IT TAKES TO SET? MY TOPIC IS TO DO WITH TIME AND COMPARING AND CONTRASTING. 2.MY HYPOTHESIS TO THIS IS THAT THE CONDENSITY OF THE GELATIN AND THE ACID OF THE GELATIN WILL AFFECT THE AMOUNT OF TIME IT TAKES TO SET BECAUSE THE DIFFERENT KINDS OF GELATIN HAVE DIFFERENT AMOUNTS OF CONDENSITY AND ACID AND SUGAR SO MY HYPOTHESIS IS YES THE FLAVOR OF GELATIN WILL AFFECT THE AMOUNT OF TIME IT TAKES TO SET. 3.MY PURPOSE OF THIS IS BECAUSE YOU KNOW HOW SOME KIDS LIKE GELATIN/JELLO AND THEY LOVE IT AND THEY WANT THEIR PARENTS TO MAKE THEM SOME BUT IT TAKES TO LONG TO SET AND THE KIDS ARE THROWING A FIT BECAUSE THEY WANT IT NOW LIKE NOW NOW NOW AND I WANT TO KNOW WHAT FLAVOR OF GELATIN TAKES THE LEAST AMOUNT OF TIME TO SET SO I CAN TELL MY MOM THE FLAVOR TO BUY TO MAKE MY SISTER TO MAKE IT FAST. 4.THE MATERIALS WE WILL NEED TO PREFORM THIS SCIENCE EXPERIMENT IS A POT TO BOIL WATER TO MAKE GELATIN,TWO BOWLS TO PUT ONE GELATIN FLAVOR IN EACH WHEN GELATIN DONE,TWO STOPWATCHES TO SEE HOW LONG EACH FLAVOR TAKES TO SET,REFRIGERATOR TO PUT GELATIN IN TO SET,AND A DATA TABLE SET UP WITH 3 TRIALS TO HAVE THE PROPER DATA IN SCIENCE WE ALWAYS HAVE TO DO 3 TRIALS FOR EVERY EXPERIMENT WE CONDUCT. 5.I AM WORKING WITH A PARTNER AND HIS NAME IS ISAAC PENA AND ME AND HIM ARE GOING TO SPLIT THE COST...
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...observed for the presence or lack of bubble formation (Cappuccino and Sherman 2014g). Gelatin Hydrolysis To determine the production of gelatinase, an extracellular enzyme used in the hydrolyzation of the protein gelatin, the gelatin liquefaction test is performed. Gelatin is produced by collagen hydrolysis, ad liquifies at temperatures above 25℃ (Cappuccino and Sherman 2014h). Organisms that produce gelatinase would hydrolyze the gelatin, causing it to liquify and not regain its original gel state. Organisms that do not produce gelatinase would be unable to hydrolyze the gelatin, causing it to remain in its original gel state (Cappuccino and Sherman 2014h). The gelatin hydrolysis test is performed by using proper aseptic technique to inoculate the deep gelatin tube using a sterile inoculating needle. After sterilizing the inoculating needle, the bacterial sample was obtained, and the gelatin tube was inoculated using the stab method. The tube was then incubated at 37℃ for 48 hours and before observation, was placed into the refrigerator for 30 minutes at 4℃ to test for solidification (Cappuccino and Sherman 2014h). If after 48 hours the gelatin remained solid, the culture would have been re-incubated for an additional 5 days and refrigerated at 4℃ for 30 minutes. Liquified cultures after 5 days indicate slow gelatin hydrolysis, while gelatin liquified after the original 48 hours indicate rapid gelatin hydrolysis (Cappuccino and Sherman 2014h). ...
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...Homemade Petri Plates Commercial microbial media are really best for growing microorganisms. They provide the right nutrients that allow good growth. However, if a commercial agar medium is too expensive, you can prepare homemade gelatin plates that will allow many fungi and some bacteria to grow. This homemade medium can be poured into sterile disposable petri plates or, if those are too expensive, can be poured into foil muffin cup liners that can be stored in plastic sandwich bags. Materials • plain gelatin • water • sugar • beef bouillon granules • foil muffin (cupcake) cups • muffin pans • measuring spoons • sandwich bags Procedure - Makes 25-30 plates 1. In a saucepan, mix 4 envelopes of plain gelatin with 4 cups cold water, 8 tsp. sugar and 4 tsp. bouillon granules (or 4 bouillon cubes). 2. Bring slowly to a boil, stirring constantly. 3. Cool slightly and fill about 1/3-1/2 full with the hot gelatin solution either a. sterile disposable petri dishes b. foil muffin cup liners (cupcake cups) in muffin pans for support,. 4. Cool until the gelatin is solid (refrigeration is desirable). 5. Remove foil muffin cup liners from muffin pan and store in plastic zip-lock bags in the refrigerator. Do not touch the surface of the gelatin. 6. Use this medium within 2-3 days. Related articles: Tips for Pouring and Storing Agar Plates Sterilizing Laboratory Materials for the Classroom Nutrient Broth, Plates and Slants Streaking Microbial Cultures on Agar Plates ...
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...results and analysis for a diffusion lab for a Biology400 college class. Please do not copy and paste, it is PLAGIARISM. Only use for clarification of analyzed results. Results Figure 1a. The following table includes the circumference of the circle that was created by the diffusion of three separate dyes. It also includes their molecular weight. The chart shows that Potassium Chromate diffused much more than the Methylene Blue and the Congo Red, both in the refrigerated gelatin and the room temperature gelatin. The Methylene Blue has the second lowest molecular weight, and diffused more than the Congo Red as well. The results also show that, with the exception of the Potassium Chromate, the dyes in the refrigerated gelatin diffused at a slower rate than those in the room temperature gelatin. Solute (Dye) Molecular Weight Room Temperature Distance (mm) Refrigeration Distance (mm) Potassium Chromate 194 18 19 Methylene Blue 374 15 10 Congo Red 697 12 11 Figure 1b. The image below is a photo of the gelatin plates an hour after they were dyed. The plate on the left was placed in the refrigerator, while the plate on the right remained at room temperature. Figure 2. The table below illustrates the rate of osmosis for each of four different combinations of a solution in a dialysis tube that was placed in a beaker of either distilled water or a 30% Sucrose solution. The results show that combination with the greatest weight change was the one that contained a dialysis tube filled...
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...Where Beauty Begins Nails have always been a part of a women’s beauty care, whether it’s retro 1970s or cool 2013. The ad that I chose to analyze is for the Natural Wonder nail polish. This ad was published in The Australian Women’s Weekly on February 11, 1976. The ad shows a women’s face covered with several hands over her eyes, and all the finger nails are painted in different vibrant shades of Natural Wonder nail polish. The model’s lips are adorned with red lipstick, which enhances to the ad’s visual appeal. The color palette used in this ad is very attractive and bright, and the photography is impressive. Underneath the photo is the narration of the ad, advising that this nail polish is a revolutionary product, as it does not only make nails beautiful but strong. The use of alluring vocabulary, different sizes of fonts and concise information leaves the reader with a clear sense of how the product works. The Natural Wonder, “Where Beauty Begins” is a rational, inspiring and persuasive ad, which justifies the appeal to credibility, appeal to emotions and appeal to reason. There are two aspects which make this ad believable and credible. Firstly, its publication in the Australian Women’s weekly magazine. The Australian Women's Weekly, launched in 1933, is the most widely read magazine in the history of Australian publishing. The magazine was first introduced as a weekly publication (National Library of Australia). Secondly, “the United States based cosmetics brand, Natural...
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...states that all cells reproduce new cells,while passing their genetic information. In addition, cells make up all living things, metabolize energyand that the chemical make-up of cells is similar. The objectives for this lab are to gather the materials,which include gelatin packs, plastic bags, water, Tupperware, bowls, and some small various householditems. The other objectives are preparing the gelatin as directed, gathering the household items that willserve as cell organelles, pouring the gelatin in the bag and placing the items in the plastic bags. Thenplace the cell replicas in the refrigerator for 24 hours. Results After twenty-four hours, I removed the cell replicas from the refrigerator and observed them. They didnot look exactly like I planed but they were understandable. Discussion Replicating the cell structures provides better understand the structure and the function of the cells.This lab also helps to understand how cells provide life, create energy, produce food and reproduce.Putting the plant cell in a plastic bag and then a Tupperware container represent the cell membrane andthe cell wall. The animal cell was not put in a Tupperware container because it does not have a cell wall.The gelatin represents the cytoplasm of the cells and holds...
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...receivable etc. into consideration before making the marketing decisions. It’s acceptable since these factors can directly affect the result of the TLG Project. 2. Should the cost of 25% of the gelatin plant be included as part of the investment in evaluating the TLG Project? If so, why so; if not, why not? Yes. Though gelatin plant has a 25% excess capacity, the operation expense should still be included in the investment in evaluating the TLG Project. Gelatin is not about to lease the 25% excess capacity, but it doesn’t mean the value can be ignored. 3. Should the $2.5 million associated with the test marketing of TLG be included in the TLG Project analysis? If so, why so; if not, why not? Yes. The $2.5 million expense on the test marketing of TLG spent in the early summer of 2012 should be considered as the initial investment of the project. 4. Should the profits attributable to sales of gelatin and pudding lost via erosion by TLG be included as an expense in the analysis of the TLG project? If so, why so; if not, why not? No. The lost via TLG erosion is not an investment of the project; it’s a result of market competition. The lost of gelatin and pudding may occur without TLG, caused by other new products, so TLG is not supposed to be responsible for the gelatin and puddings’ lost profits. 5. How should the $12 million of marketing expenses associated with the initial promotion of the product be treated in the TLG Project analysis? The launch promotion...
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...Staphylococcus aureus. Figure 1 shows an example of how the unknown bacteria looked when observed with the microscope. Table 2 shows the expected results of staphylococcus epidermis and staphylococcus aureus. The information for this table was gained from the Bergey’s Manual, ncni.nlm.nih.gov and the microbiology lab manual. Most of the tests done produced similar results. Notable difference between these two can be seen on the Mannitol Salt plate and in the gelatin test. The unknown was able to ferment glucose and sucrose while lactose was unable to be fermented. The starch plate and EMB were negative. while the Mannitol salt plate turned yellow where the unknown was applied. The catalase test was a weak positive. The SIM tube was hydrogen sulfide negative and not motile, while the methyl red test was positive. The Voges-Proskaur test, citrate test, urease test, lipid hydrolysis plate, oxidase plate and casein plate were all negative. In the nutrient deep tube, the bacteria showed no motility. The nitrate test and gelatin test were both positive. The triple sugar iron test produced a yellow slant and yellow butt. On the nutrient agar plate, the bacteria appeared to be smooth,...
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...Introduction Bacteria are microscopic unicellular prokaryotic organisms characterized by the lack of a membrane-bound nucleus and membrane-bound organelles. They are remarkably adaptable to diverse environmental conditions and are found in bodies of all living organisms and on all parts of the earth. The purpose of microbial biochemical tests is to identify the unique traits it yields and with that knowledge we can then categorize them in groups and specify them by scientific name. These experiments included the Triple-sugar iron agar (TSIA), Sulfur Indole Motility (SIM), Methyl Red (MR), Voges-Proskauer (VP), Citrate, Urease, Gelatin, and Oxidase Test. In order for these tests to produce reliable and credible results, the bacterium organism must be grown using strict and meticulous procedure to produce viable colonies of pure culture. Having pure culture is significant to ensure that a single type of bacteria is used for identification without contamination so tests can be run without complications or confusion. Once all these tests are performed, the unknown bacteria in this lab will be one of the following: Escherichia coli, Enterobacter aerogenes, Proteus mirabilis, Klebsiella pneumoniae, or Salmonella typhimurium. This report included the results and details to these experiments which are discussed further on. Abstract Gram negative bacteria Unknown #12 was run through an array of tests which produced positive and negative results. The results obtained from the various...
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...themselves after cooling. When combined with hot water, the helices form a 3-D structure and is unraveled which would then form gelatin. In canned pineapple, the temperature of 100 degrees Celsius is too high for the peptide bonds to hold together and this would permanently break the bonds. This would not allow the solution to cool and set. After revealing the results, it was discovered that the canned pineapple was the successor out of the two types of pineapple to create jello. This occurred because the canned pineapple...
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...The product our company gives to the customer are Our company deals in many different types of Jams such as: * Apple Jam * Mango Jam * Apricot Jam * Pineapple Jam * Raspberry Jam * Blueberry Jam * custard apple Jam * strawberry Jam * The latest addition we have is: sugar free Jam. These are the product in which our company deals with. But the most demanding product amongst all is Mix fruit, Pineapple & Sugar free jam. The other products are demanded as per the season and hence they are our seasonal products and come under “Silver pool of our company” where as the “Golden pool of the company” which consist of ever increasing demand consist of: Mix fruit Pineapple & Sugar free jam. Customer is the king of the market. Their demand changes as per their desire so to meet the ever-changing desire of the customers; Our Company provides them with a different Jam with distinct features. Hey people if you wanna have something delicious Try Jam-licious “The secret for healthy diet” The king of taste with toppings of fun and essence of joy is provided in our Jam. “The motto of our company is to provide the best quality for a perfect smile.” A family consists of many members; each member would have different in their taste. Everyone would have their distinct demand; many a time it is noticed some children get upset at the time of breakfast because they don’t like the of regular jam. Now if children get disappointment...
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