...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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...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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...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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...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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...Pre-Feasibility Study POTATO CHIPS MANUFACTURING UNIT Small and Medium Enterprise Development Authority Government of Pakistan www.smeda.org.pk HEAD OFFICE 6th & 8th Floor LDA Plaza, Egerton Road, Lahore. Tel: (042) 111-111-456Fax: (042) 6304926-7 Helpdesk@smeda.org.pk REGIONAL OFFICE PUNJAB REGIONAL OFFICE SINDH 5TH Floor, Bahria Complex II, M.T. Khan Road, Karachi. Tel: (021) 111-111-456 Fax: (021) 5610572 Helpdesk-khi@smeda.org.pk REGIONAL OFFICE NWFP Ground Floor State Life Building The Mall, Peshawar. Tel: (091) 9213046-47 Fax: (091) 286908 helpdesk-pew@smeda.org.pk REGIONAL OFFICE BALOCHISTAN Bungalow No. 15-A Chaman Housing Scheme Airport Road, Quetta. Tel: (081) 831623, 831702 Fax: (081) 831922 helpdesk-qta@smeda.org.pk 8th Floor LDA Plaza, Egerton Road, Lahore. Tel: (042) 111-111-456 Fax: (042) 6304926-7 helpdesk@smeda.org.pk February, 2006 Pre-feasibility Study Potato Chips Manufacturing Unit 1 2 PURPOSE OF THE DOCUMENT ............................................................................................... 4 CRUCIAL FACTORS & STEPS IN DECISION MAKING FOR INVESTMENT..................... 4 2.1 2.2 SWOT ANALYSIS ................................................................................................................... 4 KEY SUCCESS FACTORS / PRACTICAL TIPS FOR SUCCESS .......................................................... 5 3 PROJECT PROFILE..............................................................................
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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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...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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...for fermentation. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. After fermentation the "green beer" undergoes maturation. The last step in the brewing process is filtration, and then carbonation. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. For a more detailed description of the brewing process click "Continue." Barley Malt Barley malt is to beer as grapes are to wine. It is ideally suited to brewing for many reasons. Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition. Of course, one important element is its flavor. There are two types of barley: six-row and two-row. [pic] Pale Ale Malt Barley Malt Six-row Barley Malt Generally, six-row barley has a higher enzyme content, more protein, less starch, and a thicker husk than two-row barley. The higher level of diastatic enzymes makes six-row barley desirable for conversion of adjunct starches (those that lack enzymes) during mashing. On the down side, the higher protein content can result in greater break material (hot and cold), as well as possibly increased problems with haze in the finished beer. The husk is...
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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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...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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...Energy 34 (2009) 1225–1235 Contents lists available at ScienceDirect Energy journal homepage: www.elsevier.com/locate/energy Oil palm biomass as a sustainable energy source: A Malaysian case study S.H. Shuit, K.T. Tan, K.T. Lee*, A.H. Kamaruddin School of Chemical Engineering, Universiti Sains Malaysia, Engineering Campus, Seri Ampangan, 14300 Nibong Tebal, Pulau Pinang, Malaysia a r t i c l e i n f o a b s t r a c t Article history: Received 24 October 2008 Received in revised form 13 May 2009 Accepted 14 May 2009 Available online 13 June 2009 It has been widely accepted worldwide that global warming is by far the greatest threat and challenge in the new millennium. In order to stop global warming and to promote sustainable development, renewable energy is a perfect solution to achieve both targets. Presently million hectares of land in Malaysia is occupied with oil palm plantation generating huge quantities of biomass. In this context, biomass from oil palm industries appears to be a very promising alternative as a source of raw materials including renewable energy in Malaysia. Thus, this paper aims to present current scenario of biomass in Malaysia covering issues on availability and sustainability of feedstock as well as current and possible utilization of oil palm biomass. This paper will also discuss feasibility of some biomass conversion technologies and some ongoing projects in Malaysia related to utilization of oil palm biomass as...
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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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...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 Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food...
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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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...way consumers tend to be curious on what taste it will be. The products that we offer in our shop has multi-varietal flavors that we have incorporated to make it unique among other common flavors of chocolates that are being sold at the market as of now, we have infused twenty one flavors of chocolates mainly nine fruits and six vegetables in which each has its own distinct taste and aroma that will compliment with our chocolates and make it sure it will blend well with the texture and taste level of our consumers preference and these chocolate flavors are the following. We also have the list of the standard recipe for making our chocolates. Fruit Flavors | Vegetable Flavors | Chesa | Corn | Dragon Fruit | Singkamas | Lanzones | Potato | Rambutan | Squash | Guapple | Sayote | Guyabano | Ampalaya | Marang | | Avocado | | Chocolate butterscotch balls covered with Graham This recipe is made of dark or white chocolates with a flavor of exotic fruits and healthy veggies that where dip with shortening, chocolate, and filled with soft chewy butterscotch mixture covered with crunchy graham bits. These “Coco or Choco balls” as we call it vary in different sizes and texture according to the flavor of chocolate. Chocolate Truffles This recipe is made of chocolates chips that are melted and covered with powdered sugar or Fruit syrup extracted from the fruits and veggies. These chocolates are delicately handled according to its way of preparation and the quality is...
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