Download Ace Your Food Science Project by Robert Gardner PDF
By Robert Gardner
Authors Robert Gardner, Thomas R. Rybolt, and Salvatore Tocci take cooking to the following point with those nice nutrients technology initiatives. younger scientists will discover the chemistry of nutrition find out tips to try out for fats, carbohydrates, nutrition C, and extra! Many experiments contain rules in your technological know-how reasonable. scholars can ace their subsequent undertaking or technological know-how attempt whereas operating with their favourite foodstuff!
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Extra resources for Ace Your Food Science Project
Rich sources of protein are milk, meat, fish, eggs, cereal, and some vegetables such as legumes (peas, beans, lentils, and peanuts). Protein-rich foods are difficult and expensive to produce. That is one cause of malnutrition among people in poor countries. They cannot afford the protein they need to build, replace, or repair bone, muscle, and connective tissue. 2 Testing for Proteins Materials science teacher saucers eyedropper tincture of iodine water cornstarch potato bread milk cooked white meat unsalted crackers Clinistix (from a drug store); or Benedict’s solution (from school) stove small cooking pan measuring teaspoons (1 and ¼) corn syrup or maple syrup test tube or small glass sucrose (table sugar) toothpicks The Biuret test can be used to identify protein in food.
You might also enjoy eating at restaurants that specialize in Indian, African, Thai, Chinese, Mexican, Italian, or other foreign foods. Which foods do you like? Which would you not order again? Science Fair Project Ideas Interview a number of vegetarians. Why do they not eat meat? Why do some eat animal products, such as cheese, while others do not? Research how far your food traveled to reach you. How much of your food comes from your own state? How much energy was used to process and ship your food?
The water we ingest comes from three sources: the liquids we drink, foods that contain water, and water produced in the body by chemical reactions that take place there. For example, when we “burn” sugar to obtain energy, water is produced as a by-product. CARBOHYDRATES: A SOURCE OF ENERGY Carbohydrates are the most abundant and economical of the three foods. Carbohydrates are compounds; that is, they are made of elements that have combined chemically in a particular ratio. The carbo- part of the term carbohydrate tells you that these compounds contain carbon.