121example01 - THIS IS A SAMPLE FORMAT AND CONTENT FOR THE...

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THIS IS A SAMPLE FORMAT AND CONTENT FOR THE LAB REPORT. IT IS NOT TO BE DUPLICATED IN ANY MANNER. IF IT IS DUPLICATED, THE SUBMITTED LAB REPORT WILL BE GIVEN ZERO POINTS FOR PLAGARISM. Title: Food Additives Name Course Section Instructor’s Name Date
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INTRODUCTION PROVIDE BACKGROUND INFORMATION HERE AND PURPOSE FOR EACH EXPERIMENT Food additives are used for many reasons, such as enhancing quality, nutritive value or color. The lab that was conducted included three separate experiments involving the use of food products and additives. The objectives were to compare the chemical and physical properties of three different food thickening/emulsifying agents, test for Vitamin C content of a specific fruit juice and see how storage conditions affect this value and understand how enzymes work more efficiently under specific temperatures for quality food production. METHODS In the first experiment three different commonly used thickening agents were used. These agents were modified food starch, cornstarch, and guar gum. Each student was given 10 ml of vinegar to add to 2ml of vegetable oil in two vials. A specific measurement of cornstarch was added to one vial and modified food starch was added to the other vial. Both were vigorously shaken for 15-20 seconds and the results immediately recorded, as shown in Table 1. With the other agent, guar gum, it was added to two vials of the same measurement of vinegar and oil, yet the agent itself was measured out it two different weights. One was 0.2g of guar gum and the other was 2.0g. These were shaken for 15-20 seconds too, but they were also to sit untouched or results unrecorded for 5-10 minutes longer, as shown in Table 2. In the second experiment students were given three (blind) samples of orange juice at
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121example01 - THIS IS A SAMPLE FORMAT AND CONTENT FOR THE...

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