What does the effect of different temperatures of heavy cream have on the amount of milk fat mass produced?
Purpose
The purpose was to determine the effect of temperature on fat mass production.
Background Information The effect of temperature has been shown to have no significant effect on the amount of fat mass produced from 150ml of heavy whipping cream. In this experiment the dependent variable is not the amount of whipping cream, but the temperature at which the cream was stored at before the procedure. 946ml of heaving whipping cream contained five grams of total fat broken into three and a half grams of saturated fat. Saturated fat is a type of fat containing a high proportion of fatty acid molecules without double bonds, it
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The cream included 20mg of cholesterol and 5mg of sodium. Having high cholesterol levels is linked with products including a too high amount of saturated fat. In this case there are three and a half grams of saturated fat. Sodium on the other hand is on the lower side of the scale. Five milligrams of sodium are a lower amount and has a more positive effect for a dieted routine. It is good to have a higher intake of potassium rather than sodium. Higher intakes of salt or sodium increase blood pressure, which sometimes corresponds to heart disease, while having higher levels of potassium can help decrease blood pressure levels. …show more content…
If the temperature increased, then there would be an increase in the amount of fat mass production. This theory was refuted and showed no effect of the amount of production in the end of the procedure. The effect of temperature on fat mass production resulted in the same percentages of fat in all various temperatures. The reason; the amount of cream used was not manipulated. If the amount of cream changed; that would become a contraceptive experiment. The time butter separation occurred took to form butter varied, because of the different temperatures the creams were kept at had an effect on the time the formation process took. One question is why can butter form in the first place from this liquid. The reason butter appeared is because the cream was produced before homogenization. The cream contains fat, which includes different parts. As shaking the container filled with cream. The individual fat particles experience fission. Eventually, the whole mass has separated and created a solid butter cream. These results have occurred at every temperature to help support the conclusion that the temperature had no effect on the percentage produced at the end of the data
In The “So Called Iced-Cream” by Daniel Barwick and “How Not to Get Into College: The Preoccupation with Preparation” by Alfie Kohn both demonstrate that life is meaningless without having passion for the things you do and things you wish to achieve in life. First of all, from Barwick’s essay Monty Burns has everything in gross excess yet cannot bring joy into his life. For instance, the narrator writes, “How could it be that Mr. Bums is unhappy? He has his own Xanadu, a nuclear power plant that he runs with his iron fist, a chauffeur driven Rolls-Royce, control over the local Republican Party… He was even reunited with his precarious teddy bear, Bobo. What, then, might the problem be? (Barwick, 3) Despite
The Effect of Temperature on an Enzyme's Ability to Break Down Fat Aim: To investigate the effect of temperature on an enzyme’s (lipase) ability to break down fat. Hypothesis: The graph below shows the rate increasing as the enzymes get closer to their optimum temperature (around 35 degrees Celsius) from room temperature. The enzyme particles are moving quicker because the temperature increases so more collisions and reactions occur between the enzymes and the substrate molecules. After this the graph shows the rate decreasing as the enzymes are past their optimum temperature (higher than). They are getting exposed to temperatures that are too hot and so the proteins are being destroyed.
The data which was collected in Procedure A was able to produce a relatively straight line. Even though this did have few straying points, there was a positive correlation. This lab was able to support Newton’s Law of Heating and Cooling.
The “Berries and Cream” video (https://www.youtube.com/watch?v=Ryjpbd4D4bg) is a thirty-four second television commercial produced by The Wrigley Company. The type of advertisement being used is for The Wrigley Company’s Starburst which is a taffy-like candy. Three characters are featured: two present-day teenage boys and a man who is dressed in Victorian era style clothes. In the video, two boys appear to be at a place of employment. One of the boys asks the other if he has tried the new Berries and Cream Starbursts and before the other can respond, the Victorian man interrupts to express his excitement about the flavor. The Victorian performs a short improvisational dance while singing a tune that expresses his liking for the candy and the end of
Whipped Cream and Other Delights The album, “Whipped Cream and Other Delights” by Herb Alpert & the Tijuana Brass was published in 1965 to wide acclaim however, the album does not stand the test of time. This album is considered their most successful album out of the four they have created. The album is a prime example of the jazz-pop music trend that was big in the 1960’s. The music on the album seems upbeat, but does not appeal to the average college student, due to a lack of lyrical content and an archaic style of music.
The purpose of the lab was to show the effect of temperature on the rate of
The experimenter cracked an egg into a clean bowl and added 1/10 spoon of salt to the bowl. The experimenter used the egg beater at the lowest setting to stir the egg until it became a pale yellow and homogeneous fluid. The experimenter then added water into the well stirred egg. The volume of water was about 1/6 of the volume of the beaten egg. Starting the stopwatch, the experimenter used the egg beater to stir the mixture of egg, salt, and water for 20 seconds. After preparing the egg, the experimenter filled the bottom of the frying pan with a thin layer of olive oil and placed it on the cooking stove. The experimenter cooked the oil over medium heat for 1 minute. The experimenter then poured the beaten egg into the frying pan and set the power of the cooking stove to low heat. The experimenter stirred the egg constantly until it became fluffy and no liquid was present in the pan.
The concentration of Milk Ø The volume of Rennin Ø The volume of Milk Ø The temperature of the reaction Ø Agitation The factor I have chosen to explore is the concentration of Rennin because I believe that varying the temperature of the reaction is very hard to control and therefore may be inaccurate and agitation is a very simple investigation.
By exposing the chocolate and the cookies before the light and heat of the 60-watt light bulb, the students will be able to progressively observe the process of the material melting and make records at every stage of the experiment. Using the 15 seconds step, the students can identify the melt temperature and time of the chocolate under the lab conditions as well as make and analyze their records in the final part of the experiment. The experiment is expected to establish, which of the chocolates and cookies melt faster, and make conclusions about the influence of the consumables ingredients on their physical properties. This corresponds with the TEK 112.11 (5B) procedure, which allows students to “observe, record, and discuss how materials can be changed by heating or
Although the milk itself does not have a very long life, other foods and some dairy products can be made using it. Cheese would be the main example of this, which can be produced simply by the curdling of milk. Rennin, found in the substance rennet, is a milk-coagulating enzyme capable of assisting in the production of cheese. Therefore the temperatures at which the milk and rennet coagulate best at in this experiment, are
My cholesterol was 699.83 mg, and since it is hard to determine between HDL and LDL through a food tracking application there was no Daily Recommended Intake. Yet, for a 2,000-calorie diet, it suggests 653mg as a maximum. I should reduce my cholesterol levels, because high cholesterol levels can increase risk of heart disease and stroke due to the plaque that can build up in the arteries. My total fat levels were 251% above my Daily Recommended Intake, and I should reduce total fat intake. Of the fat intake, I should reduce saturated fat the most, which was 138% of my Daily Recommended Intake. Saturated fats can increase risk for heart disease by increasing blood cholesterol. To reduce my fat intake I can replace foods like hamburgers with a leaner cut of meat, or chicken. I can reduce fat levels by using less butter to cook my meals, and less cheese. A good option would be a whole grain bread with turkey deli meat, which only has 1.4g of fat per serving. My sodium levels are also abnormally high; I consumed 7,053 mg of sodium, which is 5,553 mg over my Daily Recommended Intake. High sodium diets can increase blood pressure, which can lead to heart disease. To reduce sodium in my diet I can consume less packaged products, mostly meat products and choose a freshly cooked option. I should stay clear of frozen vegetables that have “fresh frozen” because they do not include added sodium. When deciding condiments, I should stay clear of high sodium products such as ketchup, soy sauce, dips and mustard. An easy away to identify food with recommended sodium levels in a grocery store is the “American Heart Association’s Heart-Check mark”. I consume a supplemental protein shake after each workout within thirty minutes to maximize my recovery and absorption of protein. I also have 25g of supplemental whey protein, and 40 grams of casein protein. Both of these products are
The mixture was heated gently in the water bath and was stirred continuously until all the solid had dissolved. An oil layer had also formed while the mixture was being warmed but it had dissolved with continued heating. After being warmed for another 5-10 minutes, the reaction vessel was removed from the water bath.
Discuss the significance of temperature of the fat in influencing fat absorption during deep fat frying.
“Cream of Ice” as it was referred to back in the 17th century, was a similar dessert that was introduced to France in 1553 by Catherine de Medici. Ice cream was not available to the universal public till 1660. “A kind of ice-cream was invented in China about 200 BC, when a milk and rice mixture was frozen by packing it into snow.” (CBBC Newsround) Different types of ice cream can take different amounts of times to freeze, so the purpose of this experiment is to find out if different amounts of salt affect ice creams freezing time. This would help many ice cream businesses if they would need to add more salt or decrease the salt in their ice cream recipes.
ice cream belonging to the premium category. Based on our analysis, we have identified two major