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Importance of baking Essay
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This experiment was preformed in order to figure out which of four different samples of bread containing three different variables grew the most amount of bread over a one-week period.
In kitchens across America, and every other country across the world there is the issue of fast-molding homemade bread. Since these homemade breads have little to no chemical or otherwise preservatives within them, they tend to mold many times faster than average store bought bread. Why cook homemade bread some may ask? Why not walk on over to the nearest super market and buy the cheapest brand? Well many of these overused preservatives have negative health effects on people. People are allergic to a very high percentage of every day preservatives and chemicals used in foods; MSG, Mono Sodium Glutamate is a very common one. (Kerr, Michael, 2012) Ammonium, for example is found in many bread and meat products as a preservative. It is also used in various household cleaners. High amounts of ingested ammonium could be sickening or lethal. ("Questions and Answers about Ammonium Hydroxide Use in Food Production.” 2009.) An alternate preservative commonly used in breads is called Azodicarbonamide. Azodicarbonamide actually can “heighten an allergic reaction to food.” It is also a chemical used to make rubber (Wong,Vanessa, 1 May 2014) and is said to be a cause of asthma according to scientists in the UK.
The objective of this experiment was to measure how natural preservatives (such as sugar, salt and raisins) effect the molding time of homemade bread by using excess amounts of said preservative. It will be compared to the control variable, which is the bread that is left alone with no extra preservatives.
The predicted outcome of this experiment was ...
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...ate?." LIVESTRONG.COM. LIVESTRONG.COM, 4 Feb. 2014. Web. 30 Apr. 2014. .
"Questions and Answers about Ammonium Hydroxide Use in Food Production." Questions and Answers about Ammonium Hydroxide Use in Food Production. N.p., 30 Dec. 2009. Web. 1 May 2014. .
Kerr, Michael. "MSG Allergy." Symptoms, Testing and Treatment. Healthline Networks, 4 May 2012. Web. 1 May 2014. .
Wong, Venessa. "How a Chemical Used in Rubber Found Its Way Into 500 Food Products." Bloomberg Business Week. Bloomberg, 27 Feb. 2014. Web. 1 May 2014. .
Bread was one of the first foods that was made instead of grown or hunted. Bread dates all the way back to the Neolithic era. By the twentieth century, Americans consumed bread in greater quantities than any other food. Bread has constantly evolved since the Neolithic age, but the manner in which it was served did not change drastically until 1928. Even before the bread-slicing machine, sliced bread was controversial. The act of slicing bread before it was necessary was banned during World War One (Bobrow-Strain). Thus, housewives were forced to cut bread at the table as needed so it would not go stale and be wasted. This prevented the bread from having to be thrown out unnecessarily and new bread, which could have gone to the soldiers, to be bought for the family (“Fascinating Facts”).
Mold Spores - if you can’t get these from your school don’t worry. There are mold spores all around us in the air which will eventually grow on the bread but your experiment will take longer.
"What Is Crystal Meth Addiction - Side Effects of Meth and Long Term Crystal Methamphetamine Effects." What Is Crystal Meth Addiction - Side Effects of Meth and Long Term Crystal Methamphetamine Effects. N.p., 2006-2014. Web. 11 Feb. 2014.
It is told through the view of Americas love hate relationship with white bread and their understanding of “good food”. The book is written in an article form that is structed into chapters for people to provide a better understanding for the readers. Bobrow-Strain did not write the book in chronological order but written into sections and then written chronologically in that section. This helps the audience to better understand his main arguments of the book while moving through history. There are many examples through out the book which help to give a better mental picture to the reader to grasp the ups and downs of white bread. The author wrote White Bread: A Social History of the Store-Bought Loaf for food activists, foodies and other food academics who want to better understand food production and food studies. It helps to recognize alternative food production and to comprehend how food is such an important part in our lives. This book helps to give a better understanding for other aspects of our course because it connects the industrialization of food and the daily patterns we use to consume it with alternative food movements in North
6. CDC [Internet]. "Food Allergies - DASH/HealthyYouth." Atlanta, Georgia: : Centers for Disease Control and Prevention.. 26 Apr. 2011. http://www.cdc.gov/HealthyYouth/foodallergies [Date accessed 2011, November 18]
Larger food companies use a lot of things to keep their items on the shelf. Preservatives are commonly found in these unhealthy products. Vileisis states in another chapter “Rise of the Modern Food Sensibility” that throughout history these preservatives have proven to be harmful. In one study she covers, Harvey Wiley, a member of the U.S. Bureau of Chemistry, discovers that in 1904, many preservatives, are harmful to our kidneys and livers (126-28). This can cause many health issues throughout many citizens lifetimes.
There is inadequate research/information on molds and how they are affected by acids. There is not sufficient information on the elimination or prevention of molds on household and grocery items. To test possible solutions, the growth of mold will be examined using different acids to help keep the mold at a low quantity. Two different substances, one with a high acidity and one with a low acidity, will be used along with water as our “mold repellants”. At the conclusion of each trial, each acid’s ability to prevent mold growth will be documented. Conducting this experiment will benefit the scientific world because it researches a problem that has not been thoroughly solved. Perhaps a way to prevent mold from growing can be developed with further study. This experiment will serve as a beginning to what could possibly become a great discovery. The results of this experiment will be beneficial to scientists and could possibly serve as a baseline concept for mold prevention and influence further experimentation.
Mayo Clinic. “What is MSG? Is it bad for you? Health and Nutrition, Monosodium Glutamate
Samuels, Jack. "History of invention and use of MSG." Truthinlabeling.com. Truth In Labeling Campaigning, 19 Feb 1999. Web. 27 Sep 2011.
Every student in a lab section planted eight seeds, two in each cell in a quad, to make sure that we had at least one plant for each week for 4 weeks. After planting the seeds we put the plants on a water mat tray to make
Although most of these chemicals pass Federal Food Safety laws, the people who consume processed or packaged foods are more vulnerable to fatal diseases. Scientist have not gathered enough information about the long term impact. This includes the impact on early stages of human development, especially in the womb.
"Organic Food." Issues & Controversies On File: n. pag. Issues & Controversies. Facts On File News Services, 8 June 2007. Web. 18 May 2011. .
8. Zeratsky, K. (2012, April 3). Monosodium glutamate (MSG): Is it harmful? - Mayo Clinic.
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
When I woke up this morning, after I brushed my teeth, looking in the mirror, I thought to myself ; “what am I putting into my body that shouldn’t be there?” The answer to that question is the processed foods that large food corporations sell to us consumers and make us think that we are eating healthy and nutritious foods when we are eating processed foods filled with preservatives to make them last longer. As a consumer, if I buy a food item, I would think that this product is safe for my family and I to consume, but what’s the point of purchasing that product if that guarantee is not there. Why would you want something in your food that would make that food item look the same way after its natural expiration period? These additives are chemicals that corporations agree to add to make foods last longer. But thinking logically, why should food last longer than the natural decomposition period? It shouldn’t, food should last the time that it naturally should last. Not only can these foods be extremely unhealthy to my body, but they can also be leading to future problems that I will have. Due to the way I eat in todays day and age, I tend to ask myself a question more frequently than I should which is What affect can food preservatives do on the human body?