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    yeast will reproduce using various sugar substitutes. Yeast is a type of living bacteria frequently used in baking. Sugar is scientifically known as sucrose with a chemical formula of C12H22O11. Sucrose is composed of fructose and glucose, which both have chemical formulas of C6H12O6. When yeast reacts with sucrose, carbon dioxide is produced.  A sugar substitute is a product that in synthesized to have a sugar-like taste. Reasons for using a sugar substitute include accounting for medical conditions

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    effects of multiple sugar substances on the respiration of yeast. Most people think of yeast when they think of what makes bread rise, cheese, alcoholic beverages, or other food products. Another type of yeast can also cause yeast infections, an infection of the skin. Yeasts (Saccharomyces) are tiny, microscopic organisms with a thin membrane and are usually oval or circular-shaped. They are a type of single-celled fungi of the class Ascomycetes, capable of processing sugar into alcohol and carbon

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    Artificial Sweeteners and Sugar Substitutes

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    Aspartame was discovered by James Shatter. He is a chemist at G.D Searle, which where he accidently discovered aspartame. Aspartame is a substance that is 180 times sweeter than sugar, yet it has no calories. Of spring 1967, Searle begins to run safety test for aspartame which is necessary for FDA approval. By fall, a biochemist named Dr.Harold at the University of Wisconsin does an aspartame test on infant monkeys. Without informing the Searle company first. The test results were negative. Out

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    Thi parpusi uf thos onvistogetoun os tu tist thi iffict uf doffirint sager suarcis un yiest risporetoun. Yiests eri anocillaler urgenosms bilungong tu thi fango kongdum end Eakerye Dumeon. Yiest eri hitirutruphs whoch geon ots inirgy frum inzymis thet briek duwn cerbuhydretis ontu elcuhul end CO2. It cen elsu dirovi inirgy frum sompli sagers sach es fractusi end glacusi, whoch cen bi fuand mustly on gruaps end riprudaci esixaelly (uccesounelly sixaelly). Asixael yiest riprudactoun os eccumploshid

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    Saccharin

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    Saccharin is one of the most disputed sugar substitutes in the United States today. Since 1977, it has been regarded as potentially carcinogenic (“Saccharin”, 1999). The sweetness of saccharin compared to sugarcane is utterly amazing. When measured up to sugarcane, saccharin is 550 times as sweet in its pure state. Also, it is estimated to have a sweetening power of 375 times that of sugar (“Saccharin”, 2000)! This drug may be amazing, but some people say that it causes a dangerous disease, cancer

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    Sweeteners

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    metabolize the foreign chemical. Saccharin does not contribute calories; for this reason it is commonly used in diet foods. "The obese [feel] that saccharin is their lifeline to slimdom, and diabetics [claim] it is essential to control their blood sugar" (Brody 482). The same people who consume saccharin certainly would not knowingly eat something that is classified as toxic waste; however, they do it on a daily basis. Saccharin's alias is EPA Hazardous Waste number U202. In fact, workers who handle

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    Should Students Be Allowed to Chew Gum in School? An increasing number of students today are showing more signs of anxiety, stress, and ADHD. A solution to the issue is allowing children to chew gum while in the classroom. Evidence shows that the process of chewing gum increases the blood flow to the brain and heart as well as increases saliva in the mouth, which gives the individual certain advantages. Students should be allowed to chew gum while in the classroom because they demonstrate increased

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    these drinks can do to your body. Some prefer diet soda because it doesn’t leave residue on their teeth. This is because diet soda gets it’s flavoring from artificial sweeteners, which is not natural sugar, and bacteria in your mouth needs sugar to grow. Although diet soda may not contain sugar, it does have acid, and over time this acid can strip the enamel from your teeth and leave them more vulnerable to cavities from other sugary

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    Amir Halimeh Mrs. Heather Garcia English 4 CP 30 March 2014 Food Preservatives 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

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    Ethics in Advertising

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    lead to obesity, diabetes. In CBS NEWS. Retrieved March 9, 2014, from http://www.cbsnews.com/news/artificial-sweeteners-could-lead-to-obesity-diabetes/ Cosgrove-Mather, Bootie. (2004, 12 03). Splenda sugar sweetener spat. CBS NEWS. Retrieved from http://www.cbsnews.com/news/splenda-sugar-sweetener-spat/ Snyder, W. S. (2011). Principles and Practices for Advertising Ethics. Institute for Advertising Ethics, 1-11.

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