Investigation into reducing sugar content of a variety of soft drinks (not diet).
Aim: Investigation into the reducing sugar content of a variety of soft drinks (not diet) Background Knowledge: Reducing sugars: Carbohydrates can be divided into two major groups known as the: * Sugars * Non-sugars The sugars can then be divided down again into: * Simple sugars * Monosaccarides * Disaccharides Reducing Sugars are all Monosaccarides. Monosaccharides contain carbon, hydrogen and oxygen and their general formula is (CHnO) n. Reducing sugars possess a free aldehyde group and include the sugars glucose, galactose, fructose and lactose (but not sucrose). Under alkaline conditions, this reactive aldehyde can reduce the Cu2+ ion in copper sulphate to the Cu+. Hydrated copper sulphate is blue whereas the insoluble copper oxide formed by reduction in alkali is red. When reducing sugars are heated with Benedict's reagent a red precipitate of copper oxide, which is insoluble, is formed. Ingredients of the soft drinks I plan to use: Orange Fanta: Ingredients: carbonated water, orange juice, sugar, corn syrup, phosphoric acid, artificial flavours Lilt: Ingredients: Carbonated water, sugar, pure pineapple and grapefruit juices (5%), citric acid, colourings Ribena Spark: Ingredients: No artificial colours or flavours. High levels of vitamin C - a measured serving gives you all of the vitamin C allowance that your body needs in a day. Fruit is
An analysis of the violent content in five film clips with reference to the guidelines of the BBFC and an evaluation of the BBFC's role.
Sophie Jones 10P An analysis of the violent content in five film clips with reference to the guidelines of the BBFC and an evaluation of the BBFC's role. Classification is putting into a particular class, group, or category and in this case the BBFC (British Board of Film Classification) studies all films that are going to be shown to the public in order to see which classification would best be suitable for the different age groups: for example, U (universal), UC, PG (parental guidance) 12, 12A, 15, 18. Any age group would be able to view a U (universal) film but children under 12 would be unable to view a film that has a 12 classification The BBFC use censorship, ie the work involved in banning and removing anything which seems harmful, they see whether the levels of: violence, sex, language, drugs, racism, alcohol, nudity, theme, horror and imitable techniques would be too much for a child in a certain age group to view otherwise the child or children may become upset or disturbed by the film. Those are the areas for concern for the BBFC. The BBFC also deal with any public complaints on classification of the films. The first clip the class watched was Batman and Robin and it was classified as a U. The BBFC's guidelines on a U include: mild violence only and an occasional mild threat or menace'. The violence in this was portrayed with swing punches and kicks to
To investigate the energy content of different foods.
Food for fuel Aim: To investigate the energy content of different foods. Introduction: We can show that food is a fuel by burning it, using this, we are going to investigate the energy content of four different foods; peanut, bread, pasta and a Brazil nut. Food is also a fuel in another sense. Plants and animals use food to get their energy. Different foods contain different types and amounts of energy. When food, and all other fuels (e.g. coal, oil, etc.), is burned, energy in the form of heat is transferred to it's surroundings warming them. The body's most basic need is for energy. To get energy it needs food as a fuel and oxygen to burn it. The amount of energy foods can produce is measured in units called calories. A food calorie, or kilocalorie, is the amount of heat required to raise the temperature of 1 kilogram (2.2 pounds) of water 1 degree Celsius (1.8 degrees Fahrenheit). The body changes the calories in food into energy, which is necessary for every act from blinking an eye to running a race. Energy is also used for the growing process, for rebuilding damaged cells, and for regulating body systems. The number of calories needed each day depends upon how much energy an individual's body uses. An active child can need more calories than an adult who works at a desk. The body needs more calories in cold weather to stay at an even temperature.
marketing strategy Investigation on marketing activities of Cisco CSS 11500 (Content Switch service) as an exa
MBA General Management School for Business and Regional Development University Of Wales, Bangor ESSAY 1 st Assignment Course Module: ASR 4006 Fundamentals of Marketing: Investigation on marketing activities of Cisco CSS 11500 (Content Switch service) as an example Module Leader :: Dr Beeta Kupiec -Teahan Prepared by :: Mammarappallil Robin Thomas 500152272 Cisco CSS 11500 (Content Service Switch) Basic investigation and a road map view on the success of the product in the growing market. Introduction: Why Cisco? We have a lot of options available in the market like D-Link, Juniper (The upcoming terrain) but still why people opt to go with Cisco products? The following essay deals on the above topic to justify my points by taking up a Cisco product CSS 11500(Many of the facts and factors provided are given from my own practical experience) Cisco network management solutions help to automate, simplify, and integrate the network setup to reduce operational costs and improve productivity. The tools within the solutions provide innovative ways to centrally manage the network to achieve critical functions such as availability, responsiveness, resilience, and security in a best consistent way. The above management solutions help to reduce the troubleshooting and planning time associated, with the introduction of new services such as voice, wireless, and security
Analysing the vitamin C content in different fruit juices
Title : The Vitamin C Content in Fruit Juices Name : Yii Seng Ong Date : 28 August 2011 Class : 12M15 Student ID : 2011200378 Name of lecturer : Madam Ida Muryany binti Md. Yasin Objective . To determine and compare the concentration of vitamin C in different kind of fruit juices 2. To determine and compare the concentration of vitamin C in freshly prepared fruit juices and carton fruit juices Introduction . Vitamin C Vitamin C or also can be known as ascorbic acid is the elonic form of 3-oxo-L-gulofuranolactone. It can be synthesized from glucose or extracted from other plant sources such as blackcurrants, rose hips or citrus fruits. The empirical formula for vitamin C is C6H8O6. Other than that, the molecular weight for ascorbic acid is 176.1. Its melting point is about 190°C( with decomposition). The appearance is white to slightly yellowish crystalline powder. It is practically odourless, with a strong acidic property and a sour taste. Figure 1 : 2D structure of vitamin C Figure 2 : 3D structure of vitamin C Generally, vitamins are a group of complex organic compounds which play an essential role in animal metabolic process but which the animal cannot synthesis. Vitamins do not provide energy however, in their absence the animal develops certain deficiency diseases or other
The objective of this experiment is to determine the vitamin C content of a lemon.
Aim: The objective of this experiment is to determine the vitamin C content of a lemon. Apparatus: Lemon juice, vitamin C solution (fresh, 0.1%), 2 test tubes, test tube rack, pipette to measure 2.00 cm3 volume, DCPIP (dichlorophenolindophenol, 0.1% aqueous solution). Procedure: The lemon juice and vitamin C solution were provided by the teacher. The vitamin C solution was made up to contain 0.001 g vitamin C in 1.0 cm3 water. (i) Using a pipette, place exactly 2.00cm3 of DCPIP solution into a test tube. (ii) Using a different graduated pipette, add the vitamin C solution, drop by drop, to the DCPIP solution in the test tube. Shake the tube very gently after the addition of each drop of the vitamin C solution and continue adding drops until the DCPIP solution is decolorized. (iii) Record the exact volume of the vitamin C solution which has been added. (iv) Repeat this procedure. Average the results to obtain the mean volume of 0.1% vitamin C. (v) Calculate the mass of vitamin C (in grams) in this volume of vitamin C solution. From that we obtain the amount of vitamin C required to decolorize 2cm3 of DCPIP. (vi) The next step is to find the volume of lemon juice which contains the equivalent mass of vitamin C. To find this, repeat steps (i)-(iii) using lemon juice (add the lemon juice drop by drop to 2cm3 of DCPIP solution in a test tube until it becomes decolorized.
Experiment on The Use of Analytical Balance in Determining the Water Content of a Given Hydrated Salt
Title The Use of Analytical Balance in Determining the Water Content of a Given Hydrated Salt. Objective - Use of analytical balance to weight a given hydrated salt as accurate as possible to determine the weight of water in the salt. - Train us to handle the analytical balance to weight different object. Data / Results Individual Result: Material Two-decimal Balance(g) Analytical Balance(g) Pencil 4.28 4.2863 20cent coin 5.71 5.7110 3cm x 2cm paper (Without sign) 0.04 0.0446 3cm x 2cm paper (With sign) 0.04 0.0447 Material Two-decimal Balance(g) Analytical Balance(g) Pencil 9.53 9.5395 20cent coin 5.63 5.6318 3cm x 2cm paper (Without sign) 0.02 0.0264 3cm x 2cm paper (With sign) 0.02 0.0316 Group Result: Material Two-decimal Balance(g) Analytical Balance(g) Biker + Test Tube 53.49 41.5471 Biker + Test Tube + Hydrated Salt 54.89 42.0562 Biker + Test Tube + Dehydrated Salt 54.74 41.8946 54.74 41.8924 Water Content of Hydrated Salt 0.15 0.1616 Analysis and Calculations Analysis: This experiment is to find out the mass of water in the hydrated salt (CuSO4 x *H2O). To find the mass of the water, we weighed the hydrated salt and then heat the hydrated salt in order to obtained the mass of the dehydrated salt, then the mass of the hydrated salt minus with the mass of dehydrated salt. To weigh the mass of the salt accurately,
To estimate the sugar content of different fruit solutions.
Quantitative Estimation of Sugars Aim: to estimate the sugar content of different fruit solutions. Hypothesis: Lemon, Melon and Grape are all fruits which contain carbohydrates which include reducing sugars. Glucose is a hexose sugar. Benedict's solution is a deep-blue alkaline solution used to test for the aldehyde functional group, CHO - which are present in reducing sugars. Benedict's solution changes colour when a reducing sugar is present because of a chemical reaction, which reduces the Copper II sulphate (which is soluble) to copper I oxide, which is insoluble and produces a precipitate. The benedict's solution changes colour from blue to green, yellow, orange, brown and finally red - as the amount of sugar increases. I expect to find that lemon will have the least sugar content and the melon to have the most. I predict that Melon juice would have the a more red precipitate colour solution followed by grape juice with a slight brownish yellow precipitate, then will be lemon juice with the lightest colour of these precipitate. Method: In order for this experiment to work we had to be extremely accurate with measurements. This is why we chose to use a graduated pipette and a different one each time. Glucose concentrations: 0.5 %, 1%, 2%, 5%, 10%, 15%, 20% Fruit Juices: Grape, Melon, Lemon and Solution X * Used a 1 cm3 graduated Pipette to put 0.3 cm3 of the
Finding the vitamin C content of a lemon
________________ INTRODUCTION In our experiment we tested the amount of vitamin C in a certain amount of lemon juice. We did this with the help of PCPIP which is an indicator that shows the presence if C vitamin. For this we used the mentioned indicator, pipette, three eprouvetes, 0.1% of C vitamin solution and lemon juice. First we had to get the volume of 0.1% vitamin C solution that is needed for our amount of PCPIP (2ml) to decolorize. Then we had to determine the volume of lemon juice that is needed to decolorize the same amount PCPIP. This provided us with the concentration of vitamin C in the lemon juice. RESULTS We got separated into four groups and the results of all of the groups were in the end combined and the average was calculated. Our first result was that the indicator will change the color if we add 0.75 ml of 0.1 % C vitamin solution to it. We know that 100 ml of the solution contains 0.1 g of vitamin C so with that fact we calculated the amount of grams that can be found in 0.75 ml. We calculated this in the following way: This means that we have 0.75 mg of vitamin C in 0.75 ml of solution. It also means that the indicator (2ml) will turn transparent after we add 0.75 mg of vitamin C. After that we added lemon juice to the third flask with the indicator. We continued with the addition until the indicator turned transparent. It first turned
MAGAZINE ANALYSIS
Magazine Analysis I think the content of my magazine is good as it links well with the type of magazine Unique is and fulfils part of what I offered as part of my magazine. The style of my magazine is quite formal because I think this makes it look sophisticated and grown up. I also think it's important for the content to look proffesional as I want people to think the information is of good quality. I think if I presented it bad people would probably disregard the information as bad aswel. The tone of the magazine is informal as the content is mostly people's opinions. Its hard to make the tone of the magazine more formal because the interviews, real life stories and problem pages are people's personal accounts of things and making them more formal would change things completely. I've chosen the front cover image because the girls' eyes are quite eye-catching, shes pretty and shes wearing fashionable clothes. On the contents page I've used an image of a boy and a girl having fun on the beach because it's a summer issue. I've also used an image of the front cover and an inside article on the contents because I think its important for people to see whats coming in the magazine. I've chosen to use quite formal but simple language so it's easy to understand for everyone and I've used nice, clear fonts I think are appropriate for the article. I've colour co-ordinated the font
