Above this post it's my Nutrition Calculator that I made during Food Science class. The main idea of this Nutrition Calculator is to see how my eating behavior is and how much good and bad nutrients I got by the time I worked on this work. The information in this work will be used in my reflective essay on my eating behavior as well. If you want to know how I ate my meals, check the work above this post and don't comment on how I eat because I restricted on that.
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The reflective essay is an essay that mainly discuss on your opinion of something you know or want to. For this one, I wrote my reflections on my behavior of eating meals based on the information from the Nutrition Calculator, a work that I made to collect & gather how I ate from weeks ago. I also noted about my family background history and my future predictions as well. Might as well check them out!
Again, another indoor experiment! This time, me and my friend had made 'Rock candies' that were made from dipping sticks covered with sugar into supersaturated sugar solution. The result took time for a week, and mine turned out as the picture to the right shows you. To the left, however, is only introduction part of this experiment that include references of supersaturation and many more. If you'd love to, you can check those websites and learn more about how sugar related to this experiment.
In this outdoor experiment, we had an opportunity to make our own cheese and tofu; yet without any flavor. There were 2 kinds of milk; cow milk & soy milk for us to try. Cow milk for cheese and Soy milk for tofu. Later, we add 2 kinds of acids into the milk to make it a curds. There were vinegar for cheese, and magnesium sulfate for tofu. The slideshow above shows the pictures while we perform an experiment and the last one is the cheese/ result. The purpose of this experiment is to see how are 2 kinds of acid affect the coagulation of the cheese and tofu.
There are 2 images here that me and my friends worked together on the basic information of Mouth. The first image explains parts of the mouth and the second one shows the basic info and functions of the mouth. The purpose of this work is for us to research & explain to our friends what parts are there in the mouth and what are their functions.
This is my most hardest and proudest work in Quarter 2 of Food Science. This Lab report is an APA lab report about Mayonnaise Lab. In this experiment, me and my friend were performed an outdoor experiment on making mayonnaise to see how emulsion work between egg yolks, water and oil. When we done making mayonnaise, we also presented it to the teacher to see whether it was perfect or not. Some pictures of our group are down below this post.
This is one of my teaching to the class, about "Distillation". As you can see, there are 2 types of Distillation. One for regulary distillation like beer or wine, and another for distill some chemicals and oils. This work required a bit of information in websites to support our knowledge about distillations.
These are some pictures when my group making our own mayonnaise. Not just making a new flavor but also observe the process of Emulsion between egg and oil in the mayonnaise too. The APA report is a few posts ahead of this post.
This is not really an actual full lab report, but this is a mini lab report of my dehydration lab. In this report, my friend and me had include all observations we saw in the lab.
These are images of mangoes that I used for Dehydration Lab with my group. To the left is the mango that in the good shape, and to the right is the mango that got dehydrated. This experiment was indoor, and I worked with my partners to determine differences between dehydrated mango and other dehydrated fruits .
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AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
May 2017
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