Food Science Experiments Archives - Page 2 of 9 - Food Science Toolbox

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Objectives: To identify which carbohydrates contain reducing sugars Background: Some sugars have a free aldehyde or ketone group which makes them capable of acting as a reducing agent. We call these sugars reducing sugars. They play an important role in developing food colors and flavors during processing. Reducing sugars produce a brick-red color when heated […]

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Objectives: To determine the effect of substrate on yeast fermentation rate Background: Products of carbohydrates fermentation include carbon dioxide and ethanol. The rate of fermentation will be affected by how readily yeast is able to utilize substrates for energy. In this lab, you will observe differences in fermentation rates based on the type of substrate […]

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Climacteric fruits such as bananas require ethylene to ripen. Ethylene production is oxygen-dependent. Therefore, the removal of oxygen during storage is expected to reduce the rate of ripening. In this lab, you will test to determine how access to oxygen affects ripening rate. Materials Foil 4 green bananas (or as green as you can get […]

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