Food components are divided into macro and micro-components. Macro-components, also referred to as macronutrients include carbohydrates, proteins, lipids and water. Micronutrients include vitamins and minerals (micronutrients) as well as pigments, antioxidants, anti-nutrients and toxins. Carbohydrates Carbohydrates are so called because they are hydrates of carbon. They consist of carbon, hydrogen and oxygen (Cn(H2O)n), and are […]
Gel electrophoresis is a forensic method used to compare different DNA and identify similarities between them. This is useful in maternity and paternity tests, identification of person responsible for a crime, and can also be used to find out the cause of an infectious disease including foodborne disease outbreak. DNA samples are usually very small in […]
Carbohydrates in the form of glucose is the main source of energy for the body. Energy is needed for two types of metabolic processes; anabolism and catabolism. Anabolism is the process of making larger molecules using smaller molecules e.g. using fatty acids to make fats, or amino acids to make protein. Catabolism accomplishes the opposite i.e. break down of […]
Are you having trouble standardizing food formulations? This video will teach you how to solve standardization problems using both mass balance and Pearson square method.
I suppose that for most of you, your food comes from the supermarket since that’s where we generally buy our groceries. Other than that your food may come from a restaurant, cafeteria, roadside vendor, a factory or a farm. But that’s not what I mean when I ask where you food comes from. Food of […]
Objectives By the end of this lab, students should be able to: Explain the science behind gel formation in jams and jellies Identify the basic ingredients in jams and jellies and their functions Prepare a strawberry jam Background Jams and jellies are sweet, semi-solid spreads. Jellies are made from the strained fruit juice, and jams […]