과학영어- Sciense experiment - Prevention of discoloration in law apple and banana slices
- 최초 등록일
- 2008.07.16
- 최종 저작일
- 2007.04
- 4페이지/
한컴오피스
- 가격 1,500원
소개글
과학 영어- 사과와 바나나의 갈변에 관한 간단한 과학실험 보고서를 영어로 작성한 것입니다.
목차
-Title
-Objective
-Hypothesis
-Materials
-Procedure
-Results
-Analysis
-Conclusion
1. What substances are responsible for enzymatic oxidation?
2. Which treatments use an antioxidant to retard browning?
3. Then, How can other treatments retard browning?
4. Which treatments are most effective?
-References
본문내용
Title Prevention of discoloration in law apple and banana slices
Objective
To observe the effect of various solutions on discoloration.
To identify the most effective way of prevention of discoloration.
Hypothesis
Maintaining the nutrition, color, and flavor of fruit is of concern to the food processor and to those preparing fruit for the consumer. Changes on color may be attributed to enzymatic oxidation that occurs when fresh fruits such as apples, peaches, and pears are cut and exposed to oxygen. They may also lose flavor when thawed. Antioxidants and methods to denature enzymes retard these changes.
There are several ways to prevent fruits from browning and losing flavor. People believe that Ascorbic acid, Lemon juice, Sugar solution, Salt solution and Pineapple juice can retard discoloration in their everyday lives. Maybe those solutions have some special factors inside and some solutions will be more effective than others.
Materials
• 2 apples
• 3 bananas
• 60ml lemon juice
• 60ml pineapple juice
• 1g ascorbic acid
• 2g salt
참고 자료
Connie Weaver, The Food Chemistry Labolatory, CRC press, Boca Raton, 1996,
H.-D. Belitz, Food chemistry 3rd ed. Springer, New York, 2004
Karen Jamesen, Food Science, Ohio : Merrill/Prentice Hall, 1998
Owusu-apenten, Introduction to food chemistry, CRC press, Boca Raton, 2005,
