To determine factors that affect the yield and composition of meat after cooking. To accomplish this ground beef will be heated to different levels of doneness and wild rice will be added to ground beef prior to heating.
Many recipes call simply for baking soda rather than baking powder. Usually these recipes use some kind of liquid acid like buttermilk or yogurt to react with the baking soda to produce the bubbles.
To determine the influence of heat on thermal coagulation of egg proteins. This will be accomplished by preparing custards with varied heating conditions and egg protein.
The purpose of this project was to observe how the digestion of protein varies at different pH levels. My hypothesis was that a pH level of 4 would digest the protein fastest.
The purpose of this experiment was to determine the sugar composition of various brand name apple juices, unknown brand apple juices, and juice blends. Then use that information to calculate the percentage of each kind of juice in the blends and compare the name brand apple juices to the unknown brands of apple juice to see if they are labeled truthfully.
I became interested in this idea while
This experiment was done to find out if garlic is effective in killing bacteria. This will help us understand the effectiveness of home remedies such as the use of natural herbs (including garlic) for medicinal purposes.
This science fair project was done to investigate the effect of increasing DC voltage and the concentration of electrolyte salt on the rate of production of hydrogen gas during the process of electrolysis.
This science fair project was done to find out the amounts of lactose carbohydrates contained in various types of milk. The tests were done using low fat milk, powdered milk and soy milk.
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