Electronic Milk Tester REIL

Electronic Milk Tester by Reil
This is a study made during training at the organization. The source of write up is company and internet. I hereby do not take any disclaim of content
of matter. It should be used for reference and study purpose only. Introduction Rajasthan Electronics & Instruments Ltd. was founded to aid in the
upliftment of the rural masses by enpowering them, making them self–reliant and upgrading their living conditions by taking electronics to the
villages. Rajasthan Electronics & Instruments Ltd. (REIL) has a prominent place amongst the electronics industry of Rajasthan. The company is a joint
venture between the Government of India & the Government of Rajasthan, through their respective institutions. The company was conferred the status
of a... Show more content on Helpwriting.net ...
The operations started with the Electronic Milk Tester, under technical collaboration with A/S Foss Electric of Denmark, and assembly of Electronic
Milk Tester (EMT) in SKD form, from kits supplied by the collaborator, initially. The Company has rapidly absorbed and assimilated the technology,
successfully indigenized the product, and in response to customer requirements, designed it on micro–controller technology to suit the needs of the
Indian customers. Thus, the auto–zero EMT was introduced in the market in the year 1990. The Company has also successfully integrated the products
into a more versatile system, developed in–house through it own development efforts, called the Milk Collection Station. MANUFACTURING
INFRASTRUCTURE: The Company has a state–of–art manufacturing facility at its works, for electronic products. The plant is equipped with modern
equipment including component preprocessing systems, automatic & semi–automatic component insertion machines, Wave Soldering machine,
Automatic Cleaning System, Advanced Testing equipment, Fault locators, Digital Storage Oscilloscopes, Soldering/De–Soldering Stations. In order to
maintain appropriate temperature levels, clean conditions and uninterrupted power supply, the plant is equipped with centralized
... Get more on HelpWriting.net ...

Embedded System for Milk Analyzer and Billing
Embedded System for Milk Analyzer and Billing Chapter 1: INTRODUCTION TO MILK COLLECTION SYSTEM 1.1 INTRODUCTION While
we were in search of problems In the society, with keeping in mind that engineering is a technical solution of a any problem, we decide to look at
common man's problem. At the same time in month of june11, Milk adulteration problem was on the top of media, so we thought why not explore this
problem. The Dairy industry in India is generally co–operative .The primary milk provided to the dairy are farmers who do not process their milk and
give it in the raw form to the co–operative dairy. Since more no. of farmers are depositing their milk in the dairy, it is a daily task of the dairy to assess
the quality of... Show more content on Helpwriting.net ...
The Micro–Processor–Based Milk Collection System Milko–testers reduce the time taken to ascertain the quality and the fat content of milk which in
turn helps in overcoming all associated problems of the traditional method of testing such as storage of samples, and handling of corrosive
chemicals. However, the calculation and payment of bills remained as cumbersome as ever since the bills were still 2 Embedded System for Milk
Analyzer and Billing being calculated manually. The NDDB, in 1988, took up a project to develop an integrated milk collection system to effect
immediate calculation and payment of bills to the farmer. For this REIL and M/s ATE Enterprises Ltd. developed prototypes that were tested in two
villages in Kheda district, namely Mogri and Bedwa REIL–developed milk collection system: This system has been operational in Mogri for the past
several years. It consists of three pieces of equipment, as shown in Figure 4.1, placed alongside each other: (a) the Electronic Milk Tester (EMT); (b)
the Milk Weighing System (MWS); and (c) the Data Processor (DP). When the NDDB financed the project in the early 1990s for the micro–processor
based automatic milk collection stations (AMCs) the cost was about $2,250 (approximately Rs 96,800), which included the micro–processor, weighing
machine,

The Health Benefits Of Raw Milk
Raw milk is not sold in every state, and there have been reports that the FDA has closed down many raw milk producers nationwide. The reason
behind this, I don't know, but it looks as if they don't want the health benefits to get out to the public. The less work and more natural a product is,
the healthier it is. In my opinion, drinking raw milk has been done for hundreds, if not thousands, of years, and in many locations around the
world, people still drink raw milk. If it was really as bad for you as the FDA claims, humans would have never continued to drunk raw milk. Jersey
and Guernsey milk comes from cows bred on the Isle of Guernsey and the Isle of Jersey, which are located off the the British mainland. The milk
Guernsey cows produce is high in fat, and is also loaded with beta–carotene and protein. Jersey cows produce milk that's high in butterfat, which is why
it is often used in cheese–making. Both breeds produce richer and higher fat. Lactose–free milk is for the many people around the world who suffer
from lactose intolerance, but how can milk that contains lactose really be lactose free? Lactose–free milk simply contains lactase, a natural enzyme that
helps break down lactose. Some people who take a lot of the lactase enzyme could experience bloating and diarrhea after they have stopped consuming
the enzyme. This is from the body trying to break down the lactose without help. Skim milk is one of the most–consumed milk products in the USA.
The media would

Essay about Biology Milk Lab
Bonnie Bell Mrs. Legary Biology P.6 21, Sept. 2011 Milk Lab Final This investigation consists of testing the reaction between milk, food coloring,
and dishwashing soap. Different kinds of milk were tested, depending on the amount of milk fat content. The investigation was based on 2 questions.
Lab one's problem statement, using only milk fat and food coloring was: How does food coloring react in different kinds of milk fat? The second lab's
problem statement, using milk fat, food coloring, and dishwashing soap was: What happens when detergent is added to different milk fats and food
coloring? The expectation is that the milk with higher fat content will have a more dramatic reaction. If the milk has a higher fat content,... Show more
content on Helpwriting.net ...
| The first table shows the results between the milk and food coloring. In milk fat 1, the red food coloring spread fast and wide. In milk fat 2, the red
food coloring did the same as milk fat 1. In milk fat 3, the red food coloring spread slowly in an oval shape. In milk fat 4, the red food coloring didn't
expand very big. In milk fat 1, the blue food coloring expanded slowly for a long time and stayed dark blue. In milk fat 2, the blue food coloring spread
fast for a long time and stayed in one big glob. In milk fat 3, the blue food coloring looked like a spider web. It starts out light in color and expanded
slowly getting darker. In milk fat 4, the blue food coloring got gets lighter as it expands. In milk fat 1, the yellow food coloring was more spread out.
In milk fat 2, the yellow food coloring stayed in a little circle. In milk fat 3, the yellow food coloring stayed in a little circle and turned to an
orangish–yellow color. In milk fat 4, the yellow food coloring stayed in a small spot and didn't spread. In milk fat 1, the green food coloring spread fast
but not very big. In milk fat 2, the green food coloring didn't spread very big. In milk fat 3, the green food coloring spread pretty big. And in milk fat 4,
the green food coloring spread quickly. Day 2 data

The Popularity Of Cheese As An Ingredient
1. Introduction
The popularity of cheese as an ingredient in a daily diet is unmatched when it comes to an average person in today's time. Furthermore, cheese
being the major ingredient in various fast foods around the world, which are said to be a contributor in increasing the toll of obese population
worldwide, due to the presence of high amount of fat content making it an energy dense food which is a major cause of obesity and related diseases
(Global Strategy on Diet, Physical Activity and Health, WHO). In accordance to the survey carried out by WHO it was reported that almost 2.8
million people die every year due to being overweight or obese (Global Health Observatory data, WHO).However, on the contrary cheese being an
important ... Show more content on Helpwriting.net ...
Low fat cheese, primarily hard varieties have been reported to have a rubbery body and unacceptable flavour as compare to the full fat counterparts.
However, soft low fat cheese varieties is reportedly to have an acceptable results and acceptability in the commercial markets. (Mistry 2001). Hence
the prime aim of this research is to focus on the hard type cheese varieties mainly, Cheddar.
Limitation pertaining in the low fat cheese has provided an immense scope in the research field to overcome the problem related to the unacceptability
of flavour, texture and functionality of low fat cheese. Hence this study will mainly focus upon improving the texture of low fat Cheddar cheese by an
assumption of incorporating more amount of moisture by using a fat replacer mainly a hydrocolloid to impart a similar texture to the full fat variety.
2. Literature review
2.1. Cheese: definition and classification
In accordance with CODEX Standards, cheese can be defined as a ripened or unripened soft, semi–hard, hard or extra hard product within which the
whey protein to casein ration do not exceed that of milk, which can be obtained by coagulating wholly or partly the protein of milk, skim milk, cream,
whey cream or buttermilk by partly draining the whey portion which results due to coagulation by suitable coagulating agents such as rennet (FAO
1978). Coagulation of protein can also be carried out by processing techniques which are capable

case study Essay examples
Tetra Pak Case study
The challenge of intimacy with a key customer
Content
пЃ¶ Company Profile
пЃ¶ Performance Evaluation
пЃ¶ Marketing Challenges
пЃ¶ Solutions Assessment
пЃ¶ Implementation Proposition
Content
Tetra Pak – Company profile
пЃ¶Establishment: 1952.
пЃ¶Founder: Dr. Ruben Rausing.
пЃ¶Home country: Sweden.
пЃ¶World's largest producer of

Swedish company
aseptic carton packaging
Tetra Pak's packaging products
Content
Five Forces– Italian Packaging ... Show more content on Helpwriting.net ...
Market leader in full–fat,
Losing shelf space.

Is Sainsbury A Best For His Or Her Well Being? Essay
Introduction: name and description of the organisation you intend to research Every human being looks forward to getting the best for his or her
well–being. This makes each and every individual to do a selection that is deemed to be the best for his or her health. Talking of health, the kind of
food one selects plays a big role in the health of an individual. There are various organizations that are out to produce food products of different
varieties that can suit the priorities of the clients. One of these organizations is Sainsbury. Sainsbury is one of the leading supermarket retailers in
the UK that provides customers with a wider range of quality food. The company was established in 1869 by John James and Mary Sainsbury and
it has been the longest and a major food retailing chain in Britain. The chain has more than 400 stores in UK. Currently, Sainsbury operates more
than 12oo supermarkets and convenience stores and having approximately 161000 employers. The company alleges that their operations are all
cantered to the clients as well as investing in their stores, staff and channels to deliver the best possible shopping experience. The identity and
integral to their success lies partly in the strong culture and values of the company. The company serves over 25 million consumers on a weekly
basis and per se play a key role in assisting them have good lives but spend less. The chain is known to be a best for food and health organization
hence entails enabling the

Research Paper On Food Allergies
It can happen when you least expect it. It can start with an itchy mouth and within minutes, turn into a case where hospitalize is a matter of life or
death. Food allergies are nothing to take likely. Worse of all, children suffering from food allergies will usually see their symptoms become worse
with age. About 3 million children in the U.S. are believed to be sufferers of food allergies. A food allergy occurs when the immune system mistakenly
believes that something a person ate is harmful. Some of the more common diagnoses include milk, egg, soy, wheat, peanut and shellfish. Other less
typical ones are strawberries, tomatoes and chocolate. As the list of dietary restrictions grows, parents find it increasingly difficult to create balanced,
tasty meals their... Show more content on Helpwriting.net ...
With the growing need for tasty, nutritious meals that steer clear of allergy stimulating foods, food experts have gotten really creative. They've
found tasty substitutes for traditionally used baking products, added natural flavoring as an alternative to the artificial one, and they're offered way
to make cooking at home with your love ones a truly enjoyable bonding process. Food allergies don't have to become a culinary life sentence. It may
very well be an opportunity to really explore your food choices. Best of all, living an allergy–free life can turn into adventure down the nutritious path
less taken. For allergy–free recipes and cook books check out the following links: http://fe586s2287xap4mr4qnrl7ktn.hop.clickbank.net/ http:/
/d5755us37hweebe0omzfofpa2q.hop.clickbank.net/ http://e6699g080a2ejdhgzsklnej1fc.hop.clickbank.net/ Benesia Babb is a N.Y.–based journalist
with over 12 years experience in magazine publishing. She has covered a wide range of topics as a freelance writer and editor including health, travel,
shopping, parenting and lifestyle. She is committed to educating the public about issues related to natural health. Feel free to submit your questions and
story ideas to

The Nutritional Code Of Food Label
Food Label
There are many things that are confusing and overwhelming when it comes to making nutritious choices. One product will have a high content of
something good and another will have low content in something bad. When it is time to consider what we put in our bodies we have ample
opportunity to weight the pros and cons of various products. According to the Nielsen Global Survey in 2011 sixty percent of the population doesn't not
understand the mandatory nutritional code in order to properly identify the ingredients they are considering ingesting. Alarmingly, this statistic is that the
nutrition label and the ingredients list are the only true allies a consumer has when determining what we should be eating. Only they tell the full
story of what the food we are consuming is comprised of. For this assignment I was asked to first select two pairs of similar food products from the
supermarket and then secondly compare them, while critically evaluating both their food labels and ingredients. I chose to compare coconut milk
against 2% dairy milk and rolled oats versus steel cut oats. I am going to address the following comparisons in the body of my essay: the nutrition
facts table, serving sizes, price, ingredients, product claims, percentage of daily value (%DV), whether they are part of a healthy eating plan, and
lastly whether their labeling is clear and concise. On the war against obesity and disease caused by diet, food labels and ingredient lists are the
consumers'

Effect of Different Types of Coagulant on the Yield,...
Introduction: The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. Soybeans are an
important source of vegetable oil and protein worldwide. The beans contain significant amounts of alpha–linolenic acid, omega–6 fatty acid, and the
isoflavones genistein and daidzein which claim able to fight against breast cancer, prostate cancer, menopausal symptoms and heart disease (Ruiz–
Larrea et al., 1997). In daily life, we take soya bean drink and Tau Fu Fah, and we usetofu, tow–kua, fu–chok and tofu–pok in our cooking. Tau Fu Fah
is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu pudding. It is usually served either with a clear sweet syrup ...
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Soymilk is basically produced from the aqueous extraction of whole soybeans

Trivers-Willard Hypothesis: Article Analysis
Trivers–Willard Hypothesis Robert Trivers, an evolutionary biologist, and Dan Willard, a mathematician and computer scientist, wrote an article in
1973 that suggested an important evolutionary hypothesis regarding sex ratios and parental investment (Trivers & Willard, 1973; Fujita, Roth, Lo,
Hurst, Vollner, & Kendell, 2012). This was termed as the Trivers
–Willard hypothesis which predicted that natural selection must support unequal
parental investment among offspring gender under specific maternal situations and the reproductive potential of her offspring (Fujita, Roth, Lo, Hurst,
Vollner, & Kendell, 2012). The Trivers
–Willard hypothesis holds three assumptions. The first assumption is that parental condition should predict
offspring condition.... Show more content on Helpwriting.net ...
Using the Trivers–Willard hypothesis, they examined how often mothers breast fed their offspring and the level of fat concentration of the mother's
breast milk. They predicted that mother's who had plentiful resources would breastfeed their sons more often than their daughters whereas mother's
who had limited resources would breastfeed their daughters more often than sons. Breastfeeding frequency was measured through questionnaires that
asked the mothers to report how often they breastfed in a twenty–four–hour span and if it was typical for any other day (Fujita et al., 2012). They found
that the Trivers–Willard hypothesis was not supported using the frequency of breastfeeding as a behavioral parental investment indicator (Fujita et al.,
2012). Specifically, it was found that underprivileged mothers breastfed more frequent than over privileged regardless of the offspring's sex. In
addition, they also predicted that mothers in good conditions would yield breast milk with an increased fat content for sons over daughters, whereas
poor mothers would yield breast milk with increased fat content for daughters over sons (Fujita et al., 2012). The researchers measured milk fat
concentration using a sample of approximately 10 milliliters of foremilk that was taken after an overnight fast from whichever breast was not used to
nurse that night. In contrast to the previous findings, Fujita and colleagues (2012) found that the Trivers–Willard hypothesis was supported when
studying biological parental investment with the use of milk fat concentration. Specifically, they found that underprivileged mothers produced breast
milk with a higher fat concentration for daughters whereas over privileged mothers did the same for their sons (Fujita et al.,

How Milk Is An Everyday Necessity For Children
From Grass to Glass Milk is an everyday necessity for children as they begin to grown it offers valuable nutrients that help them to develop, but do you
ever wonder where it comes from? Or what process it goes through before being poured into your glass. Throughout the years the way milk is extracted,
refined, utilised and sustained has changed but is it a sustainable resource for our future? (http://www.theguardian.com/uk/2010/aug/10
/tories–free–milk–children ) Author: Bree–Anna Clarke Teacher: Mrs Pines Class: Science in Practice Contents Contents From Grass to Glass1
Contents2 Contents2 Introduction3 Extraction3 Refinement5 Utilisation7 Sustainability9 Reference10 Introduction In... Show more content on
Helpwriting.net ...
Around the world many countries drink more than just cows milk in 2012 the largest producer of cows milk was The United States, Sheep milk
was China, both goat and buffalo milk was India. All milk is extracted from the animals, then put through refinement so everyone is safe to drink
it, it can be utilised in any different ways but has to be done correctly so it is sustainable for the future. (https://commons.wikimedia.org/wiki
/File:Cookies_and_milk.jpg) Extraction Milk is found as a liquid in female animals; this white liquid is homogenised and put through
pasteurisation then it is sold in store all over the world for families to drink. The pie chart below displays the top 10 cow's milk from countries
around the world that were the largest producers in 2013. The top three producers of cow's milk is The United States, India and China however
there are still many more countries that produce cow's milk. Countries all over the world raise cows due to how useful they are to people as they
provide natural resources like milk, meat and leather. Top Ten Producers of Cows Milk in 2013 There are many different way in which farms milk
there cow, the following is the steps of how the cows produce the milk and how it is extracted take from a indoor feeding farm. 1.Grass is harvested
for the cows and rolled in "Round Bales" for indoor feeding. 2.When the grass is ready to be used it is put with cow meat that helps them produced
milk 3.

Determination of Calcium Ions in Milk Using Titration
Determination of Calcium ions in milk using titration.
Background Calcium is a mineral which is essential to the human body. In fact 1.5% of the human body is made up of calcium, and not just the
obvious uses such as bone and teeth formation but it is also a vital factor in many enzyme reactions, for example blood clotting. It also partakes in the
regulation of the hearts rhythm. Lack of the crucial mineral can result in the build up of cadmium and lead, both of which are toxic. along with causing
rickets in children, osteomalacia and osteoporosis. over 99% of the human bodies calcium is found in the bones whilst the remaining 1% or so is found
in the blood matrix. Calcium can be found in cereals fruits and vegetables ... Show more content on Helpwriting.net ...
Then there are 1.09 x 10–2 moles of calcium per 100ml of milk.
So the amount of Ca in 100ml of milk is 109mg.
Below is the table for the result of the titrations using semi skimmed milk.
пїјпїјпїјпїј
From these results we can see that the average titre volume is
4.6 + 4.75 + 4.70= 14.05/ 3 = 4.68
Therefore determination of the amount of moles of

Is Drinking CowвЂ™s Milk Healthy for Humans?
It has been brought to the public's attention that drinking cows milk is not healthy for humans to consume. Should this product be taken off the
shelves at the local grocery store? Milk is one of the most popular beverages in the United States. There are multiple advantages to the human body
when milk is consumed. Milk contains nine essential nutrients, it creates bone and teeth health, and it is a large contributor to the economy in the
farming communities of the United States. There are also cons to human's intake of cow's milk. There are negative health effects, lactose intolerance
in the body, and false advertising of the product in regards to weight loss. Humans drink cows milk by the gallons since "it does a body good"; yet,...
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Milk alternatives are good sources of calcium and minerals; it is milk products that do not come from a mammal. Soymilk is a product of
soybeans that is packed with protein and fiber, this product is a great alternative for people with an intolerance or allergy to cows milk. The down
side to soymilk is that in general it is higher in sugar, especially in the flavored options. Almond milk is good source of magnesium, which helps to
break down food, can help with the function of the parathyroid glands, thus helping improve the health of your bones. It is also loaded with
manganese, selenium and Vitamin E. The downfall to almonds milk is that the taste is very different from cow's milk. Rice milk is the most
hypoallergenic of all the milk substitutes and is extremely nutritious and heart healthy. Rice milk is packed full of niacin and vitamin B6 which are
also good for lowering your blood cholesterol, while the high magnesium content helps to control your blood pressure. Iron and copper increases your
red blood cell production, giving you better–oxygenated blood and more vitality. The downside to rice milk is like eating rice it is high in
carbohydrates at thirty–three grams per cup. Oat Milk is cholesterol and lactose free, and also contains high levels of antioxidant vitamin E. Since it is
a plant source, oat milk is usually tolerated by people with multiple allergies, and is also a good source of phytochemicals; naturally occurring chemicals

Persuasive Essay On Chocolate Milk
Is chocolate milk good for you? Well, some people say it's good and some say it's bad. I think it's bad for you because it can increase your obesity
and diabetic risk, has lots of sugar, gives you Osteoporosis, and it has saturated fats. Everyone wants a happy healthy life. With chocolate milk, you
don't get that. Chocolate milk increases obesity and higher risk of diabetes. With about 3,500 calories in 1 pound of fat, you can add a lot of calories.
You get 70 calories per в…“ cup of chocolate milk, while white milk only has 30 calories! Jamie Oliver tells us that if you drink flavored milk every
single day, you gain half a pound in a week, which can decrease your ability to exercise. There are a lot of carbohydrates in chocolate milk, so the risk
of type 2 diabetes sharply increases. That gives you a shorter life. You want to live a long life, right? Then don't drink milk that will gives you a higher
... Show more content on Helpwriting.net ...
Jamie Oliver showed that America consumes 27 TONS of added sugar each week! He also told us that flavored milk gives an average person 2 gallons
of extra sugar each year, which can lead to health conditions like diabetes. The average person even consumes so much added sugar from chocolate
milk that all that sugar can weigh more than you! Do you think you want that much sugar? We don't want chocolate milk giving us tons of extra
sugar! Saturated fats give you a high risk of heart disease, heart attack, and cancer. Even though saturated fats still help a little, they still do more
damage to you. Chocolate milk has a high content of saturated fats, which don't help your body. The American Heart Association says that you should
get 16 grams of saturated fat a day, but chocolate milk gives you 62.5 percent of that! That's about 10 grams of saturated fat, which is a lot! All the
saturated fat consumed by people who like chocolate milk will have a big impact in their life. You don't want to get too much saturated

A Healthy And Balanced Diet Of Hershey 's Chocolate Syrup
I don't eat a very healthy and balanced diet, but I know that I should. For this assignment I took it as a chance to try and find some things to
replace my normal unhealthy foods. Some of the foods that I like wouldn't be able to find a healthy form. Some of the foods that I do like to eat
do have healthy forms and I doubt I start purchasing them right now because they are much more expensive than in their normal form. I'm know
other people like these same foods and need to live more healthy just like I do, but now I can tell them there are other more healthy forms of the
foods that we like. The first item that I found was something that everyone has had at least once in their lives, Hershey's Chocolate Syrup.
Hershey's has now developed a low calorie, sugar free version of their famous syrup, but they didn't even stop there. They took it even farther and
fortified their syrup with vitamins and minerals as well. Their normal chocolate syrup has high fructose corn syrup along with just plain corn syrup,
but the new sugar free syrup is made from water and cocoa instead. This product is targeting consumers that are trying to reduce the amount of sugar
in their diet, or parents trying to reduce the sugar that their children are eating. Price wise the fortified chocolate syrup is more expensive that the
regular and runs $2.98 per 17.5 oz. bottle and the regular is $2.28 per 24 oz. bottle. Tortillas are used in so many different ways so I wondered if there
were

Does The Percentage Of Fat Affect The Height Of Ice Cream
How Does the Percentage of Fat in Milk Affect the Height of Ice Cream?
Purpose
The purpose of this experiment was to determine how different types of milk and cream, with different percentages of fat, affect the height of the
resulting ice cream.
Background Information Fats are lipids, which are organic compounds composed of hydrogen, carbon, and oxygen. Most fat molecules consist of three
fatty acid tails and a glycerol. Fatty acid tails are made of hydrogen and carbon, the way that they are arranged determines the type of fat. There are
two broad categories of fats– saturated and unsaturated. Saturated fats contain only single bonds between carbons, while unsaturated fats contain
double or triple bonds. When saturated, they are filled ... Show more content on Helpwriting.net ...
When the ingredients are mixed together, the fat particles are disturbed and broken apart. Air is distributed into the mixture and held in place
between the fat molecules to create a smooth texture ("The Science of Ice Cream", PhysicsBuzz). At first, these products are close to room
temperature, conversely, the end product is a frozen dessert. To do this, the mixture must be cooled past its freezing point. The ice is what
ultimately freezes the cream. However, since the mixture is not just pure water, which freezes at 0В° Celsius, the freezing point must be cooler.
Freezing point depression is a colligative property where more solute is added to the solvent. In this case, salt is the solute and the ice/water is the
solvent. If the concentration of the solution is increased, consequently, the freezing point will decrease to be lower than that of the usual. The new
change will then allow the ice to absorb the heat and melt, while transferring the coldness to the ice cream. When the ice constantly comes in contact
with the salt crystals, by stirring, churning, or other methods, it becomes cooler because of the interaction between them. By lowering the temperature
of the ice and salt mixture, the ice cream is able to harden and take shape because it still freezes at 0В° Celsius and it is being cooled down to reach that

USDA Food Patterns
Sam is a 21–year–old male, weighing 175 pounds. His estimated calorie needs from Myplate is 2600 calories. The USDA food pattern
recommendations are each food group are grains 9 oz., vegetables 3 ВЅ cups, fruit 3 cups, protein 6 ВЅ oz., and oils 8 tsp. Sam's two–day average
intake shows that he consumed less than the recommended amount in some food groups while greater than the recommended amount in other food
groups.
Sam's USDA food pattern recommended amount of intake of grains is 9 ounces, however, his average intake was 10 Вѕ ounces. For whole grains, Sam
had consumed 6 cups of buttered popcorn, which accounted for 2 ounces of his whole grain intake, which is less than the amount that he should
consume. Sam should eat at least half of all ... Show more content on Helpwriting.net ...
Sam's recommended intake of protein foods is 6 ВЅ ounces, and Sam's two–day average was 8 Вј ounces. Sam should try to eat a variety of protein
foods each week such as seafood, lean meat and poultry, beans and peas, soy products, and unsalted nuts and seeds. He can consume seafood in
place of meat or poultry twice a week. Seafood includes fish such as salmon, tuna, trout, and tilapia, and shellfish such as shrimp, crab, and oysters.
Upon selecting seafood, choose seafood that is higher in oils and lower in mercury, such as salmon, trout, and sardines, herring, and Atlantic or
Pacific mackerel. For the days that he eats meat or poultry, he should choose lean meat and poultry. Additionally, choose cuts of meat that are lower
in fat, such as round and sirloin, and ground beef that is 90% or more lean. If Sam decides to cook the meat, before cooking or eating, he should trim
or drain fat from meat and remove poultry skin. Additionally, to prevent adding extra fat, Sam can try grilling, broiling, poaching, or roasting the meat.
Another protein food group are nuts and seeds. However, nuts and seeds are high in calories and therefore, should be consumed in small portions in
place of other protein foods, like some meat or poultry. Nuts and seeds include almonds, filberts, mixed nuts, peanuts, walnuts, sunflower seeds, and
peanut butter. Choose unsalted nuts and seeds to help reduce sodium

The Effects Of Milk On The Human Body And Will Provide...
April – May 2015, 10 people hospitalized, 3 dead, infected with strains of Listeria Monocytogenes due to a failure to manufacture and package
foods under proper conditions and controls which are necessary to minimize the growth of microorganisms and contamination. This outbreak
spread across four states and has been linked to ice cream made in Blue Bell Creameries. This essay will analyze the effects that milk have on the
human body and will provide evidence that cow's milk does not "do a body good" as the advertising world would lead a person to believe. The
average American child drinks two or three glasses of milk per day as recommended by most health professionals. The prevailing perception in
America is that dairy cows are healthy animals raised on farms that are focused on animal welfare and organic feeding practices, for the purposes of
producing high quality milk for young cows and humans. Farmers harvest the milk product, using only the safest techniques, to supply supermarkets
with milk. All this is done so that people may enjoy the health benefits from its nutrients, thus living strong healthy lives. Unfortunately, that perception
is wrong. Furthermore, cow's milk can contain harmful bacteria, as well as, a surplus of undesirable additives. Accordingly, milk should be considered
the world 's most over–rated source of nutrients. In the business of dairy farming, there are two key drivers: quality of milk and the health of the cows.
On large, industrialized dairy

Milk Lab Report
Food Science 775411
Lab Reports
Name: Merja Jeyananthan
ID: 13837984
Partner: Deepak Pillay
ID: 1304469
Aim
To identify the primary components of milk
To determine the percentage of composition of milk
To determine the reducing sugar
Result and discussion
Composition of experimented Trim milk
ComponentsAverage content in trim milk
Protein3.08%
Fat4.0%
Lactose4.6%
Phosphate & Calcium1.7%
Milk is white liquid produce mammary glands of mammals. From a mammal's perspective milk has to be an always perfect food each mammal milk is
uniquely suited to the metabolic and nutritional needs of that particular mammal. Milk is a colloidal aqueous suspension consisting of many
components, several of which include carbohydrates (sugar), lipids (fat), protein and phosphate. The percentage of each component depends upon the
source of the milk (cow, goat act...)as well as the method used to produce the milk. Milk is our first source of nourishment and has always played
important role in human nutrition. Milk is emulsion of butter fat globules within a water base fluid containing dissolved CHOS, Protein aggregates and
minerals.

In this experiment we will isolate protein, fat, phosphate and lactose from the milk sample and determined the percent composition for the major
components of the milk.
Isolation of casein and butter fat
1ml of 8M of acetic acid was added into 50ml milk and the mixture was heated about 10Mins, mixture almost boiled then the mixture was

Lipid Content Of Milk Lab Report
Introduction
This experiment was done to test the affect of lipid content on cupcakes using four different types of milk. In this experiment, the height was expected
to change due to whether or not the fat content (lipids) appeared to be heavier in one type of milk opposed to the other. Although the lipid content was
tested on cupcakes, the results were still surprisingly existent. The height of the cupcakes were altered due to what was taken from them using a
different ingredient then what was initially expected when baking four sets of three different cupcakes. If milk with higher lipid content is used to bake
cupcakes, then the height will be affected.
Background
Lipids are used for storing energy and taking in useful ... Show more content on Helpwriting.net ...
Put cake mix into large mixing bowl
4.Split cake mix evenly into four parts
5.Place each fourth into a one of the four cereal bowls
6.Get another small cereal bowl and crack 3 eggs in it
7.Separate the eggs into four parts
8.Put each fourth of the eggs in each respected cereal bowl that contains the cake mix
9.Take out butter
10.Put two tablespoons of butter into another small cereal bowl and place in microwave for fifteen seconds
11.Separate the butter into fourths and put it into the four different cereal bowls that contain cake mix
12.Take out milk type #1 and place Вј cups of milk into the solid measuring cup (the milk types are the independent variables of the experiment)
13.Repeat step 12 with the other three milk types
14.Mix together the milk with each batch of cake mix, eggs, and butter with a large spoon
15.Put each into cupcake tray
16.Place tray into oven for 20 minutes
17.Take out of oven

18.Take out ruler and measure the height of each cupcake
19.Record results
When performing this experiment, the end results should show that the milk types did have an effect on the height of the cupcakes. Depending on the
fat content in each of the different milk types, which should show the difference in the height of the cupcakes. When placing the batter for each
cupcake in the cupcake pan, each should be put in at an equal amount and marked to know which is

Milk Lab Report
Dependency of curd mass on four different types of milk (Non–Fat, Low–Fat, Reduced–Fat, Whole) using lemon juice
Purpose
The purpose of this experiment was to determine if lemon juice would cause the different fat levels in milk to affect the curd mass.
Background Information
The major components of milk are water, fat, proteins, lactose, carbohydrates, and minerals (dairyprocessinghandbook.com) with the main proteins in
milk being casein and whey. When the casein protein separates from the whey, fat, and lactose in the milk, the product is micellar casein. These
micelles have a negative charge, are not soluble in water and moreover, repel each other, which keeps them suspended in the milk solution.
Milk has a natural pH level that resides just ... Show more content on Helpwriting.net ...
Set the four (4) containers of milk out to come to room temperature.
2.Place out four (4) 250mL beakers and label each with the type of milk used.
3.Weigh the empty beakers and zero out the scale.
4.Add 120mL of each type of milk to each of the four (4) labeled empty beakers.
5.Add 2 oz of lemon juice to each beaker.
6.Whisk each cup for approximately 30 seconds.
7.Set the timer for 5 minutes and let stand.
8.In the meantime, label each mason jar and cut the cheesecloth into four (4) pieces and weigh and record. Place each piece of cheesecloth over the
top of each mason jar and place rubber band to secure.
9.After the 5 minutes, pour contents from each beaker onto cheesecloth of the corresponding mason jar.
10.Set the timer for 15 minutes and let sit to allow whey (liquid) drain out into the jars.
11.After the timer has gone off, pick up the edges of cheesecloth and weigh on the scale, subtract weight of cheesecloth to get the final weight of the
curds. Record results.
Repeat steps for a total of three separate trials.
Data & Results Section:
Data Table
Milk Fat Content versus Grams of Curd Produced Non–Fat (0%) Milk
Curds Produced (g)Low–Fat Milk (1%)
Curds Produced (g)Reduced–Fat

The Advantages Of Almond Milk Benefits For Bodybuilders
Almond Milk Benefits For Bodybuilders: Because I am lactose intolerant, I had to find an alternative to Dairy milk which is how I discovered
Almond Milk. I use it for everything from Deserts to my Protein Shakes. Besides being a good alternative to Dairy and a raw food or Paleo diet
staple, there are many more Almond Milk Benefits. 1. Lactose Free This is by far the biggest advantage. Most people don't know they have some
level of lactose intolerance since it does exist in different degrees, but you will notice a difference as soon as you switch from Dairy to Almond Milk.
If you're lactose intolerant this is one of the best and healthiest alternatives. 2. You can make it yourself: If you want to save money instead of buying
the cartons, or like me there is no consistent... Show more content on Helpwriting.net ...
In comparison, low–fat chocolate cow's milk generally contains about 160 to 180 calories per cup. 4. High in Vitamins: Almond Milk is very high in
Vitamins. One cup of plain Almond Milk meets 10% of the Recommended Daily Value for vitamin A, 25% for vitamin D and 50 for vitamin E, making
it high in many nutrients compared to the amount of calories it provides per serving. 5. Free from saturated fat: Another benefit of consuming almond
milk is that it contains heart–healthy poly– and monounsaturated fats and is free from saturated fat, Tran's fats and dietary cholesterol. According to the
U.S. Department of Health and Human Services, replacing saturated fat with mono– or polyunsaturated fats can help lower your blood cholesterol
levels. With the exception of skim milk, which is fat free, cow's milk does contain saturated fat and cholesterol. 6. High in Calcium: Almond milk is
very high in Calcium, with a single cup providing around 300mg of Calcium. This is equal to one–third of your daily requirement. This is great for
your bone health and development. 7. Good for your

Is Ayurveda A Science Of Life? Essay
Abstract: Ayurveda, a science of life, has emphasized on proper diet and lifestyle for the promotion of health and prevention of diseases as well as
curing the diseases. Takra (buttermilk), a dietary product obtained by churning curd, forms an integral part of a normal Indian diet. It can be used to
maintain health as well to treat various conditions, kindle digestive fire, pacify Tridosha (three humors); when used with combination of different
drugs, enhance its pacifying property and is a rich source of probiotics which provides necessary micronutrients to the body. In Ayurveda it has been
told that "one who uses buttermilk daily does not suffer from any diseases, and diseases cured by buttermilk do not recur; just as divine nectar is for
the Gods, buttermilk is to humans". This shows the importance of consumption of buttermilk in daily diet. Key words: Ayurveda, Takra, Buttermilk,
Anupana, curd, nutraceutical, functional foods INTRODUCTION: The science nutraceuticals deals with food or constituents of food that provide
medical or health benefits including the prevention and treatment of diseases[1]. Ayurveda a science of life has a great deal of emphasis on proper
diet and lifestyle for the promotion of health and prevention of diseases as well as curing the diseases. Our body is the result of food and humans
attain pleasure and sorrow (health and disease) because of wholesomeness and unwholesomeness of the diet they consume[2]. The diseases can be
cured without any

Examples Of Substitute For Heavy Cream
Substitute for Heavy Cream
Heavy cream is a staple ingredient that many cooks and professional chefs use. However, it does have a high fat content and some people would like
to find out if there is any substitute for heavy cream that is healthier but is just as good to the taste. Others also look for a heavy cream substitute when
they run out of their favorite ingredient.
Part 1: Universal Substitute for Heavy Cream
A universal heavy cream substitute is fat–free half–and–half, which is considerably healthier, since it has fewer calories and less fat per cup. It also
whips a fluffy topping, just like 1% milk, and is good for thickening soups, pastas, and sauces, while giving food a creamy flavor.
To substitute for one cup of heavy cream in your recipe, use 1/6 cup butter and 7/8 ... Show more content on Helpwriting.net ...
For a great heavy cream substitute, you can also whip some 1% milk, using a stick blender, a hand–held electric beater, or a stand mixer. Some people
use a milk frother, a special tool used in making espresso to make whipping easier. However, your topping will be bubbly and not as thick as heavy
whipped cream. To make better froth, microwave the milk until it boils, then whip it again. Add some stevia sweetener to mimic the flavor of dessert
toppings, without increasing the calories.
Part 3: Cooking Substitute for Heavy Cream
Heavy cream is often used in pastas, soups, and sauces to create a thick consistency and a full–bodied flavor, with all the fat and calories. To achieve a
similar taste and consistency with fewer calories, use low–fat cream cheese instead, using half the amount called for in the recipe. To reduce the
calories further, mix 1% milk with cornstarch (at a ratio of 1–cup to 1–tablespoon), and use as a heavy cream substitute. Milk and cornstarch thicken
food and works better in sweet dishes, unlike cream cheese which may have a sour

Persuasive Speech About Eating Breakfast
Breakfast is a good habit, but not the sooner the better
Since many people find it troublesome always eat breakfast very casual, so there is harm to the body, but, oh, let's see what breakfast would endanger
our bodies.
1. The sooner the better breakfast = typical error Many people get up early to get up early in the morning five or six o'clock, immediately after eating
breakfast, believing it can replenish the body needs, but also conducive to absorb, but in fact too early to eat breakfast not only healthy useless and may
injure the stomach. Recommendation: after getting advised to drink water consumption when sleeping supplementary activity 20–30 minutes before
eating breakfast more appropriate.
2. "Milk fritters plus" for breakfast = typical error Compared to the more Westernized " milk plus eggs," Chinese ... Show more content on
Helpwriting.net ...
Recommendation: If you choose street food stalls for breakfast one should pay attention to hygiene is best to buy a home or two units to try not to eat
breakfast on the way to work in order to avoid damage to health.
5. Eat breakfast too typical nutrition error Many people realize the importance of breakfast and therefore the importance of breakfast foods so try to
choose foods rich breakfast on the large intake of high protein, high–calorie, high–fat foods such as cheese, hamburgers, fried chicken wings, fried food
but too nutritious breakfast only It will increase the burden of gastroenteritis on the body more harm than good. Recommendation: breakfast should
grasp the principle of a balanced selection of high quality absorbent fibers digestible, low–fat low–sugar foods such as porridge, milk, soy milk, pasta,
ravioli, etc. should not eat greasy, fried, hard, dry and irritation food, should not be over eat.
6. Milk confusion "breakfast milk" = typical

Junk Low Proteins
Proteins are either complete or incomplete. Those that are complete contain all the essential amino acids, and dairy products fall into this category.
Protein itself is a key macronutrient that helps repair the tissues and cells in the human body. All dairy products contain protein, but some are higher
than others. The daily recommendation for protein intake is 0.8g per kilogram of body weight. Make this determination by dividing your weight in
pounds by 2.2 then multiplying by 0.8.
Read more: http://www.livestrong.com/article/247358–high–protein–dairy–foods/#ixzz2XkmfhOEt
Milk
Milk is high in calcium, vitamin D and potassium, as well as protein. Low–fat, skim milk, reduced fat milk and buttermilk all have just over 8g of
protein per cup. ... Show more content on Helpwriting.net ...
This is because many of the healthcare providers have little idea about what constitute real nutrition. Anyone who advices you to eat more animal flesh
for more protein and blood is of the old school, since such nutritional advice would eventually make you SICK.
You are strongly encouraged to leave cows milk and dairy products alone because they would eventually make you suffer one or more of the chronic
diseases mentioned above. Cow milk is designed to feed baby cows and once weaned, these cows do not chase other mother–cows for milk. Milk
unfortunately causes loss of calcium from the bone–osteoporosis, but we have been educated otherwise.
Eat a variety of fresh fruits, vegetables and nuts for your primary protein sources and you would be healthy and happy in the end.
Where do the cow and the elephant get their protein from? From the grass or the leaves that these animals eat!
Article by Dr Kwame Asenso ND NP
Director Naturopathy and Holistic

Enzymes And Substrate Concentration
This experiment was conducted to determine the effect of enzymes on its substrate when the quantity of the substrate and the concentration of the
enzyme is altered. More specifically it was looking at how the fat content in the milk is broken down by lipase. At the start of the experiment it was
hypothesised that if 4% lipase solution was added to a mixture of sodium carbonate and bile salts then full cream milk will have a faster rate of
digestion if all variables are kept constant.
Variable 1. Examined how lipase, reacts to different types and amount of fat.
This data refers to the hypothesis as full cream milk had a faster rate of reaction due to the amount of fat present in the milk. This was measured by
using a pH probe as it was ... Show more content on Helpwriting.net ...
As a growing and developing nation scientists have found that lipase can be used in the detergent industry. Microbial lipases are an important group
of biotechnologically valuable enzyme, because of their versatility of their applied properties and ease of mass production (Hasan et al., 2010).
Scientists have discovered that due to lipases microbial origin, and enzymatic properties they are particularly important for industrial use as they can
catalyse a specific reaction. They have been used in the detergent industry as they can reduce the environmental load of detergent products as the
chemical used in conventional detergents and reduced (Hasan et al., 2010). The function of lipases in the detergent industry is to remove fatty residues
and clean clogged drains. This application makes reference to the experiment, as there are many different types detergents on the market, some which
would have a faster rate of reaction. The other real life application which makes reference to the concentration of lipase is, lipase being used in the food
processing, flavor development and improving the quality of food. Through alteration of chemical compounds of vegetable oil with nutritionally
important structured

The 1900's Milk
Since the beginning of human existence they have always had meat in their diets. Hunting was their life and that is all they would do to survive. As
civilization progressed animals became domesticated and farming was invented. The irrigation system further progressed farming allowing for more
food yield and better nutrition. The domestication of animals also brought milk into the scene which was used for cooking. Ever since then humans
have eaten a mixture of animal and grown food products claiming themselves as omnivores meaning that they eat both plant and animal based foods.
This has forever been shown to the public as healthy with showings of calcium in milk helps build strong bones and protein in meat helps muscle
growth. Until the 1900's ... Show more content on Helpwriting.net ...
It is on the myplate as a needed food item which is endorsed by the U.S. government. ("Choose MyPlate") Milk is promoted because calcium can
reduce the risk of getting osteoporosis. The truth is that calcium from milk is barely absorbed in the bones. The amount of people with
osteoporosis in the U.S. rose from 10 million in 2002 to 12 million in 2010 and is expected to be more than 14 million by 2020. ("Facts and
Statistics") In a report done on whether three servings of milk a day was an evidence based recommendation it provides evidence against milk being
good and nutritious. This report was done by two medical doctors who each had Phds from the Harvard School of Public Health. They explained how
the milk everyday was promoted because of the sugar content in milk that got kids to drink it. They also explained how humans have no nutritional
requirement from milk and countries that do not consume milk have a much lower bone fracture rate than countries that do consume milk. They also
provide results from a meta–analysis that showed that milk consumption had no benefit for bone protection in adults. A meta–analysis is a combined
report of multiple scientific studies. (Ludwig) Green vegetables such as kale provide just as much calcium as milk and this calcium is better
absorbed by bones. Three cups of kale provide the same amount of calcium as one cup of cow's milk without the added fat and cholesterol adding
in vitamin a and e. Oranges have about the same amount of calcium as kale and oranges have vitamin c which helps the immune system. Given that
three cups is a lot one cup of soy milk has the same amount of calcium as cow's milk and only one ounce of sesame seeds have the same amount of
calcium as a cup of milk. That is just one spoonful of seeds that also gives iron and omega–3 fatty acids which are both nutritional requirements. cow's
milk is clearly very

India Is A Land Known For Its Diversity
Introduction:
India is a land known for its diversity with respect to culture, languages, religions and cuisine. Several dishes in the Indian cuisine find its roots delved
deep into tradition and history. Examples of these indigenous dishes include Paneer, Dahi, Avial and so on.
The dairy industry in India has grown tremendously in recent years post the success of the Operation Flood Programme. This programme, which
began in the 1970's, was a noteworthy event globally and the impact of this can be witnessed in the fact of India rising to the status of being the
leading producer of milk in the world. Out of the total milk produced in the country, nearly 40–50% is converted into a variety of dairy products whose
origins lie deeply rooted into Indian tradition. The processes used to manufacture these products include heat and acid coagulation, heat desiccation and
fermentation. Paneer is one such product which is an indigenous traditional type of fresh cheese prepared by heat–acid coagulation of milk. Coagulation
refers to the formation of large structural protein aggregates where fat in milk and other colloidal and soluble solids are entrapped with whey. The
major protein present in milk that gets coagulated is casein. Paneer is unsalted and unripened unlike several of its western counterparts such as
Roquefort cheese, Cheddar cheese and so on. It shares a few similarities with Tofu and western cottage cheese. As with the entire food industry within
the country, the

Speech On Cow Milk
1. Cow Milk The best and the most sought after of all types of milk is the cow milk. It is considered as a wholesome supplement of protein,
bone–building calcium and vitamin D that promote good health. 2. Almond Milk Wish to consume a non–dairy milk on a regular basis, then almond
milk can be your pick. Low in calories, low in fat and with a creamy consistency, this milk could be a replacement for your cow's milk. 3. Hemp Milk It
is a non–dairy milk that is rich in protein content. It is not thick in nature and helps reduce blood pressure and cholesterol. 4. Goat Milk If you are
looking for same supplements as cow's milk, then opt for goat's milk. Unlike cow's milk, this has low lactose levels and hence makes it easier to
digest. 5.... Show more content on Helpwriting.net ...
Drinking a glass of milk for breakfast daily helps in muscle building and reduces body ache caused by intense exercises by retaining fluids and
electrolytes. 1. Bone Health Milk strengthens the bones of the body as it contains a high amount of calcium in it. Also present in abundance is
Vitamin D that supplements strength to the bones and make them stronger. The bone matter and bone mineral density are dependent on the calcium
content of the body. Hence do not make excuses to avail the benefits of drinking milk. 2. Healthy Teeth Structure The milk on consumption protects
the enamel surface of the teeth from acidic properties. It will eliminate the harmful effects of carbonated water on the teeth and keep them healthy
and glowing. 3. Eye Health Milk is a good source of vitamin A and B, so it's beneficial for your eyes as well. It boosts the immune system and makes
the eyesight normal. 4. Heart Health Since milk also contains potassium, that reduces blood pressure and enhances vasodilation, it can make for an
appropriate choice for good heart. Milk helps in normalizing the cholesterol production and works as an anti–acid fluid. Milk contains potassium and
phosphorus in abundance which makes it the perfect drink for regulating the blood

The Effect Of Coconut Milk And Wheat Germ On Chemical
Results and Discussion
Chemical Analysis: The results of the effect of coconut milk and wheat germ on chemical composition are presented in Table (1). The results show that
have a significant (P< 0.05) effect on the fat content and ph value. In this regard, the fat contents was increased significantly (P< 0.05) with increasing
the coconut milk percentage .While, the pH values were having significant (P< 0.05) differences between the treatments. Thus, these results may reflect
high fat content and low pH values of coconut milk.Though.the pH of all the yoghurt decreased with fermentation time, however, the differences
observed in the degree of pH decrease in the fermenting yoghurt might be a reflection of the ability of the yoghurt ... Show more content on
Helpwriting.net ...
Rheological properties: Results of rheological properties of yoghurt as affected by coconut milk and wheat germ addition are shown in Table (3).The
results show that ,the time of coagulation(Table3&Figure4) was increased significantly(P< 0.05) with increasing the coconut milk and wheat germ
percentage. While, addition of wheat germ slightly increased the time of coagulation .These results are also in agreement with Imele and Atemnkeng
(2001) who found that, the time of coagulation was increased with increasing the coconut milk percentage. Moreover, Isono et al., (2001) reported that
coconut oil contained some antimicrobial compounds. The addition of coconut milk while the yoghurt fermentation was already in progress may retard
acidity development in yoghurt so produced. This might be consequent upon the inhibitory effect of some chemical compounds present in coconut milk
on the yoghurt bacteria that were supposedly in the exponential (active) phases of growth.
Table(3):Rheological parameters of yoghourt supplemented with different substitution levels of coconut milk and wheat germ.
TreatmentsParameters T.C(min) Viscosity(cp) Firmness(gm) Syneresis(ml/100g) 2 hr
4 hr 6 hr
C120.00 e31.67 c98.00 a17.00 a8.67 a5.00 a
C1125.00 ed34.67 c94.00 b16.00 ab7.33ab4.00ab
C2130.00 d40.00 b93.00 bc15.00 bc6.67bc3.67 c
C3140.00 c47.67 a92.00 bcd14.00 cd5.00 d2.67 d
W1

Fat Loss Persuasive Speech
We've all heard of foods to avoid to help us win over the battle of the bulge. We've also heard of foods to eat to accelerate fat loss. These so
–called
"superfoods" boost our metabolisms to facilitate a faster calorie–burn. Eggs, oatmeal, apples, fish and beans are just some of the foods that fall under
this category.
Aside from these solid foods that promote fat loss, there are also weight loss drinks that accomplish the same task. Instead of carbonated beverages or
sugar–saturated processed juice drinks, these weight loss drinks curb your cravings and help control appetite while boosting metabolism for a greater fat
burn. If you're currently on a soda–drinking spree, it's about time you start replacing this with the following healthier ... Show more content on
Helpwriting.net ...
Milk. Got milk? You just might have to. Milk has calcium that increases fat breakdown in cells. Besides, it also contains protein that helps keep a
person feel full for longer periods of time. Don't make this an excuse to down gallons upon gallons of this delicious beverage, however. Just adding
milk to your diet can help burn 30% of body fat on the average. Maker sure that you choose skim or fat–free milk when you're doing your grocery
shopping.
4. Smoothies with yogurt. Whether you're preparing fruit or green smoothies, adding low–fat or reduced–fat yogurt into this delicious mixture not only
kills your cravings for more food, but also reduces belly fat by as much as 70%! The thickness of the beverage can account for this, plus the fiber in
the fruits and vegetables. But the calcium in yogurt also helps break down fat. If you still want to add more sweetness to your smoothie, use honey
instead of sugar.
5. Grapefruit juice. Researchers don't really know why, but perhaps the acidity in grapefruit juice slows down digestion and helps one feel full for
longer. A study showed that those who consumed grapefruit lost an average of four pounds in three months. Take note that what is referred to here is
natural grapefruit juice that you have squeezed yourself and not packaged varieties. Aside from grapefruit juice, naturally squeezed fruit and vegetable
juices are also other weight loss drinks that lead you to lose

Advantages And Disadvantages Of Goat Milk
COMPOSITION OF GOAT MILK Goat milk is made up of water, lipids, protein, carbohydrates, minerals and vitamins. However, Guetouche et
al,2014 states that the composition of milk varies among breeds within the same species, and also from one dairy to the other, depending on the
period of lactation and diet. Therefore, there is slightly difference in composition among the goat milk of different breeds. Roughly, goat milk is
88% water and 11.4% solids; it contains 3.2% fat and 8.13% of fat solids. It is also comprised of calcium (0.11%), phosphate (0.08%) and
magnesium (0.21%)(Guetouche et al,2014). LIPIDS Goat's milk derives many of its most distinctive properties from its lipid fraction. The average
total fat content in the milk is similar to that found in other ruminant species, (Table 1) despite reports that the percentage of fat in goat's milk
exceeds that of the cow. Such a misconception is most likely derived from the fact that the average percentage of milkfat, as with cow's milkfat, is a
variable component, often ranging between 3.0 and 6.0 percent. There are also district breed differences in fat composition. It should be remembered,
however, the quality and quantity of feeds, genetics season, stage of lactation, etc. all influence the average percentage of goat milkfat. In California
DHIA goat records... Show more content on Helpwriting.net ...
The lactose concentration is usually found to be lower than that found in cow's milk, but the magnitude of the difference is hard to quantify because of
the variation in methods of analysis employed. A consensus has not been developed on whether to analyze for lactose in the non–hydrated form or the
mono–hydrated form, and this water of hydration is capable of introducing a five percent variation in the reported concentration of the same actual
amount of lactose. Efforts are being taken to reduce this

In the 1960s the American Heart Association debuted a film...
In the 1960s the American Heart Association debuted a film named
"Eat to Your Heart's Content". This video brought national attention to saturated fats in the American diet. It inspired an article in the 1969 *Farm
Journal* to ask the question, "Do animal fats cause heart attacks?" Up until the American Heart Association released this video, no health or medical
organization had recommended an overall transition from saturated animal fats to unsaturated vegetable oils. According to the article in the *Farm
Journal*, the video encouraged viewers to leave most cheeses, fatty meats, and eggs behind and instead eat low–fat or vegetable based oils. The
American Heart Association did this by linking an increase of cholesterol in the blood to ... Show more content on Helpwriting.net ...
Though
Jersey cattle have a reputation of producing the sweetest milk and best tasting meat, they are less popular due to their high fat content. Instead,
Holstein cattle are more popularly bread for their lower fat milk and Angus cattle dominate the beef industry with lower fat quantity and a high muscle
yield. Also, the traditional pig was no longer bred to be so "pot–bellied".
This gave way to a more lean and muscular swine industry.
The modern American diet has generally accepted the theory of cholesterol containing foods (saturated fats) causing heart disease and is submerged in
a low–fat, vegetable oil diet. Even though the public has seemingly accepted this view, the scientific research community is still in disagreement. The
American Heart Association, today, takes the same stance it took in the 1960s with a recent quote from their website stating:
Eating foods that contain saturated fats raises the level of cholesterol in your blood. High levels of blood cholesterol increase your risk of heart
disease and stroke. Be aware, too, that many foods high in saturated fats are also high in cholesterol – which raises your blood cholesterol even higher.
Even though this is the current opinion of the American Heart Association, many research experiments have challenged it.
In 2009 an article was published in *Lipids *testing the dietary effect of

Testable Questions
Testable Question
What is the effect of different types of milk on dried butter?
Purpose
The purpose of the experiment conducted was to determine which type of milk produced the largest amount of dried butter after each type of milk was
shaken.
Background Information
Milk is a phenomenal source of protein and is made of about 87% water, so it is essential in any diet (milkfacts.com). The energy milk has, comes
from what is in it: carbohydrates, proteins, and even the fat content, however, milk is a healthy fat. Calories are a very important source of energy, and
milk provides a great boost of energy. It is proven that different milk grades are better for different circumstances, and it is important to know which is
the best for one's ... Show more content on Helpwriting.net ...
It can be seen that there was a great deal of additional fat present in the higher grades of milk. After three different trials were completed, the data
trend that was shown was steady results for the four different grades of milk. Skim milk had nearly no fat, which was similar to 1% milk.
Additionally, 2% milk was steady with having more fat, along with whole milk. On the nutrition label, the type of milk that has more fats, protein, and
carbohydrates produced more butter. When the grade of the milk was higher, there was a greater amount of dried butter. The trials conducted all had
very comparable results, which proved that the results were

Taking A Closer Look Into The World Of Milk
TAKING A CLOSER LOOK INTO THE WORLD OF MILK. With the continual improvement of technology and the advancement of society does
anybody stop to ask where does it all come from? This report will outline the significance of milk as a resource, the extraction of milk and the history
of extraction, the refinement process, the variety of uses and also proposed sustainability to determine whether milk is a sustainable resource for our
future. Kayla Heard Science in Practice Mrs Pines Table Contents Cover Page Page 1 Introduction Page 2 Extraction Page 3 Refinement Page 4
пѓ Pasteurization пѓ Homogenization пѓ Separating How is Flavoured Milk Made? Page 5 Utilisation Page 6 Sustainability Page 7 Introduction:
All kinds of natural resources are used everyday minerals, wood,

Facts And Summary: Breyers Vanilla Ice Cream
Breyers Vanilla Ice Cream As summer is fast approaching, the sounds of the ice cream truck can be heard all over the neighborhood. Recently these
ice cream trucks have been replaced by frozen yogurt trucks, a healthier alternative to ice cream. Ice cream is filled with calories and fat grams,
however even though people are calorie conscious, the ice–cream industry is a multi billion dollar business. In 2014, Breyers ice cream came into the
top five highest earning ice cream companies in America. With over 300 million dollars in profit, Breyers ice cream is very popular. Statistically,
chocolate and vanilla are the most popular ice cream flavors, I have decided to research vanilla ice cream, because that is my personal preference.
Ice cream is a very high calorie food, as a snack it can take up a huge amount of daily calorie intake. The nutrition information states that a serving
size of ice cream is half of a cup, that half a cup equals 140 calories. In that 140 calories is 22% of daily saturated fat and 11% of total fat. Reading
this nutrition label does not sound so bad, yet the average person does not stop at half a cup. When a whole cup is eaten, the fat grams instantly
double, so even though the calories are not too bad, from all... Show more content on Helpwriting.net ...
Compared with other brands, Breyers is considered to be a healthier version of ice cream. It is important to be aware that ice cream is not a health
food, it is a snack, there are brands that are less fattening than others, however it can only be compared as the lesser of two evils. Even though the
first ingredient is milk, there is no significant amount of protein found in the ice cream, only two grams. A better protein source would be a cup of fat
free milk, which has fewer calories and fat grams. The cream, which is listed as the second ingredient contributes to the heavy amount of saturated fat
found in the

Essay On Gelato
Gelato has an interesting history and originally dates back to frozen treats and desserts of Sicily in Italy, Egypt, and even ancient Rome; in which it
was produced from the ice and snow of mountaintops before being brought down and preserved below ground level to keep it cold. Gelato soon
became popular among a large portion of the population of Italian cities, one in particular was Florence. Nevertheless, its popularity only began to
increase between the 1920s and 1930s before the first gelato cart was developed in the city of Varese.
1. Gelato was produced back in the 16th century
That's right, gelato dates as far back as to the 16th century. However there has always been a minor amount of confusion as to where gelato first
originated from and who really invented it. Typically credit has always been handed to a man native to Florence, called Bernardo Buontalenti; who
supposedly delighted the court of Catherina dei Medici with the tasty frozen dessert. Nevertheless, Italians have always been credited with introducing
gelato to America and also the rest of Europe.
2. Gelato isn't ice cream.
Most individuals believe that gelato means ice cream in Italian, which is false. Regardless of their similarities, ice ... Show more content on
Helpwriting.net ...
Gelato is Italian for "frozen", nevertheless the word is typically used to indicate the type of Italian ice cream. Gelato doesn't contain as much air as ice
cream and has two thirds less butterfat therefore giving gelato a far more intense flavor than traditional ice creams. Gelato is also far healthier than
traditional American style ice cream, this is due to all the natural ingredients it contains, the fewer calories and less butter fat that it takes to produce
it. Gelato is commonly served at a slightly warmer temperature than ice cream, usually around 10 to 15 degrees respectively. Since Gelato isn't as
solid as ice cream, its taste and flavors are enhanced further as it slowly melts in your

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