Look for just one product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content?
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Look for just one product of Milk in the internet and answer the following queston:
1. Method of sterilization used.
2. What is the Bacterial culture and flavor used if there is any.
3. What is the Fat, Protein & Carbohydrate(sugar) content?
4. Is fortification done?
What substances has been fortified (based on the label)?
5. Are Vitamins & amino acids added? Name them based on the label.
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Solved in 4 steps
- Look for Alaska Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.If the concentration of solutes in the fluid surrounding the cell is greater than the cell's cytoplasm then the surrounding fluid is to the cell cytoplasm. 00000 Endergonic Exergonic Hypertonic Isotonic HypotonicProcedure: 1. Prepare 5 test tubes. Place 1 ml of 1% starch and add 10 drops of saliva to each tube. Mix thoroughly. 2. Place the first tube in ice water, the 2nd tube leave at room temperature, the 3rd tube in 40°C , the 4th tube at 60°Cwater bath and the 5th tube boil for 2 minutes.. 3. Leave the 4 tubes in their respective temperatures for 30 minutes. The 4th tube allows to stand for 30 minutes after heating for 2 minutes. 4. Test the contents of each tube with iodine and benedict’s tests.
- Manual compounding of a parenteral nutrition solution is: Select one: O a. Ob. O C. O d. Is the most cost-effective method less chance for human error and possible contamination More precise and accurate than other methods can integrate manual compounding with barcode software 4 Q SearchDoes the current study’s results regarding compositional differences using pasteurized veruses. non-pasteurized milk make sense with previous work? please i need the answer from the articleAnswer the following questions (not more than 5 sentences/question). Discuss the correct laboratory technique in using the centrifuge for qualitative analysis. Give two tips on its proper use. Explain how calcium ions are confirmed present in a solid salt by using flame test. Discuss a method to confirm the presence of a) phenol and b) ketone in a test compound. How are proteins confirmed present in a sample? Explain the laboratory process.
- Based on this video: https://youtu.be/3PYdMaClUmw Observation Interpretation Test Tube 1 H2O2 + 1 piece uncooked potato + 1 mL H2O Test Tube 2 H2O2 + 1 piece cooked potato + 1 mL H2O Test Tube 3 H2O2 + 1 piece uncooked potato (cut into small pieces) + 1 mL H2O Test Tube 4 H2O2 + 1 piece uncooked potato + 1 mL vinegarPlease help me answer the table Procedure: 1. Prepare 5 test tubes. Place 1 ml of 1% starch and add 10 drops of saliva to each tube. Mix thoroughly. 2. Place the first tube in ice water, the 2nd tube leave at room temperature, the 3rd tube in 40°C , the 4th tube at 60°Cwater bath and the 5th tube boil for 2 minutes.. 3. Leave the 4 tubes in their respective temperatures for 30 minutes. The 4th tube allows to stand for 30 minutes after heating for 2 minutes. 4. Test the contents of each tube with iodine and benedict’s tests.1. Write briefly about Metabolism of drugs ( just 5 lines ) 2. Write briefly about Polyethylene glycol ( just 3 lines ) 3. The levigating agent , explain about its role in Suppositories manufacturing 4. Write in details about types of gel 5. Write in details about fusion method in ointment preparation
- The following is a Mannitol Salt Agar plate. What does the yellow color on the right side of this plate indicate? TAW ASM's MicrobeLibrary Ⓒ Reynolds tolerance of the salt mannitol metabolism tolerance of the dyes and chemicals in the agar lactose metabolism1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN Attach the picture of label to the worksheet and upload Nutrition ClassLinguine alle Vongole Serves 4 Ingredients List 1½ pounds small clams, such as congole veraci, littleneck, or Manilla, scrubbed 1½ tablespoons plus 1 teaspoon fine sea salt, divided 4 tablespoons extra-virgin olive oil 2 garlic cloves 12 cherry tomatoes 12 ounces linguine 1 tablespoon freshly chopped basil leaves 1 tablespoon freshly chopped parsley leaves Freshly ground white pepper Zest of % small lemon 1 small pepperoncini, seeds removed and finely chopped Linguine alle Vongole Nutrition Facts Serving Size: 1 Serving Amount Per Serving Calories Total Fat Cholesterol Saturated Fat Trans Fat Sodium Total Carbohydrate Dietary Fiber Sugars D D Question 1 Protein Vitamin A 9 %. Vitamin C 16% Calcium 6% • Iron 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. % Daily Value* 27% Question 2 532.5 kcal 15.6 g 2.5 g Og 34.4 mg 2750.1 mg 66.3 g 0.7 g 4.8 g 29.2 g 24% 13 % Question 3 11 % 115 % 22% 3% How many…