IMPROVEMENT IN FOOD RESOURCES
MACRO NUTRIENTS
5/8/2016
IMPROVEMENT IN FOOD RESOURCES
1) What do we get from cereals pulses, fruits and vegetables?
Cereals such as wheat, rice, maize gives carbohydratePulses like gram, pea, black gram gives protein
Fruits and vegetables gives us vitamins and minerals.
HOMEWORK 21/4/2016
Question:-Why does the water came out from cucumber when we add salt on it?
Answer:-The cucumber’s greatest strength is also its Achilles’ heel. The cucumber, as you may have noticed, is watery. Really watery. On the plus side, this makes it refreshing and cooling, the perfect cocktail garnish or crudité for a late-summer happy hour on the patio. The downside is that chopped or sliced cucumbers are the culinary equivalent of perilously taut water balloons, threatening to make everything in their vicinity soggy and miserable
Don’t let their delicate flavor and translucent flesh fool you: Cucumbers require a firm hand if you’re planning to combine them with any other ingredients. First, unless you can find seedless cucumbers, you must eviscerate them. Cucumber seeds, slimy, springy, and evasive, will ruin the texture of any salad, soup, or dipThen, you must salt them to draw out as much liquid as possible. If you skip this step, a puddle of near-flavorless liquid will form quickly at the bottom of your salad bowl, your dip or soup will separate like curdled mayonnaise. Not a pleasant dining experience. Happily, salting cucumbers requires only 20 minutes or so and virtually no effort: You just put them in a colander or strainer, toss them with a big pinch of salt or two (the exact quantity doesn’t matter, since most of the salt will flow away with the liquid), and let osmosis do its thing.
Once properly chastened in this way and then patted dry, cucumbers will behave themselves for hours. The best thing to do with them at this point is to combine them with something creamy and tart to liven up their tranquil blandness. Tzatziki, the Greek condiment combining cucumbers and yogurt with lemon juice, garlic, and dill, is the ideal invigorating summer cucumber dish
18/4/16
Question:-Why does the water came out from cucumber when we add salt on it?
Answer:-The cucumber’s greatest strength is also its Achilles’ heel. The cucumber, as you may have noticed, is watery. Really watery. On the plus side, this makes it refreshing and cooling, the perfect cocktail garnish or crudité for a late-summer happy hour on the patio. The downside is that chopped or sliced cucumbers are the culinary equivalent of perilously taut water balloons, threatening to make everything in their vicinity soggy and miserable
Don’t let their delicate flavor and translucent flesh fool you: Cucumbers require a firm hand if you’re planning to combine them with any other ingredients. First, unless you can find seedless cucumbers, you must eviscerate them. Cucumber seeds, slimy, springy, and evasive, will ruin the texture of any salad, soup, or dipThen, you must salt them to draw out as much liquid as possible. If you skip this step, a puddle of near-flavorless liquid will form quickly at the bottom of your salad bowl, your dip or soup will separate like curdled mayonnaise. Not a pleasant dining experience. Happily, salting cucumbers requires only 20 minutes or so and virtually no effort: You just put them in a colander or strainer, toss them with a big pinch of salt or two (the exact quantity doesn’t matter, since most of the salt will flow away with the liquid), and let osmosis do its thing.
Don’t let their delicate flavor and translucent flesh fool you: Cucumbers require a firm hand if you’re planning to combine them with any other ingredients. First, unless you can find seedless cucumbers, you must eviscerate them. Cucumber seeds, slimy, springy, and evasive, will ruin the texture of any salad, soup, or dipThen, you must salt them to draw out as much liquid as possible. If you skip this step, a puddle of near-flavorless liquid will form quickly at the bottom of your salad bowl, your dip or soup will separate like curdled mayonnaise. Not a pleasant dining experience. Happily, salting cucumbers requires only 20 minutes or so and virtually no effort: You just put them in a colander or strainer, toss them with a big pinch of salt or two (the exact quantity doesn’t matter, since most of the salt will flow away with the liquid), and let osmosis do its thing.
Once properly chastened in this way and then patted dry, cucumbers will behave themselves for hours. The best thing to do with them at this point is to combine them with something creamy and tart to liven up their tranquil blandness. Tzatziki, the Greek condiment combining cucumbers and yogurt with lemon juice, garlic, and dill, is the ideal invigorating summer cucumber dish
EXERSISE
ANSWER THE FOLLOWING
QUESTIONS:-
Q-NAPTHALENE BALLS DISAPPEAR WITH TIME WITHOUT LEAVING ANY SOLID?
ans-because napthalene balls sublime and directly change into vapour state without leaving any solid
Q:- we can get the smell of perfumesitting several meters away?
ANS-because in perfume they contaion voltile solvent and diffused faster and can reach seveeal meter away
Q what is trhe physical state of water at-
Ans (a) 25c is liquid
(b) 0c is solid or liquid.
(c) 100c is liquid and vapour.
Q Give reason
(a) water at room temperature is a liquid.
(b) An iron almirah is a solid at room temperature.
Ans (a) water at room temperature is a liquid beacuse its freezing point is 0c and boiling point is 100c.
(b) An iron almirah is a solid at room temperature because melting point of iron isa higher than room temperature
Q Why is ice at 273 k more effective in cooling than water at the same temperature ?
Ans Ice at 273 k Will take latent heat from the medium to overcome the fusion and then after gaining some more heat, it will become water, hence the cooling effect of ice is more than the water at same temperature because water does not take this extra heat from the medium .
Q What produces more serve burns, boiling water or steam?
Ans Steam at 100 c will produce more server burns as it has extra heat hidden in it called latent heat whereas the boiling water does not have this hidden heat.
13/4/16
DEFINE
LATENT HEAT OF FUTION:
Latent heat is energy released or absorbed, by a body or a thermodynamic system, during a constant-temperature process that is specified in some way. An example is latent heat of fusion for a phase change, melting, at a specified temperature and pressure.
LATENT HEAT OF VAPORISATION :
The enthalpy of vaporization, (symbol ∆Hvap) also known as the (latent) heat of vaporization orheat of evaporation, is the energy (enthalpy) that must be added to the substance, typically a liquid, to transform a quantity of that substance into a gas.
Q-NAPTHALENE BALLS DISAPPEAR WITH TIME WITHOUT LEAVING ANY SOLID?
ans-because napthalene balls sublime and directly change into vapour state without leaving any solid
Q:- we can get the smell of perfumesitting several meters away?
ANS-because in perfume they contaion voltile solvent and diffused faster and can reach seveeal meter away
Ans (a) 25c is liquid
(b) 0c is solid or liquid.
(c) 100c is liquid and vapour.
Q Give reason
(a) water at room temperature is a liquid.
(b) An iron almirah is a solid at room temperature.
Ans (a) water at room temperature is a liquid beacuse its freezing point is 0c and boiling point is 100c.
(b) An iron almirah is a solid at room temperature because melting point of iron isa higher than room temperature
Q Why is ice at 273 k more effective in cooling than water at the same temperature ?
Ans Ice at 273 k Will take latent heat from the medium to overcome the fusion and then after gaining some more heat, it will become water, hence the cooling effect of ice is more than the water at same temperature because water does not take this extra heat from the medium .
Q What produces more serve burns, boiling water or steam?
Ans Steam at 100 c will produce more server burns as it has extra heat hidden in it called latent heat whereas the boiling water does not have this hidden heat.
13/4/16
DEFINE
LATENT HEAT OF FUTION:
LATENT HEAT OF VAPORISATION :
7/4/16
GIVE REASONS
- Why the table is hard?
- Diver is able to cut the water?
- How the smell of hot sizzling food is reached to our nose?
Answer:- when food is cooked, some of the substances in food release gases having the smell of food in them. The particles of these gases move very quickly and mix up with air by diffusion. When the air containing these gases reaches your nose, we get the smell of hot and sizzling food.
QUESTION:-Why the solid have fixed shape.
ANSWER:-Any matter that is a solid has a definiteshape and a definite volume. The molecules in a solid are in fixedpositions and are close together. Although the molecules can still vibrate, they cannot move from one part of the solid to another part.
MATTER IN OUR SURROUNDING
Question:- Why do we observe the level of water does not change even after dissolving salt in it ?
Answer:- As we all know that all things that occupies space and have mass is known as matter
So as in this case the we all know that salt is an soluble substance . salt particles of one type of matter get into the spaces into the particles. So this shows that there is enough space between particles of matter. So the salt will dissolve in water and does not occupies space and fixed into the empty space of particles.
Now I will show you pictures by which you observe it and make sure that salt is dissolve in water.
Now I will show you pictures by which you observe it and make sure that salt is dissolve in water.
2/4/16
THIS IS MY HOMEWORK PAGE
I WILL DO MY HOMEWORK REGULARLY .
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