...What that Sugar Rush Really Does When I started to read this article, I was literally blown away by the statistics and studies that they had to back up their findings. A large amount of sugar can actually damage the brain, causing you to stop producing memories, and stunts your ability to learn new things. My first question to this was why does it do this? Well the article kept on explaining to me! Sugar slows the creation of a specific chemical in the brain, and this slowly can eventually stop the production, forcing you to head into a permanent stupor. The creation of this chemical is crucial in the continual development in the brain, and in some cases can harm your current memories. Continuing to read that I began wondering if this could stop people with sugar from learning new things, and remembering certain things, like what they can and can’t eat, what pills they need to take when, and how to properly use a new item. Could it be that the consistent diet of sugar through the years could be a cause of Alzheimer’s, their memories deteriorating because they no longer produce that chemical, or have stunted it to a point that it doesn’t produce enough to keep up with new things. A fine example is an older man or woman with an iPod, or smart phone. These could be causes and reasons, but what is the effect. My sugar intake has dropped considerably since reading this article, and it’s something that I don’t believe will help him in the long run besides teasing and tempting...
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...The Effect of Different Types of Sugar on Respiration in Yeast INTRODUCTION: Yeast is living bacteria that uses in baking to make dough rise through the process of fermentation. For fermentation to occur yeast requires fuel in the form of sugar. The yeast reaction varies depending upon the type of sugar use. AIM: To determine the effect of different types of sugar (Maltose, Lactose and Glucose) have on the respiration rate of yeast. HYPOTHESIS If the type of sugar changed (Maltose, Lactose and Glucose), the amount of carbon dioxide created (bubbles) will then increase because sugar needed for respiration to occur. But, I think Maltose + Yeast will produce more bubbles than other two types of sugar because maltose is the largest sugar in all types of sugar which I am going to do on. Glucose will come into a second place and the least will be Lactose. VARIABLES * INDEPENDENT VARIABLE The independent is type of sugar. I will change it by putting different types of sugar into the water which the yeast would be placed in. * DEPENTDENT VARIABLE The dependent is the amount of bubbles collected from the over a certain amount of time. Rate = CO2/Time * CONTROL VARIABLE 1. Amount of yeast(5 grams) 2. Temperature (50C) 3. Amount of time (1 minute) 4. Amount of sugar (100ml) 5. Concentration (5%) MATERIALS: -Yeast (5 grams) -Sugar (Maltose, Lactose and Glucose 100ml each) -Hot water (50C) -Water bath -Beaker (2) -Delivery Tube -Tissue ...
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...Big Question * How do different colas break down the enamel on our teeth? * Which Cola is the most corrosive to our teeth? Hypothesis and Explanation * If an egg shell is put in cola, then the egg shell will become discolored and thin. It will be broken down because of the sugars, carbonation, and acid. The cola will have a similareffect on human teeth as it does on the egg shells. My Interesting Facts * Soda discolors our teeth. * Soda wears away the enamel on your teeth and makes them weak. * The Coca Cola left a film in the jar. * Phosphoric acid is also found in milk, meats, and grains. * Phosphoric acid has very little effect on our teeth. * The saliva in our mouth helps neutralize the acid in the soda, therefore acid has littleeffect on our teeth. Experiment: Materials Needed and Instructions for the Experiment * Materials: * 5 egg shells. Wash and cleaned of the egg whites and yokes * 5 mason jars with lids 5 cola brands. * Coca Cola * Dr. Pepper * Pepsi * Diet Coke * Big K Cola * Masking tape to label each jar. * Log book. This is how I conducted the experiment. I began by pouring one can of each of the sodas into each of the mason jars. Then I had my mom crack five eggsand wash out the egg whites and yokes. I then placed each of the shells into each of the five colas. I put a lid on each of the jars to help keep out any extra germs...
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...Are you willing to lose your kidneys because of an excessive amount of sugar? Everyone eats sugar, but when someone consumes an excessive amount of it could cause a serious amount of damage to your kidneys. When a person consumes an abnormal amount of sugar it causes damage to your kidneys. For instance an inordinate amount of sugar can cause sugar to spill in your urine. Also the kidneys filtration system can be greatly damaged. When a person has high blood sugar it can cause damage to the kidneys blood vessels. Having an uncontrolled amount of sugar causes your kidneys to leak which leads to sugar in your urine. According to an article titled “Health Grads” it states “ Abnormally high amounts of sugar in the urine, known as glycosuria, are usually the result of high blood sugar levels.” The same author also stated “When the blood sugar is high, there is too much sugar in the fluid leaving the kidney to be reabsorbed, so some sugar passes into the urine.” These pieces of evidence show that sugar can affect the way your kidneys are suppose to function....
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...a sweetener and sugar substitute extracted from the leaves of the plant species Stevia Rebaudiana. Stevia was discovered about 1500 years ago by the people of Paraguay, South America, when they used to crush a few of the sweet leaves for their hot mate tea. In 1887, Dr. Moises Santiago Bertoni started studying the “very strange plant” as described by the locals. Dr. Bertoni named the plant Stevia Rebaudiana in honor of a chemist Rebaudi, who identified the plant’s sweetness component. The first crop of stevia was harvested in 1908, but it wasn’t until 1931that stevia became more commercially available when two French chemist isolate stevioside, the pure white crystalline extract that gives stevia its super sweet taste. Later on, the Japanese government highly regulated chemical additives to their food supply and once stevia established its safety, Japan became one of the first countries to use stevia on a large scale commercially. In United Stated, FDA banned all imports of stevia at first because of the newly-presented Naturasweet and Equal sweeteners on the market but Stevia gained its popularity once more doctors recognized its health benefits; two and a half years later FDA approved stevia as a dietary supplement. They needed extensive research in order to establish that Stevia is safe to use as an additive for food and beverages. The active compounds of stevia are stevioside and rebaudioside, which have up to 200 times the sweetness of regular sugar. Also they are heat-stable...
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...FOODS YOU SHOULD NEVER EAT Foods that Make You Fat and Destroy Your Health Page | 1 Copyright ©2010 Eat Healthy Secrets ISBN XXXXXXXX All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, recording, or otherwise, without the prior written permission of the author. Printed in the United States of America Page | 2 Table of Contents INTRODUCTION ..............................................................................................................5 THE DANGER OF PROCESSED FOODS ......................................................................8 REFINED SUGAR IS POISON ......................................................................................12 THE TRUTH ABOUT FAT .............................................................................................27 WHY YOU SHOULD AVOID HIGH FRUCTOSE CORN SYRUP ..................................32 WATCH OUT FOR ASPARTAME .................................................................................40 AVOID MONOSODIUM GLUTAMATE ..........................................................................55 OTHER FOOD ADDITIVES YOU SHOULD AVOID ......................................................62 THE PROBLEM WITH BREAKFAST CEREALS ..........................................................73 THE PROBLEM WITH DIET SODAS ......................................................................
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...Perfectly Competitive Markets A firm’s decision about how much to produce or what price to charge depends on how competitive the market structure is. If the Dangote cement raise their prices by 5%, there will be a small reduction in the quantity of cements demanded. If the conoil gas station raises its gasoline prices by 5%, there will be a huge reduction in the gas demanded. In a very competitive market like the local gasoline market, a single station has very little choice in what price to charge. If the station is busy there is no reason to lower the price, but if it raises its price by 10 cents a gallon, it will have almost no customers. We will study the extreme case of perfect competition, where firms are “price takers.” In a perfectly competitive market, (i) there are many buyers and sellers, so each buyer or seller is a price taker, (ii) all sellers supply the same, identical product. This is the model of supply and demand. If a seller could influence the price, it would not be acting according to a supply curve. In the long run, we also require that (iii) firms can freely enter or exit the market. Revenue of a Competitive Firm For a competitive firm, the price it receives does not depend on the quantity it chooses to sell. Marginal revenue equals the price of its output. For example, if the price is $6, then the total revenue of selling 10 units is $60 and the total revenue of selling 11 units is $66. Marginal revenue, ªTR/ªQ = (66-60)/(11-10)...
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...where to manage their amount of sugar they have a day, they could have a much healthier lifestyle. Do you like sugar? Well there are many types of sugars that can be healthy and could be unhealthy, which I will be talking to you about why sugar is not so good for you. Many people are getting diseases from eating an overflow of sugar such as heart cancer, brain damage, diabetes, effects on immune system, and overflow of your liver. If you ate 25g or less sugar a day that is perfect and it is healthy for you, unlike eating 40-60g that is not good for you at all. Research says we should stop eating too much sugar as it may affect us negatively in our brain or immune system. Eating too much sugar may affect your immune system. If...
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...Sugar-Free for Mind and Body Eating well is becoming more and more popular. Finally people are beginning to realize that the secret to longevity is a healthy diet. The body must have the nutrients it needs to function effectively, for the energy you need, and to build and sustain a healthy body. Because of that one of the most important things that you can do is eliminate sugar from your diet. That may sound like pure torture – especially if sugar is a primary component of your diet. Refined sugar is addictive – you feel that you cannot live without it. The problem is that you may not be able to live a long life if you continue with your addiction. Studies show that it increases your risk for obesity, heart disease, and diabetes. Processed...
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...Bottom of the Drink They had to go. The Coke machine, the snack machine, the deep fryer. Hoisted and dragged through the halls and out to the curb, they sat with other trash beneath gray, forlorn skies behind Kirkpatrick Elementary, one of a handful of primary schools in Clarksdale, Mississippi. That was seven years ago, when administrators first recognized the magnitude of the problem. Clarksdale, a storied delta town that gave us the golden age of the Delta blues, its cotton fields and flatlands rolling to the river, its Victorian mansions still beautiful, is at the center of a colossal American health crisis. High rates of obesity, diabetes, high blood pressure, heart disease: the legacy, some experts say, of sugar, a crop that brought the ancestors of most Clarksdale residents to this hemisphere in chains. “We knew we had to do something,” Kirkpatrick principal SuzAnne Walton told me. Walton, Clarksdale born and bred, was leading me through the school, discussing ways the faculty is trying to help students—baked instead of fried, fruit instead of candy—most of whom have two meals a day in the lunchroom. She was wearing scrubs—standard Monday dress for teachers, to reinforce the school’s commitment to health and wellness. The student body is 91 percent African American, 7 percent white, “and three Latinos”—the remaining 2 percent. “These kids eat what they’re given, and too often it’s the sweetest, cheapest foods: cakes, creams, candy. It had to change. It was about the...
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...|Name: Ritika Kanodia | |Roll No. 30 | |Semester: 6th | |Supervisor: Mr. Shantanu P.Chakraborty | |Industry: Sugar Industry | |Title: Impact of Government allocation on the Sugar Industry | Dissertation submitted in partial fulfillment of the requirements of the Undergraduate Degree in Bachelor of Business Administration (Honours) J. D. Birla Institute at the Jadavpur University at Kolkata 13/06/2011 The Controller of Examination, Jadavpur University, Kolkata Respected sir, This research work has been done by me and is an original work. The references used have been mentioned in the bibliography. My University Registration no. is 104748 of 2008-2009 and my sixth semester examination...
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...fructose is 25. Sucrose (Ordinary sugar) which is made up of a combination of these two has a GI of 65. The search for a low GI natural sugar based sweetener is somewhat futile as they all contain combinations of the above, or similar sugars. Although fructose has a fairly low GI , it has other harmful effects and must be considered unsafe to take in large quantities. Agave Syrup has a low GI because it is mainly fructose. Agave has been delisted and banned by theGlycemic Research Institute of Washington DC because serious side effects were observed in clinical trials. Coconut Palm Sugar contains mainly sucrose and one would expect a GI of about 65. However it scores well in the glycemic index for sweeteners list. Tests have indicated a GI of only about 35. This may be partly because of other substances in it such as soluble fiber. However, the testing was very limited. More testing may well produce a higher GI. Yacon Syrup, scores best in the Glycemic Index for Sweeteners that are sugar based. It derives it's sweetness from Fructo-oligosaccharides, a type of sugar with a very low GI. It is probably the only truly raw, organic, natural, low calorie, and low glycemic sweetener available. Sugar alcohols tend to have very low GIs. In particular Erythritol has a GI of only 1, and it is a safe low calorie sweetener that occurs naturally in some fruits and mushrooms. While many of the other sugar alcohols also have low GIs they can have side effects such as abdominal cramping if taken...
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...bread, and the other "waste" products create the subtle flavors and texture that make a good loaf. HOW DOES IT WORK? In bread baking, we are trying to ferment grain in order to leaven it. We are also trying to release sugars trapped in the complex starch molecules to be used as yeast food, and much of it for flavor and crust color (caramelization). Yeast is a single-celled organism and only certain strains are used for fermenting grain. Yeast activation and the initiation of fermentation are triggered by hydration, from either water or some other liquid, and the presence of a food source. Fermentation ends at 140 degree F during baking when heat kills the yeast. (Fermentation can end earlier, if the yeast is killed by other factors.) Yeast feeds on sugar derived from the complex starch molecules from flour, a complex carbohydrate. The starch molecules are broken apart into simpler sugar molecules from enzymes in the flour when hydrated. Flour tastes like sawdust because its sugar components are too complex to differentiate on the tongue. The enzyme is a catalyst, which breaks apart the threads, freeing them so they become accessible to yeast and bacteria. Yeast lacks amylase and cannot break down starch into sugar. Since flour's endowment of sugars can only feed...
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...Şima Mıhlayanlar 20702256 ENG400-13 A proposal to investigate practical and effective solutions to major problems of the over usage of high fructose corn syrup. Introduction Today, it is inevitable to face negative effects of high fructose corn syrup because high fructose corn syrup (HFCS) has replaced cane and beet sugar in processed foods and soft drinks over the past 25 years. When you read the food labels in your kitchen you’ll find that we now consume HFCS in all kinds of processed foods, not just desserts and drinks also in breads, cereals, ketchup and yogurt so you will easily realize that you associate with the devil by consuming devil’s candy. However, despite the alarming damages of HFCS there is a huge demand for HFCS by firms and governments. Profit concerns and governmental issues are the major reasons behind demand but also there are some problems related to consumers. In this proposal it is intended to investigate the problems behind the over usage of HFCS and offer solutions against that danger, select the criteria to evaluate the applicability and efficiency of the proposed solutions and finally introduce the research methodology constituted the basis of my further research. Problem Definition There are some problems caused by people, firms and governments lead us to over use HFCS. The followings are the most crucial problems behind this issue; I. Ignorance People don’t know the difference between corn syrup and high fructose corn syrup....
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...CASE STUDY TATE AND LYLE MODULE TITLE MANAGEMENT INFORMATION SYSTEM BSC COMPUTING SEMESTER 5 August 2012- November 2012 ABIODUN EMMANUEL TAIWO L0592LYLY0411 MODULE ADVISOR DR UMA MOHAN Cardiff Metropolitan University Department of Business and Information Technology London School of Commerce, London SE1 1NX ABIODUN EMMANUEL TAIWO L0592LYLY0411 MIS CASE STUDY 1. EXECUTIVE SUMMARY Tate and Lyle is a manufacturing firm that has it history dated back to the year 1921. The company was established as a result of a major merger between two sugar refining companies; Henry Tate & sons and Abram Lyle and sons. The company, after the merger expanded its coast to the production of specialty food ingredients such as sweeteners, texturants, wellness ingredients among others and bulk ingredients such as corn syrup, acidulants and flours. Tate and Lyle is based in Silver-town, London from where it runs supplies to a huge market network which comprises of food and beverages, pharmaceutical, animal feeds and personal care industries around the globe. Vision and Mission remains the backbone of every successful business organization and the managers of Tate and Lyle left nothing untouched in this regard. It has simple, direct and concise goals and mission which are clearly outlined in their mission statements. This case study pays particular attention to a broad analysis of the company’s mission statements, its alignment to the company’s strategies...
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