NaOHhoneybunchesofoats wrote:What ingredient do you add to make Benedict's reagent into Biuret's reagent?
Food Science B
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cupcakegirl
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Re: Food Science B
2013 Nationals Results: Water Quality-2nd, Food Science-6th, Crime Busters-13th, Team- 7th
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honeybunchesofoats
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Re: Food Science B
Thanks (: I've been looking all over the place, but I couldn't find it.cupcakegirl wrote:NaOHhoneybunchesofoats wrote:What ingredient do you add to make Benedict's reagent into Biuret's reagent?
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Beastybob12345
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Re: Food Science B
Sorry for responding so late, but im from Rolling Hills Middle.PicturePerfect wrote:Pioneer Middle, you?
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NorCal Science Olympiad is AWESOME!!!
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PicturePerfect
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Re: Food Science B
Hey, did you go to the Muscatel Invitational last-last-Saturday? That question was on the Food testhoneybunchesofoats wrote:Thanks (: I've been looking all over the place, but I couldn't find it.cupcakegirl wrote:NaOHhoneybunchesofoats wrote:What ingredient do you add to make Benedict's reagent into Biuret's reagent?
@Bob: Hm, I think I've heard of that school before. I'll probably see you at State, then. I'm in SoCal.
Edit: Has anyone found any info they think has to be in notes? Also... Are there any more Food test? And what about the answer keys for the ones that don't have one posted?
Another Edit: Yay! I have added a "Standard Curve" section to the FS Wiki, but I need someone to explain how to create one, please. Thanks!
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princess1234
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princess1234
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Skink
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Re: Food Science B
We can help if you ask specific questions. The places to start are A)the rules, B)the National site Food Sci page, and C)the Wiki on this site.
About cupcakes, the point of baking cupcakes is to do experiments to learn what effects changing (additions, subtractions, and substitutions) the ingredients on the Approved List (in the rules) does to your final cupcake. For example, if you halve the amount of baking powder used, what happens? If you use cake flour or almond flour instead of all-purpose flour, what happens? That sort of thing...
You could bake other things, but cupcakes are easy. Plus, there are enough so everyone gets their own!
About cupcakes, the point of baking cupcakes is to do experiments to learn what effects changing (additions, subtractions, and substitutions) the ingredients on the Approved List (in the rules) does to your final cupcake. For example, if you halve the amount of baking powder used, what happens? If you use cake flour or almond flour instead of all-purpose flour, what happens? That sort of thing...
You could bake other things, but cupcakes are easy. Plus, there are enough so everyone gets their own!
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Gemma W
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Re: Food Science B
There was a question on one of the invitationals tests – "What is the most common base ingredient in cooking?". The answer wasn't flour. Does anyone know what the answer should be?
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al3201
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Re: Food Science B
Is it possible that they are refering to bases/acids?
If so, it is probably baking soda or baking powder.
If so, it is probably baking soda or baking powder.
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Water Quality (Didn't know was in til day of, 5th)
2011-12 (Regional/State)
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