2011/2012 Team (set)
Victoria C - lead
Victoria S
Nicole V
Yashu G



Add your notes here for Food Science. organize and label these links in a meaningful way.

Event Info:

Keep an eye on the national site for updates and links
http://soinc.org/food_science_b
http://www.sciencenc.com/event-help/foodscience.php
http://www.cals.ncsu.edu/foodrheology/fsso/sciolym.html
http://www.sandiegoso.org/divb2012/Food%20Science%20B%202012%20study%20suggestions.pdf

Tests:

http://www.cals.ncsu.edu/foodrheology/fsso/what%20is/graphics/2006regB.pdf
http://scioly.org/w/images/a/a7/ASU_Foodscience2005exam.pdf

5. Sample Activities, Lab Stations and Relevant Questions:
a) Chemical Properties and Chemical Test Reactions
b) Different Ingredients and affects
c) Leavening agents
d) Nutritional Value and energy
e) Density
f) Mass
g) Recipe analysis
h) Mistakes and Substitutions


Random Links to be sorted and reviewed:


Viscosity:



http://acta.chem-soc.si/45/45-1-69.pdf

http://pumplocker.com/images/lit/WEI1/FLUX-HIGH-VISCOSITY-B0000-VISC-CHART-1.PDF


General Reference:

external image logo_fsc.gif
external image ttlfoodSciencelabs.gif

experiment:
http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p007.shtml

stoichiometry

Text Book:
food.gif

Vocabulary

http://wps.prenhall.com/chet_bennion_introductfood_12/0,9067,1294570-content,00.html
http://quizlet.com/2336726/food-science-vocabulary-review-flash-cards/

See Experiment page

See nutrition and energy computation page

Fun Facts page


http://fox8.com/2012/08/15/chemists-create-chocolate-with-half-the-fat/