FDSC 305 Lecture Notes - Lecture 14: Chlorophyll, Microsoft Powerpoint, Pheophytin
16 Dec 2015
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15:40: flexibility to present material you want to tell the class (food/health related) Each person in group must write not more than 5 pages (excluding references) Each group must have a uniform style for citing references, maintain consistency of writing. Each member will indicate which section they are responsible for. Determine the order of presentation on our own. Limit 5 min talking time per person. Mark of 0 given to participants who read straight from their slides. Memorize and don"t put all info on the slides. 2 types of pigments natural substances that are naturally present in living organisms and impart the colour that we associate their living organisms with synthetic. Effects of food processing and storage on the integrity of these compounds. Natural food pigments (examples selected based on abundance and prevalence) Traps light energy to potential conversion of co2 to c6h12o6. Vegetables (spinach), fruits (granny smith apples), green algae, cyanobacteria.
