Get the complete project »
- The Complete Research Material is averagely 50 pages long and it is in Ms Word Format, it has 1-5 Chapters.
- Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
- Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
- Full Access Fee: ₦4,500
DISCUSSION AND CONCLUSION
Discussion: Table 1 shows the taste with distilled waterused as control.
In Table 2, there is a change in the taste of the 10% dilution percentage and 1% sugar, no change in taste was observed in the percentage of 0.1% and 0.01% dilution , that means a lot of sugar are needed to produce a sweet taste and since sugar increases the sugar in the blood, it is not good for diabetics in particular type 2 diabetes, in which insulin in the body is insufficient to break the amount of sugar in the blood.
In Table 3 saccharin artificial sweetener change in taste in all percentage dilutions, but to different degrees, that means it requires fewer servings of saccharin to produce sweetly. Saccharin 0.01% dilution percentage and 0.1% produces the same degree of sweetness as that of table sugar 10% and 1% and may be used for this replacement of sugar concentration from saccharin not to increase the level of blood sugar, they are recommended for diabetic patients. At 10% and 1% in percentage of dilution saccharin taste is greater than that of sugar and honey. According to
Statistical analysis (ANOVA) there is a significant difference between samples at different dilution percentages. In saccharin, the concentration of 10% and 1% can be recommended for young children and patients with hypoglycemia, it can also be used to produce sweets, candies and other sweet substances, but adults can use the concentration of 0.1% and 0.01%.
In Table 4 honey a natural sweetener produced the same degree of sweetness as sugar in different percentage of dilution, it may be a better choice for use because honey is a natural sweetener made by bees and contains quantities trace vitamins and minerals and can also function as antioxidants. It is recommended for young people and adults.
Taste Sustainability: In regular sugar and honey sweet taste hits quickly and dissipates quickly, but the taste of saccharin last longer than thatof sugar with a bitter or metallic taste after feeling especially at high concentrations.
Following the experimental analysis and results the artificial sweetener has a high degree of sweetness than table sugar and honey, a natural sweetener. The percentage of 0.1% and 0.01% artificial sweetener completely mimics the taste of sugar and can be used as a substitute for the sugar percentage. Further research is therefore encouraged by using other types of artificial sweeteners and natural sweeteners.
You either get what you want or your money back. T&C Apply
You can find more project topics easily, just search
SIMILAR BIOCHEMISTRY FINAL YEAR PROJECT RESEARCH TOPICS
1. EFFECT OF ETHANOLIC ROOT EXTRACT OF JATHROPHA TANJORENSIS ON KIDNEY FUNCTION OF FEMALE ALBINO WISTAR RATS» ABSTRACT Jatropha tanjorensis has been consumed as a leafy vegetable and as a medicinal plant in Nigeria has shown hematological, antimalarial, antimi...Continue Reading »
2. MODULATION OF HIGH FRUCTOSE FED, STREPTOZOTOCIN-INDUCED TYPE 2 DIABETES BY WONDERFUL KOLA (BUCHHOLZIA CORIACEA) SEED EXTRACTS IN MALE WISTAR RATS» ABSTRACT Type 2 diabetes (T2D) occurs when there is an advanced determent in insulin action (insulin resistance, IR), which proceeds toβ cell dys...Continue Reading »
» CHAPTER ONE INTRODUCTION 1.1. BACKGROUND INFORMATION Selenium (Se) is an essential trace element having biological functions of utmost importance for ...Continue Reading »
» CHAPTER ONE 1.0 INTRODUCTION Seed and coat of Mucuna pruriens, known as velvet beans or cowitch has scientific classification as shown below; Kingdom ...Continue Reading »
5. AMELIORATING ROLE OF N.P.K. FERTILIZER ON THE TOXIC EFFECTS OF Ni ON (SORGHUM) ROOT ANTIOXIDANT ENZYMES» ABSTRACT This study investigated the activities of superoxide dismutase (SOD), catalase (CAT), glutothione peroxidase (GP) and the level of malondiald...Continue Reading »
6. EVALUATION OF ANTIBACTERIAL ACTIVITY OF METHANOLIC EXTRACT OF LEAF AND ROOT OF ZIZIPHUS LOTUS L ON MULTIDRUG RESISTANT BACTERIA» ABSTRACT Treatment of infectious disease is a major public health challenge due to the continual increase in drug resistance by microorganisms. Plants...Continue Reading »
» ABSTRACT This study evaluated the activity of antilipemic water extracts from leaves of Desmodium velutinum albino Wistar rats. Phytochemical analysis...Continue Reading »
8. EFFECT OF ETHANOL LEAF EXTRACT OF Vernonia Amygdalina ON THEOBROMINE INDUCED RENAL TOXICITY IN MALE WISTAR RATS» CHAPTER ONE 1.0 Introduction 1.1 Background of the Study In most plants synthesizing methylxanthines, caffeine becomes the principal constituent. In s...Continue Reading »
9. CONSUMPTION PATTERN AND EFFECT OF PROCESSING ON FATTY ACID PROFILE OF MILK FAT (MANSHANU) PRODUCED FROM MILK OF LOCAL COW BREEDS IN ZARIA» ABSTRACT The consumption pattern and effect of processing on fatty acid profile of milk fat (manshanu) produced from milk of local cow breeds (Bunaji,...Continue Reading »
10. EXTRACTION, CHARACTERIZATION AND ANTI-MICROBIAL SCREENING OF WHITE STAR APPLE Crysophyllum albidum SEED OIL» ABSTRACT Crysophylum albidum oil was extracted from its seed. The percentage yield was 2.56%. The characterization of the oil showed showed that the r...Continue Reading »