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
Share a Comment
You can find more project topics easily, just search
SIMILAR BIOCHEMISTRY FINAL YEAR PROJECT RESEARCH TOPICS
1. ASSESSEMENT OF INFANT AND YOUNG CHILD FEEDING PRACTICES AND NUTRITIONAL STATUS OF CHILDREN (0-23 MONTHS) IN FUNTUA LOCAL GOVERNMENT AREA, KATSINA STAT...» ABSTRACT Appropriate feeding practices are essential for the nutrition, growth, development and survival of infants and young children.Assessment of i...Continue Reading »
52 pages | 79 hits | Source: BIOCHEMISTRY
2. EVALUATION OF KNOWLEDGE AND ATTITUDE OF NURSES TO INFORMATION TECHNOLOGY ON NURSING CARE DELIVERY» ABSTRACTThe purpose of this study is to evaluate the knowledge and attitude of nurses to information technology on nursing care delivery in Enugu. Thi...Continue Reading »
52 pages | 683 hits | Source: BIOCHEMISTRY
» ABSTRACT Diabetes Mellitus (DM) and Thyroid Dysfunction (TD) are the two most common endocrinopathies seen in general population.Type 2 diabetes melli...Continue Reading »
69 pages | 196 hits | Source: BIOCHEMISTRY
4. EFFECTS OF DIFFERENT TYPES OF ORGANIC FERTILIZERS ON GROWTH PERFORMANCE, NUTRIENTS AND TOXICOLOGICAL COMPOSITION OF AMARANTHUS CAUDATUS AND AMARANTHUS...» Abstract The objective of this study is to evaluate the effect of different types organic fertilizers on growth performance, nutrient and toxicologica...Continue Reading »
152 pages | 195 hits | Source: BIOCHEMISTRY
5. INVESTIGATION OF THE PANCREATIC EFFECT OF BUCCHOLZIA CORICACEA FORMULATED DIET IN SUCROSE FED PREGNANT RATS AND THEIR OFFSPRING» ABSTRACT Several plants have been used in the treatment of various disorders without scientific basis. The present study examine the pancreatic effect...Continue Reading »
52 pages | 556 hits | Source: BIOCHEMISTRY
6. COMBINED EFFECT OF ETHANOLIC EXTRACT OF GONGRONEMA LATIFOLIUM AND ALLIUM SATIVUM ON LIPID PROLIFE PARAMETERS ON STREPTOZOTOCIN INDUCED DIABETIC WISTAR...» TABLE OF CONTENT Title page i Cover page ii Certification iii Dedication iv Acknowledgment v Abstract vi Table of content vii CHAPTER ONE: INTRODUCTIO...Continue Reading »
60 pages | 250 hits | Source: BIOCHEMISTRY
7. COMPREHENSIVE THEORETICAL COMPARATIVE STUDY ON CUBIC AND MONOCLINIC LATTICE OF WO3 USING DFT AS IMPLEMENTED IN QUANTUM ESPRESSO» CHAPTER ONE 1.0 INTRODUCTION Tungsten (vi) oxide, also known as tungsten trioxide or tungsten analysis, W03 is a chemical com...Continue Reading »
52 pages | 492 hits | Source: BIOCHEMISTRY
8. BRAIN ANTIOXIDANT ACTIVITIES OF SIX ARTEMISININ-BASED COMBINATION THERAPIES (ACTs) IN EXPERIMENTAL MALARIA MODEL» ABSTRACT Malaria parasite has remained a menace to human immune system as it usually subjects its host to oxidative stress which in turn has an effect...Continue Reading »
78 pages | 223 hits | Source: BIOCHEMISTRY
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 »
52 pages | 193 hits | Source: BIOCHEMISTRY
» CHAPTER ONE INTRODUCTION 1.1 Introduction Gout was described by Hippocrates as “the disease of kings” due to its association with rich diet. (Fala...Continue Reading »
31 pages | 301 hits | Source: BIOCHEMISTRY