Chocolate maker Willy Wonka is known as a strange man. He is rarely[很少的] seen in public. As a prize in a competition, Willy Wonka invites five winners to visit his chocolate factory. He hides five golden tickets in...Chocolate maker Willy Wonka is known as a strange man. He is rarely[很少的] seen in public. As a prize in a competition, Willy Wonka invites five winners to visit his chocolate factory. He hides five golden tickets in his chocolate bars. Those lucky enough to find a ticket win a tour and a lifetime supply of chocolate. Charlie Bucket is a poor boy who desperately[拼命地] wants the prize. You can see how Charlie discovers the precious[珍贵的] golden ticket and how happy he is in the following extract[节选]。展开更多
The food police may find this hard to take, but chocolate has gotten a bad rap1. People say it causes acne2, it’s junk food. But these accusations3 are not only undeserved4 and inaccurate, they falsely incriminate5 a
Benzil bis(carbohydrazone)(BBC) is prepared and explored as new N N Schiff's base, which plays the role of an excellent ion carrier in the construction of a Cd(II) ion membrane sensor. The tris(2-ethylhexyl) phosp...Benzil bis(carbohydrazone)(BBC) is prepared and explored as new N N Schiff's base, which plays the role of an excellent ion carrier in the construction of a Cd(II) ion membrane sensor. The tris(2-ethylhexyl) phosphate best performance corresponds to a membrane composition of 30% poly(vinyl chloride), 65%(TEHP), 3.5% BBC and 1.5% tetradodecyl-ammoniumtetrakis(4-chlorophenyl) borate(ETH 500). This sensor shows very good selectivity and sensitivity towards cadmium ion over a wide variety of cations, including alkali, alkaline earth, transition and heavy metal ions. The effect of membrane composition, selectivity, pH and influence of additive on the response properties of electrode were investigated. The response mechanism was discussed in the view of UV-spectroscopy. The electrode exhibits a Nernstian behavior(with slope of 29.7 mV per decade) over a very wide concentration range from 1.0×10?1 to 1.0×10?8 mol·L?1 with a detection limit of 3.2×10?8 mol·L?1. It shows rela-tively fast response time in whole concentration range(<8 s) and can be used for at least 10 weeks in the pH range of 2.0-9.0. The proposed sensor is successfully used for the determination of cadmium in different chocolate sam-ples and as indicator electrode in titration with ethylene diamine tetraacetate(EDTA).展开更多
Work on the production and quality evaluation ofE. anomala spiced chocolate drinks was reported. This is done in order to establish the best concentration of the spice to be adopted in the chocolate drinks production....Work on the production and quality evaluation ofE. anomala spiced chocolate drinks was reported. This is done in order to establish the best concentration of the spice to be adopted in the chocolate drinks production. E. anomala seed powder was added into chocolate formulation in various concentrations [1%, 2%, 3%, 4%, as samples A, B, C, D with sample E as the control (no spice added)]. These samples were analyzed for difference quality attributes like: the proximate composition, minerals and chemical analysis, microbiological analysis, as well as the sensory evaluation using standard methods. The proximate composition showed the percentage moisture content ranging between 85.1 ±0.11 and 85.5± 0.10, ash content between 0.4 ± 0.00 and 0.5 ± 0.10, protein content between 1.0± 0.01 and 1.1 ± 0.11, fat content between 0.4 ± 0.1 land 0.5 ± 0.00 and carbohydrate content between 12.5 ±0.10 and 12.7 ±0.10. The minerals: 0.05 ±0.10 mg/kg, zinc: 0.01 4- 0.11 mg/kg, lead: 0.1 ± 0.10 mg/kg, and copper 0.1±0.1/l mg/kg, Mangeulese were obtained while cadmium was not detected at all. The chemical analysis gave between 5.03 ± 0. l t to 5.35 ±0.10, and pH 3.17 ± 0.10 to 3.67± 0.10, and total titratable acidity between 32.47 ± 0.10 to 32.50 ±0.10 tbr Brix. ttowever, sample C (3%) E. anomala spiced chocolate drink has the highest nutrients composition than all the other samples. All the samples have low microbial count, less than 3.5 ×10^3 load which is below the safe level of 1.0 ×10^3 but on the overall, sample C has the least value. Conclusively, smnple C, (chocolate spiced at 3% concentration) is established as the best sample nutritionally, microbiologically and on the overall acceptability.展开更多
The characteristic town is a dynamic and vivid case of experience of Zhejiang. With the internet town Wuzheng, Aficion chocolate town Jiashan, photovoltaic town Xiuzhou in Zhejiang as the research perspective, the con...The characteristic town is a dynamic and vivid case of experience of Zhejiang. With the internet town Wuzheng, Aficion chocolate town Jiashan, photovoltaic town Xiuzhou in Zhejiang as the research perspective, the concept of development that the production, life and ecology merge together and the development direction and value of New-type urbanization is consistent, and it is the effective path of New-type urbanization development. At the same time, these towns provide a model for the development of the country small town展开更多
Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglycer...Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential ofcbeaper and processed (fractionated- or deodorized-) shea butter (FSB or DSB) to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences (P 〉 0.05) among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly (P 〈 0.05) from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.展开更多
文摘Chocolate maker Willy Wonka is known as a strange man. He is rarely[很少的] seen in public. As a prize in a competition, Willy Wonka invites five winners to visit his chocolate factory. He hides five golden tickets in his chocolate bars. Those lucky enough to find a ticket win a tour and a lifetime supply of chocolate. Charlie Bucket is a poor boy who desperately[拼命地] wants the prize. You can see how Charlie discovers the precious[珍贵的] golden ticket and how happy he is in the following extract[节选]。
文摘The food police may find this hard to take, but chocolate has gotten a bad rap1. People say it causes acne2, it’s junk food. But these accusations3 are not only undeserved4 and inaccurate, they falsely incriminate5 a
文摘Benzil bis(carbohydrazone)(BBC) is prepared and explored as new N N Schiff's base, which plays the role of an excellent ion carrier in the construction of a Cd(II) ion membrane sensor. The tris(2-ethylhexyl) phosphate best performance corresponds to a membrane composition of 30% poly(vinyl chloride), 65%(TEHP), 3.5% BBC and 1.5% tetradodecyl-ammoniumtetrakis(4-chlorophenyl) borate(ETH 500). This sensor shows very good selectivity and sensitivity towards cadmium ion over a wide variety of cations, including alkali, alkaline earth, transition and heavy metal ions. The effect of membrane composition, selectivity, pH and influence of additive on the response properties of electrode were investigated. The response mechanism was discussed in the view of UV-spectroscopy. The electrode exhibits a Nernstian behavior(with slope of 29.7 mV per decade) over a very wide concentration range from 1.0×10?1 to 1.0×10?8 mol·L?1 with a detection limit of 3.2×10?8 mol·L?1. It shows rela-tively fast response time in whole concentration range(<8 s) and can be used for at least 10 weeks in the pH range of 2.0-9.0. The proposed sensor is successfully used for the determination of cadmium in different chocolate sam-ples and as indicator electrode in titration with ethylene diamine tetraacetate(EDTA).
文摘Work on the production and quality evaluation ofE. anomala spiced chocolate drinks was reported. This is done in order to establish the best concentration of the spice to be adopted in the chocolate drinks production. E. anomala seed powder was added into chocolate formulation in various concentrations [1%, 2%, 3%, 4%, as samples A, B, C, D with sample E as the control (no spice added)]. These samples were analyzed for difference quality attributes like: the proximate composition, minerals and chemical analysis, microbiological analysis, as well as the sensory evaluation using standard methods. The proximate composition showed the percentage moisture content ranging between 85.1 ±0.11 and 85.5± 0.10, ash content between 0.4 ± 0.00 and 0.5 ± 0.10, protein content between 1.0± 0.01 and 1.1 ± 0.11, fat content between 0.4 ± 0.1 land 0.5 ± 0.00 and carbohydrate content between 12.5 ±0.10 and 12.7 ±0.10. The minerals: 0.05 ±0.10 mg/kg, zinc: 0.01 4- 0.11 mg/kg, lead: 0.1 ± 0.10 mg/kg, and copper 0.1±0.1/l mg/kg, Mangeulese were obtained while cadmium was not detected at all. The chemical analysis gave between 5.03 ± 0. l t to 5.35 ±0.10, and pH 3.17 ± 0.10 to 3.67± 0.10, and total titratable acidity between 32.47 ± 0.10 to 32.50 ±0.10 tbr Brix. ttowever, sample C (3%) E. anomala spiced chocolate drink has the highest nutrients composition than all the other samples. All the samples have low microbial count, less than 3.5 ×10^3 load which is below the safe level of 1.0 ×10^3 but on the overall, sample C has the least value. Conclusively, smnple C, (chocolate spiced at 3% concentration) is established as the best sample nutritionally, microbiologically and on the overall acceptability.
文摘The characteristic town is a dynamic and vivid case of experience of Zhejiang. With the internet town Wuzheng, Aficion chocolate town Jiashan, photovoltaic town Xiuzhou in Zhejiang as the research perspective, the concept of development that the production, life and ecology merge together and the development direction and value of New-type urbanization is consistent, and it is the effective path of New-type urbanization development. At the same time, these towns provide a model for the development of the country small town
文摘Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential ofcbeaper and processed (fractionated- or deodorized-) shea butter (FSB or DSB) to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences (P 〉 0.05) among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly (P 〈 0.05) from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.