reference of bread instead of Texture and Taste.
*Result
When adding gluten, texture got better in the sample of high bean-curd dregs content. After changing the yeast, The bread rose bloated. Same with the first experiment, there was an aversion to bean-curd dregs bread at the content of 15% and 20% and also the serious smell gave off.
*Point of improve
산-염기 중화 반응
중화반응이란(neutralization reaction) 산과 염기가 만나 일으키는 산-염기 반응으로 수용액에서의 산-염기 반응에서 산이 내어 놓은 수소 이온과 염기가 내어 놓은 수산화 이온이 만나서 물이 생기는 반응을 말한다.
H?(aq) + OH?(aq) → H₂O(l)
지시약법2),4)
지시약(이번 실험에서는 Phenolph
2. Analysis of project
1) Course of pipeline from knock-out drum on the first floor to storage tank on the third floor.
It is ideal to design pipelines using straight line for economic feasibility and efficiency but that is impossible for the reason of structure of plant. So It is necessary to inspect the structure of plant.
2) What kinds of pipe do we decide?
Considering economi
1. Introduction.
1.1 Research Background
- Effect of Economic recession on consumer
These days, college students are suffering from economic difficulty due to the recent recession. Their biggest interest is in 'money'. This phenomenon has been caused by the global recession which led also to the domestic depression which is still ongoing. We could see this more clearly in a famous part
1. Introduction of the entire project
In this project, our group selected the casual dining industry and chose 2 companies out of the industry. The company we chose is Bloomin’s brands. The company we selected as its rival is Brinker international. We selected the casual dining industry because most of our members are majoring in food service management and also because the brand Outback is