Order ID:89JHGSJE83839 | Style:APA/MLA/Harvard/Chicago | Pages:5-10 |
Instructions:
For this discussion question, pick out one of your favorite pre-packaged foods and take a picture of the nutrition label and ingredient list. You may also be able to find these online.
In your post, tell us first why this is one of your favorite foods (Is it convenience? Comfort food? Your secret vice?). Then, detail ONE of the following for your classmates:
1. List any pure elements that are found in the food. Check this against a periodic table to ensure that you are correctly identifying these.
2. Identify any ionic compounds that are found in the food. Remember that these will typically be salts of some kind, but may not be immediately obvious from the name. As an example, remember that monosodium glutamate (NaC5H8O4N) is an example of an ionic compound from your module. (If you have started Activity 1, this will help you with this).
3. Identify any vitamins that are present in the food. Provide your classmates with the chemical formula for those vitamins (or even the structure if you find it online). Do those vitamins have names other than just the letter Vitamin __?
4. Were there any ingredients that you couldnt identify or recognize? Do a quick Internet search and provide your classmates with some information about that ingredient. Be sure to cite your source!
In your responses to your classmates, pick ONE of the above questions that he or she didnt answer in the original post and answer it for him/her.
RUBRIC |
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Excellent Quality 95-100%
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Introduction
45-41 points The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned. |
Literature Support 91-84 points The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned. |
Methodology 58-53 points Content is well-organized with headings for each slide and bulleted lists to group related material as needed. Use of font, color, graphics, effects, etc. to enhance readability and presentation content is excellent. Length requirements of 10 slides/pages or less is met. |
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Average Score 50-85% |
40-38 points More depth/detail for the background and significance is needed, or the research detail is not clear. No search history information is provided. |
83-76 points Review of relevant theoretical literature is evident, but there is little integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are included. Summary of information presented is included. Conclusion may not contain a biblical integration. |
52-49 points Content is somewhat organized, but no structure is apparent. The use of font, color, graphics, effects, etc. is occasionally detracting to the presentation content. Length requirements may not be met. |
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Poor Quality 0-45% |
37-1 points The background and/or significance are missing. No search history information is provided. |
75-1 points Review of relevant theoretical literature is evident, but there is no integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are not included in the summary of information presented. Conclusion does not contain a biblical integration. |
48-1 points There is no clear or logical organizational structure. No logical sequence is apparent. The use of font, color, graphics, effects etc. is often detracting to the presentation content. Length requirements may not be met |
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Module 1 Discussion Science of Cooking |
Module 1 Discussion Science of Cooking