Discuss the similarity and difference between the following terms and describe briefly the corresponding application(s) in food analysis and characterization: (a.) acid value and amount of polar compounds;

Derive a general expression for the minimum filter area requirement per a sterility assurance limit (SAL) in terms of(a) concentration of microorganisms in the feed; (b) volume per unit parenteral dose; (c) sterility assurance limit; and (d) filter capacity.

1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN Attach the picture of label to the worksheet and upload Nutrition Class

22) A mixture of NaCl and starch is placed in a dialyzing bag and immersed in distilled water. Which substance will be found outside the bag in the distilled water?A) NaCl B) Starch C) Both NaCl and Starch D) None of the Above