Chocolate syrup

Newell and Elvehjem (22) found no inhibition of growth in 21-day-old rats fed a diet containing 86.3 parts of whole milk and 11.7 parts of chocolate syrup for 16 weeks. Cocoa furnished 1.05% of the diet, which equals about 7-8% cocoa on the dry basis. 

Am classic type of mathematical word problem is the mixture problem. v " But mixture problems go beyond just mixing up antifreeze with water or chocolate syrup with milk. Mixture problems involve all sorts of situations where you combine so much of one thing that has a certain amount of worth or density with so much of something else that has more worth or more density. 

Mixture problems involving actual substances occur when you take two or more different solutions or granular compounds or anything that will combine or mix and create a new combination that s no longer purely one or the other. When you pour chocolate syrup into milk, you add volume to the liquid in the glass, and the color of the milk mixture isn t as dark as the chocolate or as white as the milk. The more chocolate, the darker the mixture. Yum ... 

These laboratory robots bear no resemblance to C3P0 and R2D2 of Star Wars fame, but rather they are complex computer controlled units specifically manufactured for use in analytical chemistry and are capable of a large number of tasks. They can be obtained commercially or can be laboratory manufactured (1 2). The initial application in our laboratory was to automate the preparation of samples for a final HPLC determination of sorbate in chocolate syrup. 

The initial application of the unit was for the automation of a sample preparation method for the determination of sorbate in chocolate syrup. Table I summarizes the data in this study. Figure 3 outlines the sample preparation scheme for this assay. 

Table I. Comparison of Sample Preparation for Sorbate in Chocolate Syrup...

Would you walk up to a soda fountain and order a triple, chocolate-flavored colloidal dispersion No Yet that s what you do when you ask for a chocolate sundae. Ice cream is a colloidal dispersion of solids in a liquid so is chocolate syrup. Whipped cream is a colloidal dispersion of air in a liquid. 

The original recipe calls for 2 tablespoons of chocolate syrup, 2 cup of whole milk, and 1 cup of seltzer water, but I ve modified that significantly in an equally delicious alternative that packs more of cocoa s polyphenols and eliminates the sodium from seltzer water. 

In a large glass, mix 2 tablespoons of chocolate syrup and 1 tablespoon of cocoa powder until the cocoa is completely blended. Next add 4 ounces of cold nonfat milk and stir. Now add 4 ounces of cold club soda (sparkling water) followed by another 4 ounces of cold milk. Stir it gently to save the bubbles. Serve it with ice cubes or plain, and sip it through a straw for authenticity. 

Unpleasant tasting medicines may be mixed with more palatable food stuffs such as apple puree, fruit juice, jam or chocolate syrup. This obviously depends on the medicine concerned and the age of the child. If mixing with a drink it is important that all the drink is taken to ensure the full dose is administered. Another way of making the medicine more palatable is by keeping it refrigerated the chilled medicine is often more acceptable. 

Chocolate Syrup Hershey 23 7 a 1.3 0.48 appearance tmehanged / Easiman Tenite Butyrate dry (CAB)... 

Chocolate Syrup fduniain yrup 7 Monsanto Lustran 50.6 mm diam. disc... 

Derivative benzoates and parabenzoates have been used primarily in fruit juices, chocolate syrup, pie fillings, pickled vegetables, relishes, horseradish, and cheese (Barbosa-Canovas et al., 2003). Other foodstuffs where sodium benzoate is used include soft drinks, baked goods, and lollipops (Poulter, 2007). Benzaldehyde and benzoic alcohol are better known to be yeast inhibitors. Benzoic acid has been found to release fewer protons than sulphite, nitrite, or acetic acid and it may be speculated that benzoic acid is not a classic weak-acid preservative. However, due to a lower pKa value, benzoic acid releases three to four times more protons than sorbic acid. This is a sizable concentration of protons although not as much as other weak-acid preservatives (Stratford and Anslow, 1998). Inhibition of growth is strongly pH-dependent and most effective under acidic conditions. Under these conditions the protonated form of the acid is predominantly found (Visti, Viljakainen, and Laakso, 2003). Another unexpected discovery was that benzoic acid appears to be a pro-oxidant. This was unexpected as it is a well-known fact 2-hydroxybenzoic acid (or salicylic acid) acts as a scavenger of free radicals in vivo (Piper, 1999). 

Sodium benzoate as a food preservative is generally limited to products that are naturally acidic and is more effective in food systems where the pH < 4. It is mainly used as an antimycotic agent and most yeasts and molds are inhibited by a concentration of 0.05-0.1% (Barbosa-Canovas et al., 2003). Benzoates and parabenzoates are used primarily in fruit juices, chocolate syrup, candied fruit peel, pie fillings, pickled vegetables, relishes, horseradish, and cheese. Sodium benzoate produces benzoic acid once it is dissolved in water (Marsili, Sobrero, and Goicoechea, 2003). 

Here are some figures on that subject from the FDA and National Soft Drink Association. A 5-oz cup of coffee averages 115 mg of caffeine, a 5-oz cup of tea 40 mg, a 6-oz soft drink 18 mg, a cup of cocoa 4 mg, and one ounce of chocolate syrup 4 mg. 

Tara gum is useful in thickening various fruit drinks and diet drinks without sugar. Tara gum and carrageenan are used to stabilize chocolate syrups and chocolate powder mixtures. Nectars consisting of fruit puree, fruit juice, sugar, citric acid, and ascorbic acid get a good texture and a stable viscosity [85, 86] by the addition of 0.2% to 0.8% of Tara gum. 

CS chocolate syrup, MC milk chocolate, DC dark chocolate, CP cocoa powder (Adapted bom [20])... 

Maltol and ethyl maltol are most commonly included in this category. Both of these compounds are used to enhance sweet products. The addition of 5 to 75 ppm maltol may permit a 15% reduction of sugar in some foods [63]. It is conunon to see maltol and/or ethyl maltol used in jams, jellies, fruit, or chocolate syrups, baked goods, sweet beverages, and other sweet foods. It is of interest that maltol has been found in nature but ethyl maltol has not. 

Chocolate milk other flavored milks—Chocolate whole, lowfat, and skim milk are flavored with a chocolate syrup, cocoa, or a chocolate powder to give a final chocolate solids concentration of 1 to 1.5%. Additionally, a nutritive sweetener (about 5 to 7% sucrose) is added. Chocolate lowfat and skim milk must contain not less than 2,000 lU of vitamin A per quart. If vitamin D is added, it must be present in not less than 400 lU per quart. 

Hard candy, fondant, jelly beans, honey, jams, and other lowfat sweets. Candy made with fats or nuts, chocolate candy or chocolate syrup. ... 

Conoensad milk, cultured bunermilk, and yuplirt ell milk drinks contairtmg chocolate syrup, ice cream, or a malt product. 

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