Experimental Design
Levels of Indipendent Variable- 4
Dependent Variable- The results of the yogurt.
Number of Trials-32
Constants- Amount of water, sugar and temperature.
NO CONTROL
Hypothesis- If we use normal milk we believe that will be the yogurt that will come out best since yogurt factories produce yogurt with normal milk.
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|Cup: ______ | Cup 1:_____| Cup 2 :_____ | Cup 3: ____ | Cup 4 :__________|
|Type of Milk | Nomal milk | Powder Milk | Liquid Milk | "Evaporada" Milk _ |
Nutrition Information : Plain yogurt
(lofat, 12 grams prot per 8 oz)
Water (g/100g) 85.07
Food Energy (Calories) (kcal/100g) 63
Protein (g/100g) 5.25
Total Lipid (fat)(g/100g) 1.55
Ash (g/100g) 1.09
Carbohydrate (g/100g) 7.04
Total Dietary Fibre (g/100g) 0
Total Sugars (g/100g) 7.04
Calcium (mg/100g) 183
Iron (mg/100g) 0.08
Magnesium (mg/100g) 17
Phosphorus (mg/100g) 144
Potassium (mg/100g) 234
Sodium (mg/100g) 70
Zinc (mg/100g) 0.89
Copper(mg/100g) 0.013
Manganese(mg/100g) 0.004
Selenium(µ/100g) 3.3
Vitamin C (mg/100g) 0.8
Thiamin (mg/100g) 0.044
Riboflavin (mg/100g) 0.214
Niacin (mg/100g) 0.114
Pantothenic Acid (mg/100g) 0.591
Vitamin B6 (mg/100g) 0.049
Folate (µg/100g) 11
Folic Acid (µg/100g) 0
Food Folate (µg/100g) 11
Folate (Dietary Folate Equivalents/100g) 11
Vitamin B12 (µg/100g) 0.56
Vitamin A (µg/100g) 51
Vitamin A (IU/100g) 14
Retinol (µg/100g) 14
Vitamin E (µg/100g) 0.03
Vitamin K (µg/100g) 0.2
Alpha-carotene (µg/100g) 0
Beta-carotene (µg/100g) 2
Beta_crytoxanthin (µg/100g) 0
Lycopene (µg/100g) 0
Lutein & Zeazanthin (µg/100g) 0
Saturated Fatty Acid (g/100g) 1
Monosaturated Fatty Acids (g/100g) 0.426
Polyunsaturated Fatty Acids (g/100g) 0.044