Food Science B

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Re: Food Science B

Post by Gr » March 5th, 2016, 6:18 am

Thank you

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Re: Food Science B

Post by dogy2011 » March 7th, 2016, 2:03 pm

Hi,
Quick question. Which one has more freezing point depression, Table salt or rock salt?
Thanks

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Re: Food Science B

Post by foodscienceuser » March 19th, 2016, 8:48 pm

Hi,
I'm preparing for the State level and I have few questions:
1. In my regional I was told that I cannot use the Rubberband to tie the cheese cloth to the container for draining. Will the supervisors provide any items to tie the cheese cloth? what is the recommended procedure?
2. Did anyone bought the Food Science CD from Science Olympiad Store? Can you give your review on the CD? Will it contain the study material that covers all the topics.

Please advise.

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Re: Food Science B

Post by chscioly » March 21st, 2016, 3:21 pm

Have your invitational/regionals/state tests been more about dairy chemistry or processing and products?

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Re: Food Science B

Post by Unome » March 21st, 2016, 5:02 pm

foodscienceuser wrote:Hi,
I'm preparing for the State level and I have few questions:
1. In my regional I was told that I cannot use the Rubberband to tie the cheese cloth to the container for draining. Will the supervisors provide any items to tie the cheese cloth? what is the recommended procedure?
2. Did anyone bought the Food Science CD from Science Olympiad Store? Can you give your review on the CD? Will it contain the study material that covers all the topics.

Please advise.
I don't know much about Food Science, but you should submit a FAQ on soinc.org for #1. You should also check with your state tournament director and see which rules clarifications and FAQs are applicable at State (generally it's something like "all clarifications and FAQs posted at least one week before the tournament" or something like that). If you're submitting a FAQ question to the national organization, do so as soon as possible, because it typically takes a few weeks for the committees to process those.
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Re: Food Science B

Post by Person » March 21st, 2016, 5:27 pm

foodscienceuser wrote:Hi,
I'm preparing for the State level and I have few questions:
1. In my regional I was told that I cannot use the Rubberband to tie the cheese cloth to the container for draining. Will the supervisors provide any items to tie the cheese cloth? what is the recommended procedure?
2. Did anyone bought the Food Science CD from Science Olympiad Store? Can you give your review on the CD? Will it contain the study material that covers all the topics.

Please advise.
The SOINC FAQs page says:
"Can students bring something to "fasten" the cheesecloth over the beaker such as a rubber band or will that be provided by the event supervisor?

Students may only bring what is listed in the rules. All other materials should be provided by the event supervisor."
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Re: Food Science B

Post by teoescana-543210 » March 24th, 2016, 10:22 am

So, my team made it to state, and we were wondering if we would have to redo the Notebook with the information on it?

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Re: Food Science B

Post by samlan16 » March 24th, 2016, 11:42 am

teoescana-543210 wrote:So, my team made it to state, and we were wondering if we would have to redo the Notebook with the information on it?
Not necessarily, but you should refine your experiments a bit. Some things you could do are include a data table and pictures, perform more trials for each experiment, and include more experimental levels. If there was something you came up with after finishing your 9 experiments, now is the time to do it. Just be careful to not replace a good experiment with it.
Remember, we are proud of every team that participated and you are all winners.

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Re: Food Science B

Post by taliazee » April 1st, 2016, 6:06 pm

Hey, so I'll be going to states and I'll be competing in Food Science among other events...Has anyone who has gone to States done ice cream as one of the two experiments? At my state competition there will be 40 teams. I know for event supervisors, ice cream is generally not preferred because you need a lot of ingredients to provide for a lot of teams and it's more expensive than the butter or curds. I have only made ice cream once out of 7 invitationals. So, just wondering if event supervisors at States have ever made competitors do ice cream.

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Re: Food Science B

Post by irishfeet123 » April 2nd, 2016, 9:01 am

First of all, this is a "new" event, as the event has been basically made-over since last rotation of Food Science. Sooo..nobody has ever gone to states and seen ice cream. Unless some states have already happened??

I was thinking yes, that ice cream is not the more popular experiment to fund for the supervisors, but it's the most consistent one to judge [curds and butter are extremely strange and inconsistent with judging scores].
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