3. Below is the gluten-free flour mix that we used in previous semesters for the

Question

3. Below is the gluten-free flour mix that we used in previous semesters for the Muffin lab. Use the information in Table 3 to calculate the % protein, carbohydrate and fat in our gluten-free flour mix. Write your answers in the bottom row of Table 3. You must show your calculations to receive full credit. There is an example of the calculation on the next page. 3 pts Gluten-free ingredient, Mass in the . % Protein- % Carbohydrate. % Fat- Flour Mix (g)* Cornstarch Tapioca starch White rice flour Brown rice flour Non-fat milk powder Total in Gluten-Free Flour Mix 700 450 450 200 200 2000 100 100 82.5 76.6 51.5 5.9» 7.0 35.3 2.8 0.7 Table 3. Percent protein, carbohydrate and fat composition of the ingredients in the gluten-free flour mix for the muffins. NOTE: When the total 96 does not add up to 100% for an ingredient, it indicates that the remainder is indigestible molecules or another type of molecule. Example: When you have the % protein, carb and fat for each of the ingredients and the mass of the ingredient used, the calculation is very simple. Find the grams of protein which each ingredient contributed to the mix, then divide that by the total mass of the flour used. The last step is to convert your answer into a percentage. For protein, only three ingredients contained protein-white rice flour, brown rice flour and milk powder. Here's how to do the % protein calculation. White rice brown rice milk powder % Protein= [0.059 (450) 0.070 (200) + .353 (200)) / 2000=+' + Total Mass of flour Mass of white rice Fraction of protein in white rice flour used

Explanation / Answer

(1) % Protein in our gluten free flour mix :-

% Protein = Fraction if protein in ingredients * Mass of ingredients / Total mass of flour.

= [(0.059*450) + (0.070*200) + (0.353*200)] / 2000

= (26.55 + 14 + 70.6) / 2000

= 111.15 / 2000 = 0.055575 %

2000 gm = 100 %

? = 0.055575%

Gram of protein in Gluten-free flour mixture = 0.055575 * 2000 / 100

= 1.1115 gm

(2) % Carbohydrate in our gluten free flour mix :-

% Carbohydrate = Fraction if carbohydrate in ingredients * Mass of ingredients / Total mass of flour.

= [(1*700) + (1*450) + (0.825*450) + (0.766*200) + (0.575*200)] / 2000

= (700 + 450 + 371.25 + 153.2 + 115) / 2000

= 1789.45 / 2000 = 0.894725 %

2000 gm = 100 %

? = 0.894725%

Gram of carbohydrate in Gluten-free flour mixture = 0.894725 * 2000 / 100

= 17.8945 gm

(3) % Fat in our gluten free flour mix :-

% Fat = Fraction if Fat in ingredients * Mass of ingredients / Total mass of flour.

= [(0.014*450) + (0.028*200) + (0.007*200)] / 2000

= (6.3 + 5.6 + 1.4) / 2000

= 13.3 / 2000 = 0.00665 %

2000 gm = 100 %

? = 0.00665%

Gram of Fat in Gluten-free flour mixture = 0.00665 * 2000 / 100

= 0.133 gm

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