Worth 8% of your final grade.
For this assignment, you will be assigned eight (8) specific ingredients from four different products. You will be given four questions in this quiz, and for each question, you will be asked to report on two ingredients of the product.
For each specified ingredient, you will report on the reason for the presence of the ingredient in the product and will also comment on how important the ingredient is for the quality of the product in question.
Point form should be used when answering. Your reference list should include all references used for the submission in APA format. You need to include in-text citations within your answers to indicate where the answer was referenced from. Please check under the Contents tab in the Course Assessments folder for the instructions and marking guide for this assignment.
Sources of information used can include:
1. Your course notes
2. Government of Canada Food and Drugs Regulation document on food additives: Dictionary
3. If any other resource is used, you will be responsible for ensuring that it is a credible resource.
1)Research and discuss why Calcium Propionate and Sorbic Acid are used in the following product, and comment on how important each is for the quality of this product.
2) Research and discuss why Sodium Nitrite and Sodium Erythorbate are used in the following product, and comment on how important each is for the quality of this product.
3) Research and discuss why Sucralose and Guar Gum are used in the following product, and comment on how important each is for the quality of this product.
4) Research and discuss why Baking Soda and Salt are used in the following product, and comment on how important each is for the quality of this product.
5) Reference List:
Your reference list should include all references used for the submission in APA format. You need to include in-text citations within your answers to indicate where the answer was referenced from. Please refer to the file “APA Reference Examples” in Contents for examples of APA referencing.
