Solution Manual for Foods Experimental Perspectives, 7E 7th Edition

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157
CHAPTER II. THE RESEARCH PROCESS (P. 42)
1.
This will vary, but could be similar to the following statement. The purpose of this study is to determine the effects on tenderness, volume, and flavor if substituting sucralose for sucrose in a shortened cake.
2.
The outline should follow the sequence described in the chapter, but will be based on the study selected in the first question.
3.
Students should select contrasting journals (e.g., Journal of Food Science, Food Technology, and Food Product Design) to contrast breadth and depth of coverage, focus, and such aspects as bibliography and usefulness for their research interests.
4.
Have students attach a photocopy of the article so you can evaluate their grasp of the article.
5.
The citation will need to be checked for consistency with the style used in that journal. This can be seen quickly by noting the bibliographic style used at the end of the article used.
6.
Evaluation will need to be done noting the inclusion of captions, identification of axes in graphs and charts, and accuracy and clarity of information presented.
7.
T
8.
F
9.
T
10.
T
11.
T
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12.
F
13.
F
14.
F
15.
T