hari-hari yang berlalu

tengok tajuk pun macam tehpape tah kan..haha ni name nye buhsan.takde kje.tambah-tambah pulak esok tak de kelas langsung. memang tak taw nak wat pe.tapi dalam otak ni dah terpikir gak nak cari jurnal, nak cari pasal biochemical test to detect Salmonella. lepas tu nak cari barang untuk TOT mukhayyam.tapi derang tak anta lagi list barang. jadi tengok la dulu cemane.

dan esok nak update blog kot..ngehe aku tak citer lagi kan pasal journey to Borneo hari tu kan?umi pun dah tanye bile dah story-mory pasal tu..esok kot.pastu nak wat overview vacation for the whole year of 2010. sem lepas agak banyak berjalan.dalam dan luar negara. so will be updated later.

pastu nak share pasal anak-anak buah pun (anak-anak kzen, both side umi dan abah) pun tak story lagi..haha banyak je posting nak buat.tapi tak buat. pasal launching day product development aku pun aku tak cite kan?tergendala...haha dah tulis half way.tapi tak complete..

hari ni hari ketiga semester baru dah berlalu.cepat je terasa, dah nak abes minggu pertama. tadi kelas 2 jam je sebab petang tu lab tak start lagi. kelas Dr. Ola Lasekan - cereal and legumes technology.

Introduction pasal cereal.type of cereal that commonly consume by people around the world. antaranya rice, wheat, maize, rye, barley and oat. All of the cereal can't be consume raw because our body do not have ability to digest its starch. It must be cooked so that the starch will be gelatinized and break to simple chain. Then our amilase (enzyme to break starch) can act on the starch and digest it. Dr. Ola also said the most suitable flour to make breads is wheat flour cause it contain special protein, gluten. ''Gluten forms as glutenin molecules cross-link to make a sub-microscopic network and associates with gliadin, which contributes viscosity (thickness) and extensibility to the mix.^[2] If such dough is leavened with yeast, sugar fermentation produces bubbles of carbon dioxide which, trapped by the gluten network, cause the dough to swell or rise. Baking coagulates the gluten, which, along with starch, stabilizes the shape of the final product. Gluten content has been implicated as a factor in the staling of bread, possibly because it binds water by hydration." (Taken from Wikipedia)

Tuesday class is Food Packaging class by our Deputy Dean, Prof. Russly. He said, ''Advancement of a country can be measured by progress of food packaging technology." Learning outcome of this subject are we are able to articulate functions and characteristics of packaging materials and evaluate the sustainability of packaging materials with respect to food. Beside, packaging material also must easily to degrade (biodegradable) in order to sustain clean environment. His phd student has doing a packaging material using kenaf (type of plant) mixed with polyethylene with ratio 50:50. This plastic can easily degrade biologically.

Enough with that i think...ngehe =)