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Fermentation investigation
Fermentation investigation
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The freshly squeezed citrus juices of Lemon,lime and orange were analysed through titration over the period of 2 weeks. Initially the lime juice was found to be slightly more acidic than the other juices followed by lemon juice and then orange juice since it is known that usually lime is more acidic than lemon and orange. It was hypothesised that the acidity of each juice will increase or decrease after the period of two weeks depending upon the sugar content of that citrus fruit that the juice is extracted from. The acidity of the juice with the highest sugar level will gradually increase over the period of time since sugar contribute to the the fermentation of the citrus juice to lactic acid. The hypothesis was shown to be correct;however …show more content…
Lactic acid have more growth requirements than then normal bacteria since it was evolved in nutrient-rich environments. Lactic acid bacteria have diverse mechanisms for creating the energy needed to support and sustain biological activities. The availability of organic acid in the fruit can be important in allowing growth and metabolism. As lactic acid bacteria have the ability to produce large amount of acids, they often inhibit the development of other bacteria in juices and are able to cause their own autolysis. Excessive clarification and pre treatment of the fruit during the process of sending the fruit to the market which removes many of the natural yeasts and flora. The chemical compsition of juice also affect the rate of fermentation. Fruits generally tend to contain sufficient substrate (soluble sugars)that allow for the yeast and bacteria to fermented , so it can be said that because the fruits used did not show a very high increase in acidity it did not provide a sufficient substrate for the lactic acid bacteria that is present on the fruit to be used for fermentation.Temperature has an impact on the growth and activity of different strains of yeast. At temperatures of …show more content…
Despite straining the lemon juice before titration, small amounts of pulp would have affected the titrations, because pulps was in some cases blocking the pipette when the juice is transformed from volumetric to conical flask. For future investigation, instead of straining the lemon juice, it could have been filtered to remove all pulp and thus increase the accuracy of the result vi. One possible improvement could have been to add an extra part to the investigation, involving the formation of a calcium citrate precipitate from the citric acid in the lemon juice (using limewater of a known molarity), which could be extracted and weighed: vii. This would allow the determination of the percentage of citric acid in the lemon juice specifically, rather than the total acidity. The results of this could have been compared to those of the titration, and the contribution of citric acid to the overall initial acidity could have been determined. viii. The experiment could have been performed over one a longer period of time day (rather than 14 days), which would have greatly reduced any loss of water from the sodium hydroxide solution, which may have improved results slightly. ix. citric acid increases the acidity of foods and makes it harder for bacteria to
Citrus fruit are not just used for fresh fruit and juice. It has many other uses. One is in jellies and in other preserves. Preserves include marmalades and crystallized fruits. A by-product of citrus production is ...
The purpose of the experiment is to determine whether certain amounts of lemon drops alter the curds mass in any way while maintaining the same features excluding the amount of lemon drops.
One possible source of experimental error could be not having a solid measurement of magnesium hydroxide nor citric acid. This is because we were told to measure out between 5.6g-5.8g for magnesium hydroxide and 14g-21g for citric acid. If accuracy measures how closely a measured value is to the accepted value and or true value, then accuracy may not have been an aspect that was achieved in this lab. Therefore, not having a solid precise measurement and accurate measurement was another source of experimental error.
Determining the Concentration Of Limewater Solution Aim: The aim of this experiment is it to find out the concentration of Limewater by performing a titration with hydrochloric acid which has concentration exactly 2.00M.. What is required for me is that I have to design my own experiment and chose the right and appropriate apparatus and equipment. I will be provided with 250cm3 of limewater, which has been made to which contains approximately 1g/dm3 of calcium Hydroxide. This hypothesis from www.studentcentral.co.uk We were also give Hydrochloric acid (HCl) with a concentration of 2.00 mol/dm3 normal laboratory apparatus was also given and so was an indicator.
The Citrate medium, a.k.a. Simmons Citrate Agar, contains sodium citrate as the sole carbon source and ammonium phosphate as the sole nitrogen source (Stout et al, 43). To perform the Citrate test, I used the stabbing technique to inoculate the Citrate media. I sterilized the stabbing utensil under an open flame, obtained a small amount of unknown bacteria, and stabbed the Citrate media. Once the Citrate media was inoculated, I let it incubate for 24 hours in the 37°C hot room. After the 24-hour incubation, I reviewed the Citrate media for a change in the PH of the media, which was indicated by a color change of blue or green.
The hypothesis that states that “if pectinase and cellulase are added into different containers of applesauce, then pectinase will produce the most apple juice because pectin, which is very abundant in applesauce, is broken down by pectinase to make apple juice” is supported by the data. According to the data, when water was added to applesauce, the amount of apple juice created on average was 8.2 ml. When cellulase was added to applesauce, the amount of apple juice created on average was 8.26 ml. Both of these substances created less apple juice on average than when pectinase was added to applesauce. The data shows that on average the amount of apple juice created with the assistance of pectinase was 13.16 ml. Therefore, the conclusion can be made that the enzyme, pectinase, extracts the most apple juice out of apple sauce. This conclusion can also be supported by the data found by members of the class. The average amount of apple juice
In this experiment I will be finding out which fruit juice contains the most vitamin C. I will be using a method similar to titration but I will be using a syringe instead of a burette.
There is also the potential of human error within this experiment for example finding the meniscus is important to get an accurate amount using the graduated pipettes and burettes. There is a possibility that at one point in the experiment a chemical was measured inaccurately affecting the results. To resolve this, the experiment should have been repeated three times.
The purpose of this project was to discover how the pH level affects corrosion rate. The hypothesis was if the pH level affects the corrosion rate, then the lower the pH level is quicker the corrosion rate would be. This will happen because liquids below the pH level of 7 possess stronger acidic attributes. The effect of pH level on corrosion rate was determined by depositing a copper penny in each of three plastic cups, and then three different liquids by their pH levels, were assigned to be displaced into each cup formulating a chemical reaction to be observed. The results collected during this investigation contradicted with the intended result, this experiment was conducted to determine corrosion rate; Dana Puti Vingear (pH level: 4.5) 4 2/3 days, Tropicana Orange Juice (pH level 3.88) 6 1/3 days, and Sprite (pH level: 3.4) 8 days. The results showed that the hypothesis was refuted. This happened because the preconceived idea was that the liquid with the lowest pH level; Sprite, would have the quickest corrosion rate. Dana Puti Vinegar had the quickest corrosion rate proving the statement wrong, it was discovered that it contains ethanoic acid; acid containing twice the amount of carbon dioxide than a regular acid. To further understand this topic, future research could include; how does the amount of liquid incorporated affect the corrosion rate, how does the temperature of the liquid affect the corrosion rate, and how does the purity of iron affect the corrosion rate?
Many people in the world today are too busy to focus on nutrition in the food they eat. This is especially true in the winter, when people stock up on canned and cooked foods, which can lose its Vitamin C value over time, or when it is heated. As previously mentioned, fruit juices are full of sugar and too much can erode enamel. Vitamin supplements are made with synthetic materials, which are not recognised by the body, and are not used the same way as natural vitamins. Vitamin supplements should be regarded as any other medicine, should not be overdosed on, as it ca lead to energy and metabolism problems. That leaves fresh fruit as the best constant source of vitamin
Complexometric Titrations [homepage on the internet]. No date. [ cited 2014 Mar 20]. Available from: http://www.ciens.ucv.ve:8080/generador/sites/martinezma/archivos/EDTA.pdf
(2012a) investigated effects of different pomegranate juice extraction methods on quality and stability of pomegranate juice were evaluated. A Hand press method, mechanical extraction using screw type hand juicer and electrically operated fruit juicer and machine extraction using electrically operated hydraulic basket press methods were used for extraction from manually separated arils of pomegranate fruit cv. Bhagwa. An extracted juice was analyzed for physicochemical and sensorial parameters like juice recovery, specific gravity, pH, TSS, acidity, sugars, phenols, anthocyanins, antioxidant activity, colour, flavour, taste and overall acceptability. Microbial limit tests were also carried out. Screw type hand fruit juicer with fiber molded crusher gave highest per cent juice recovery on fruit and aril weight basis. It also recorded maximum anthocyanin content (85.815mg/100 g) and sugars (16.818 per cent) in juice. Highest overall acceptability score (8.607) with low microbial population (7.95 x 103 cfu/ml) was observed with this
There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.
Nowadays the soft drinks industry is booming, alcohols are not as successful as before and sodas are pointed out for their high sugar content. This is profitable for bio fruit beverages and other fruit based alternative beverages. This market is full of innovative ideas and opportunities.
In this experiment three different equations were used and they are the Stoichiometry of Titration Reaction, Converting mL to L, and Calculating the Molarity of NaOH and HCl (Lab Guide pg. 142 and 143).