RESULTS AND DISCUSSION
A. Quality Assessment of Adlay Vinegar Fortified with Iron
Sensory Evaluation (Descriptive Test) of Adlay Vinegar
The descriptive sensory evaluation is an important tool in determining the detailed description of products and how process or ingredient affect the final product characteristics and sensory attributes. In this study, sensory evaluation of adlay vinegar was conducted on the 10th, 20th, and 30th day after storage. This method was taken in order to assess viable changes of the product’s organoleptic properties. Vinegar produced from fruits and grains’ ethanolic solution contains certain amount of phenolic compounds which may contain some antioxidant properties (Pinsirodom et al., 2010). However, the most essential aspect that contributes to the vinegar flavor is aging. In this process, fundamental integration of different compounds present occurs. Reduction in the pungency of acetic acid during aging was significantly detected (Tan, 2005). As noted by Mas et al. (2013), over 100 chemical compounds in the aroma of vinegar were identified including carbonyl compounds, esthers, lactones, acetals, acids, alcohols, phenols and volatile
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This is the result if the incomplete conversion of ethyl alcohol to acetic acid due to the insufficient time to aging process, both in the preparation of wine and the aging for vinegar. Also, the result implies that the lowering of pH was not attributed by the presence of acetic acid but by the addition of iron in the sample. According to Hurrell (1997), significant traces of iron contributes to the lowering of the pH of vinegar products. For the ash content, the adlay vinegar reached the acceptable level. As stated in the AO No.1314 s.1970 by the Department of Health, all vinegars must contain more than 0.4% of
Esters are defined as molecules consisting of a carbonyl group which is adjacent to an ether linkage. They are polar molecules which are less polar than alcohols but more so than ethers, due to their degree of hydrogen bonding ability. Most often derived from reacting an alcohol with a carboxylic acid, esters are a unique, ubiquitous class of compounds with many useful applications in both natural and industrial processes 1. For example, within mammals, esters are used in triglycerides and other lipids as they are the main functional group attacking fatty acids to the glycerol chain 2. A unique property of esters is their tendency to give off distinct aromas such as the scent of apples (Ethyl caprylate) and bananas (Isoamyl acetate). This is of a unique importance especially in industries that utilize flavors and aromas such as the tobacco, candy and alcohol industry. Consistent research is conducted in order to enhance and increase the effectiveness of esters in these products 3.
This lab contains two different procedures to titrating vinegar. One procedure uses phenolphthalein while the other uses a pH meter. Bothe procedures can be found on “An Analysis of a Household Acid: Titrating Vinegar” by the Department of Chemistry at APSU.
In the span of only a few pages, L.B. Church has given us an overview of the winemaking process. He has done so with sufficient detail for those in the chemistry community to follow along, yet still in a cursory enough manner as to not bog them down with the unnecessary. Written as if it were the procedure of an experiment, he has given enough information for the experiment to be repeated, tested, validated and improved upon. And that is almost assuredly his goal from the very beginning, as it must be for any published author in the chemistry community.
As you may know, when you mix baking soda and vinegar there is a big reaction, but have you ever wondered how this reaction happens? Well in order to find out how it happens you will need to know the elements that make up baking soda and vinegar. You will also learn why these elements are where they are on the periodic table and what is released during the baking soda and vinegar reaction.
An Alka-Seltzer is made up of acetylsalicylic acid, sodium hydrogen carbonate, citric acid anhydrous, povidone, dimeticone, calcium silicate, docusate sodium, sodium benzoate. and other ingredients. Alka-Seltzer is a pain relieving tablet that is known to create fizzing and produce gas when dissolving in water. It creates a new chemical product(s), as sodium acetylsalicylate, sodium citrate and sodium hydrogen carbonate. This chemical product helps relieve headaches,flu symptoms, and muscular aches and pains. Before using Alka-Seltzer you must first dissolve it in water.
Vinegar comes from acetic acid which makes up 4 to 12 percent of the vinegar. the volume of the vinegar. Vinegar can be made from many different things, “Sour Wine” is the meaning of the word vinegar. Vinegar a commercial product was most likely made from wine. Vinegar is a sour liquid produced by acetic acid”, “Fermentation” of any of the numerous dilute alcoholic liquids.
There were many things that I learned in Module 7 . Some of them where: what is the difference between an acid and a base; what is pH; what is equilibrium, what is Le Châtelier’s principle; and what is oxidation. Here are some of the things that I learned in lesson 07.01 (Acids and Bases) and lesson 07.02 (Acid-Base Reactions).
Another common myth is teeth whitening. “Acid, whether it be in lemons or soda or apple cider vinegar, destroys your protective layer of enamel permanently.”, Chodosh reminds us that acid can be severely damaging to our oral health. She insists that do not ever try this, thus shooting down another myth. She continues to point out flaws in beliefs shooting down sore throats, warts and pimples. Chodosh saves the most important for last, rejecting how in any way, that apple cider vinegar could cleanse a vagina in any way. Chodosh comments, “DO NOT PUT VINEGAR IN OR ANYWHERE NEAR YOUR VAGINA OR VULVA.”, she backs this up with how the acid will affect the ph level and there could be serious consequences. With her rant coming to an end, she proposes the one thing that apple cider vinegar could possibly help with. Dandruff. She eagerly analyzes that the anti-microbial features present in the liquid could help get rid of some fungus and dead skin hanging around on the scalp. However, insisting that this is not a cure and that you should seek a dermatologist if the issue
I Vinegar I is I very I acidic, making I it I damaging I to I teeth I enamel, I particularly I if I consumed I undiluted. Apple I cider I tablets I or I capsules I can I burn I your I throat I if I they I get I stuck, so I ensure I that I you I consume I the I tablets I with I an I entire I glass I of I water I Vinegar I may I adversely I impact I your I potassium I levels. I Unpasteurized I vinegars I are I often I sold I for I their I health I benefits I marketed I with I the I claim I that I the I "mother” I or I organism I growth, I in I the I vinegar I holds I more I potassium, I calcium, I ash, I malic I acid I and I acetic I acid. I However I unpasteurized I vinegars I may I carry I harmful I bacteria I or I toxins. I As I of I 2011, it’s I unknown I whether I vinegars I are I a I safe I supplement I for I consuming I during I pregnancy. I Do I not I ingest I unpasteurized I vinegars I if I you I are I pregnant I or I trying I to I
Olga Bautista is a mother of two, she’s a Chicago resident and another problem has just been added to her list, one she can’t do anything about by herself. Her daughter attends elementary school along with nine-hundred other children and the school is being polluted by a dust that is full of heavy metals, petcoke. This dust is being stored only half a mile from the school and Bautista’s home. She along with Suzanna Gomez and many other South Chicago residents fear for their health and their families’ health “she worries about one of her sons, who’s asthmatic, but doesn’t have the money to move” (Webber, 1)
The purpose of this experiment was to determine the properties and identity of an unknown white compound, and create a synthesis reaction to verifiably produce one gram of the compound. The compound was identified as sodium acetate using solubility, ion, pH, flame, and acidification tests. For both the unknown and synthesized compounds, the solubility test was positive, the pH test result was 7.5, and the acidification test produced a strong vinegar smell, all of which were results consistent with known properties of sodium acetate. Additionally, the cation/anion and flame tests were conducted comparatively with sodium acetate and the unknown compound to show that neither contained ammonium, halide, sulfate, or carbonate ions, and that both burned with a bright orange or yellow flame. Lastly, the synthesis reaction was then conducted to produce sodium acetate through a reaction of sodium hydroxide and acetic acid.
Building Hope Standing Strong. Alex’s Lemonade Stand foundation is built around one person. This foundation was built by Alexandra Scott. When she was four years old, she had her first childhood cancer fundraiser in her front yard. She had a lemonade stand to fundraise for cancer.
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?
Fermentation is an anaerobic metabolic pathway used to oxidize NADH into NAD+. Fermentation is used to produce alcoholic beverages such as wine, and acidic dairy products, such as yogurt. In the absence of air, microorganisms called yeast convert sugars to alcohol. According to the book, “During fermentation, electrons are transferred (along with protons) from reduced coenzymes (NADH, NADPH) to pyruvic acid or its derivatives. An essential function of the second stage of fermentation is to ensure a steady supply of NAD+ and NADP+ so that glycolysis can continue. In fermentation, ATP is generated only during glycolysis.”(Tortora).
This clearly shows that the fruits and vegetables play a vital role in maintaining our good health. Fruits and vegetables are seasonal and grown in different parts of our country. They need to be stored for longer period and transported to different places. It makes necessary for us to find out whether there is any damage to the useful contents of the fruits and vegetable during the storage and transportation or due to some preservatives or other factors and what kind of nutrients, minerals, etc. are present in their juices. With this idea in mind, the project has been undertaken.