Guimaras A Science Investigatory Project: Comparison of the Rate of Fermentation of Mangifera indica‚ Annona muricata‚ and Citrofortunella microcarpa juices Presented to: Mr. Ronelo Camarista Science Instructor ------------------------------------------- Jeth Gallenero Claire Sabilala Gregleen Ga Rona Marie Zaragoza Geraldine Wilson Charm Gaylan Olive Rose Poticar Comparison of the Rate of Fermentation of Mangifera indica‚ Annona muricata‚ and Citrofortunella microcarpa juices
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Effect of Yeast on Different Fruit Juices | Researched by Kristyn S. 2001-02 | * PURPOSE * HYPOTHESIS * EXPERIMENT DESIGN * MATERIALS * PROCEDURES * RESULTS * CONCLUSION * RESEARCH REPORT * BIBLIOGRAPHY * ACKNOWLEDGEMENTS * ABOUT THE AUTHOR | PURPOSEThe purpose of this experiment was to determine the amount of fermentation of four different fruit juices after adding yeast. I became interested in this idea when I saw the fruit in my family’s refrigerator starting
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-457200315912500RATES OF FERMENTATION OF FRUIT AND VEGETABLE JUICES -1598295325501000OBJECTIVE The objective of this project is to study the rates of fermentation of the following fruit or vegetable juices. Apple juice 125412559309000Carrot juice INTRODUCTION Fermentation is a slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are souring of milk curd‚ bread making
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Fermented Santol (Sandoricum koetjape) As a Vinegar Introduction Background of the Study Vinegar is a versatile liquid that results from the fermentation of ethanol. The key ingredient of vinegar is acetic acid‚ which gives it an acidic taste. While there may be additions of other kinds of acid like tartaric acid and citric acid‚ the typical pH of vinegar ranges anywhere from 2 to 3.5‚ although the store-bought kind usually measures 2.4. In food preparation procedures‚ it is a multi-purpose product
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definition of wine and alcoholic fermentation. • A discussion of Vitis vinifera‚ the wine grape; where ‚how it has been developed into its modern form‚ and what characteristics it possesses that make it important to the production of wine. • The three impacts on a wine’s flavor: grapes‚ viticulture and terroir‚ and viniculture. Gibson‚ M‚ 2010‚ The Sommelier Prep Course‚ John Wiley and Sons 2 What Is Wine? Wine—A fermented beverage produced from the juice of any fruit‚ usually grapes. Gibson‚ M‚
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Chapter 1 Introduction Background of the Study Do you often eat fruits like bananas‚ apples and others? Do you think that fruit peelings are useless after consuming its flesh? Well‚ the wastes of these fruits are not going to be thrown away anymore because there is a new way to make these wastes more useful to the community and to our environment. Through the intense research‚ the investigators have found out that fruit peelings from banana and apple can be one of the good sources in producing
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process of making the wine the basics of the fermentation process. . II. Decisions‚ Decisions * Wine from the kit… designed to drink sooner (some less than 30 days‚ from start to finish) a. Convenient‚ everything is premeasured and equipped with specific instructions - nearly Idiot-proof b. Wine from scratch… -. Complete creative control (more of an art than a process) - More enjoyable - You choose your supplies/chemicals: fruit‚ specific yeast etc. III. Equipment
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beverage made from fruit juice‚ most commonly and traditionally apple juice‚ but also the juice of peaches‚ pears ("Perry" cider) or other fruit. Cider varies in alcohol content from 1.2% ABV to 8.5% or more in traditional English ciders. In some regions‚ cider may be called "apple wine". In the United States and some parts of Canada‚ "hard cider" usually refers to the alcoholic beverage discussed in this article‚ while "cider" may refer to non-alcoholic apple juice. When sugar or extra fruit has been added
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for Subtropical Horticulture‚ Lucknow Email: neelimagargg@rediffmail.com India has become one of the largest producer of fruits and vegetables in the world producing approximately 30 million tonnes of fruits and 60 million tonnes of vegetables annually. In recent years‚ there has been a shift from conventional farming of food grains to horticulture which include fruits‚ vegetables‚ ornamental crops‚ medicinal and aromatic plants‚ spices‚ plantation crops which include coconut‚ cashew nuts and
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Each bunch of single fruits contains about 30-40 pieces ‚ thin-skinned‚ spherical to ovoid‚ and dark red when ripe. The fruits are harvested during the months of June to September. Bignay fruit is rich in antioxidants. Bignay wine has deep red color‚ aged in glass vat for at least 6 months. The wine has distinct fruity aroma and smooth flavor that provides consumers with a delightful experience. Bignay Wine Processing Sponsored Links Materials: Bignay fruits Sugar‚ refined Wine
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