to identify the pH of certain solutions and if they are acids or bases. Introduction: In chemistry‚ pH is a measure of the activity of the (solvated) hydrogen ion. p[H]‚ which measures the hydrogen ion concentration‚ is closely related to‚ and is often written as‚ pH. Depending on the pH solutions will be acids or bases. An acid is a chemical compound that dissociates in solution‚ releasing hydrogen ions and lowering the solution pH (a proton donor). An acidic solution has a pH below 7. Acids can
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their characteristics including pH‚ microbial community and metabolites Hypothesis : It is supposed that red pepper powder delays the fermentation process of kimchi. It is also supposed that kimchi with red pepper powder have less pH than the kimchi without red pepper. Table of Contents : 1. Introduction 2. Material and methods INTRODUCTION : Kimchi is a Korean traditional food. Its different types made with different vegetables for example with Chinese cabbage‚ radish‚ carrot etc. this food
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Ecological Succession Abstract: To be able to effectively determine and differentiate the various types of bacteria present during a two week fermentation process of both cabbage and cucumber using a variety of selective media. If fermentation is performed‚ then the CFU/ml of the bacteria should decrease along with the pH. Introduction: The fermentation of foods has been a long standing tradition and practice among many civilizations‚ as it was once a means to keep foods fresh and or edible over
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Media to Monitor the Fermentation Process of Cabbage and Cucumber‚ for Fourteen Days Abstract: Introduction: The goal of the ecological succession lab is to demonstrate succession with the fermentation of cabbage and cucumbers. The cabbage will ferment into sauerkraut and the cucumber will ferment to pickles during fermentation process that will changes the species structure and the community of time. During the fermentation process we watched the pH become more acidic‚ since the desired bacteria
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this menu have a high social status and why? Breakfast: Kiwi and banana smoothie/Espresso Coffee Lunch: Grilled chicken breast served with ciabatta‚ broccoli and squash/ espresso coffee Dinner: Roast beef with Dijon mustard served with baked potato‚ cabbage‚ carrot and raisin salads. See page 4 Question 2 Do you think that a kilojoule counting is a sound nutritional practice? Give reasons for your answer. Yes‚ I do believe that kilojoules counting is a sound nutritional practice. So far studies highlighted
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cider vinegar 1 tablespoon fresh lemon juice 1 tablespoon Bragg’s amino acids 1 teaspoon finely minced onion Cayenne pepper to taste Directions Mix ingredients together‚ marinate for 15 minutes or more and serve chilled. Variations: Marinate cucumbers in Sweet wasabi marinade (page 54) Makes one serving (1 vegetable) Cold Curried Chicken Salad Ingredients 100 grams diced chicken 1 apple diced Celery diced (optional) ¼ cup water 2 tablespoons lemon juice 1 tablespoon finely minced onion 1 clove
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|2 big red firm tomatoes‚ cubed | |1 cup kaong |¼ kilo shredded cabbage | |
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Suggested answers to Practical Workbook for SBA Ch 1 Introducing biology Practical 1.1 Design an investigation of the effect of fresh pineapple on the setting of jelly Propose a hypothesis (p. 1-2) It is the fresh pineapple that causes the jelly to remain in liquid form. Design and perform an experiment (p. 1-2) 1 (Answer varies with Ss. The recommended quantity of jelly powder and water is stated on the packet of the jelly powder. Jelly will not set if it is too dilute.)
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national dish‚ and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage‚ radish‚ scallion‚ or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew‚ kimchi pancake‚ kimchi soup‚ and kimchi fried rice. Kimchi is a traditional‚ fermented Korean food that is prepared through a series of processes‚ including pretreatment of oriental cabbage or radish‚ brining‚ blending with various spices and other ingredients‚ and fermentation. The characteristics
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indicators phenolphthalein‚ methyl orange‚ bromothymol blue‚ and red cabbage extract. Another focus of this experiment was to perform a
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