![]() Malolactic conversion was commenced by the strain as energy yielding mechanism, thereby lowering the consumption of sugars below the limit of determination by the analytical method used. The best results were achieved by fermentation at an initial pH of 4.2, reaching maximal cell density of 2.5 x 10 9 CFU/mL and a final pH of 4.7 after 24 h. During the fermentation, growth kinetics, pH, sugars consumption and lactic acid production were measured, along with culture survival during storage. Fermentation was performed with free and Ca-alginate–embedded bacteria at different initial pH values, as well as with whey supplementation as a growth enhancer. In this study, apple juice was explored as a growth medium for cultivation of the probiotic Lactobacillus plantarum PCS 26 strain. Fruit and vegetable juices have proved to be promising carriers or growth media for probiotics. Analyze your results.Studies on the development of non-dairy probiotic foods and beverages are continuously emerging.Record the pH and a description of the each solution in a data table in your lab notebook like Table 2 below.Gently swirl the cup as you add the drops, being careful not to spill the solution. Add drops of a liquid you want to test until you see the solution change in color.You can use less indicator solution for each cup if you do not have a lot of indicator solution. Fill about half of the Dixie cup with your cabbage indicator solution.Use a separate Dixie cup for each solution you want to test because you do not want to mix chemicals that do not go well together or contaminate your results. Next you will test various household solutions with your indicator.You will use it as your "stock" solution for your experiments. This data table shows what the pH of the liquid should be based on its color. Basic solutions make a greenish-yellow or yellow color. ![]() Neutral solutions result in a purplish color. Very acidic solutions will turn anthocyanin a red color. ![]() This water-soluble pigment is also found in apple skin, red onion skin, plums, poppies, blueberries, cornflowers, and grapes. Red cabbage contains an indicator pigment molecule called flavin, which is one type of molecule called an anthocyanin. Indicators can be extracted from many different sources, including the pigment of many plants. (Specifically, an indicator works by responding to the levels of hydrogen ions in a solution.) There are many different types of indicators, some are liquids and some are concentrated on little strips of "litmus" paper. How do you tell if something is an acid or a base? You use a chemical called an indicator, which changes in color depending on whether a solution is acidic or basic. Other bases make useful household cleaning products. "Antacids" like TUMS or Rolaids are used to reduce the acidity in your stomach. Bases are solutions that accept hydrogen ions in solution, and usually feel slippery. Some common acids are citrus fruit juices and household vinegar. Acids are solutions that will donate hydrogen ions in a solution, and usually taste sour. You might think about an acid as something that an evil villain uses to trap a super hero, but actually some very common household solutions are acids. Because solutions are made with water, which is made of hydrogen and water, the hydrogen in the water can make a solution into an acid or a base. The salt in the salt water has dissolved and the solution looks clear, but the salt is still there and will taste salty if you taste it. ![]() Think about the difference between salt water and tap water. A solution is a mixture of a soluble chemical dissolved in water.
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