We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!
Presentation is loading. Please wait.
Published byCarlie Trent
Modified over 4 years ago
Measuring and Manipulating the pH Level of Egg Yolks Lab Protocol: pH Testing Food Safety Scientist Curriculum © 2014 Board of Regents, South Dakota State University iGrow.org This project was supported by the USDA NIFA grant number 2011-38411-30625
iGrow.org Equipment 1 Dozen Hard Boiled Eggs 7-Sampling Cups Water Quick Test pH Strips Mixing Bowl Whisk Measuring Cups Writing Utensil © 2014 Board of Regents, South Dakota State University iGrow.org
iGrow.org Preparing Samples 1. Remove the egg yolks from the hard boiled eggs and break down using a mortar & pestle or a whisk. 2. Add 1 cup of water to yolks and whisk together until a slurry is formed. © 2014 Board of Regents, South Dakota State University iGrow.org
iGrow.org Procedure Prepare the samples as shown above and label each one © 2014 Board of Regents, South Dakota State University iGrow.org SampleEgg Yolk Slurry (mL) Vinegar (mL)Water (mL) Standard25-------------------- # 125--------------------5 # 225--------------------10 # 325--------------------15 # 4255 # 52510 # 62515 2 1 45 6 3
iGrow.org Conversions If beakers or funnels are unavailable, household items such as measuring spoons can be used. The following conversions include: © 2014 Board of Regents, South Dakota State University iGrow.org Metric UnitsConversion to Tablespoons/ Teaspoons 5 mL1 tsp. 10 mL2 tsp. 15 mL1 TBS. 25 mL2 tsp. + 1 TBS.
iGrow.org Using pH Test Strips 1. Cut 7-pH test strips 8 cm long for each sample including the standard 2. Dip each strip in the sample and remove immediately 3. Compare the color of the strip to the standard included with the strip dispenser. © 2014 Board of Regents, South Dakota State University iGrow.org
iGrow.org pH Meter (field unit) Using a pH meter is also an effective instrument for testing the pH of foods It is important to calibrate the meter before use to ensure accuracy © 2014 Board of Regents, South Dakota State University iGrow.org
iGrow.org Microorganisms: survival and growth Similar to humans, microorganisms need nourishment and ideal conditions to grow Intrinsic Factors: Inherent parts of plant & animal tissue Extrinsic Factors: Properties of storage environment that affect both the foods and the environment © 2014 Board of Regents, South Dakota State University iGrow.org INTRINSIC FACTORSEXTRINSIC FACTORS pH Moisture (aW) Oxidation-Reduction Potential Nutrients Antimicrobial Constituents Biological Structures Temperature of storage Presence/Concentration of Gasses Presence & Activities of other microorganisms Relative Humidity of environment
iGrow.org Discussion Questions 1. What solutions, other than vinegar, would increase the acidity? 2. Why is it important to have a higher level of acidity when preserving food? 3. What controls the growth of microorganisms other than changing the pH? 4. The pH range has an inverse relationship to acidity, what does this mean? 5. Do you think there would be a significant change in taste after adding the vinegar? Why or Why not? 6. If a company is developing a salsa that would be shelf stable in a jar, what pH range does it need to be in and why? © 2014 Board of Regents, South Dakota State University iGrow.org
S&S 12.1 Soil Nutrients and Fertilizers GLEs , 3.1.3,
Year of Clean Water: National Water Monitoring Day Water Testing Kits.
Presented By: Jared Poist and Monique Gray. Hard Water Hard water is a detectable amount of dissolved cations in water. Drinking hard water poses no known.
Important Facts About Eggs
Obj Important Facts About Eggs. Parts of an Egg Shell: needs to be free of cracks or bacteria can get into the egg Albumen: white part of the egg.
Eggs-periment Page 152. Problem statement What will happen to a shell-less egg when placed in different external solutions? (distilled water, sugar water,
Lesson 12 Eating out. Bowl Pitcher Cup, Half cup, Quarter of a Cup.
1 What is pH?. Some of our favorite foods make our tongue curl up because they are SOUR. Some of our favorite foods make our tongue curl up because they.
Procedure for QuickTox™ Kit for Aflatoxin Bulk Grain
By Mitchell Loop & Alison Parrott Mrs. La Salle Period 6.
Procedure for Isoelectric Point of Milk: Making Curds & Whey Hands-on module for identifying the isoelectric point of milk and understanding pH. Food Safety.
Contain have END SHOW. Soil is Important! Soil is the link between the rocky crust of the Earth and all life on the Earth’s surface. It is a subsystem.
Lab Protocol: Gram Staining Yogurt Sample or Milk (raw or pasteurized)
States of Matter Slime. Eureka! States of Matter: Liquids.
How Much Lime Is in Limestone By Mary Sue Burns Pocahontas County High School 1.Place students in small groups. Each group will need beakers, supply of.
Indicating the pH of Household items By Joshua Minikon Mrs. La Salle Period 3.
Procedure for Testing the pH of Various Foods Hands-on module Food Safety Scientist Curriculum © 2014 Board of Regents, South Dakota State University iGrow.org.
Acids, Bases and Buffers OH MY!!
Understanding Food Chapter 7: Food Preservation. Food Spoilage Biological Changes Yeast: A fungus (a plant that lacks chlorophyll) that is able to ferment.
ELISA BASICS Enzyme Linked Immunosorbent Assay Food Safety Scientist Curriculum © 2014 Board of Regents, South Dakota State University iGrow.org This project.
© 2018 SlidePlayer.com Inc. All rights reserved.