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 2 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
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) Standard # # # # 4255 # #
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
Procedure for Acidifying Salsa Food Safety Scientist Curriculum © 2014 Board of Regents, South Dakota State University iGrow.org This project was supported.
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.
Procedure for Isoelectric Point of Milk: Making Curds & Whey Hands-on module for identifying the isoelectric point of milk and understanding pH. Food Safety.
POACHING EGGS. Terms to know Cooking The process of preparing food for eating by applying heat Poaching Cooking food in liquid (usually flavored)
Factors affecting the growth of microorganisms. Factors affecting the growth of M.O divided to A) Intrinsic factors Factors inherent to food itself 1-Water.
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.
The purpose of the Pigment/Paint lab is to create pigments for painting using transition metal compounds.
Factors affecting microbial growth in food (a) Intrinsic factors: These are inherent in the food. They include: pH, water activity, oxidation reduction.
Procedure for QuickTox™ Kit for Aflatoxin Bulk Grain Hands-on module for detecting the presence of aflatoxin in a corn sample. Food Safety Scientist Curriculum.
Total Hardness Test. 1. Label the two beakers with their respective names. 2. Put 10 mL of sample in their respective beakers.
Food Science and Industry FOOD 1001:. Discipline in which chemistry, biology, physics, and engineering are used to study food and the food industry.
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.
COURSE SYNOPSIS Taxonomy, ecology, biochemistry and analytical technology of food microorganisms. Sources of microorganisms in food; distribution, role.
CASE 3.2 Principles of pH. What is pH? pH is the measure of acidity or alkalinity in a soil. Acid is a term used for a substance with a pH value less.
Lab Protocol: Gram Staining Yogurt Sample or Milk (raw or pasteurized) Food Safety Scientist Bacteria: Good Bad Ugly Unit © 2014 Board of Regents, South.
Lesson 12 Eating out. Bowl Pitcher Cup, Half cup, Quarter of a Cup.
Foods 1 Obj Understand Procedures, Equipment, & Cooking Methods in Food Preparation Important Facts About Eggs.
Think about your answer and discuss with your group 1.What are internal and external factors that can affect how a living thing functions? 2.What is your.
Comparing Raw & Pasteurized Milk and Testing Surfaces for Microbial Contamination Hands-on Module Food Safety Scientist Curriculum © 2014 Board of Regents,
Easter “Deviled” Eggs. Deviled Eggs Ingredients 18 eggs hardboiled & sliced in half 18 egg yolks (mashed) 6 tablespoons mayonnaise 2 ½ tablespoons.
By: Ji Yoon, Daniel, and Sade B1 Biology How pH affects Mung Beans.
Food Preservation Workshop July 11, 2009 Pat Sleiter & Tammy Schulte, Extension Master Food Preservers Bridget Mouchon, Extension Family Living Agent.
Acids, Bases and Buffers OH MY!!. Acids, Bases and pH One water molecule is made of two ions, (H+) and a Hydroxide Ion (OH-) Hydrogen Ion Hydroxide Ion.
Biological Molecules. Control Groups Are used to compare your results to the experimental group.
Lab 25Date: Red Cabbage Indicator Purpose To prepare and test red cabbage as an indicator. Red cabbage and many other plants contain a water-soluble pigment.
Initial HClFinal HCl HCl added Initial NaOH Final NaOH NaOH added Molarity of NaOH 0.00 mL1.10 mL 3.00 mL5.35 mL 0.85 mL 1.10 mL2.10 mL 1.00 mL0.77 mL.
Titratable Acidities in Fruits Jacob Boroff a, Meredith Gray b, Dr. Faith Wyzgoski c and Dr. Tammy Siciliano c a Pharmaceutical Sciences Class of 2014,
What Influences Enzyme Activity? Presented by Deb Semmler St. Joseph’s High School
Eggs-periment Page 152. Problem statement What will happen to a shell-less egg when placed in different external solutions? (distilled water, sugar water,
Will nitrates, calcium, and potassium improve health of plants grown in soil contaminated with copper sulfate? Andrew Pham Biology II period 4.
Food Preservation. Objective هدف Identify methods to preserve food.
7A MP 1 Exam 1.Safety: Write down 2 safety procedures to follow in the laboratory. Point test away from yourself and everyone else. Wear goggles to protect.
Food Microbiology 1 Unit 4 Microbial Growth. Bacteria are single-celled organisms Bacteria multiply in a process called binary fission in which two cells.
Shanisha Gustus & Anell Delgado 710. How will temperature change affect the growth of bacteria? Question:
Intrinsic parameters affecting the growth of microorganisms in fish.
Quick breads are grouped according to the consistency of the unbaked mixture.
MEASURING TECHNIQUES. MEASURING TECHNIQUES TO USE: SPOON IN, LEVEL OFF SPOON IN, PACK DOWN, LEVEL OFF POUR IN AT EYE LEVEL CRACK INTO A SEPARATE BOWL.
STRAWBERRY DNA - FOOD SCIENCE - This lab shows how to extract and isolate the DNA from strawberries using household ingredients.
S&S 12.1 Soil Nutrients and Fertilizers GLEs , 3.1.3,
SIBiol. The Microbial World Hands-On Session Day One Singapore Institute of Biology Workshop 30th - 31st May 2003.
Recipe Measurement and Conversion Adjusting a Recipe to fit your needs.
FAT TOM and The DANGER ZONE!!!! *wooooooo scary….. *
Department of Bioengineering Buffering Capabilities of Guinea Pig Blood GROUP MB3 Kim Coughlan, Barry Huang, Laura Michelis, Le Truong.
Extrinsic parameters affecting growth of microorganisms in foods.
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.
ELISA BASICS Enzyme Linked Immunosorbent Assay Food Safety Scientist Curriculum © 2014 Board of Regents, South Dakota State University iGrow.org This project.
Preparing Eggs. Lesson Objectives Improve the quality of eggs served to students. Improve the appeal of eggs served to students. 2.
Food Moist protein-rich foods, such as meat, milk, eggs and fish are potentially hazardous.
Germination Rate Calculation ► Today is day 07 from when we began germination. Calculate today’s rate. ► Was your hypothesis supported by the data? How.
© 2017 SlidePlayer.com Inc. All rights reserved.