Biology SL IA (7)View winsse's Full Store
본 문서는 2018년도 5월 졸업생이 작성한 Biology Internal Assessment입니다. SL을 들었고 담당 선생님께 7을 받았습니다. Research Question: “How does the salt concentration during brining of kimchi affect the pH level during fermentation?” 실제 moderated mark 또한 7점을 받았습니다.
RQ: How does the salt concentration during brining of kimchi affect the pH level during fermentation?
Independent Variable: salt concentration (0g, 5g, 10g, 15g, 20g)
Dependent Variable: pH level
How is it controlled?
Why is it controlled?
Gram of main raw ingredient
The 5 kimchi batches will have 100g of napa cabbage.
The more napa cabbage, the more the lactic acid bacteria (LAB) since the LAB come from the raw materials of kimchi. The more the LAB, the faster the production of lactic acid, which will result in faster pH reductions in the kimchi.
Salt concentration in the kimchi
The salt concentrations for all the kimchi when brining are 15% or 15g.
If the salt concentration is below optimum, the fermentation occurs too quickly causing acidification thus reducing pH quickly.
Type of salt used
A non-iodized salt will be used for all kimchi batches and for all trials.
Salt that contains iodine will contain anti-caking agents which affects the growth of lactic acid bacteria. Also, iodine may cause foggy brining processes and may inhibit fermentation. Therefore, results will be more accurate if a non-iodized salt is used.
- 총 페이지수: 15 pages
- 과목: Biology
- 주제: How does the salt concentration during brining of kimchi affect the pH level during fermentation?
- The file is in Word format.
Biology SL IA (7)