Data Logger
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Bacterial fermentation causes milk to spoil over time. Lactic acid bacteria and coliforms are the main types of bacteria present in milk. When milk is left at room temperature for 1 day, its pH decreases steadily as the lactic acid bacteria ferment the milk's lactose into lactic acid, causing acidification. Monitoring the milk's pH drop over 24 hours showed the rate of change in pH remaining constant as fermentation occurred.
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THE MORE THE MERRIER
THE MORE THE MERRIERAzFaTiNi NaWi
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Lactic acid bacteria naturally present in milk ferment the lactose in milk, converting it into lactic acid and causing the pH of the milk to drop over a period of 1 day. The experiment measured the pH of milk over this time using a data logger to record pH readings, showing an initial steady decline in pH as lactic acid production increased. The UHT milk would not experience a reduction in pH over the same time period due to being ultra-pasteurized to kill bacteria.THE MORE THE MERRIER
THE MORE THE MERRIERAzFaTiNi NaWi
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1) The document discusses an experiment to observe the change in pH when milk is left at room temperature for 24 hours. Students measure the pH of milk every hour using a pH probe connected to a data logger.
2) The results show that the pH decreases over time, from an initial pH of around 5.4 to a final pH of around 4.6. This is because lactic acid bacteria in the milk ferment the lactose into lactic acid, lowering the pH.
3) The document raises questions about how this bacterial fermentation causes milk to spoil. It also discusses how proper pasteurization and storage can prevent milk spoilage.The More The Merrier
The More The MerrierSuzanne Ye
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Lactic acid bacteria naturally present in milk cause it to sour after one day. An experiment was conducted to observe the change in pH of milk over 24 hours using a data logger. The results showed the pH steadily decreased from 5.442 to 5.063 as lactic acid bacteria fermented the milk's lactose into lactic acid, causing souring. Factors that could cause school milk spoilage include inadequate refrigeration allowing lactic acid bacteria to rapidly ferment milk into sour milk.Traditional milk fermentation as a potential tool for sustainable improvement...
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Traditional milk fermentation as a potential tool for sustainable improvement of food safety presentation by Kohei Makita, Rakuno Gakuen University, Ebetsu, JapanSmart school
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3) The document provides an example of a group assignment where students used an electronic instrument called "Discovery" to record sensor measurements over time of quantities like temperature, light, and pH levels during science experiments.Sassy Lassi Yogurt Drink
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Yogurt has many health benefits. It is a probiotic food that contains nutrients like calcium, protein, vitamins, and minerals. Regular yogurt consumption can improve digestion, boost immunity, make bones stronger, keep the gut healthy, provide energy, and reduce risk of conditions like diabetes, high blood pressure, and osteoporosis. Yogurt is considered a "wonder food" due to the many therapeutic properties and nutrients it contains.Complete data logger. i will survive!
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1. Yeast undergoes anaerobic respiration in the absence of oxygen, converting glucose into ethanol and carbon dioxide.
2. The experiment measured the rate of anaerobic respiration in yeast by testing different glucose concentrations and recording the amount of carbon dioxide produced over time.
3. The results showed that higher glucose concentrations led to higher carbon dioxide production, indicating higher rates of anaerobic respiration.Presentation data logging
Presentation data logginghengtiger
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Anaerobic respiration occurs in conditions with limited oxygen supply or absence of oxygen. During anaerobic respiration in plant cells, glucose is not fully oxidized to carbon dioxide and water but is partly broken down into ethanol and carbon dioxide. Fermentation of 5% glucose solution produced the highest amount of carbon dioxide and rate of fermentation compared to 10% and 15% solutions over 10 minutes, as higher glucose concentrations increase fermentation time and decrease glucose uptake rate.Data logging presentation 
Data logging presentation racheal Mei
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This document discusses using data logging in education for experiments involving collecting data over time using electronic sensors. It provides an example of using data logging to monitor carbon dioxide levels during yeast fermentation with different glucose concentrations. The experiment engages students, empowers them to collect data, and enhances learning through analysis and discussion of the results. Data logging improves experiments by providing accurate graphs and allowing more time for observation and discussion compared to traditional methods.Empowering
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The document describes an experiment to measure carbon dioxide production by yeast during fermentation using different glucose concentrations. A carbon dioxide sensor collects CO2 level data over time, which is plotted on a graph. Higher glucose concentration (5%) resulted in a higher respiration rate by yeast compared to lower concentration (10%), as shown by the increasing CO2 production levels over time.Data Logger (Engage, Empower, Enhance & Extension)
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1. The document describes an experiment on anaerobic respiration using yeast fermentation. Glucose solutions of different concentrations (5%, 10%, 15%) were mixed with yeast and the amount of carbon dioxide produced over time was measured using a carbon dioxide sensor.
2. The results are presented in tables showing the ppm of carbon dioxide detected from each solution over time intervals of 10 seconds for 30 minutes. The highest concentration of glucose (15%) produced the greatest amount of carbon dioxide at each time interval.
3. Graphs of the results show that the amount of carbon dioxide increased over time for each solution, with the rate of production being highest for the 15% glucose solution and lowest for the 5% solution,Anaerobic respiration data logging
Anaerobic respiration data loggingSharifah Roqaiyah
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Yeast undergoes anaerobic respiration in the absence of oxygen. It converts glucose into ethanol and carbon dioxide. The rate of anaerobic respiration is reflected by the amount of carbon dioxide produced. An experiment was conducted where yeast was mixed with different concentrations of glucose solution and the production of carbon dioxide was measured over time. Higher glucose concentrations resulted in more carbon dioxide production, indicating a higher rate of anaerobic respiration.066 fermentation (lactic acid)
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This document describes an experiment to demonstrate lactic acid fermentation in milk. Students will observe two cups of milk, one warm and one hot, each with added curd starter culture. Over 48 hours, they will record observations of color, smell, and appearance to see how bacteria convert milk sugar to lactic acid, causing curds to form. The experiment aims to show how temperature affects the rate of fermentation and curd formation, and to illustrate the beneficial role of microbes in food production.Data logging presentation
Data logging presentationChristopher Lee
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This document discusses using data logging in education for experiments. It notes advantages like more interesting experiments and accurate graphs, but also disadvantages like costs and computer literacy needs. The document outlines an experiment using a carbon dioxide sensor and data logger to monitor carbon dioxide levels during yeast fermentation with different glucose concentrations. It presents the results and leads a discussion on respiration rates and the role of paraffin oil and pressure valves. The conclusion states that data logging enhances learning and helps achieve learning outcomes.Anaerobic Respiration
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Anaerobic respiration occurs when there is no oxygen present. There are two main ways cells deal with this: alcoholic fermentation and lactic acid fermentation. During alcoholic fermentation, yeasts convert pyruvate into ethanol and carbon dioxide. This regenerates NAD+ and allows glycolysis to continue without oxygen. Lactic acid fermentation occurs in animals where pyruvate is converted to lactate, also regenerating NAD+ to keep glycolysis ongoing when oxygen is absent.Data logger presentation
Data logger presentationshidaaziri
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The document describes an experiment conducted to measure relative humidity and temperature inside a plastic bag containing a plant over the course of an hour, recording measurements every minute. The results show that temperature inside the bag increased over time while relative humidity decreased. The document also poses several discussion questions about the relationship between humidity, temperature, and the plant's transpiration rate based on the experimental findings.Powerpoint presentation for data logging
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The document describes an experiment to investigate how the acceleration of an object moving down an inclined track is affected by the angle of the track.
The experiment uses a motion sensor, track, and cart to collect position, velocity, and acceleration data at different track angles. The results show that acceleration and velocity increase as the track angle increases, because the component of gravity parallel to the plane increases while the perpendicular component decreases.
The motion sensor allows accurate measurement of motion data, and the software provides real-time graphs for analysis and observation of changes, making the experiment quick to set up and repeat.The More The Merrier
The More The MerrierSuzanne Ye
油
Lactic acid bacteria naturally present in milk cause it to sour after one day. An experiment was conducted to observe the change in pH of milk over 24 hours using a data logger. The results showed the pH decreasing steadily from 5.442 to 5.063 as lactic acid bacteria fermented the milk's lactose into lactic acid, causing souring. Factors that could cause school milk spoilage include inadequate refrigeration allowing bacteria to multiply rapidly and produce excess lactic acid.Measuring the ph of milk
Measuring the ph of milkleucosolonia
油
This document describes an experiment to measure the pH of milk as it sours over several days. Milk normally has a pH of 6.7-6.5, but bacteria in milk convert lactose into lactic acid, lowering the pH and causing souring. The experiment uses a data logger and pH sensor to monitor the pH of exposed milk daily. Results show the pH decreases over time from 6.75 initially to 4.8 after 4 days, indicating increased acidity as the milk sours. Bacteria in milk are responsible for producing lactic acid and lowering the pH.Measuring the ph of milk
Measuring the ph of milkfarhana25
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The document describes an experiment to measure the pH of milk as it sours over several days. A data logger connected to a pH sensor is used to automatically record the pH readings of milk left at room temperature. The results show the pH decreasing over time as lactic acid bacteria convert lactose to lactic acid, making the milk more acidic. The sour milk has a pH below 6.5. Further studies proposed include repeating the experiment with unpasteurized and UHT milk, storing milk at different temperatures, using different milk sources, and different milk brands.Measuring the ph of milk
Measuring the ph of milkwiwie08
油
The document describes an experiment to measure the pH of milk as it sours over several days. A data logger connected to a pH sensor is used to record the pH of milk samples left at room temperature. The results show the pH decreasing over time as lactic acid bacteria in the milk convert lactose to lactic acid, making the milk more acidic. Bacteria growth causes the pH to drop from a starting value of around 6.7 to 4.8 after four days. Monitoring changes in pH provides insight into how bacteria cause milk to sour through increased acidity.Measuring the ph of milk
Measuring the ph of milkleucosolonia
油
The document describes an experiment to measure the pH of milk over time when exposed to air using a data logger and pH sensor. As the milk is exposed, bacteria growth causes the pH to decrease as lactose is converted to lactic acid, making the milk more acidic. The experiment found that the pH dropped from 6.75 initially to 4.8 after 4 days, indicating increased acidity and souring of the milk over time when left unrefrigerated. Data loggers can be useful educational tools for collecting data and analyzing experiments.Measuring the p h of milk
Measuring the p h of milkfarhana25
油
The document discusses using a data logger and pH sensor to measure the pH of milk over time when exposed to air. It finds that the pH decreases as lactic acid is produced by bacteria, causing the milk to sour. The experiment shows the pH dropping from 6.75 initially to 4.8 after 4 days. Data loggers can automatically collect environmental data and produce graphs, but have disadvantages of cost and potential data loss if malfunction.PMG Newsletter (Volume 2. Issue 17)- DIGITAL.pdf
PMG Newsletter (Volume 2. Issue 17)- DIGITAL.pdfPMG Engineering Private Limited
油
"The process of evaluating the quality and safety of milk or dairy products by analyzing a sample of the product on a standardized testing platform is referred to as 'Platform test'.
Spray balls are commonly used in Clean-in-Place (CIP) systems in the food and beverage industry to clean and sanitize tanks, pipelines, and other processing equipment.
Learn in details on the topics above in this weeks edition of Tech-knowledge along with F&B industry buzz for the week, weekly highlights and many fun facts of the domain."
Laboratory Manual Quality Control of Milk: Quality Control of Milk
Laboratory Manual Quality Control of Milk: Quality Control of MilkMohit Jindal
油
This document provides information on monitoring the components of normal milk and its quality control. It discusses milk sampling procedures and tests that can be used to analyze the fat, solids, protein, lactose, acidity levels and other components of milk. These include organoleptic tests, alcohol tests, Gerber butterfat test, lactometer test, freezing point determination test and more. The document also covers monitoring for common chemical adulterants like cane sugar, urea, formalin and monitoring the hygienic status using tests like resazurin reduction test, methylene blue reduction test, and measuring coliform count, standard plate count and somatic cell count.Data logger
Data loggersyafidajohan
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Here are some common products that are produced using fermentation:
- Beer - Made from malted barley, hops, yeast and water. Fermentation converts the sugars in the barley into alcohol and carbon dioxide.
- Wine - Grapes are crushed and the natural yeasts on the grapes carry out fermentation, converting the sugars in the grape juice into alcohol.
- Cheese - Milk is curdled and drained, then bacteria and molds are added to ferment the curds, producing various cheeses.
- Bread - Yeast is added to dough, fermenting the sugars and producing carbon dioxide which causes the dough to rise.
- Kimchi - Vegetables like napa cabbage andDevelopment of Semolina based Probiotic Yogurt.pptx
Development of Semolina based Probiotic Yogurt.pptxssuser13a3c4
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Development of Semolina based Probiotic Yogurtgroup-project-presentation.pptx
group-project-presentation.pptxTrangPham688647
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This document reports on research to develop cashew-coconut kefir yogurt using kefir grains. The objectives were to determine production parameters to suit Vietnamese preferences and characterize the resulting products. Various parameters were tested including milk ratio, coconut cream ratio, kefir grain ratio, and fermentation temperature. Sensory analysis found strained yogurt with cashews was most preferred. Microbial analysis showed unstrained kefir had higher bacteria counts due to higher water activity. Strained yogurt had lower carbohydrates and higher acidity, indicating longer shelf life. The optimal recipe used 0.75% kefir grains at 23属C for 24 hours with 20% coconut cream and a 2:1 milk to condensed milk ratio.Macromolecules mystery lab day 2
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The document provides instructions for a lab on identifying macromolecules in different foods. It describes safety procedures and assigned roles for students. Tests are performed on pretzels, peanut butter, jelly, yogurt, beans, and evidence samples to determine which contain carbohydrates, proteins, and lipids and identify who took Leslie's phone based on the lunch they were eating.More Related Content
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Anaerobic respiration occurs in conditions with limited oxygen supply or absence of oxygen. During anaerobic respiration in plant cells, glucose is not fully oxidized to carbon dioxide and water but is partly broken down into ethanol and carbon dioxide. Fermentation of 5% glucose solution produced the highest amount of carbon dioxide and rate of fermentation compared to 10% and 15% solutions over 10 minutes, as higher glucose concentrations increase fermentation time and decrease glucose uptake rate.Data logging presentation
Data logging presentation racheal Mei
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This document discusses using data logging in education for experiments involving collecting data over time using electronic sensors. It provides an example of using data logging to monitor carbon dioxide levels during yeast fermentation with different glucose concentrations. The experiment engages students, empowers them to collect data, and enhances learning through analysis and discussion of the results. Data logging improves experiments by providing accurate graphs and allowing more time for observation and discussion compared to traditional methods.Empowering
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The document describes an experiment to measure carbon dioxide production by yeast during fermentation using different glucose concentrations. A carbon dioxide sensor collects CO2 level data over time, which is plotted on a graph. Higher glucose concentration (5%) resulted in a higher respiration rate by yeast compared to lower concentration (10%), as shown by the increasing CO2 production levels over time.Data Logger (Engage, Empower, Enhance & Extension)
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油
1. The document describes an experiment on anaerobic respiration using yeast fermentation. Glucose solutions of different concentrations (5%, 10%, 15%) were mixed with yeast and the amount of carbon dioxide produced over time was measured using a carbon dioxide sensor.
2. The results are presented in tables showing the ppm of carbon dioxide detected from each solution over time intervals of 10 seconds for 30 minutes. The highest concentration of glucose (15%) produced the greatest amount of carbon dioxide at each time interval.
3. Graphs of the results show that the amount of carbon dioxide increased over time for each solution, with the rate of production being highest for the 15% glucose solution and lowest for the 5% solution,Anaerobic respiration data logging
Anaerobic respiration data loggingSharifah Roqaiyah
油
Yeast undergoes anaerobic respiration in the absence of oxygen. It converts glucose into ethanol and carbon dioxide. The rate of anaerobic respiration is reflected by the amount of carbon dioxide produced. An experiment was conducted where yeast was mixed with different concentrations of glucose solution and the production of carbon dioxide was measured over time. Higher glucose concentrations resulted in more carbon dioxide production, indicating a higher rate of anaerobic respiration.066 fermentation (lactic acid)
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This document describes an experiment to demonstrate lactic acid fermentation in milk. Students will observe two cups of milk, one warm and one hot, each with added curd starter culture. Over 48 hours, they will record observations of color, smell, and appearance to see how bacteria convert milk sugar to lactic acid, causing curds to form. The experiment aims to show how temperature affects the rate of fermentation and curd formation, and to illustrate the beneficial role of microbes in food production.Data logging presentation
Data logging presentationChristopher Lee
油
This document discusses using data logging in education for experiments. It notes advantages like more interesting experiments and accurate graphs, but also disadvantages like costs and computer literacy needs. The document outlines an experiment using a carbon dioxide sensor and data logger to monitor carbon dioxide levels during yeast fermentation with different glucose concentrations. It presents the results and leads a discussion on respiration rates and the role of paraffin oil and pressure valves. The conclusion states that data logging enhances learning and helps achieve learning outcomes.Anaerobic Respiration
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油
Anaerobic respiration occurs when there is no oxygen present. There are two main ways cells deal with this: alcoholic fermentation and lactic acid fermentation. During alcoholic fermentation, yeasts convert pyruvate into ethanol and carbon dioxide. This regenerates NAD+ and allows glycolysis to continue without oxygen. Lactic acid fermentation occurs in animals where pyruvate is converted to lactate, also regenerating NAD+ to keep glycolysis ongoing when oxygen is absent.Data logger presentation
Data logger presentationshidaaziri
油
The document describes an experiment conducted to measure relative humidity and temperature inside a plastic bag containing a plant over the course of an hour, recording measurements every minute. The results show that temperature inside the bag increased over time while relative humidity decreased. The document also poses several discussion questions about the relationship between humidity, temperature, and the plant's transpiration rate based on the experimental findings.Powerpoint presentation for data logging
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油
The document describes an experiment to investigate how the acceleration of an object moving down an inclined track is affected by the angle of the track.
The experiment uses a motion sensor, track, and cart to collect position, velocity, and acceleration data at different track angles. The results show that acceleration and velocity increase as the track angle increases, because the component of gravity parallel to the plane increases while the perpendicular component decreases.
The motion sensor allows accurate measurement of motion data, and the software provides real-time graphs for analysis and observation of changes, making the experiment quick to set up and repeat.Similar to Data Logger (20)
The More The Merrier
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Lactic acid bacteria naturally present in milk cause it to sour after one day. An experiment was conducted to observe the change in pH of milk over 24 hours using a data logger. The results showed the pH decreasing steadily from 5.442 to 5.063 as lactic acid bacteria fermented the milk's lactose into lactic acid, causing souring. Factors that could cause school milk spoilage include inadequate refrigeration allowing bacteria to multiply rapidly and produce excess lactic acid.Measuring the ph of milk
Measuring the ph of milkleucosolonia
油
This document describes an experiment to measure the pH of milk as it sours over several days. Milk normally has a pH of 6.7-6.5, but bacteria in milk convert lactose into lactic acid, lowering the pH and causing souring. The experiment uses a data logger and pH sensor to monitor the pH of exposed milk daily. Results show the pH decreases over time from 6.75 initially to 4.8 after 4 days, indicating increased acidity as the milk sours. Bacteria in milk are responsible for producing lactic acid and lowering the pH.Measuring the ph of milk
Measuring the ph of milkfarhana25
油
The document describes an experiment to measure the pH of milk as it sours over several days. A data logger connected to a pH sensor is used to automatically record the pH readings of milk left at room temperature. The results show the pH decreasing over time as lactic acid bacteria convert lactose to lactic acid, making the milk more acidic. The sour milk has a pH below 6.5. Further studies proposed include repeating the experiment with unpasteurized and UHT milk, storing milk at different temperatures, using different milk sources, and different milk brands.Measuring the ph of milk
Measuring the ph of milkwiwie08
油
The document describes an experiment to measure the pH of milk as it sours over several days. A data logger connected to a pH sensor is used to record the pH of milk samples left at room temperature. The results show the pH decreasing over time as lactic acid bacteria in the milk convert lactose to lactic acid, making the milk more acidic. Bacteria growth causes the pH to drop from a starting value of around 6.7 to 4.8 after four days. Monitoring changes in pH provides insight into how bacteria cause milk to sour through increased acidity.Measuring the ph of milk
Measuring the ph of milkleucosolonia
油
The document describes an experiment to measure the pH of milk over time when exposed to air using a data logger and pH sensor. As the milk is exposed, bacteria growth causes the pH to decrease as lactose is converted to lactic acid, making the milk more acidic. The experiment found that the pH dropped from 6.75 initially to 4.8 after 4 days, indicating increased acidity and souring of the milk over time when left unrefrigerated. Data loggers can be useful educational tools for collecting data and analyzing experiments.Measuring the p h of milk
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油
The document discusses using a data logger and pH sensor to measure the pH of milk over time when exposed to air. It finds that the pH decreases as lactic acid is produced by bacteria, causing the milk to sour. The experiment shows the pH dropping from 6.75 initially to 4.8 after 4 days. Data loggers can automatically collect environmental data and produce graphs, but have disadvantages of cost and potential data loss if malfunction.PMG Newsletter (Volume 2. Issue 17)- DIGITAL.pdf
PMG Newsletter (Volume 2. Issue 17)- DIGITAL.pdfPMG Engineering Private Limited
油
"The process of evaluating the quality and safety of milk or dairy products by analyzing a sample of the product on a standardized testing platform is referred to as 'Platform test'.
Spray balls are commonly used in Clean-in-Place (CIP) systems in the food and beverage industry to clean and sanitize tanks, pipelines, and other processing equipment.
Learn in details on the topics above in this weeks edition of Tech-knowledge along with F&B industry buzz for the week, weekly highlights and many fun facts of the domain."
Laboratory Manual Quality Control of Milk: Quality Control of Milk
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油
This document provides information on monitoring the components of normal milk and its quality control. It discusses milk sampling procedures and tests that can be used to analyze the fat, solids, protein, lactose, acidity levels and other components of milk. These include organoleptic tests, alcohol tests, Gerber butterfat test, lactometer test, freezing point determination test and more. The document also covers monitoring for common chemical adulterants like cane sugar, urea, formalin and monitoring the hygienic status using tests like resazurin reduction test, methylene blue reduction test, and measuring coliform count, standard plate count and somatic cell count.Data logger
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Here are some common products that are produced using fermentation:
- Beer - Made from malted barley, hops, yeast and water. Fermentation converts the sugars in the barley into alcohol and carbon dioxide.
- Wine - Grapes are crushed and the natural yeasts on the grapes carry out fermentation, converting the sugars in the grape juice into alcohol.
- Cheese - Milk is curdled and drained, then bacteria and molds are added to ferment the curds, producing various cheeses.
- Bread - Yeast is added to dough, fermenting the sugars and producing carbon dioxide which causes the dough to rise.
- Kimchi - Vegetables like napa cabbage andDevelopment of Semolina based Probiotic Yogurt.pptx
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油
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油
This document reports on research to develop cashew-coconut kefir yogurt using kefir grains. The objectives were to determine production parameters to suit Vietnamese preferences and characterize the resulting products. Various parameters were tested including milk ratio, coconut cream ratio, kefir grain ratio, and fermentation temperature. Sensory analysis found strained yogurt with cashews was most preferred. Microbial analysis showed unstrained kefir had higher bacteria counts due to higher water activity. Strained yogurt had lower carbohydrates and higher acidity, indicating longer shelf life. The optimal recipe used 0.75% kefir grains at 23属C for 24 hours with 20% coconut cream and a 2:1 milk to condensed milk ratio.Macromolecules mystery lab day 2
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The document provides instructions for a lab on identifying macromolecules in different foods. It describes safety procedures and assigned roles for students. Tests are performed on pretzels, peanut butter, jelly, yogurt, beans, and evidence samples to determine which contain carbohydrates, proteins, and lipids and identify who took Leslie's phone based on the lunch they were eating.Probiotic yogurt
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This document summarizes an experiment on fermenting two types of milk (chocolate and 2% white milk) into yogurt. Key findings include:
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- Measurements of pH, alkalinity, temperature, and viscosity over time confirmed lactic acid production during fermentation in both milk samples.
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Proceedings available at: http://www.extension.org/67645
Anaerobic digestion has many advantages both environmentally and economically. First, it produces renewable energy in the form of methane, a renewable energy source, which leads to a steady increase in the number of anaerobic manure digesters in the United States. According to the report from the World Dairy Expo held in Madison, Wisconsin in 2009 (Expo'09, 2009), the US dairy industry is taking the lead in adopting anaerobic technology because the majority (over 75%) of operating US manure digesters is installed on dairy farms. It is anticipated that this trend will continue as the country has determined to reduce its reliance on ever diminishing fossil-based energy resources.Recently uploaded (20)
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QUALIFIED USDT & BITCOIN RECOVERY EXPERT VIA CRANIX ETHICAL SOLUTIONS HAVENpm4066644
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WHATSAPP: +44 (7460) (622730)2025 CEO Impact Index: Business Transformation Drives Executive Impact
2025 CEO Impact Index: Business Transformation Drives Executive ImpactGolin
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In summary, the traditional playbook for CEO communications has been completely rewritten. While CEOs once balanced business performance with social purpose and personal branding, today's leaders must focus primarily on articulating their business transformation story. Golin's 2025 CEO Impact Index reveals that the most influential CEOs are those who can effectively communicate their transformation vision while navigating complex regulatory environments and combating misinformation.Why AI is Needed Procurement and Supply Chains
Why AI is Needed Procurement and Supply ChainsUniversity of Hertfordshire
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This presentation was delivered to a mixed sector industrial audience to provide a balanced view of why AI is necessary in many working environments, and further, how it can advantage the individual and organisation. It also dispels the widely held (media) view that AI will destroy jobs and displace people on a socially damaging scale. The really serious threat scenarios actually remain the domain of human players, and not as depicted by some Hollywood dystopian machines take over nightmare!
Primarily seeing AI as a downsizing opportunity is to miss the key point: by empowering employees it is the biggest growth agent!
The nonsensical nature of AI v human supremacy arguments also distract from the symbiotic relationships we are forging. This is especially evident when confronted by complexity beyond our natural abilities. For example: procurement and supply chains may now see >>60 independent variables (features and parameters) with many requiring real time control. Humans can typically cope with 5 - 7, whilst our mathematical framework fails at 5. This primal limiter also compounds the risks involved in designing for:
optimisation v brittleness v resilience
In this context, the digitisation process is largely regarded as an event instead of a continuum and this greatly exacerbates the risks involved. This is illustrated against the backdrop of several past tech-revolutions and the changes they invoked. Two ongoing revolutions are also included with projections for likely futures/outcomes.
The closing remarks remind the audience of just one observation that we all need to keep in mind:
Things that think want to link
and
Things that link want to thinkHuman-Motivation-Theory PPT
Human-Motivation-Theory PPTAddisuAynayehu1
油
Outline of Human Motivation
1. Introduction to Human Motivation
Definition of motivation
Importance of understanding motivation
Overview of motivational theories
2. Theories of Motivation
A. Intrinsic vs. Extrinsic Motivation
Definitions and differences
Examples of each type
B. Maslow's Hierarchy of Needs
Overview of the five levels of needs
Application of the theory in real-life scenarios
C. Self-Determination Theory (SDT)
Overview of intrinsic motivation and its three basic psychological needs: autonomy, competence, and relatedness
The impact of SDT on personal growth and well-being
D. Expectancy Theory
Explanation of how expectations influence motivation
Components: expectancy, instrumentality, and valence
E. Goal-Setting Theory
Importance of setting specific and challenging goals
The SMART criteria (Specific, Measurable, Achievable, Relevant, Time-bound)
3. Factors Influencing Motivation
A. Biological Factors
Role of genetics and neurochemistry in motivation
Impact of physical health and well-being
B. Psychological Factors
Personality traits and their influence on motivation
The role of mindset (fixed vs. growth mindset)
C. Social and Environmental Factors
Influence of culture, family, peers, and society on motivation
The impact of the workplace environment and leadership styles
4. Motivation in Different Contexts
A. Education
How motivation affects learning and academic performance
Strategies to enhance student motivation
B. Workplace
Importance of employee motivation for productivity and job satisfaction
Techniques for fostering motivation in the workplace
C. Personal Development
Motivation for self-improvement and personal goals
The role of habits and routines in maintaining motivation
5. Challenges to Motivation
Common obstacles to motivation (e.g., procrastination, fear of failure)
Strategies to overcome motivational challenges
6. Conclusion
Summary of key points
The significance of understanding motivation for personal and societal growth
7. References
A list of academic sources and literature on motivation
Jatin Mansata - A Leader In Finance And Philanthropy
Jatin Mansata - A Leader In Finance And PhilanthropyJatin Mansata
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Jatin Mansata is a financial markets leader and teacher with a deep commitment to social change. As the CEO and Director of JM Global Equities, hes recognized for his acumen for derivatives and equities. Beyond his professional achievements, Jatin mentors 500 students, empowering them with financial knowledge.Digital Marketing Roadmap - PPT Template and Guide
Digital Marketing Roadmap - PPT Template and GuideAurelien Domont, MBA
油
In the ever-evolving landscape of digital marketing, having a well-structured roadmap is essential for achieving success. Heres a comprehensive digital marketing roadmap that outlines key strategies and steps to take your marketing efforts to the next level. It includes 6 components:
1. Branding Guidelines Strategy
2. Website Design and Development
3. Search Engine Optimization (SEO)
4. Pay-Per-Click (PPC) Strategy
5. Social Media Strategy
6. Emailing Strategy
This PowerPoint presentation is only a small preview of our content. For more details, visit www.domontconsulting.com Ross Chayka: AI in Business: Quo Vadis? (UA)
Ross Chayka: AI in Business: Quo Vadis? (UA)Lviv Startup Club
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Ross Chayka: AI in Business: Quo Vadis? (UA)
Kyiv AI & BigData Day 2025
Website https://aiconf.com.ua/kyiv
Youtube https://www.youtube.com/startuplviv
FB https://www.facebook.com/aiconfSmart Logistics Integrating Freight, Trucking & Warehousing Prospect Logis...
Smart Logistics Integrating Freight, Trucking & Warehousing Prospect Logis...prospectsingapore
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Businesses must optimize their supply chain to remain competitive. Seamlessly integrating freight forwarding, trucking, and warehousing services can significantly improve efficiency, reduce costs, and enhance customer satisfaction. A well-coordinated logistics strategy is essential for businesses dealing with large shipments, furniture storage, and distribution operations.
The Importance of an Integrated Logistics Approach
A logistics service provider in Singapore must ensure a seamless flow of goods from the manufacturer to the end customer. This process involves multiple stages, including freight forwarding, trucking, and warehousing. When these elements operate in isolation, inefficiencies arise, leading to delays and increased costs. However, integrating them into a cohesive system offers several benefits:
Cost Efficiency: Reduced handling, storage, and transportation costs through streamlined operations.
Faster Delivery: Optimized transit times due to better coordination between different logistics components.
Improved Inventory Management: Centralized storage and real-time tracking enhance stock control.
Better Resource Utilization: Trucks and warehouses are used efficiently, reducing idle time and wastage.
Enhanced Scalability: Businesses can scale operations more effectively by utilizing integrated logistics services.
Customer Satisfaction: Faster deliveries and accurate order fulfillment enhance the overall customer experience.
Freight Forwarding: The First Step in Logistics Optimization Freight forwarding is the backbone of global supply chains. It involves managing the transportation of goods across international borders using various modes, including air, sea, and land. A logistics service provider specializing in freight forwarding plays a crucial role in:
Customs Clearance: Handling documentation and compliance requirements to ensure smooth international trade.
Carrier Selection: Choosing the most cost-effective and reliable transportation options.
Cargo Consolidation: Combining smaller shipments to optimize container space and reduce costs.
Route Optimization: Selecting the best routes to minimize transit time and costs.
Risk Management: Identifying and mitigating potential risks such as delays, damage, and unforeseen expenses.
By partnering with a reliable freight forwarder, businesses can streamline their global shipping processes and reduce the risks associated with international logistics.
Trucking: Bridging the Gap Between Freight and Warehousing
Once goods arrive at ports or distribution centers, trucking services become essential for last-mile delivery. Efficient trucking operations ensure timely deliveries and minimize disruptions. Key strategies for optimizing trucking include:
Fleet Management: Using GPS tracking and route optimization software to reduce delays and fuel consumption.
Load Optimization: Maximizing truck capacity to lower transportation costs per unit.
Timely Scheduling: Coordinating trucCRED presentation in entrepreneurship management
CRED presentation in entrepreneurship managementkumarka087
油
CRED is an Indian fintech platform that primarily rewards users for making timely credit card payments.20250305_A. Stotz All Weather Strategy - Weights update & Performance review ...
20250305_A. Stotz All Weather Strategy - Weights update & Performance review ...FINNOMENAMarketing
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A. Stotz All Weather Strategy - Weights update & Performance reviewMaksym Bilychenko: Empowering IT Products with AI: Opportunities and Pitfalls...
Maksym Bilychenko: Empowering IT Products with AI: Opportunities and Pitfalls...Lviv Startup Club
油
Maksym Bilychenko: Empowering IT Products with AI: Opportunities and Pitfalls (UA)
Kyiv AI & BigData Day 2025
Website https://aiconf.com.ua/kyiv
Youtube https://www.youtube.com/startuplviv
FB https://www.facebook.com/aiconf Project Status Report - Powerpoint Template
Project Status Report - Powerpoint TemplateAurelien Domont, MBA
油
Project Status Report Template that our ex-McKinsey & Deloitte consultants like to use with their clients.
For more content, visit www.domontconsulting.com
In the fast-paced world of business, staying on top of key projects and initiatives is crucial for success. An initiative status report is a vital tool that provides transparency, accountability, and valuable insights to stakeholders. By outlining deadlines, costs, quality standards, and potential risks, these reports ensure that projects remain on track and aligned with organizational goals. In this article, we will delve into the essential components of an initiative status report, offering a comprehensive guide to creating effective and informative updates.
No Objection Letter, No Objection Certificate
No Objection Letter, No Objection CertificateSeemaAgrawal43
油
A No Objection Certificate (NOC) is a formal document issued by an organization or authority indicating that they have no objections to the specified actions or decisions of the recipient. Commonly used for various legal and administrative purposes, an NOC typically includes the issuer's name, recipient's name, the purpose of the certificate, and a clear statement of no objection. It may also include conditions or limitations if applicable. The NOC is signed and stamped by the authorized person from the issuing organization, providing official consent and facilitating processes like property transfers, job changes, or further studies.
Vitaly Bondar: Are GANs dead or alive? (UA)
Vitaly Bondar: Are GANs dead or alive? (UA)Lviv Startup Club
油
Vitaly Bondar: Are GANs dead or alive? (UA)
Kyiv AI & BigData Day 2025
Website https://aiconf.com.ua/kyiv
Youtube https://www.youtube.com/startuplviv
FB https://www.facebook.com/aiconfBPR: Decode, Segment, and Excel Beyond Success
BPR: Decode, Segment, and Excel Beyond SuccessVipin Srivastava
油
In the fast-paced and ever-evolving world of business, staying ahead of the curve requires more than just incremental improvements. Companies must rethink and fundamentally transform their processes to achieve substantial gains in performance. This is where Business Process Reengineering (BPR) comes into play. BPR is a strategic approach that involves the radical redesign of core business processes to achieve dramatic improvements in productivity, efficiency, and quality. By challenging traditional assumptions and eliminating inefficiencies, redundancies, and bottlenecks, BPR enables organizations to streamline operations, reduce costs, and enhance profitability.
For non-performing organizations, BPR serves as a powerful weapon for reinvigoration. By crafting a compelling narrative around the need for change, leaders can inspire and galvanize their teams to embrace the transformation journey. BPR fosters a culture of continuous improvement, innovation, and agility, allowing companies to align their processes with strategic goals and respond swiftly to market trends and customer needs.
Ultimately, BPR leads to substantial performance improvements across various metrics, driving organizations towards renewed purpose and success. Whether it's faster turnaround times, higher-quality outputs, or increased customer satisfaction, the measurable and impactful results of BPR provide a blueprint for sustainable growth and competitive advantage. In a world where change is the only constant, BPR stands as a transformative approach to achieving business excellence.
Transfer API | Transfer Booking Engine | Transfer API Integration
Transfer API | Transfer Booking Engine | Transfer API Integrationchethanaraj81
油
FlightsLogic is a leading油travel technology company油offering油Transfer API油and other services to the travel market. By integrating your travel website with our transfer API, you can take benefit of various international transfer services from airports, hotels, resorts, cars, etc. Our Transfer API comes with full documentation with technical support and it supports both B2C and B2B solutions. With the transfer API solution developed by FlightsLogic, the user can easily book their transport from the airport to the travel place. For more details, pls visit our website: https://www.flightslogic.com/transfer-api.php
SWOT Analysis: Boutique Consulting Firms in 2025 
SWOT Analysis: Boutique Consulting Firms in 2025 Alexander Simon
油
In an era defined by Consulting 5.0, boutique consulting firmspositioned in the Blue Oceanface both unprecedented opportunities and critical challenges.
Their strengths lie in specialization, agility, and client-centricity, making them key players in delivering high-value, tailored insights. However, limited scale, regulatory constraints, and rising AI-driven competition present significant barriers to growth.
This SWOT analysis explores the internal and external forces shaping the future of boutique consultancies. Unlike Black Ocean firms, which grapple with the innovators dilemma, boutiques have the advantage of flexibility and speedbut to fully harness Consulting 5.0, they must form strategic alliances with tech firms, PE-backed networks, and expert collectives.
Key Insights:
Strengths: Agility, deep expertise, and productized offerings
鏝 Weaknesses: Brand visibility, reliance on key personnel
Opportunities: AI, Web3, and strategic partnerships
Threats: Automation, price competition, regulatory challenges
Strategic Imperatives for Boutique Firms:
Leverage AI & emerging tech to augment consulting services
Build strategic alliances to access resources & scale solutions
Strengthen regulatory & compliance expertise to compete in high-value markets
Shift from transactional to long-term partnerships for client retention
As Consulting 5.0 reshapes the industry, boutique consultancies must act now to differentiate themselves and secure their future in a rapidly evolving landscape.
What do you think? Can boutique firms unlock Consulting 5.0 before Black Ocean giants do?Data Logger
- 1. Bacterial Fermentation AZFATINI BT NAWI D20081032320 ZETY LIYANA BT ZAINALABIDIN D20081032351 SYAFIQAH SHAARI D20091034832 YIP SOOK HAN D20091034841
- 2. Milk is contaminated by bacteria even before it leaves the udder, although at this point they are harmless and few in numbers. The two main groups of bacteria in milk are Lactic acids and coliforms. Lactic acid is the normal bacteria present in milk and dairy products. Coliforms are the main reason for milk spoilage.
- 3. Before After 1 day What happen to the milk? Why?
- 4. Planning and Doing Experiment observation of the change in pH when the milk is left for 1 day.
- 5. Result Time (hour) pH Time (hour) pH 1 5.442 13 5.186 2 5.442 14 5.174 3 5.442 15 5.158 4 5.380 16 5.149 5 5.360 17 5.142 6 5.340 18 5.133 7 5.299 19 5.121 8 5.278 20 5.117 9 5.258 21 5.112 10 5.237 22 5.096 11 5.230 23 5.074 12 5.197 24 5.063
- 6. Graph 4.8 4.9 5 5.1 5.2 5.3 5.4 5.5 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 pH Time (hour) pH versus Time (hour) pH
- 7. Discussion 1. Did you see a reduction of pH shortly after starting the experiment? 2. What causes the reduction in the pH of milk? 3. Does the speed of change in pH stay constant over the whole experiment period? 4. Calculate the extent of change in pH obtained in the process. 5. What would be the results of incubating UHT milk over the same time period?
- 8. School Milk Program has to be postponed for a time being because the food poisoning case among students due to milk spoilage. What are the factors causing the milk spoilage and how to overcome the problems?
- 9. By using data logger, we do not need a constant observation. The graph can be plotted easily. Low cost because we only use milk. The result can be analyzed and interpreted easily. Easy to perform.
- 10. Measuring the pH of Milk. Retrieved on 31st August 2010 from http://www.picotech.com/experiments/ph_ of_milk/ph_of-milk.html