Food Science B

knightmoves
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Re: Food Science B

Post by knightmoves » January 28th, 2020, 2:13 pm

DragonTownEpic wrote:
January 28th, 2020, 12:44 pm
I don't think a store-bought salinometer is allowed.
Correct. Rule 2d: "Each team must bring a participant-made salinometer/hydrometer capable of measuring salt concentrations between 1-10% (mass/volume)."

varnina07
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Re: Food Science B

Post by varnina07 » February 18th, 2020, 3:29 pm

Do we need to know about the fungus/yeasts in food like saccharomyces?

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DragonTownEpic
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Re: Food Science B

Post by DragonTownEpic » February 22nd, 2020, 11:37 am

Yup.
I will dab on stage twice if I get an award at a SciOly Competition. If you and I go to a competition, and I get an award, you will probably know who I am.

And, if you see me:
Stand up.
And then dab.
See you there!

scienceenerd101
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Re: Food Science B

Post by scienceenerd101 » March 2nd, 2020, 4:29 pm

Hi Guys!

Does anyone have any good sources to study?

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Re: Food Science B

Post by Amoeba55 » March 3rd, 2020, 8:06 am

Does anyone know any instructional resources to construct an electrical salinometer using an Arduino? Thanks.

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Re: Food Science B

Post by Advith9 » March 8th, 2020, 9:35 am

In rule 2b, it says we must build a salinometer capable of measuring 1-10 percent salt solution. It also states that it must operate within a 500 ml beaker filled with at least 400 milliliters of water. But at the regional contest, while measuring the salt content of pickling liquids, we had to work with a 100 ml graduated cylinder. Should I expect to see that at state? Or should I just focus on 400 and 500ml when building the salinometer.

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Re: Food Science B

Post by Advith9 » March 8th, 2020, 10:18 am

Amoeba55 - For regionals I made an arduino ppm sensor. PPM (parts per million) is an accepted measure of salinity. However, I think the judges were kind of confused because they wanted salinity percent. So I just ended up using my backup manual density salinometer. There is a way of finding percent from ppm and we did that, but that meant we had to calibrate the ppm sensor everytime to get accurate results. And I wasn't very confident with that. Here is the project I used - https://hackaday.io/project/7008-fly-wa ... er-arduino
Hope this helps

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Re: Food Science B

Post by kaylhsu23@gmail.com » July 7th, 2020, 9:15 am

Do I need to know what each and every fermented food or just a select few?

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Re: Food Science B

Post by drcubbin » July 17th, 2020, 8:50 am

Advith9 wrote:
March 8th, 2020, 9:35 am
In rule 2b, it says we must build a salinometer capable of measuring 1-10 percent salt solution. It also states that it must operate within a 500 ml beaker filled with at least 400 milliliters of water. But at the regional contest, while measuring the salt content of pickling liquids, we had to work with a 100 ml graduated cylinder. Should I expect to see that at state? Or should I just focus on 400 and 500ml when building the salinometer.
I have run Food Science for several invitationals as well as having supplied the materials for the NYC Regional. The rule clearly states what you are saying. If you are provided a 100mL graduated cylinder I would definitely say something during the test. That is not appropriate.

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Re: Food Science B

Post by drcubbin » July 17th, 2020, 8:54 am

varnina07 wrote:
February 18th, 2020, 3:29 pm
Do we need to know about the fungus/yeasts in food like saccharomyces?
I would almost guarantee a question or two on Saccharomyces.

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