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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)."

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

Yup.

Hi Guys!

Does anyone have any good sources to study?

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

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.

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

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

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.

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.