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Re: Food Science B

Posted: January 28th, 2020, 2:13 pm
by knightmoves
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)."

Re: Food Science B

Posted: February 18th, 2020, 3:29 pm
by varnina07
Do we need to know about the fungus/yeasts in food like saccharomyces?

Re: Food Science B

Posted: February 22nd, 2020, 11:37 am
by DragonTownEpic
Yup.

Re: Food Science B

Posted: March 2nd, 2020, 4:29 pm
by scienceenerd101
Hi Guys!

Does anyone have any good sources to study?

Re: Food Science B

Posted: March 3rd, 2020, 8:06 am
by Amoeba55
Does anyone know any instructional resources to construct an electrical salinometer using an Arduino? Thanks.

Re: Food Science B

Posted: March 8th, 2020, 9:35 am
by Advith9
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.

Re: Food Science B

Posted: March 8th, 2020, 10:18 am
by Advith9
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

Re: Food Science B

Posted: July 7th, 2020, 9:15 am
by kaylhsu23@gmail.com
Do I need to know what each and every fermented food or just a select few?