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Food Science B:
Students will answer questions on food chemistry with a focus on fermentation and pickling. In addition, participants will build a salinometer/hydrometer capable of measuring salt compositions between 1-10% (mass/volume).
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For anyone still wondering, the rules haven't changed that much, so if you've competed in this event last year and have and gone over the rules from last year, it's basically the same.
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Do you know what types of bacteria genera and species that we will need to know? For example, when I looked over the Chattahooche invite from a long time ago, I saw that we needed to know the Clostridium, the Penicillium, the Lactobacillus, and the Saccharomyces genera were all listed in the "Microscopic Images" section.
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