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Data Logger

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    Data Logger Data Logger Presentation Transcript

    • THE MORE THE MERRIER
      Bacterial Fermentation
      GROUP 6
      AZFATINI BT NAWI
      D20081032320
      ZETY LIYANA BT ZAINAL ABIDIN
      D20081032351
      SYAFIQAH SHAARI
      D20091034832
      YIP SOOK HAN
      D20091034841
    • SCIENTIFIC CONCEPT
      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.
    • ENGAGE
      Before After 1 day
      What happen to the milk? Why?
    • ENGAGE
      Planning and Doing Experiment – observation of the change in pH when the milk is left for 1 day.
    • EMPOWER
      Result
    • EMPOWER
      Graph
    • EMPOWER
      Discussion
      Did you see a reduction of pH shortly after starting the experiment?
      What causes the reduction in the pH of milk?
      Does the speed of change in pH stay constant over the whole experiment period?
      Calculate the extent of change in pH obtained in the process.
      What would be the results of incubating UHT milk over the same time period?
    • ENHANCE
      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?
    • UNIQUE FEATURES
      Low costbecause we only use milk.
      Easy to perform.
      By using data logger, we do not need a constant observation.
      The graph can be plotted easily.
      The result can be analyzed and interpreted easily.
    • REFERENCE
      Measuring the pH of Milk. Retrieved on 31st August 2010 from
      http://www.picotech.com/experiments/ph_of_milk/ph_of-milk.html