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  • 1. 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
  • 2. SCIENTIFIC CONCEPT
    Fermentation is the conversion of a carbohydrate such as sugar into an acid or alcohol.
    Fermentation can be performed by yeast and some types of bacteria.
    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.
  • 3. ENGAGE
    Before After 1 day
    A glass of fresh milk was left for one day. It smells sour and even foul after that. What happen to the milk?
  • 4. ENGAGE
    Planning and Doing Experiment – observation of the change in pH when the milk is left for 1 day.
  • 5. EMPOWER
    Result
  • 6. EMPOWER
    Graph
  • 7. EMPOWER
    Discussion
    Observe and explain the change of pH after starting the experiment from the graph given.
    What causes the reduction in the pH of milk?
    Describe the speed of change in pH the whole experiment period?
    Calculate the extent of change in pH obtained in the process.
  • 8. ENHANCE
    School Milk Program has to be postponed for a time being because the food poisoning case among students due to milk spoilage. Based on your opinion, what are the factors that cause the milk spoilage?
  • 9. UNIQUE FEATURES
    The slightly changes in the pH values are able to be observed.
    We do not need to use pH test papers during the whole experiment.
    By using data logger, we do not need to make a constant observation.
  • 10. REFERENCE
    Measuring the pH of Milk. Retrieved on 31st August 2010 from
    http://www.picotech.com/experiments/ph_of_milk/ph_of-milk.html
  • 11. The End
    Thank You