Brix Refractometer Food Lab- List of lab equipment needed for the lab- · portable refractometer · Pipettes · deionized water & kim wipes · Kitchen knives · Mortar and Pestle to crush food into solution Food Items Need A variety of fruits and vegetables- · ripe bananas, unripe bananas, oranges, tomatoes, tomato sauce, kiwi, apples A variety of beverages- · fruit juices, sodas diet vs regular, gatorade, milk, soymilk, almond milk Background Science- The maturation of fruits or Fruit Ripening- · Is a sophisticated Epigenetic dance that has evolved over millions of years. Thousands of genes control the accumulation of sugars, acids, pigments, and other fruit volatiles. · Fruits (seeds that are enclosed within an ovary) are a distinctive characteristic of Angiosperms (the scientific name for flowering plants) the most diverse group of land plants on the planet with over 260,000 living species. · vs Gymnosperms that have “naked” seeds on the surface of scales or leaves (pine cones) · In fleshy fruits, ripening results when genes are expressed that produce of a succulent sugar, flavorful compounds, colorful antioxidants, and a soft pericarp to attract animals for seed dispersal. http://www.education.com/science-fair/article/measure-sugar-ripe-fruit/ “The ripening of fruit is a complex procedure. Release of ethylene gas triggers whole families of enzymes, including amylases, kinases, hydrolases and pectinases to work their magic and neutralize acids, form anthocyanins that give colors to fruit, and soften hard, inedible fruits into toothsome, delicious ones. One critical element of the ripening involves the conversion of starches to sugars. Farmer use refractometers to use monitor this process and measure sugar content. This helps them know when to harvest crops.” Flavor Science- thousands of volatile food compounds combine to give food its flavor. · To survive our human & prehuman ancestors developed a highly sophisticated sense of taste. · At the same time plants developed a wide variety of chemical compounds to prevent or encourage different animals to consume their fruit and distribute their seeds. · These compounds are characterized by their odor, volatility, and chemical properties. · We naturally select for different combinations of these compounds when we choose what smells and tastes good to us, and decide what makes us healthy and feel good. · For decades the food industry has added salt, sugar, and artificial flavors to processed food to override our highly developed sense of taste and flavor. · Due to push back from consumers the food industry is now trying to utilize natural flavor compounds found in food and reduce the amount of sugar, salt, and other additives in food. Key Terms- Use Google to explain how each of these terms are involved in the ripening of food. Ethylene Gas- Enzymes- Pericarp- Conversion of starches to sugars- Volatile Compounds in Food (VCF)- Abscission Zone- Flavor Science- ...