Please enable JavaScript.

Coggle requires JavaScript to display documents.

Deconstruction Practical - How can the food industry most effectively…

- - - - Glucose probe, determines the exact concentration of glucose within the sample (with uncertainty)
      - potassium permangentate and sodium hydroxide
        
        Glucose is a reducing sugar, the potassium permanganate and glucose react resulting in glucose being oxidised and KMnO4 being reduced.
        
        This reaction produces a colour change, from purple to green (in alkaline conditions)
        
        The faster the rate of this reaction, the higher the concentration of glucose
        
        The solution containing glucose could also be titrated using the potassium permanganate
    - - pH probe (acetic acid concentration would subsequently affect pH)
      - pH strips
    - - pH strip or probe
    - - distillation
      - acidified potassium dichromate
    - - CO2 meter/detector
- - - - Pyruvate can then be converted into: lactic acid (Lactobacillus)
        
        heterolactic acid fermentation: Lactate is metabolised further, resulting in the yield of ethanol, CO2 and lactic acid
        
        homolactic acid fermentation: Pyruvate is directly reduced by NADH to form lactate, no gas is produced
      - Ethanol (Saccharomyces)
        
        Measuring ethanol may also have some degree of error, as it has cytotoxic effects
      - Acetic acid (usually initiated by yeasts which produce ethanol, then completed by acetic acid bacteria which uses alcohol dehydrogenase to oxidise the ethanol to form acetaldehyde, which is then oxidised by ALDH to form acetate (conjugate base of acetic acid))
        
        A practical with acetic acid concentration as a dependant variable has the possibility of error due to acetic acid induced cell death. that can occur in certain cells, with its cytotoxic effect being one of the strongest organic acids.
        
        As acetic acid fermentation usually requires a yeast and bacteria, the optimum conditions may be a compromise between the two organisms. Eg, the optimum temperature for yeast fermentation is roughly 35 C, but acetic acid bacteria has an optimum temperature of roughly 29 C.