Foreword: Summer is a season when food is prone to corruption. It is a process to know that food corruption is a process. After this process reaches a certain level, the food really reaches the point of being inedible. So how long does it take for unsaved food to be used? How much do your children know about food safety? Protecting children is the responsibility of parents. Let's experiment with children now! Discuss with them The relationship between food corruption and time. Educate their deep food safety knowledge. Now we will use the corruption of milk as an example to infer the rate of corruption of general food. The rate of spoilage of milk can be expressed by the rate of change in the pH of the milk.
Special Note: Yogurt and sour milk are two concepts. The former is produced by milk and lactic acid bacteria in an anaerobic environment and is beneficial to the human body. The latter is the spoilage of acid caused by the contamination of milk in the air by harmful bacteria. After eating, the light is diarrhea and the food is poisoned.
Test introduction: By detecting the change of ph value of milk in the air to infer the time of milk spoilage and acidity and then the rate of unpreserved food spoilage.
Required equipment:
• DrDAQ data logger connected to PC
• One pH probe (DrDAQ PartnoDD011)
• A can of milk
Experimental setup:
Allow the milk to reach room temperature without any manipulation. Insert the pH probe into the DrDAQBNC socket and insert the probe into the milk container. Then run the PicoLog software.
Set PicoLog to 1 sample per minute and the maximum sample is 3000 (ie 3 days or so).
conduct experiment:
Start PicoLog to record data and display graphics. Try and keep experimenting in a stable environment because extreme room temperatures can give read errors.
Discussion of issues and results:
Did you see a decrease in pH shortly after you started the experiment?
How long does the pH value decrease after the experiment?
In addition to the ph value, what can be proved by food corruption?
What causes the pH of the milk to drop?
Did the pH change rate remain constant throughout the experiment?
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