GMU:DIY Biolab “Driver’s License”/Xiaomei Xie: Difference between revisions

30/1/2018

  my project:  experiments on  mungbean sprouts  

  1.introduction of mung beans:

  Most Mung Beans are grown in China by farmers - often with little machinery. After harvest they are left to dry on gravel roads - so they are dusty.Mung beans are germinated by leaving them in water for four -five hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for four hours over the period of a week. They are usually simply called "bean sprouts".

2.reference:

a).links: https://sproutpeople.org/growing-mung-bean-sprouts/

b).Quality Improvement of Canned Mung Bean (Vigna radiafa) Sprouts R. W. BUESCHER, J. S. CHANG{ main abstract:The effect of calcium, ascorbic acid, citric acid and EDTA on texture, color and flavor of mung bean sprouts canned as a low-acid food (pH > 4.6) and the effect of acidification by acetic, citric, gluconic, lactic and malic acids on quality of mung bean sprouts canned as an acid-food (pH < 4.6) were examined. Either the addition of calcium or acidification enhanced texture. Texture of products canned as low-acid food increased with decreasing pH. Color was markedly improved by either EDTA combined with ascorbic acid or acidification. Processing in plain (uncoated) cans or treatment with acetic acid was detrimental to flavor. Overall, the best low-acid food product was obtained by the combination of calcium, ascorbic acid, citric acid and EDTA while the best acid-food product was obtained by acidification with gluconic acid.

}

3.organism:

50g mung beans

Nutritional fluid:milk,cola,water,coffee

environment：light；20-30degree temperature

4.experiment  progress:

result:except for the portion of water ,they all stop growing.

[[File:WechatIMG6.jpeg|400px]]

rescue: watering them water again to see if they are just sleep or die.