107
edits
GMU:DIY Biolab “Driver’s License”/Xiaomei Xie (view source)
Revision as of 18:01, 31 January 2018
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===References=== | ===References=== | ||
*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". | |||
*a).links: https://sproutpeople.org/growing-mung-bean-sprouts/ | *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.]] | *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.]] | ||
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[[File:DSC04853.JPG|400px]] | [[File:DSC04853.JPG|400px]] | ||
step 2:to set up a experiment facility : | step 2:to set up a experiment facility : | ||
1)container:a flat bottom has a hole container, a block of wet cloth on the bottom; | *1)container:a flat bottom has a hole container, a block of wet cloth on the bottom; | ||
2)temprature:control the constant temperature-put the contanier on the hinter | *2)temprature:control the constant temperature-put the contanier on the hinter | ||
3)light:normal light with a change of day and night; use a cloth to always cover on one half of the container | *3)light:normal light with a change of day and night; use a cloth to always cover on one half of the container | ||
and set up a no light environment. | and set up a no light environment. | ||
4)water: watering them 2-3 times a day 36 degree around running water. | *4)water: watering them 2-3 times a day 36 degree around running water. | ||
[[File:DSC04864.JPG|400px]] | [[File:DSC04864.JPG|400px]] | ||
step 3:consequence: | step 3:consequence: | ||
1.in 72 hours, the sprouts reach up to 12cm around . | *1.in 72 hours, the sprouts reach up to 12cm around . | ||
*2.light has no obvious influence on the length of sprouts ,but the color of their leaves . | |||
*3.water is important in the growth of sprouts . | |||
[[File:DSC04896.JPG|400px]] | [[File:DSC04896.JPG|400px]] | ||
2018.01.11:10.pm(put them in the water for 24hours,they start to sprouts.) | 2018.01.11:10.pm(put them in the water for 24hours,they start to sprouts.) | ||
[[File:DSC04873.JPG|400px]] | [[File:DSC04873.JPG|400px]] | ||
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[[File:DSC04900.JPG|400px]] | [[File:DSC04900.JPG|400px]] | ||
next step: | ===next step===: | ||
1.use the pre-experiment as the contrast one , and do the 3 different experiment to detect the Mungbeans's growth in different environment : | *1.use the pre-experiment as the contrast one , and do the 3 different experiment to detect the Mungbeans's growth in different environment : | ||
A:standard one | *A:standard one | ||
1. container:container with hole and wet cloth on the bottom | 1. container:container with hole and wet cloth on the bottom | ||
2. water:water beans sprouts 2-3 times a day with 36 degree around running water | 2. water:water beans sprouts 2-3 times a day with 36 degree around running water | ||
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4. light :changeable light and night | 4. light :changeable light and night | ||
B: contrast with A in temprature: | *B: contrast with A in temprature: | ||
1. container:container with hole and wet cloth on the bottom | 1. container:container with hole and wet cloth on the bottom | ||
2. water:water beans sprouts 2-3 times a day with 36 degree around running water | 2. water:water beans sprouts 2-3 times a day with 36 degree around running water | ||
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4. light :changeable light and night | 4. light :changeable light and night | ||
C: contrast with A in nutrition liquid : | *C: contrast with A in nutrition liquid : | ||
1. container:container with hole and wet cloth on the bottom | 1. container:container with hole and wet cloth on the bottom | ||
2. water:water beans sprouts 2-3 times a day with 36 degree around with some agar in water | 2. water:water beans sprouts 2-3 times a day with 36 degree around with some agar in water | ||
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4. light :changeable light and night | 4. light :changeable light and night | ||
D: contrast with A in light : | *D: contrast with A in light : | ||
1. container:container with hole and wet cloth on the bottom | 1. container:container with hole and wet cloth on the bottom | ||
2. water:water beans sprouts 2-3 times a day with 36 degree around with running water | 2. water:water beans sprouts 2-3 times a day with 36 degree around with running water | ||
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4. light :contact light with a table lamp. | 4. light :contact light with a table lamp. | ||
===second experiment=== | |||
*organism: | |||
50g mung beans | 50g mung beans | ||
Nutritional fluid:milk,cola,water,coffee | Nutritional fluid:milk,cola,water,coffee | ||
environment：light；20-30degree temperature | environment：light；20-30degree temperature | ||
*experiment progress: | |||
to detect the flavor by watering them with different Nutritional fluid | to detect the flavor by watering them with different Nutritional fluid | ||
result:except for the portion of water ,they all stop growing. | result:except for the portion of water ,they all stop growing. | ||
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[[File:WechatIMG11.jpeg|400px]] | [[File:WechatIMG11.jpeg|400px]] | ||
===third experiment=== | |||
31.1.2018 | 31.1.2018 | ||
the rescue didn't work，the sprouts don't like cola，coffee and milk and they all died. | the rescue didn't work，the sprouts don't like cola，coffee and milk and they all died. | ||