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

GMU:DIY Biolab “Driver’s License”/Xiaomei Xie (view source)

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-Project subject： a  series experiments about Mung bean sprouts
+===Project subject===
+* a  series experiments about Mung bean sprouts
 Three questions i want to detect:
-.the most suitable environment for the sprouts grow;
+*1.the most suitable environment for the sprouts grow;
-.how light influence the sprouts grow;
+*2.how light influence the sprouts grow;
-. the fluorescence reaction in Mung bean sprouts
+*3. the fluorescence reaction in Mung bean sprouts
-Ideas:
+===References===
-References:
+*a).links: https://sproutpeople.org/growing-mung-bean-sprouts/
-Conclusion:
+*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.]]
+*c)Studies on Physicochemical Properties of Fluorescent Substances in Bean Sprouts[[abstract:Abstract Using six kinds of extraction solvents to study the fluorescent substances in five common bean sprouts of mungbean, soybean, pea, clover and radish, we found that
+methanolic extraction had the highest efficiency, followed by ethanol. Among the five bean
+sprouts, the methanolic extract of mungbean sprouts (MEMS) had the highest fluorescence
+intensity, with excitation wavelength and emission wavelength of 339 and 395nm,
+respectively.]]
+===pre-experiment===
-I am going to make a work named "Bean sprouts lantern ",to use the small iron wires made some different shapes frame, then use strings to make some small "windows ",then let bean sprouts grow in a wet cotton in it,as days goes by, the sprouts will come out of the "windows ", it looks like a lantern.with this experienment ,I am aimed at exploring the growth pattern in three-dimension.
+:to explore a relative normal environment for Mungbeans sprouts as the  standard experiment.
-[[:File:Bio lab ideas（xiaomei）.pdf]]
+*experiment progress :
-change ideas:after many thoughts, i finally change my idea about :to explore what will be a influence for the Mungbeans sprouts.
-pre-experiment: to explore a relative normal environment for Mungbeans sprouts as the  standard experiment.
-experiment progress :
 step 1:put a mount of Mungbeans in the water for 24hours.
 [[File:DSC04853.JPG|400px]]
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   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".
-.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.
-}
 .organism: