1. × Investigation Report Form

      Food Preservation and pH

      Systems of units
      You should be signed in to submit the Report Form.
    2. Specify the location of your investigation. 
      Drag the marker to indicate the location. Remember, you can zoom into the map for a more precise location.
      Location: ,
    3. Date of the start of the study. 
      Specify the date on which you prepared the juicy fruit for research.
    4. Date of completion of the study. 
      Specify the date when you measured the acidity of the fermented mixture of fruit, sugar and water.
    5. What fruit have you chosen for the experiment? 
    6. The acidity (pH) of the sauce with crushed berries. The first measurement. 
    7. The acidity (pH) of the sauce with crushed berries. The second measurement. 
    8. The acidity (pH) of the sauce with crushed berries. The third measurement. 
    9. The acidity of the sauce with crushed berries. Average value.  You can see the average pH when you submit the Report Form or in the “Findings”. This value will be considered the average of the puree.
      This field will be filled in automatically after the Report Form is submitted
    10. The acidity (pH) of the mixture of fruit sugar and water before fermentation. The first measurement. 
    11. The acidity (pH) of the mixture of fruit sugar and water before fermentation. The second measurement. 
    12. The acidity (pH) of the mixture of fruit sugar and water before fermentation. The third measurement. 
    13. The acidity (pH) of the mixture of fruit sugar and water before fermentation. Average value.  You can see the average pH when you submit the Report Form or in the “Findings”. This value is considered to be a mixture of acidic fruit, sugar and water before fermentation.
      This question is optional.
    14. The acidity of the fermented mixture. The first measurement. 
      This field will be filled in automatically after the Report Form is submitted
    15. The acidity of the fermented mixture. The second measurement. 
    16. The acidity of the fermented mixture. The third measurement. 
    17. The acidity of the fermented mixture. Average value.  You can see the average pH when you submit the Report Form or in the “Findings”. This value is considered to be a mixture of acidic fermented fruit, sugar and water.
      This question is optional.
    18. The volume of gas released during fermentation 
      This field will be filled in automatically after the Report Form is submitted
    19. Photos of the experiment  Put here from one to three photos taken in the course of the study. Do not forget to mention that the photos were made by you.
      Please upload from 1 to 3 pictures
    20. By what method did you determine the value of pH? 
    21. What happened to the fruit puree?  Describe how the experiment as soon began to inflate the ball, Express their assumptions about what happened to the mashed berries.