Investigating Fermentation-Making Kimchi (Teresa Glass)

The dependent variables are the microorganisms and the Ph. The Ph will be measured using PH filter paper.Temperature will measured using a thermometer. finally each bag of kimchi will be given a different amount of salt. One bag will have 1/2 tsp. of sal and the other will have one teaspoon of salt.

Series

I will be studying ph as a function of time .

Constants and Controls

The microorganism is a constant. Time serves as a control. Temperature also serves as a control.

Materials

Two resealable plastic Sandwich bags. 2.5 ml. (1/2 teaspoon) Measuring spoon

Chopped Chinese cabbage p-h indicator paper

Non iodized salt Thermometer

Procedures

1.Take the two plastic sandwich bags and place one resealable bag inside the other.

2 .Fill half of the inner bag with Chinese chopped cabbage. Place 2.5 ml of salt inside the inner bag. seal both bag and turn the bags upside down to mix the ingredients. turn the bags upside down several times.

3. unseal the bags to press down on them and expel any air.then reseal the bags. label the bags of Kimchi with your name and place them in a cool area where they will remain undisturbed . Make a data table listing days, ph, temperature, and observation. Make columns on the data table for two weeks. Measure and record the air temperature on your data table. Wash your hands at the end of each lab period.

4. Each day, observe the kimchi in the bags.Record your observations of the changes in the appearence of the kimchi or the bags in your data table. When a small amount of liquid appears in the bottom of the inner bag, open the bags. CAUTION: Do not eat the kimchi.

5. Use ph indicator paper to measure the ph.Record ph in your data table.

6. Press out any gas in the bags and reseal them. return the bags to the cool area and leave them undisturbed for a week.

7. One week after you measured the ph repeat steps five and six.Then move the bags containing the kimchi to your refrigerator.Record the temperature of the refrigerator in your data table. Continue to observe and record the kimchi and records its ph every week for four weeks.

Sample data and graphs