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    PH Lab Report

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    The purpose of this lab was to observe how pH and temperature affect the color and texture of green beans. The hypothesis was that the HCl solution would provide the best texture but poorest color retention, while the NaOH solution would provide the best color but poorest texture. The results supported this hypothesis. The NaOH solution yielded beans with the best color but softest texture, while HCl produced the worst color but firmest texture. The heated control produced moderate effects on both color and texture. The lab demonstrated that it is important for food processors to control pH during canning to minimize loss of color and texture.

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    PH Lab Report

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    The purpose of this lab was to observe how pH and temperature affect the color and texture of green beans. The hypothesis was that the HCl solution would provide the best texture but poorest color retention, while the NaOH solution would provide the best color but poorest texture. The results supported this hypothesis. The NaOH solution yielded beans with the best color but softest texture, while HCl produced the worst color but firmest texture. The heated control produced moderate effects on both color and texture. The lab demonstrated that it is important for food processors to control pH during canning to minimize loss of color and texture.

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    The purpose of this lab was to observe how pH and temperature affect the color and texture of green beans. The hypothesis was that the HCl solution would provide the best texture but poorest color retention, while the NaOH solution would provide the best color but poorest texture. The results supported this hypothesis. The NaOH solution yielded beans with the best color but softest texture, while HCl produced the worst color but firmest texture. The heated control produced moderate effects on both color and texture. The lab demonstrated that it is important for food processors to control pH during canning to minimize loss of color and texture.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    236 views3 pages

    PH Lab Report

    Uploaded by

    api-271348395
    The purpose of this lab was to observe how pH and temperature affect the color and texture of green beans. The hypothesis was that the HCl solution would provide the best texture but poorest color retention, while the NaOH solution would provide the best color but poorest texture. The results supported this hypothesis. The NaOH solution yielded beans with the best color but softest texture, while HCl produced the worst color but firmest texture. The heated control produced moderate effects on both color and texture. The lab demonstrated that it is important for food processors to control pH during canning to minimize loss of color and texture.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    The lab aimed to observe how pH and temperature affect the color and texture of green beans. The hypothesis was that the HCl solution would provide the best texture but poorest color, while the NaOH solution would provide the best color retention but poorest texture.

    The purpose of this lab is to observe how pH and temperature modify the color and texture of the green beans.

    The hypothesis was that the HCl solution will provide the best texture but the poorest color whereas the NaOH solution will provide the best color retention, but produce the poorest texture.

    Justin Nguyen

    10/2/14
    Period 6
    AP Biology
    pH Lab Report
    Introduction:
    The cell is the basic structural unit for all plant tissue. Located within the cell are plastids
    that contain the pigment chlorophyll, which gives plants its green color. With the method of
    canning, vegetables are cleaned, cut, trimmed, packed into cans, sealed, and heated to
    sufficiently high temperatures to destroy microorganisms that cause spoilage and disease.
    However, these heat treatments also cause the loss of texture and color in the vegetables. It is
    also important for the food processor to control the pH of the water added to the vegetables to
    minimize the adverse chemical reactions that cause loss of texture and color.
    Objective/Purpose:
    The purpose of this lab is to observe how pH and temperature modify the color and texture of the
    green beans.
    Hypothesis:
    The HCl solution will provide the best texture but the poorest color whereas the NaOH solution
    will provide the best color retention, but produce the poorest texture.
    Materials:
    -

    Fresh or frozen green beans, cut into 1-inch lengths


    Dilute HCL solution (0.01N HCl)
    Dilute NaOH solution (0.01N NaOH)
    Distilled water or tap water
    Bunsen burner
    Timer or wall clock
    250-mL beakers with watch glasses
    100-mL graduated cylinders
    Weighing balance
    Twelve 15-cm-diameter filter paper discs
    Stirring rods or magnetic stirrer
    Heat resistance gloves or tongs
    Spatula or fork
    Litmus paper strips or pH-indicating paper
    Marking pen

    Procedure:
    1. Label four beakers, cylinders, and filter paper discs, as follows:
    a. 0.01N HCL
    b. 0.01N NaOH
    c. Heated control (distilled or tap water)

    Justin Nguyen
    10/2/14
    Period 6
    AP Biology
    d. Unheated control (distilled or tap water)
    2. Weigh about 20g of green beans into each of the four beakers.
    3. Add 100 mL of the above solutions or water to the labeled beakers.
    4. Cover the beakers with a watch glass. Stir occasionally with a glass rod or continuously
    with a magnetic stirrer.
    5. Heat each of the beakers except the unheated control to maintain a slow boil (simmer) for
    exactly 15 minutes.
    6. Observe and record changes in the appearance of the beans and the solutions in each
    beaker during the heating treatment.
    7. Allow the beakers to cool and then drain the solutions into their correspondingly labeled
    graduated cylinders. Drain the unheated control beaker into its graduated cylinder.
    8. Pour the drained beans onto the correspondingly labeled filter paper discs.
    9. Determine and record the pH of each cooking solution and the water in the unheated
    control.
    10. Observe and record the color characteristic and the color intensity for each drained
    solution.
    11. Observe the changes in texture (firmness) of each of the green beans by crushing or
    cutting them with your spatula or table fork. Record this data as well.
    Questions:
    1. The temperature of the boiling solutions is about 100oC which is considerably lower than
    the 116-121oC used by commercial food processors for canning foods.
    2. The distilled or tap water solutions will be near neutral, the HCL solution acidic, and
    NaOH solution alkaline.
    3. The NaOH solution provided the best color retention but produced the poorest texture,
    soft and mushy.
    4. The HCL solution provided the poorest color retention but the best texture.
    5. Chlorophyll is the pigment responsible for the green color of vegetables.
    6. Heat destruction of the hemicellulose is responsible for the loss of texture (firmness).
    Data/Results:

    Color and Texture:


    Drained Solution

    Drained Beans

    Treatment

    pH

    Characteristic
    color

    Intensity

    Characteristic
    Color
    Bright green

    Intensity
    (0-10
    scale)
    10

    Bean
    texture (010 scale
    10

    Unheated
    control
    Heated
    control
    Acetic acid
    Sodium
    bicarbonate

    Clear

    Pale green

    Yellow green

    3
    8

    Pale green
    Yellow
    brown

    1
    6

    Olive green
    Dull green

    2
    7

    8
    1

    Justin Nguyen
    10/2/14
    Period 6
    AP Biology
    Class average:
    pH

    Control
    8

    Heated control
    7.7

    NaOH
    11

    HCL
    4

    Conclusion:
    My hypothesis was correct as the HCl solution did provide the best texture but the
    poorest color whereas the NaOH solution did provide the best color retention, but produced the
    poorest texture. The heat along with the acid or base destroyed the pigment chlorophyll within
    the cell walls of the green beans which caused them to be discolored. Also, the destruction of the
    cell wall and membrane causes them to lose their texture or firmness. Based on our results, the
    heated control provided the best of both worlds as the color and texture was moderate. We can
    conclude that it is extremely important for the food processor to monitor the pH of the water that
    is being added to the vegetables, as it can cause loss of texture and color.

    Sources:
    1. http://en.wikipedia.org/wiki/Canning
    2. http://nchfp.uga.edu/how/general/food_pres_temps.html
    3. Student Activity Guide (provided in class)

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