| 000 | 02546nam a2200289 a 4500 | ||
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| 003 | OSt | ||
| 005 | 20240503135939.0 | ||
| 008 | 160621s19uu xx 00 eng d | ||
| 040 | _cCvSU Main Campus Library | ||
| 041 | 0 | _aeng | |
| 082 | 0 | 4 |
_a644.55 _bV75 2000 |
| 100 |
_917933 _aCorpuz, Kar Milo R. _eauthor |
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| 245 | 1 | 0 |
_aVinegar production from Kamias ( Averrhoa bilimbi Linn) / _cby Kar Milo R. Corpuz.. [et al.]. |
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_aIndang, Cavite: _bCavite State University- Main Campus, _c2000. |
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| 300 |
_axiii, 69 pages : _billustrations ; _c28 cm. |
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| 336 |
_2rdacontent _atext |
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| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarrier _avolume |
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| 500 | _aApplied Research IV (General Science Curriculum) Cavite State University | ||
| 504 | _aIncludes bibliographical references. | ||
| 520 | 3 | _a CORPUZ, KAR MILO R., JOAQUIN JANDRIC F., VICEDO, JOHN HUMPREY M., VIDA, ERICKSON A., Applied Research III, General Science Curriculum, Laboratory School, College of Education, Cavite State University, Indang, Cavite, “Vinegar Production from Kamias”. Advisers: Mr. Jason Maniacop Prof. Dulce Ramos This study entitled “Vinegar Production From Kamias” was conducted at Asis, Mendez, Cavite to determine the possibility of producing vinegar from kamias. Specifically it also aims to determine the percent yield of the vinegar; evaluate the sensory properties of the vinegar in terms of color, taste and odor and; to find out the pH, acid content and percentage acidity of the vinegar. The kamias juice was extracted by crushing the fruits manually and was boiled for five minutes. After it was filtered and the dry active yeast was added, it was fermented for two weeks. It was filtered again and unpasteurized mother vinegar was added to it. The produced vinegar was the solution set aside for another one week and was pasteurized to eliminate the microorganisms that may be present in it. The results revealed that the vinegar produced has a percent yield of 91%, pH of 3.9, percentage acidity of 2.29 and was composed of oxalic acid. The vinegar produced has slightly dark in color, less sour in taste and has a slightly detectable odor. | |
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_cSubmitted copy for the University Library _d _eRS-744 |
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| 650 | 0 |
_aVinegar _xKamias _99071 |
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| 690 |
_91282 _aScience High School _xGeneral Science Curriculum |
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| 856 |
_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=6b4d2303798a266aad3bc4463d8fa310 _yClick here to view thesis abstract and table of contents |
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_2ddc _cMAN |
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_c9677 _d9677 |
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