Reference no: EM132669814

Discussion Questions

Which cabbage treatment appeared to inhibit spoilage microbes?

- Please answer these questions in your report 

• Which treatments resulted in a decrease in pH over time?
• Was a low pH associated with inhibition of spoilage microbes?
• Was a high pH associated with the spoilage of the cabbage, thought to be a result of spoilage microbe growth?
• In which treatments did the smell of the cabbage change?
• Can you describe subjectively the different smells/aromas?
• Were some pleasant? Unpleasant?
• Why might smell be significant?
•  In which treatments did the appearance of the cabbage change?
• Subjectively did the cabbage in any treatment appear "less than appetizing" or even repulsive?
• Did this treatment also have an unpleasant smell?
• Do you believe spoilage microbes might be responsible for the unpleasant smell and appearance?
•  Which treatments were most likely to spoil?
• Aerobic or anaerobic or no difference?
• Can you propose a hypothesis describing why some treatments prevented spoilage and other did not?
• Was natural selection involved? Explain

Conclusions & Applications to the real world . Please answer these questions in your report

• Did you conclude fermentation may help prevent food spoilage?
• Can you think of situations in which preserving food by fermentation may prevent food insecurity/ hunger/starvation?
• Can you propose/design a community education program to teach community members how to ferment food?
• What would be some of the challenges in developing such a program?