Solution-Which treatments resulted in a decrease in ph over

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?

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