Wlding term paper ideas

Lactic acid and the fermentation of milk

Lactic acid forms in milk due to the action of fungi and bacteria acting on the lactose sugar. The most important lactic acid producing bacteria is Lactobacillus. The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. A good EEI might be to investigate the factors influencing the rate of formation of lactic acid upon the addition of some starter bacteria (eg plain yoghurt). I won't say what they are but a couple of the following are suspects: heat, amount of bacteria added, light, access to air, shape of container, sugar concentration, initial pH, amount of fat (normal, low fat, skim), degree of agitation, and so on.

Mr Bowser donated his vast collection of shipping photos to the Cooktown Shire Council Library who passed them on to the Cooktown Historical Society. I am indebted to Marge Scully of the Society for providing me with these photos and many more that appear below. Mr Bowser was a seaman aboard . Cora that made runs around the Gulf from Thursday Island to Burketown, Normanton, Mornington Island, Borroloola, Vanderlin Island, Roper River, Groote Eylandt and occasionally to Cairns and Townsville. After retirement, Mr Bowser moved to St George, Queensland.

Oxidation of wine to vinegar 1 - titratable acidity

Once a bottle of wine is opened and the air gets in it starts to go off (even if it is re-stoppered). It may not be noticeable for a couple of days. Initially, this off-taste is just oxidation of some of the flavour components but then it starts to get more and more acidic as the ethanol is oxidized to ethanal (acetaldehyde) and then to ethanoic acid (acetic acid) by acetic acid bacteria (called Acetobacter ). This may be okay if you want to make wine vinegar but not so good if you want the wine to be drinkable. The question is: what factors affect the ability of the bacteria to oxidize the ethanol in wine.

Be warned about information you get off the internet about thermocouples. One popular site says a thermocouple is "...a junction of dissimilar metals that creates a voltage you can relate to temperature." This misinformation continues to appear on company web sites, in application notes, and in articles. You could make a simple thermocouple from copper and iron wire (see diagram below) using boiling water and icy water to calibrate your device. Then you could investigate the cooling curve (and time constant) when the hot end is allowed to cool in a gentle breeze. Or you could look at ways of forming the junction (twisting, soldering, welding). Or how about different alloys and what factors influence the voltage (resistivity perhaps). There are lots of things that would make a great EEI.

Wlding term paper ideas

wlding term paper ideas

Be warned about information you get off the internet about thermocouples. One popular site says a thermocouple is "...a junction of dissimilar metals that creates a voltage you can relate to temperature." This misinformation continues to appear on company web sites, in application notes, and in articles. You could make a simple thermocouple from copper and iron wire (see diagram below) using boiling water and icy water to calibrate your device. Then you could investigate the cooling curve (and time constant) when the hot end is allowed to cool in a gentle breeze. Or you could look at ways of forming the junction (twisting, soldering, welding). Or how about different alloys and what factors influence the voltage (resistivity perhaps). There are lots of things that would make a great EEI.

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wlding term paper ideas