Alcohol content, total titratable acidity, pH and microbial count of nipa sap (Nypa fruticans, wurmb.) stored at 17c for one week.

Date

10-1982

Degree

Bachelor of Science in Biology

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

William L. Fernandez

Abstract

This study is the remaining portion of a work reported earlier by Ilaga and Cantalejo (April, 1982) on the effect of storing nipa sap at ambient room temperature and 37 C for one week. Freshly gathered nipa sap purchased from Paombongs Bulacan, showed a mean alcohol content of 5.8% by volume, a mean total titratable acidity of 0.37% as acetic acid, a mean pH of 3.9 and a mean microbial count of 2.62 x 107 per ml of nipa sap incubated at 17 C. Nipa sap stored at 17 C for one week showed the mean alcohol con tent to increased rapidly to the 2 day storage with 7.0% and to decrease gradually to the 7-day storage with 6.36%. The titratable acidity rose gradually to 1.09% at the 7-day storage. The pH decreased slightly to 3.6 at the 7-day storage. The microbial count increased rapidly to 3.004 x 108 microorganisms per ml of nipa sap in the 3-day storage and decreased rapidly to 1.37 x 108 microorganisms in the 7-day storage.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

This document is currently not available here.

Share

COinS