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
Recommended Citation
Alcasid, Ma Irma Corazon B., "Alcohol content, total titratable acidity, pH and microbial count of nipa sap (Nypa fruticans, wurmb.) stored at 17c for one week." (1982). Undergraduate Theses. 10728.
https://www.ukdr.uplb.edu.ph/etd-undergrad/10728
Document Type
Thesis