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    Materials and Methods - Nata

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    student_1013
    This document lists the materials and methods used to produce nata de coco. It details the chemicals, apparatus, and steps taken. Coconut water, sugar, ammonium phosphate and acetic acid were mixed and fermented using a nata starter culture for 15 days. Observations were regularly recorded during fermentation. The final nata de coco product was presented after the 15 day period.

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    Materials and Methods - Nata

    Uploaded by

    student_1013
    12 views2 pages
    This document lists the materials and methods used to produce nata de coco. It details the chemicals, apparatus, and steps taken. Coconut water, sugar, ammonium phosphate and acetic acid were mixed and fermented using a nata starter culture for 15 days. Observations were regularly recorded during fermentation. The final nata de coco product was presented after the 15 day period.

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    Materials and methods of nata production

    Original Title

    Materials and Methods_nata

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    This document lists the materials and methods used to produce nata de coco. It details the chemicals, apparatus, and steps taken. Coconut water, sugar, ammonium phosphate and acetic acid were mixed and fermented using a nata starter culture for 15 days. Observations were regularly recorded during fermentation. The final nata de coco product was presented after the 15 day period.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    12 views2 pages

    Materials and Methods - Nata

    Uploaded by

    student_1013
    This document lists the materials and methods used to produce nata de coco. It details the chemicals, apparatus, and steps taken. Coconut water, sugar, ammonium phosphate and acetic acid were mixed and fermented using a nata starter culture for 15 days. Observations were regularly recorded during fermentation. The final nata de coco product was presented after the 15 day period.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    MATERIALS AND METHODS

    LIST OF CHEMICALS / MATERIALS USED

    Coconut water
    Glacial acetic acid
    Nata starter
    Monobasic ammonium phosphate
    Refined sugar
    Rubber bands
    Cheesecloth
    Masking tape

    LIST OF APPARATUS USED

    Beakers
    pH meter
    Thermometer
    Stirring rod
    METHODS

    Using a strainer, 250 mL of coconut water was filtered to a sterilized/ pre-

    sanitized breaker. 25 g of refined sugar was added to the coconut water together with 1.25

    g of monobasic ammonium phosphate. The solution was stirred well and then the pH of

    the solution was obtained. The mixture was heated until boiling and the temperature was

    recorded. The solution was set aside to be cooled. The beaker was covered with a watch

    glass. The temperature of the cooled solution was then acquired. 1.725 mL of glacial

    acetic acid was added into the cooled solution. The glacial acetic acid was handled

    carefully. With the use of the stirring rod, the solution was stirred well. The pH of the

    starting solution was obtained. 31.25 mL of the nata starter was added to the solution and

    it was stirred well. The beaker was covered securely with a cheesecloth and rubber band.

    A thermometer was securely placed inside the beaker using a masking tape. The nata

    culture was stored in a clean and dry place (25C) for about 15 days. The culture was

    regularly checked and the changes/observations on the mixture were recorded. The

    container was not agitated during the 15 days period. The nata de coco output was then

    presented to the instructor after the end of the fermentation period.

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