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https://drive.google.com/?tab=wo&authuser=0#folders/0ByFYxiHycly2MjdsNzVqNDB5VEE

Photos:

Data:

At first it smelt really bad but after a while, it wasn't so bad.

Observations:

Results!

•Ph= 6 02/05/15

1.050 specific gravity 2/05/15

Ph after = 3 02/05/15

•Ph 2.9 02/11/15

•Specific Gravity 1.050 02/17/15

Ph 3.2 02/17/15

Discussion/Conclusion

In all of our pictures there is either:

  • Scobys
  • Kombucha Tea (DUH)

or

  • Gram staining

About the pictures

  • Go back to hypothesis
  • Discuss results
  • Whats my conclusion to my results?

Going back to my hypothesis, technically my hypothesis would be right but we had a bad measurment on the sugar. As the sugar gets eaten and the tea ferments the specific gravity would go down.

Our results stayed the same on the specific gravity but changed with the pH levels.

At first I had mixed feelings about

Hypothesis!

The longer the kombucha ferments, the lower the specific gravity would be.

What does it do?

•Improves Digestion

•Helps Weight Loss

•Increases Energy

•Cleans and Detoxifies

•Helps Immune Support

•Reduces Joint Pain

•Cancer Prevention

No one really had a say in whether or not we made kombucha, we just had all of the ingredients on hand.

Kombucha is a beverage produced by fermenting sweet tea with a culture of yeast and bacteria.

Why did we choose it?

What is kombucha?

What is kombucha? What does it do? These are the questions that most people asked in the beginning. So I'm going to help answer them.

5.Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted.

6.Add an active kombucha scoby

7.Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band.

8.Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.

3.Cool the mixture to 68-85ºF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.

4.Remove the tea bags or completely strain the loose tea leaves from the liquid.

9.Pour kombucha off the top of the jar for consuming. Retain the scoby and enough liquid from the bottom of the jar to use as starter tea for the next batch.

10.The finished kombucha can be flavored and bottled, if desired, or enjoyed plain.

1.Combine hot water and sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling.

2.Place the tea or tea bags in the sugar water to steep

.

Process

  • Starter, Black, Oolong, and White tea
  • Mason jar
  • Sugar
  • Hydrometer

What we used

  • pH strips
  • Bottles
  • Caps
  • Funnel

I got my information from Mr. Jones, draxe.com/7-reasons-drink-kombucha-everyday and from www.culturesforhealth.com/how-to-make-kombucha

Carrying out the process.

We just followed our recipe and Jones' instructions.

(nothing too exciting)

The longer it sat and fermented the more the pH changed.

Introduction:

Methods and Materials:

•Ph= 6 02/05/15

1.050 specific gravity 2/05/15

Ph after = 3 02/05/15

•Ph 2.9 02/11/15

•Specific Gravity 1.050 02/17/15

Ph 3.2 02/17/15

References:

Weights and pH

kombucha lab report

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