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In this experiment, we encourage fruit juice to ferment by adding yeast and leaving the mixture at room temperature. While students cannot quantitatively measure the amount of fermentation that takes place because this experiment does not lend itself to measuring the amount of CO2 produced in the fermentation process, using a Brix meter does allows students to measure how much sugar has been converted.
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Mira un ejemplo de lo que te pierdes
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Fecha publicación: 12.5.2016
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