Food Science B Summer Workshop Overview

Food Science B Richard Ito Southern California Science Olympiad Summer Workshop, Summer 2019 Disclaimer: This presentation was prepared using draft rules. There may be some changes in the final copy of the rules.

Overview Hybrid Event: Written test on simple and/or compounds machines, with a build portion to test the ratio of three unknown masses using lever-based machines ONE 8.5 11 Information sheet (both sides) in sealed sheet protector or laminated Team of up to two Impound: None Eye Protection: Goggles required Allowed to bring: Allowed : any or all of the items listed as Recommended Lab Equipment for Division B Chemistry Events, posted on soinc.org Salinometer: capable of measuring 0-10%. Calibration table can be included in crib sheet Southern California Science Olympiad Summer Workshop, Summer 2019 FOOD SCIENCE B

Testing Overview: <50 minutes for a both: a Written test [60%][with multiple choice, T/F, completion and/or calculation questions]. (3.The Competition Part I, a) and/or Hands-On Testing [40%] (3.The Competiton Part II, a-b.) Southern California Science Olympiad Summer Workshop, Summer 2019 FOOD SCIENCE B

Written Test (60%) (1) Types of fermented foods and pickles food preservation processes types of fermentation process (aerobic, homolactic, heterolactic fermentation, ethanol fermentation) types of sugars & enzymes citric acid cycle standard of identity of acidified foods (see 21 CodeFederalRegulations 114.3 [Definitions]) nutrition labeling regulations [maybe calculations, Cals from fat, per serving, etc.] Food safety of fermented and acidified vegetable products Health benefits of fermented foods production of chemical feedstocks yeast and bacteria identification and behaviors water activity Density [maybe calculations] Southern California Science Olympiad Summer Workshop, Summer 2019 FOOD SCIENCE B

Written Test (60%) (2) Probably need basic knowledge in : basic chemistry [pH, chemical structures] chemical reactions [enzymes] chemical compounds [sugars] states of matter [food preservation] basic food chemistry proteins, carbohydrates [types of sugars], lipids Understanding the basic concepts can prepare the students to reason out/answer questions they haven t seen before Students with experience in previous FOOD SCIENCE, POTIONS and POISONS may already have this Southern California Science Olympiad Summer Workshop, Summer 2019 FOOD SCIENCE B

Written Test (60%) (3): Example Questions (1)What bacteria are typically used to prepare Kombucha (2) Determine the moisture content in percentage of the provided pickles (3) Are all pickles fermented? [note differences between pickling and fermentation-State SO Summer WS 2019] (4) Of the following Experimental setups of fermentation with balloons indicating carbon dioxide production, which flask has fructose (5) Which of the following microscopic images contain Lactobacillus? (6) What is the purpose of fermentation in the production of chocolate? Southern California Science Olympiad Summer Workshop, Summer 2019 FOOD SCIENCE B

Part II : Hands-On Testing (40%) (1) a. Teams must build, calibrate, bring and demonstrate a salinometer/hydrometer capable of measuring salt water (most likely NaCl) concentrations between 1-10% (mass/volume [e.g., 5 gm NaCl in 100 ml H2O]) i. Must operate within a standard 500 ml beaker with at least 400 mL salt water ii. Expected to estimate the percent salinity to the nearest tenth of a percent ( 1% at Regionals and 0.5% at State/Nationals). Calibration solutions may or may not be provided at event b. At least one (Invitational or Regional); two (State); and all three (Nationals) from : i. Determine the salt content in 1-2 samples using the participant made salinometer / hydrometer ii. Determine the % moisture of a pickle [oven/microwave/other?] iii. Determine the pH of a pickle [pH paper in Kit] Southern California Science Olympiad Summer Workshop, Summer 2019 FOOD SCIENCE B

Part II : Hands-On Testing (40%) (2) I. Bring calibrated salinometer A. 10% for just bringing it B. 30% if one test C. 15% for each test if 2 test done D. 10% for each test if 3 tests done Teams expected to estimate the percent salinity measured by their device to the nearest tenth of a percent SEARCH: Making A Simple Salinometer + SCIENCE OLYMPIAD https://www.soinc.org/sites/default/files/uploaded_files/ Making%20A%20Simple%20Salinometer12.pdf Southern California Science Olympiad Summer Workshop, Summer 2019 FOOD SCIENCE B

Part II : Hands-On Testing (40%) (3) 1. TIPS: (State SO Summer Workshop CalTech) A. YOU MUST CALIBRATE B. Examples of salinometer on SO website C. Calibrate vs water [distilled] D. Use reagent grade sodium chloride https://www.amazon.com/gp/product/B0731WR7DQ/ref=ppx_yo_dt_b_asin_title_o04 _s00?ie=UTF8&psc=1 ($23.55 500g Amazon) E. Suggest general organic chemistry text; basic food chemistry text; F. Biological processes of fermentation 2. TIPS : (Richard Ito) A. Must be sensitive (to tenth percent) over 1% to 10% range [light weight?] B. Sensitive in 400 ml solution in 500 ml beaker C. Practice, Practice, Practice Southern California Science Olympiad Summer Workshop, Summer 2019 FOOD SCIENCE B

Resources Internet (Wikipedia, 21CFR101 [food labeling] 114.3 [acidified foods]) General organic chemistry, biological chemistry, basic food chemistry textbooks Books on fermentation, bacteria soinc.org Scioly Wiki (older event) https://scioly.org/wiki/index.php/Food Science Old forums on scioly.org might be helpful for questions and reference to the older version of event https://scioly.org/forums/viewtopic.php?f=173&t=5023 Southern California Science Olympiad Summer Workshop, Summer 2019 FOOD SCIENCE B