it's for a biology lab... we put pieces of cabbage into a sealed container of salt water, observerd pH levels, cabbage cells, and bacteria over a span of a week...
other questions include:
-why does the cabbage shirnk and lose water?
-why do you want to keep the cabbage covered by liquid at all times?
-why is Lactobacilus important in making sauerkraut?
-why do we use salt to make saukraut?
thank you so much if you can help
if you have no idea, well... i guess we have a lot in common then :P
2007-12-17
14:42:53
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1 answers
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asked by
Anonymous
in
Biology