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The document analyzes the physical and chemical properties of tamarind wine over 20 days. It measures Brix degrees, pH, alcohol content by volume, and acidity levels for 3 wine samples on days 0, 10, and 20. The results show reductions in Brix degrees and increases in alcohol content and acidity over time for all samples.
The document analyzes the physical and chemical properties of tamarind wine over 20 days. It measures Brix degrees, pH, alcohol content by volume, and acidity levels for 3 wine samples on days 0, 10, and 20. The results show reductions in Brix degrees and increases in alcohol content and acidity over time for all samples.
Авторское право:
Attribution Non-Commercial (BY-NC)
Доступные форматы
Скачайте в формате XLSX, PDF, TXT или читайте онлайн в Scribd
The document analyzes the physical and chemical properties of tamarind wine over 20 days. It measures Brix degrees, pH, alcohol content by volume, and acidity levels for 3 wine samples on days 0, 10, and 20. The results show reductions in Brix degrees and increases in alcohol content and acidity over time for all samples.
Авторское право:
Attribution Non-Commercial (BY-NC)
Доступные форматы
Скачайте в формате XLSX, PDF, TXT или читайте онлайн в Scribd