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Applied Sciences Field Experience at Advanced Body Chiropractic
(University of Wisconsin--Stout, 2023)Established in 1998 by Dr. Stephanie Lillis and her husband Greg Lillis. Located in Ohio and Minnesota. Services include adjustments, therapies, DOT physicals, and more. Varity of supplements and accessories sold. ... -
Applied Science Cooperative Education at HLR Engineering
(University of Wisconsin--Stout, 2023)HLR was founded in 1965 with its first offices in Dekalb, Illinois. Mainly a civil engineering company and began offering environmental services in 2009. Offers transportation engineering, environmental, and surveying services. -
Ethanol Production Varies with Different Yeast Types in Mead
(University of Wisconsin--Stout, 2023)Varying yeast types in mead fermentation were used to determine which is the most successful in ethanol production. Three types of yeast were used and made in triplicate (Fig. 1). A basic mead recipe was used with ... -
The Impact of Co Fermentation on Apple Cider Quality
(University of Wisconsin--Stout, 2023)Apple ciders are usually made using yeast, most commonly Saccharomyces cerevisiae . Still, some scientists have suggested co fermenting yeast and bacteria during apple cider production to increase production of ethanol ... -
Salt affects the pH of Fermented Sauerkraut
(University of Wisconsin--Stout, 2023)To test the effects of salt concentration on sauerkraut production ( Fig. 1, eq. 1 ), we varied salt in cabbage the fermenting it for 10 days. We found that higher salt content accelerated the fermentation process but ... -
Yeast Impact on Sourdough Starter
(University of Wisconsin--Stout, 2023)Sourdough starter (Fig. 1) contains flour and water that ferments using microbes found in the surrounding environment. We analyzed how different yeasts (Fig. 2) impact the products of sourdough fermentation. -
Lactose Concentration Increases Ethanol Production in Cheese Whey
(University of Wisconsin--Stout, 2023)Cheese whey (Fig. 1) is a waste product of cheese production. To convert this waste into a valuable product, this experiment determined the optimal percentage of lactose for cheese whey fermentation into ethanol for ... -
Apple Surface Area Affects Mead Fermentation
(University of Wisconsin--Stout, 2023)Yeast are fungal organisms that can produce energy in the absence of oxygen through fermentation ( Fig. 1 ). This allows for yeast to produce ethanol, the key component of alcoholic beverages ( Fig. 2). This study ... -
Different Sugars Impact Kombucha Fermentation Outcomes
(University of Wisconsin--Stout, 2023)We determined how different sugars impact kombucha fermentation (Eq. 1, Figs. 1, 2). Typical kombucha fermentation uses cane sugar (high sucrose) as the fermentation substrate for bacteria and yeast. We discovered how ... -
Amylase Affects Ethanol Production in Sake
(University of Wisconsin--Stout, 2023)I measured the effects of differing amylase concen trations on sake fermentation. The primary carbohydrate source in rice is starch. Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars that yeast ... -
Beer Grain Sources Affect Ethanol and Sugar Content
(University of Wisconsin--Stout, 2023)To study the effect of differing carbon sources on ethanol production in beer, we compared wheat flour, cornmeal, and sorghum flour to make American ale ( Figs 2, 7) 7). Triplicates for each carbon source ( Fig. 2 ) ... -
Yeast Choice Impacts Fermentation Outcomes in Makgeolli
(University of Wisconsin--Stout, 2023)Glucose,maltotriose, and maltosedecreased as the ethanolconcentration increased. More ethanol is produced in the samples containing yeast. The type of rice has no effect on the ethanol production. We recommend that ... -
Temperature Affects Kimchi Fermentation
(University of Wisconsin--Stout, 2023)Carbon sources were fermented over time. Ee did not detect any fermentation products (ethanol, organic acid). Temperature did not affect reactants or products in Kimchi fermentation. Since we did not detect any ... -
Cluck & Bubble: A Poultry-tastic Acid Decomposition Adventure
(University of Wisconsin--Stout, 2023)Through our test we came to the consensus that Sodium Hydroxide was the best in terms of decomposing bone matter. This was a surprise because it is a strong base which was the opposite of our hypothesis, that a strong acid ... -
Kaboom Krew
(University of Wisconsin--Stout, 2023)While we didn’t have a concrete hypothesis going into this experiment, we suspected that the gunpowder made from Sodium Nitrate would have some water in it (given how hygroscopic Sodium Nitrate is) which would result ... -
Merry Crystal-mas
(University of Wisconsin--Stout, 2023)Our objective is to grow crystals over the course of a week in attempt to test the solubility of these different elements. On the first day, we will set up all the crystal “stations” by creating different saturations of ... -
It’s Getting Hot in Here
(University of Wisconsin--Stout, 2023) -
Will it Burn?
(University of Wisconsin--Stout, 2023) -
Breaking Bad: Crystal Formations
(University of Wisconsin--Stout, 2023) -
Snakes from Hell
(University of Wisconsin--Stout, 2023)Overall, the results we obtained were slightly different than we expected. The true winning ratio was in trial 5 with a 1:5 Ratio. This makes us think that the added fuel (Sugar) is a contributing factor, however too ...
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