| 明这些问题。我们需设计几个实验，用控制变量法证明各个因素
最后，再研究出这些因素之后，我们还要进行食物操作，观察酸奶机构造，并自己动手制作酸奶，并一起研究探讨酸奶不同的吃法。
英文摘要：
Yoghurt has nutritional benefits beyond those of milk: people who are moderately lactose-intolerant can enjoy yoghurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected individuals' need to process the milk sugar themselves.
Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea. One study suggests that eating yoghurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive.
We design some experiments to get to know what are main factors that affect yogurt making.For examples,temperature，PH，or time.any factor is important to yogurt making.
关键词：
实验 控制变量 制作酸奶
研究解决的问题：
在什么条件下，酸奶中乳酸菌的活性最好，做出的酸奶味道最佳。
研究问题的假设：
再一定范围内，较高的温度，乳酸菌活性最好，用新鲜的乳酸菌，并在大约6，7个小时左右做出的酸奶味道最佳。
上一页 [1] [2] [3] [4] [5] [6] 下一页
|
网友评论：（只显示最新10条。评论内容只代表网友观点，与本站立场无关！）