Salt and Acidity of Pickle Brine

Pickling dates back to 2000 BC to Mesopotamia, where cucumbers from India were pickled in the Tigris Valley. Pickling is a means of preserving food in a brine solution, typically comprised of vinegar, salt, seasonings. These acidic, salty liquids are resistant to microbial growth, which preserves the flavour and quality of fresh foods immersed in…

Monitoring pH and Acidity in Kombucha

Although many people still shudder at the thought of consuming something containing a colony of bacteria and yeast, kombucha is becoming an increasingly popular drink in Australia. Kombucha refers to a variety of fermented tea beverages. Due to the fermentation, its taste is both acidic and sweet, with a bit of effervescence from carbon dioxide…

Acidity of Mayonnaise

Sauces and dressings are often used as cooking mediums, tenderizers, and enhancers. Food scientists use a variety of these products to enhance flavour. Among sauces, mayonnaise is extremely popular both in homes and in the restaurants. While the exact origin of mayonnaise is unknown, one belief is that it was invented by accident; in 1756,…