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What is Nitrite Levels in Homemade Pickles about?

The document describes a study that measured the concentration of nitrites in homemade pickles and foods using a colorimetric method. Students made pickles with different salt concentrations and tested the nitrite levels after 15 days of fermentation. They found that bacteria were the main cause of nitrite formation, not salt concentration. They also tested vegetables, meats, and eggs immediately after cooking and after being stored at room temperature or in the fridge for 24 hours. All foods had nitrite co

Author

Fry

Language

EN