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The document summarizes an experiment on the effect of sodium benzoate preservative on calamansi juice quality. Sodium benzoate was added at three levels (0.1%, 0.05%, and 0.025%) and plate counts were monitored over time. Unexpectedly, the highest sodium benzoate level showed the highest microbial growth. This was likely due to contamination during processing undermining the preservative effects. By the second and third weeks, all samples showed complete microbial growth. While sodium benzoate is typically

Author

Eriza Elina Truya

Language

EN