nMeasurements
were made every 2-4 hours throughout the
fermentation process.
n
The chemical tests required
an aqueous solution.This was prepared
by:[CLICK]
1.Collecting a 50 mL sample of fermenting beans. [CLICK]
2.The beans were then mixed thoroughly with 50 mL of water.In this manner, the substances in the
coffee bean mucilage were transferred to the water and made available for
testing. [CLICK]
3.The tests were performed according to manufacturer’s instructions on
the resulting solutions. [CLICK]