Belows are some pictures I took along the course passed by.
This the the bread making section where we studied the loaf volume, loaf height and loaf colour by using different yeasts. We were playing while making the breads. Every people even came from different schools but we could coorperated well between each others. See, how much we enjoyed the bread making day!!!
This was juice making day where we used pectinase enzyme to precipitate the pectin in the juice to make it clearer and nice to see. But too bad i din took much pictures at this section because I was busy at that time. But I can tell you that the juice produced was very HORRIBLE to drink!!! The 1st pisture is Fariz Raja, he has relationship with Raja Kelantan (IS TRUE).
The pictures below show that we were carrying out the microbiological testing. Testing for what I can't remember because it was quite long tine ago. See how professional we were!! The 4th picture was ethanol production where fruit juice was used to produce ethanol with the help of anaerobic microorganism. The 5th picture shows the Total Plate Count (TPC) test where the petri disc was put under the microscope to count the colonies produced by microb.
HAPPY BIRTHDAY TO ME!!!!! Yeah!!!! My birthday is on 12/6. Durig that day our lecturer bought both of us a birthday cake. It is delicious and nice.. The another friend's birthday is on 13/6 so we celebrated together. She is Hazrin.
This the the Nata-de-Coco production section. In this section I just get to know how Nata-de-coco is being produced. The ingredients actually are very simple, include 'young' coconut juice, sugar and acetobactor. The coconut juice was initially acidified to pH 3.5 where it is suitable for the growth of acetobactor. Sugar was used as food for acetobactor. Mix the juice, sugar and acetobactor together in a shallow container and left it in 37 deg C to grow for about 2 weeks. The white layer of Nata-de-coco will be formed at the surface of the solution. The layer actually is cellulose formed from sugar by acetobactor. After 2 weeks the layer will become thicker and formed Nata-de-coco. From the pictures you can see the Nata-de-coco I made. The BIG piece of Nata-de-coco was made by our lab assistant. We enjoyed the BIG Nata-dee-coco after our project presentation. Emmm........ It was delicious but have a bit sour taste.
Apart from the above experiment, we have carried out the gene cloning experiment. Actually gene cloning process should be very careful because everything solution added was in very minute amount. We used gel electrophoresis to observe the gene sequences we cut and join. From the picture we can know that the cutting and joining process was failure. Our lecterer said gene cloning is very ddifficult to success and some how we are not so expert in this field. The 5th picture sshows the presentation slide I like most. I prepared it in anlo about 10min. I so happy with the slide. At the end of the presentation I have asked all my friends and lecturer, was it beautiful? Hahaha...
This the muzium of Terengganu. It looks loke house of Minangkabau people. The muzium is very big ant at that time my camera was loe battery so I didn't take much pictures.
All of these pictures are from the muzium Terengganu. They show the culture of Terengganu.
Below are the pictures I took when we got free to Kuala Terengganu town. The 1st 5 pictures show crystal mosque of Teregganu. It is fantastic and beautiful when the light on. We went there with the help of my friend Ah Ho who live in Kuala Terengganu and his friend. The 6th picture shows the mosque built on the water. At the night, the real mosque and the shadow look like twin of mosque, very beautiful..
The rests were took from the town, infront of the Istana. Some were took in the market. There were many foods and snacks in the market. All very delicious! Restaurant Terapung Puteri is a restaurant beside the sea. We didn't take dinner at there because the price is expensive there. The stadium shows below is the stadium where the SUKMA Terengganu proceed there.
Yeah!!! We all graduated from the course!! This can be said was our 1st convocation before the USM convocation. We were really happy and appriciated what was happen between all of us. We leave them our tel no so that we can keep in touch in the future. FRIENDSHIP FROEVER!!!!
