Chemistry Project Based Learning Scrapbook

GROUP SMJK YOK BIN
PROJECT BASED LEARNING SCRAPBOOK

Chemistry
FORM 4

YEAR 2020

6

CLASS 4 NEWTON

GROUP COORDINATOR TAN YING XIIN

GROUP MEMBERS 1. LO YONG SHI
PROJECT MENTOR 2. CHONG CHAO YI
3. HOW BOON LIN
4. HO KUOK SHEN
5. LOI KAI JUN

Miss yuu yee mee

SUBMISSION DATE 20/9/2020

Content Page
1
No. Content of folio
1. Introduction (Problem Statement) 2
3-5
2. Objective 6
3. Requirements
4. Task specification 7
8
5. Project Logbook 9
6. Implementation 10-15
7. Budget & Materials 16-18
10. Survey 19-21
11. Google form 22
12. Procedure 23
13. Discussion 24
14. Conclusion
15. Reference

INTRODUCTION

Problem Statement

Due to the spread of corona virus, the government has launch Movement Control
Order (MCO) to reduce the spread of the virus. Whilst the Movement Control
Order (MCO) is intended to safeguard everyone’s well-being by introducing
restricted movement, there are a few groups of people who are going through
some difficult times under this government authorized order.

During the span of MCO, authorities are keeping a close eye on traffic flow.
With the enforcement of restricted movement, traffic has been severely monitored
by authorities and it has majorly influenced market operating hours.

Even though public markets are allowed to operate during the MCO, farmers
are at a conflicted standpoint due to difficulties such as delivery trucks being caught
up in the rigorous regulations imposed by authorities.

According to “Malaysiakini”, restrictions on traffic and market operating hours
under MCO have adversely affected the supply chain for vegetables and raw food.

Public markets are important because they sell food supplies and are
convenient for people, especially during the MCO, as everyone can go to their
nearest market to get their supplies. Hence, the Federal Gazette has categorized
markets under essentials services.

However, “Malaysiakini” reports that due to the various problems and regulations
imposed by authorities, many vegetable sellers and vegetable delivery truck drivers
said they would rather stop their service to avoid problems.

This has led Cameron Highlands farmers to dump hundreds of tonnes of vegetables,
resulting in a huge amount of food wastage.

Objective

 To study how the sodium chloride help in preparation of food preservation.
 To study the uses of sodium chloride in food preservation.
 To study the effects of taking overly amount of salts in human body.

 To study the important of salt in food preservation.

Ways to Preserve Food with Sodium Chloride

Requirements
In this project, we need to solve the problem of fruit that are left in the
farm by making pickled fruit which using sodium chloride in food
preservation.

The meaning of salt

Salt is a common white substance found in seawater and in the ground, used
especially to add flavor to food or to preserve it.

Interpreting information on the existence of salts that exists naturally

-Sodium chloride is more commonly known as salt. It is one of the most abundant
minerals on Earth and an essential nutrient for many animals and plants, including
people.
-As salt dissolves in a solution or on food, it is breaks into its component ions:
sodium and chloride (Na+ and Cl -, respectively).The salty flavor primarily comes
from the sodium ions.

Interpreting information on the various uses of salts in the food
preservation or food preparation.

Uses of salt in food preservation

1. Salt dries food. Salt draws water out of food and dehydrates it. All living
things require water and cannot grow in the absence of it, including the
bacteria which can cause food poisoning. Salt is used to preserve beef jerky
by keeping it dry, and it prevents butter from spoiling by drawing water
out, leaving just the fat.

2. Salt kills microbes. High salt is toxic to most (not all) microbes because of
the effect of osmolarity, or water pressure. Water diffuses between cells in
the environment so that the concentration of solutes (such as salt) is the
same on both sides of the cell. In very high salt solutions, many
microbes will rupture due to the difference in pressure between the
outside and inside of the organism. High salt can also be toxic to internal
processes of microbes, affecting DNA and enzymes. Solutions high in sugar
also have the same effects on microbes, which is why it is used as a
preservative of foods, such as jams and jellies.

Information on the effects of salt on humans and the effects of taking
overly amount of salts on human health.

1) Advantage of food preservation with salt

 It is an effective and inexpensive way of keeping food unspoiled for a longer
period.

 It does not require refrigeration of the food.
 Salting does not destroy the nutrients present in the food.
 Preserves food that can be used in tough times like extreme weather, wars,

long journey, drought, etc.
 Gives food a salty flavor which gives it another flavorful dimension.

2) Disadvantage of food preservation with salt

 A salty diet can trigger kidney stones, because excess sodium causes
minerals to accumulate and form the hard crystals in your urinary tract.

 If you have other risk factors, such as family history of kidney stones or
eat a meat-rich diet, salting your food further raises your risk.

TASK SPECIFICATION

Task Specification of Each Members

No. Name Task Duration

1. Tan Ying Xiin Group Coordinator 1/9/2020 - 13/1/2020
Content 20/9/2020 - 13/10/2020
Introduction
Task Specification
Diagram of Set Up

2 Lo Yong Shi Discussion 25/9/2020 - 30/9/2020
Conclusion
Reflection
Appendices

3. Chong Chao Yi Procedure of pickled fruit 27/9/2020 - 30/9/2020
Budget
Financial
Precaution

4. How Boon Lin Pickled fruit 25/9/2020 - 30/9/2020

Buy apparatus and materials

Take photo for preparation

5. Ho Kuok Shen Implementation 25/9/2020 - 12/10/2020

6. Loi Kai Jun Objective 26/9/2020 – 1/10/2020
Problem / Issue

Process of PBL Day Content of Discussion
Project Logbook
No. Date Thursday Formed group
Choose group members
1. 20/8/2020 Saturday Determine task specification of each
Saturday members
2. 22/8/2020 Briefing
3. 29/8/2020 work assigned
Discuss about our PBL and procedure of
4. 2/9/2020 pickled fruit

Wednesday Start our PBL

5. 30/9/2020 Wednesday Do some correction after checking by
6. 13/10/2020 Tuesday teacher

Pass up our anyflip to teacher

IMPLIMENTATION

Date Activity

30/8/2020 Teacher gives topic, ideas and suggestions
1/9/2020 to Group discussion / Choose food products to produce and
6/9/2020 market/ prepare task specification
9/9/2020 Buy materials and apparatus
13/9/2020 to Prepare the pickled papayas
17/9/2020
20/9/2020 to Prepare the folio
28/9/2020
29/9/2020 Group discussion / Get information related to :
 the ways to reduce wastage food by using sodium
13/10/2020 chloride
 the uses of sodium chloride
 the important of sodium chloride in food preservation
 the effect of sodium chloride in food preservation

Hand in the folio

Budget Quantity Unit Total
price(RM) price(RM)
No. Item 4
2 2.25 9.00
1. Green mango 1 pack 3.00 6.00
2. Sour plum 1 pack 1.20 1.20
3. Sodium chloride 2 2.85 2.85
4. Sugar 1.70 3.40
5. Lemon
Total price 22.45

Materials

Sodium chloride, Green mango, Sour plum, Sugar, Lemon, Scissors, Knife, Cutting
board, Skin-peeler, Glove.

Survey









Analysis

Most of the respondents think that food preservation can stop the
microorganisms and bacteria from spreading and growing whereas some of the
respondents think that food preservation are food that can be stored for longer
time. A few of them also think that food preservation make the food more
delicious, easily to chewed and digested.

Google form





Procedure

1. Firstly, we need to peel the mango skin.

2. Secondly, cut the mango into small piece.

3. Then, cut the lemon and squeeze out the lemon juice.
4. After that, cut the sour plum into small piece.

5. Lastly, pour lemon juice, sodium chloride and sugar into the mixture and stir it.
6. The pickled mango is completely.

Discussion

The sodium chloride has been used to flavor and preserve foods for thousands of
years. As a preservative, salt helps to prevent spoilage and helps to keep foods
like ready-to-eat meats and cheeses safe to eat.

Besides that, salting is used because most bacteria, fungi and other potentially
pathogenic organisms cannot survive in a highly salty environment, due to the
hypertonic nature of salt. Any living cell in such an environment will become
dehydrated through osmosis and die or become temporarily inactivated. Fine
grained salts were more expensive but also absorbed moisture faster than coarse
salt.

Taking too much of sodium chloride will cause extra blood pressure caused due
to the intake of too much salts because salt put extra strain on the inside of the
arteries. This is turn forces the muscle of the artery wall to become stronger and
thicker, which constricts the arteries more. The blood pressure gets further
raised, which may ultimately causes the arteries to burst or becoming narrow that
they get clogged up easily and cutting the oxygen.

Conclusion

As we all know, food processing, preservation, transportation and other processes
vulnerable to external pollution of microorganisms and spoilage corruption.

Without food preservation, we are unable to preserve food for long periods of
time, resulting in a significant increase in the likelihood of famine in food
shortages, so food preservation is very important and necessary. The traditional
method of food preservation is usually dry, pickled, smoked, cellar storage, wine
stains and so on.

With the continuous development of science and technology, chemically
synthesized preservatives become one of the most important additives in the
food industry.

Therefore, in recent years, more and more food industry is abuse of chemical
synthetic preservatives to extend the shelf life of food, but through the study
found that these chemical synthetic preservatives not only affect the original
flavor of food but also the potential of human induced cancer, Teratogenic or
cause food poisoning and other security risks. So people concerns more and more
with food safety.

Reference

Google form link: https://forms.gle/ApjVXF3t4dwQfLCW8

https://www.intechopen.com/books/salt-in-the-earth/the-role-of-salt-on-food-
and-human-health

http://www.homepreservingbible.com/1118-easy-food-preservation-methods-
help-you-avoid-food-waste/

https://biofriendlyplanet.com/green-ideas/food-waste/minimizing-food-waste-
what-you-need-to-know-about-home-food-preservation/

https://microbewiki.kenyon.edu/index.php/The_Future_of_Food_Preservation

https://woman.thenest.com/disadvantages-salting-food-6395.html

http://slrestoration.co.uk/forum/actjeov.php?qknn=advantages-of-salting-food-
preservation

https://www.softschools.com/formulas/chemistry/sodium_chloride_uses_proper
ties_structure_formula/255/#:~:text=Physical%20properties%3A%20Sodium%20c
hloride%20is,water%20and%20other%20polar%20solvents