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Published by belly.wong0113, 2020-10-10 11:41:07

CHEMISTRY FOOD PRESERVATION

CHEMISTRY FOOD PRESERVATION

SMJK YOK BIN
PROJECT BASED LEARNING

SCRAPBOOK

CHEMISTRY
FORM 4 YEAR 2020

GROUP 1

CLASS 4 EINSTEIN

GROUP BELLY WONG
COORDINATOR

1. AGNES SANG LI PING

2. ALVIN LEE SWEE XUAN

GROUP 3. GOH YAN CHEONG
MEMBERS 4. KOH YIN ZHENG XAVIER
5. LAU HIAP MENG

6. LIM JIN WEN

7. ONG YING XIN

PROJECT MS.YUU YEE MEE
MENTOR

SUBMISSION 20/10/2020
DATE

CONTENTS OF FOLIO PAGE

1

NO. CONTENTS PAGE
1. COVER OF PROJECT 1
2. CONTENTS OF FOLIO 2
3. PROBLEM / ISSUE 3
4. OBJECTIVES OF PROJECT 4
5. DURATION OF PROJECT 4
6. INTRODUCTION
5 - 15
RECORD OF PROCESS OF PBL 16-18
7. PROJECT LOGBOOK
8. TASK SPECIFICATION 16
9. RECORD OF PROJECT IMPLEMENTATION 17
10. QUESTIONARE 18
11. RECORD OF INTERVIEW 19 - 28
12. THE LIST OF MATERIALS AND APPARATUS 29
13. BUDGET 30
14. DIAGRAM OF SET UP OF APPARATUS 31
15. PROCEDURE OF PICKLING MANGOES 32
16. PRECAUTIONS 33 - 37
17. THE RESULT / PRODUCT 38
18. DISCUSSION 39
19. CONCLUSION 40 - 41
20. REFLECTION 42
21. REFLECTION OF EACH MEMBER 43
22. REFERENCES 44
23. FINANCIAL REPORT 45
46

2

A. PROBLEM / ISSUE

Malaysian fruit and vegetable markets were significantly impacted by the spread of the novel
coronavirus (COVID-19 disease ), at the beginning of March 2020. To curb the spread of
COVID-19 disease, the Malaysian government has imposed a drastic measure - the
implementation of MCO (MOVEMENT CONTROL ORDER ) on 18 MARCH 2020.
Due to the closure of restaurants, bars, shopping malls, wet markets during MCO, the fruit and
vegetable market has experienced immediate impacts. The demand for fresh fruits and vegetables
had dropped significantly. Fresh fruits and vegetables that are not delivered or harvested due to
drop in demand are found piling up or left to rot in the farm.
By using Chemistry knowledge, design a project to help the fruit or vegetable farmers to reduce
the critical problems faced during the MCO and RMCO period.

Due to the MCO, there are many fruits that cannot be sold, for example papayas and
watermelons. The fruit farmers can harvest the fruits but there is not enough transportation
to move the produce. The fruits that are not delivered or harvested are found to rot in farm
because the fruits cannot be sold and cannot last long. It causes the fruits to be wasted.
Fortunately, we can solve the issue by applying the concept of osmosis to make the fruits
last longer.

3

B. OBJECTIVES OF PROJECT

The aims of carry out this project are:
∞ To improve our solving skills, thinking skills, reasoning and chemical
communication.
∞ To study the meaning of salt which is a chemical compound consisting of an ionic
assembly of cations and anions.
∞ To gather and investigate the uses of various salt in and food preservation and food
preparation.
∞ To study the effects of salts on human health and debate the effect of salts on
human health.
∞ To gather and interpret information on the existence of salts that exist naturally.
∞ To apply chemistry in daily life and appreciate the beauty of chemistry in daily life.
∞ Stimulate learning environment that enhance effective learning, inquiry-based and
teamwork.

∞ To institute useful thinking regarding chemistry.

C. DURATION OF PRODUCT

The project is planned to be accomplished in a month, which is from 20.08.2020 to
12.10.2020.

4

D. INTRODUCTION

Due to the MCO and RMCO, the fruits and vegetables market had been affected and
causes the fruits to be demand and rot in farm. So, We had decided to do a FOOD
PRESERVATION by using chemistry knowledge. We had choosen SODIUM CHLORIDE,
NaCl to pickled the mangoes to study about the period of preserving fruits to prevent fruit
waste.

I. Background of Studies

Pickling is a popular way of preserving fresh, in-season produce for eating year-round.
As Malaysia is a farming country, the fruits and vegetables that produced will being
spoiled easily if it has not been processed. To overcome this problem, pickles are such a
good way to keep shell life of the fruits or vegetables longer. For Pickles Auctions,
Malaysia was a whole new adventure. Its new Kuala Lumpur base was the first overseas
foray for the Australian vehicle valuation and auctioneering specialist. The average ROPV
in Malaysia prior to Pickles was a dismal sub 5% compared with an 18% average in
Australia. Post-Pickles, the Malaysian ROPV average is now in the region of 22%.In actual
ringgit and sen, Pickles’ services have resulted in RM18 million in additional cash gain for
the industry overall, according to the company. Today, Pickles has about 475,000 sq ft in
warehousing facilities across Peninsular Malaysia. It has also received formal endorsement
from the General Insurance Association of Malaysia.

II. Criteria for Pickled Quality

1. Colour
- The pickled foods shall have the same colour as its original colour by not adding any
colouring
2. Taste
- The pickled foods shall be taste as its original taste by not having any unpleasant taste or
disgusting taste

III. Definition of Pickled Products

An edible product such as mangoes, cucumber, cabbage etc.
A solution of brine or vinegar, often spiced, for preserving and flavoring food.
A chemical solution, such as an acid, that is used as a bath to remove scale and oxides from
the surface of metals before plating or finishing.
Solution such as sugar or salt is used to reduce the water content so that the products can
last longer.
Pack the product and place it in a room temperature condition.

5

IV. Literature Review of Past Studies

Food additives are organic substances that are intentionally added in small quantities
during production or processing to improve the organoleptic quantity. (color, flavor,
appearance, taste and texture) of food. Food preservation is a class of food additive that
helps to prevent food spoilage by preventing the growth and proliferation of pathogenic
microorganisms like Bacillus cereus and Staphyloccus aureus. This can be achieved by
bringing down the pH value of the food to make the environment unfavourable for this
microbes. This project aims to review the available literature on the various effects of food
additive and food preservation on foods to make the food last long and does not rot.

Source: https://dehydratorlab.com/history-of-food-preservation
Food preservation is the science of extending the shelf life of food while maintaining as
much as possible of its nutritional quality and avoiding the growth of unwanted
micro-organisms. This science has been practiced in a variety of ways for hundreds of
years. As time went by, there was more research and innovation which gave birth to a
horde of new efficient and easy to implement techniques. New food preservation methods
have been discovered or improved from their older models over time. The traditional
methods such as smoking was improved to electronic smoking, while sun drying has been
modernized to electronic dehydration. Other food conservation methods were invented, for
instance there was the invention of pasteurization, dehydration, and irradiation among
others.

6

Source: https://www.who.int/news-room/fact-sheets/detail/food-safety
From WHO (World Health Organization), we can know that foodborne illnesses are

usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical
substances entering the body through contaminated food or water.

Preserving your own food as our ancestors have done for decades is a great way to
have these great tasting foods year round. Besides, we can also make sure that we can eat
healthy and keep ourself away from foodborne illness. Many foods can be preserved by
either drying, curing, freezing or canning. We can find out the safest way to preserve our
food by calling our local extension office.

7

V. Meaning of Salts and Types of salt

Salt is an ionic compound. It is produced from the neutralization reaction between acid and
alkali. Salt is widely used in food preparation and food preservation. Food preservation is
the process of treating and handling food in such a way as to stop or greatly slow down
spoilage and prevent foodborne illness while maintaining nutritional value, texture and
flavor. Food preservation prevents the growth of microorganisms, or other microorganisms
and slowing the oxidation of fats that cause rancidity.

Table salt

For the food preparation, sodium chloride, NaCl or commonly known as table salt, is used
as flavor, while sodium bicarbonate, NaHCO3 is used for raising dough.

NaHCO3 is used for raising dough

For the food preservation, sodium benzoate, C6H5COOHa is used to preserve chili sauce,
tomato sauce and oyster sauce. Besides that, sodium nitrate, NaNO3 is used to preserve
processed meat such as sausages, fruits, and vegetables.

Preservation of chili

8

Types of salt

Salts can be classified in a variety of ways. Salts that produce hydroxide ions, H+ when
dissolved in water are called alkali salts. Salts that produce acidic solutions are acid salts.
Neutral salts are those salts that are neither acidic nor basic.

Alkali salt

The salt formed by the partial neutralization of a strong base by a weak acid is known as
base salt. They hydrolyse to form a basic solution. It is because when hydrolysis of basic
salt takes place, the conjugate base of the weak acid is formed in solution.

Base salt: Sodium metasilicate

Acidic salt

The salt formed by partial neutralization of a diprotic or a polyprotic acid is known as an
acidic salt. These salts have ionizable H+ ion along with another cation. Mostly the
ionizable H+ is a part of an anion. Some acid salts are used in baking.

Sodium bisulphate

9

Properties of salt

Salt has flat surface, straight sides and sharp vertices.
Besides that, salt has a fixed angle between two adjacent surfaces.
Different salt crystals have a specific geometrical shape such as cube, cuboid, rhombus and
prism.
However, same crystals of different size still have the same geometrical shapes.
Salt also exist in many different colours, which arise either from the anions or cations.

For example : Cobalt nitrate is red

Copper sulphate is blue
Nickel chloride is green

Characteristics

> Salt is an insulator and molten salts or solutions of salts conduct electricity.
> Salts have high melting point.

Strong salt

Strong salts are chemical salts composed of strong electrolytes and they can dissociate
completely in water. They are odorless and nonvolatile.

Strong salts start with Na__, K__, NH₄__, or they end with __NO₃, __ClO₄, or __CH₃COO.
Most group 1 and 2 metals form strong salts.

Weak salt

Weak salts are composed of weak electrolytes. They are more volatile than strong salts.
Weak salts are similar in odor to the acid or base they are derived from. For example,
sodium acetate, NaCH₃COO, smells similar to acetic acid CH₃COOH.

10

11

Uses of Salts in Daily Life

 Seasoning :
Salt is used as seasoning to enhance the taste of food. It makes bland foods such as
carbohydrates (rice, bread) palatable and it helps to bring out the natural flavors in other
food.
 Preservative :
Salt can be used to preserve meat, fish, dairy products and other food by using the pickling
method. For example, sodium chloride.

 Binding Agent :
Salt helps to extract the myofibrillar proteins in processed and formed meats. Salts acts as a
binding agent to bind the meat together and reducing cooking losses.
 Fertliser :
Most fertilizer materials are readily soluble because they are salts. Once they are dissolved
in the soil, they increase the salt concentration of the soil solution, which in turn increases
the solution's osmotic potential. For example, potassium chloride.

 Colour Enhancer :
Salt promotes the development of colour in food such as ham, bacon and hotdogs. Salt also
enhances the golden colour in bread crust by reducing the sugar destruction in the dough
and increasing caramelization. For example, calcium citrate.

Important for Good Health
A small amount of sodium is important for good health as it helps to maintain the

correct volume of circulating blood and tissue fluids in the body. However, most people
consume much more sodium than they need. The kidneys are the main regulators of
sodium levels in the body. For example, sodium chloride.

12

13

Effects of Excessive Salts intake on Human Health

There are also effects of salt on human body. The essential minerals in salt act as
important electrolytes in the body. They help with fluid balance, nerve transmission and
muscle function. But too much sodium in the diet can lead to high blood pressure, heart
disease, and stroke. It can also cause calcium losses, some of which may be pulled from
bone.
• Excess salts intake can be harmful.
• The negative effects on human body :
➢ Heart disease:
Several studies report that less than 3,000 mg of sodium per day will linked to an increased
risk of dying from heart disease.
➢ Heart failure:
One analysis found that restricting salt intake increased the risk of dying for people with
heart failure. The effect was staggering, with a 160% higher risk of death in individuals
who reduced their salt intake.
➢ Stroke :
In a study of over 2,600 people, those who got more than 4,000 milligrams of sodium a day
were about two-and-one-half times more likely to have a stroke than those who got less than
1,500 milligrams a day.
➢ Kidney disease:
If a person kidney disease, too much salt in your diet may cause he or she to retain fluid,
leading to weight gain and bloating.
➢ High Blood pressure:
Excess intake of dietary sodium (salt) leads to fluid retention and subsequent rise in blood
pressure.
➢ Dementia :
Diet that high in salt content may promote cognitive decline by destabilizing levels of the
protein tau. Excessive levels of tau are a hallmark of dementia.
➢ Stomach cancer:
High salt intake may increase the growth of Helicobacter pylori, a bacteria which can lead
to inflammation and gastric ulcers. This may increase the risk of stomach cancer. A diet
high in salt may damage and inflame the stomach lining, thus exposing it to carcinogens.

14

Stroke

Heart Disease Kidney Disease

Effects of salts on
human health

High Blood Stomach Cancer
Pressure

Dementia

15

E. RECORD OF PROCESS OF PBL
PROJECT LOGBOOK

No. Date Day Context of Discussion
1 25.08.2020 Thursday To form group
To choose group leader
2 25.08.2020 Thursday To determine task specification of each members
To list out the materials needed

To design the folio cover
To record the implementation of the PBL

3 27.08.2020 Thursday Buy the materials needed and prepare the apparatus

4 29.08.2020 Saturday To prepare the prickled mangoes

5 01.09.2020 Tuesday Taste the pickled mangoes

6 02.09.2020 Wednesday Market and sell the prickled mangoes in school
(First time)

7 05.09.2020 Friday As the first time of pickled mangoes is too less. We
decide to make pickled mangoes again

8 09.09.2020 Tuesday & Market and sell the prickled mangoes in school
- Wednesday (Second time)

10.09.2020

7 23.08.2020 Sunday - Record the materials and apparatus used
- Saturday Make a budget to buy materials

05.09.2020

8 08.09.2020 Tuesday - State the precautions to complete the pbl
- Thursday

10.09.2020

9 16.09.2020 Wednesday Interview with a fruit farmer

10 15.09.2020 Tuesday - Questionare through Google Form
- Wednesday

16.09.2020

11 25.08.2020 Thursday - Collect and Arrange all the data to form proposal
- Sunday and report

20.09.2020

16

TASK SPECIFICATION
Task specification for each group member

No Name of Group Tasks Duration of
Members Accomplishment /
Group coordinator
1 Belly Wong Make the folio cover Date line
2 Belly Wong 25.08.2020 -
20.09.2020

25.08.2020

3 Belly Wong Record the process of PBL 20.08.2020 -
20.09.2020
4 Lim Jin Wen Searching for the introduction of 25.08.2020 -
report 13.09.2020
25.08.2020 -
5 Agnes Sang Li Ping Record the materials and 05.09.2020
apparatus used
06.09.2020 -
Make a budget to buy materials 13.09.2020

To find out the objective to do 10.09.2020 -
16.09.2020
the experiment
05.09.2020 -
6 Ong Ying Xin State the precautions 12.09.2020

Do the financial report after sold

out the pickled mangoes

To list out the procedure of the

experiment

Prepare the diagram of set up of

7 Koh Yin Zheng Xavier the experiment

Take a photo of the product

Find out the discussion about this

experiment

Make a conclusion and a

8 Alvin Lee Swee Xuan reflection for this experiment
Gather the photoes of group

members

9 Lau Hiap Meng Prepare the slide show

10 Goh Yan Cheong Prepare the slide show

Belly Wong

Agnes Sang Li Ping

11 Goh Yan Cheong Do the experiment 29.08.2020
Koh Yin Zheng Xavier

Lau Hiap Meng

Lim Jin Wen

12 Belly Wong Interview 16.09.2020

13 Agnes Sang Questionare through google form 15.09.2020 -
16.09.2020

14 Belly Wong Gather all the data and 20.08.2020 -
informations and arrange to form 09.10.2020

a complete report

17

IMPLEMENTATION OF PROJECT PBL

Date Activity

25/08/2020 Teacher gives topic, ideas and suggestions.

25/08/2020 Group discussion
> Choose food products to produce and market
> Prepare task specification

25.08.2020 - Group discussion / Get information related to :
13.09.2020

> Background of studies

> Meaning of salts

> Application of osmosis in Food Preservation based on the food
products chosen:
> pickled mangoes

> The effects of excessive intake of salts on human body

27/08/2020 Buy materials and apparatus

29/08/2020 Prepare the pickled mangoes

02/09/2020 Market or sell the pickled mangoes in school

20/08/2020 - Prepare the folio (report) and slides
20/09/2020 Presentation of folio
Hand in the folio
14/09/2020 -
19/09/2020

09/10/2020

18

F. QUESTIONAIRE

Using Google Form, we surveyed about 20 people to ask them about Food Preservation.

i. Name

These are 20 people take our survey about Food Preservation.

19

ii. Gender

From this pie chart, we can see that there are 40% of female take our survey while 60%
of male take our survey.

iii. Ages

From this pie chart, we can see that there are 45% of respondents from 13 to 17 years old,
45% of respondents from 18 to 30 years old while there are 10% of respondents from 30
years old and above.

20

iv. Common way of food preservation in respondents’ daily life

According to the responses, the most of the respondents will pickling and salting the food
to preserve their food. This is because that the role of salt is to create the right
environment for desirable lactic acid bacteria (LAB). As LAB, grow, they increase the
acidity of the brine and prevent the growth of spoilage bacteria.

21

v. Common edible chemical substances that are used in food
preservation

From this bar chart, we can see that 100% of respondents think that salt is the common
edible chemical substances that are used in food preservation. There are 65% of
respondents think that sugar is the common edible chemical substances while 15% of
respondent think that pepper is common edible chemical substances that are used in food
preservation.

vi. Types of food can be pickled

From the bar chart, 95% of respondents choose that mango is the food that can be pickled.
This is because mango go great on falafels, couscous, curried dishes, chicken, fish, or
over vegetables. 25% of respondents choose that lettuce and it is the lowest selection rate
because it can’t hold up to the pickling process and it is never recommend giving it a
boiling bath either.

22

vii. The importance of using chemical substance to preserve food

According to the bar chart, 95% of respondents say that the importance of using chemical
substance to preserve food is food can be preserved for a long period, 55% of respondents
say that using chemical substance to preserve food so that it taste delicious while 35% of
respondents say that it can prevent food waste.

viii. The food if chemical substances are not added to the food

From the bar chart, all of the respondents say that food cannot be preserved for a long
period if chemical substances are not added to it, while 30% of the respondents say that
too waste of food and 5% of respondents say that it will not tasty if chemical substances
are not added to the food.

23

ix. Shall the food be served after 1 month if any chemical substance are
not added to it

From the pie chart, we can see that 90% of respondents think that the food cannot be
served after 1 month if any chemical substance are not added to it. This is because the
bacteria will growth in the food and it is not safety to eat. There are also 10% of
respondents think that the food can be served after 1 month if any chemical substance are
not added to it.

24

x. The effects of excessive using chemical substances on human health

According to the result, the most of the respondents say that the effects of excessive using
chemical substances on human health is cancer. This is because chemical substance such
as salt will damages the stomach lining and causes lesions, which, if left to develop, can
become stomach cancer.

25

Through this survey , we had decided to use sodium chloride to make pickled
mangoes.

Definition of Sodium Chloride

British Dictionary Definitions for Sodium Chloride :
 Common table salt.
 A soluble colourless crystalline compound occurring naturally as halite and in sea

water: widely used as a seasoning and preservative for food and in the manufacture of
chemicals, glass, and soap.
 Formula: NaCl
 Also called: salt
Medical Definitions for Sodium Chloride :
 Common or table salt, used as a food preservative and seasoning.
Scientific Definitions for Sodium Chloride :
 Sea salt.

Source of Sodium Chloride

Chloride in diet :
Chloride is found in many chemicals and other substances in the body. It is one of the
components of salt used in cooking and in some foods.
Function :
Chloride is needed to keep the proper balance of body fluids. It is an essential part of
digestive (stomach) juices.

26

Effects of Excessive Sodium Chloride in Human Body

Too much sodium can increase your risk for :

 high blood pressure  heart failure

 stroke

It can also increase your risk for :  kidney stones
 osteoporosis

 stomach cancer  an enlarged heart muscle

 kidney disease  headaches

Sodium can also cause your body to retain water, which can lead to bloating, puffiness and
weight gain.

27

The Reason We Use Sodium Chloride to Make Pickled Mangoes

 Easy to find in market.
 Sodium chloride is one of the most commonly employed agents for food conservation,

allowing considerable increase in storage time by reducing water activity.
 Sodium chloride provides one of the important basic human tastes (saltiness) and

preserves foods to extend the shelf life.
 Sodium is a vital element required in small amounts by the human body, as it helps to

control homeostasis and nerve impulses.
 Sodium chloride is an essential in food as it improves the preservative, technological

and sensory quality of food.

28

G. RECORD OF INTERVIEW

Name : LEE YEE PING KAU SUET LIN

Age : 30 60

Occupation : Fruit Farmer

Worker : Do you think that the COVID-19 pandemic and MCO affect the
fruit industry ?

Fruit Farmer : Yes. As less people buy the fruits during MCO, the fruit
wholesaler unable to buy a large amount of fruits. Especially during the
harvest season, many fruits will accumulate and rot.

Worker : What method will you use to store fruits longer ?

Fruit Farmer : Salted or preserved fruits.

Worker : Do you think that pickled fruits is useful to preserve fruit ?

Fruit Farmer : Yes, pickled fruit can store the fruits in a longer period.

Worker : What other methods can be used to store fruits in daily life?

Fruit Farmer : Put the fruits into the refrigerator so that the fruits can
preserve longer than in room condition.

29

H. THE LIST OF MATERIALS AND APPARATUS

Apparatus :

 Paper
 Ruler
 Pen
 Stapler and staple
 Plastics
 Knife
 Chopping board
 Bowl
 Container
 Spoon
 Pot

Materials :

 Sodium Chloride, NaCl

30

I. BUDGET

No Item Quant Unit Price Total Price

ity ( RM ) ( RM )

1. Mango 20 - -

2. Sugar 1 pack 2.85 2.85

3. Sodium chloride, NaCl 1 - -

4. Vinegar 1 3.30 3.30

5. Paper 1 pack 8.30 8.30

6. Plastics 1 pack 2.00 2.00

7. Container 1 1.50 1.50

Total Price ( RM ) : 20.65

31

J. DIAGRAM OF SET UP

32

K. PROCEDURE
1. Put all the mangoes into the sodium chloride solution, NaCl and leave it

at room temperature for 3 days.

! . Use canning or pickling sodium chloride, NaCl, noncaking

material added to other sodium chloride, NaCl may cause the
brine cloudy.
2. Take out the mangoes from sodium chloride solution,NaCl and squeeze
out the sodium chloride solution, NaCl then cut it into small pieces.

! Select fresh, firm fruits free of spoilage.

33

3. Boil the water in a pot.
4. Add sugar into the pot when the water is boiled.

34

5. Cook the sugar solution until all the sugar is dissolve in water.

! While making the pickles, do not stir it with hands, use a dry

wooden spoon. If a clean and dry wooden spoon is used and handled
properly, pickles may remains good for a long time.
6. Cool the sugar solution until it reaches the room temperature.

35

7. Pour the room temperature sugar solution into a container and put in the
mangoes then keep the container in the refrigerator for 3 days.

! Do not alter vinegar, food, or water proportions in a

recipe or use a vinegar with unknown acidity.
8. Weigh and pack the mangoes with 100g for each packet.

36

9. Add some sugar solution into the 100g mangoes to maintain its taste
and staple the packet.

10. Repeat steps 1 to 9 without adding Sodium Chloride, NaCl .

37

L. PRECAUTIONS

∞ Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with
unknown acidity.

∞ Use only recipes with tested proportions of ingredients.
∞ There must be a minimum level of acid throughout the mixed product to prevent the

growth of botulinum bacteria.
∞ Select fresh, firm fruits free of spoilage.

∞ Measure the weigh amounts carefully because the proportions of fresh food to other
ingredients will affect the flavour of the pickled fruits.

∞ Use canning or pickling salt, non-caking material added to other salt may cause the
brine cloudy.

∞ Processing the pickles in the boiling water cans to prevent spoilage from
microorganism such as yeasts as well as enzyme that may affect flavour, colour and
texture of pickles.

∞ While making the pickles, do not stir it with hands, use a dry wooden spoon. If a
clean and dry wooden spoon is used and handled properly, pickles may remains
good for a long time.

∞ Keep the pickles mangoes in refrigerator to prevent the growth of microorganisms
and bacteria.

38

M. THE PRODUCT/RESULT

Mangoes with sodium Mangoes without sodium
chloride, NaCl chloride, NaCl

1 week before

1 week after

Mangoes with Observation Inference
sodium chloride, No change
Sodium chloride used to reduce
NaCl Mangoes become the water content in mangoes.
rot Thus, there is no water for the
Mangoes without
sodium chloride, growth of bacteria

NaCl There is a good condition with
water for the growth of bacteria

39

N. DISCUSSION

To complete this assignment, we get the mangoes from the orchard. We choose the not
ripe mango as there is lesser water content in the not ripe mango compare to the ripe
mango.

We also use the sodium chloride, NaCl and fine sugar to have the sodium chloride,
NaCl solution and sugar solution. These process is to dry the mango or reduce the water
content in the mango as the high concentration of sugar will reduce the water content of
mango. Besides, we keep the mango in the refrigerator during the process of osmosis to
prevent the growth of bacteria.

The reason we choose sodium chloride, NaCl is because it improves the dispersion
of elemental fibres, orderly arrangement of fiber bundles and sformation of a pourous fiber
network due to the dehydration and salting-out effects of NaCl. It helps the pickled fruits to
be longer stored.

Last but no least, from the preservation of mango, we learnt that the osmosis reduces
the water content of fruits hence extend the fruits’ shelf-life. This process is also known as
osmotic dehydration and it is very useful in our daily life. Thus, we must apply it to many
fruits or vegetables so that the food can be keep more longer.

40

GROUP MEMBERS

41

O. CONCLUSION

There are a lot of ways to solve the problem statement which states that fresh fruit
and vegetables are not delivered or harvested due to drop in demand are found piling up or
left to rot in a farm. We had choosen food preservation instead of food preparation in this
project. The type of food preservation that we used is pickled fruits. The fruits we choose
to be pickled, are mangoes.

To pickled the mangoes, we decided to use sodium chloride, NaCl as the salts to
preserve mangoes. The reason we choose sodium chloride, NaCl is because it improves the
dispersion of elemental fibres, orderly arrangement of fiber bundles and sformation of a
pourous fiber network due to the dehydration and salting-out effects of NaCl. It helps the
pickled fruits to be longer stored.

We had lots of fun and we learnt a lot of knowledge after we accomplished this
project. It was a wonderful and learning experience. We found that chemisty is very useful
in our daily life. We have learnt the important of perseverance as time will be inverted to
ensure the completion and excellence of this project.

Moreover, we learnt the virtue to make together as we were helping each other
when the members were in trouble. We realized the importance of being thankful and also
appreciative when completing the task. This is because we are able to apply our chemical
knowledge in daily life and appreciate the beauty of chemistry.

This project is a several training stage for us to prepare ourselves for the demands
of our future undertaking in the university and work life. I hope you will accept our project
happily which we have made with a calm and hard-working mind and a sincere heart.

42

P. REFLECTION

This topic of assignment is assigned by our beloved teacher, Miss Yuu Yee Mee.
The main objective of doing this project is to understanding the application of the uses of a
variety of salts in food preservation.

When we were doing this assignment, we have faced some problems. First and
foremost, is we were out of fresh raw mango. We prepared about 5kg of mangoes but still
insufficient. This could be caused by we failed about one to two times when pickling the
mangoes that leads to waste. We were all no idea about the pickled fruits at the beginning,
this may be the mainly reason we fail.

After the first try, we have learnt from our mistakes and success in the next try. In
the second time pickling mangoes, we prepared more mangoes so that the number of
pickled mangoes is enough to be sold and markets.

Pickled fruits help a lots to our society, environment and country. Fruits can be
store more longer hence reduce the wasting of foods in daily life. Not only that, we had
learnt some moral values that we can practice. This project had taught us to be responsible
on the work to complete it. This project also had made us become more confidence when
working and not to give up easily when we could not find the solution for the question.

A lots of hand on experience also learnt by our group members when selling the
pickled mangoes to our beloved teacher and fellow friends.

43

Q. REFLECTION OF EACH MEMBER

Agnes Sang This project drove us to further develop our teamwork and
Li Ping: communication skills. We had to revise our initial teamwork
strategy of splitting up the work and simply reviewing each others
parts, to a strategy where all of us did each part separately, then
combined them for the best end product.

Alvin Lee During completing this project, I found that is was quite a good
Swee Xuan : experience to work with my friends. We all work hard and smart in
order to complete the project faster and better. It also helps me to
manage my time well as we need not waste any time when
completing it I learnt lots of hands on experience in this project.

Belly Wong : From this project, I learn to have a good communication between
my group members so that our report and experiment can go
through well. Besides, it makes me more responsible as we need to
complete the project in a specific time. It was a good experience.

Goh From this project, I learnt to work in group and solve the problem
Yan Cheong : together by giving and sharing of information and ideas.
Communication between group members is very important so that
our report can go through well without conflict. Besides, every
decision we made will affects the result so we have to go through
the experiment step by step. It was a good experience.

Lau From this project, I learn to have a good cooperation between my
Hiap Meng : group members so that our report and experiment can go through
well by discussion. Besides, we must have a good communication
so that we can complete the project in a specific time. It was a good
experience to us during the process of the project.

Lim I learnt to solve the problems using science concept and application
Jin Wen : in daily life. I also learn to cooperate and communicate between
my group members. I am so happy to have this experience.

Ong By doing this project, I learnt how can we preserve food well and
Ying Xin : there are many different ways for us to preserve our food. Besides,

I feel happy and proud of my group members as we do cooperate
well to complete this project.

Koh From this assignment, I have learnt that we can preserve food by
Yin Zheng using the concept of osmosis. I also learnt that cooperation is a
Xavier : must between group members to done a good quality work. A good
communication is also important between members to complete the
assignment in a specific time. This is a good experience for me to
work with others.

44

R. REFERENCE

A. Introduction

 https://en.wikipedia.org/wiki/Pickled_fruit
 https://www.thestar.com.my/news/nation/2020/04/12/farmers-must-continue-planting-t

o-ensure-food-security
 https://www.foodrepublic.com/2011/07/27/5-things-to-know-about-pickling/
 https://www.thestar.com.my/news/nation/2020/03/27/mco-fruits-going-to-waste-in-ten

om-farmers-losing-thousands
 https://www.saltassociation.co.uk/education/properties-of-salt/
 https://en.wikipedia.org/wiki/Sodium_chloride
 https://www.healthline.com/health/sodium-chloride
 https://www.heart.org/en/healthy-living/healthy-eating/add-color/keep-fruits--vegetabl

es-fresher-longer
 https://www.healthline.com/nutrition/what-happens-if-you-eat-too-much-salt#short-ter

m-effects
 https://www.ourbetterworld.org/story/have-dementia-dont-forget-dance?gclid=CjwKC

AjwlID8BRAFEiwAnUoK1a9AubSRTWczWBIYj5lYmQMabh0vdyfCJPQEuBkHSJ
ZcyNqZOVaTvxoCYkEQAvD_BwE
 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4086497/

III. Procedure

 https://www.unlockfood.ca/en/Articles/Cooking-Food-Preparation/How-to-store-fruit-t
o-keep-them-fresh.aspx

 https://www.perfectpickler.com/about-us/frequently-asked-questions-about-vegetable-f
ermenting/pickling-with-vinegar/

IV. Google Form

 http://forms.gle/8kyY8QUfLYvmfCJs8

45

S. FINANCIAL REPORT

Expenses Quantity Unit Price

Container 1 RM1.50
Sugar 1pack RM2.85
Paper 1pack RM8.30
Plastics 1pack RM2.00

Total Expenses RM14.65
Unit Price
Revenue Quantity
RM2.00
Pickled mango (100g) 30
RM80.00
Total Revenue

Item Debit Credit

Pickled mango RM60.00 RM1.50
Container RM2.85
Sugar RM60.00 RM8.30
Paper RM2.00
Plastic
RM14.65
Total

46

Hope you will
enjoy our
project !
The end ....


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