BIOLOGY FOLIO REPORT 2020 PICKLED FOOD 1c

Group Leader : Belly Wong
Group Members :
• Agnes Sang Li Ping
• Alvin Lee Swee Xuan
• Goh Yan Cheong
• Koh Yin Zheng, Xavier
• Lau Hiap Meng
• Lim Jin Wen
• Ong Ying Xin

PROJECT PROPOSAL
(PLANNING OF PROJECT)

INTRODUCTION
PROBLEM STATEMENT

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 have experienced an immediate impacts. The demand of 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 farm.

By using Biological knowledge, design a project to help the fruit or vegetable farmers to reduce the
critical problems faced during 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.

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.

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

Definition of
Pickle 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.

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.

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.

What is the application of osmosis to make the fruits last long?

Osmosis can be defined as the spontaneous movement or diffusion of solvent molecules through a semi-
permeable membrane from a lower concentration to a higher concentration solution. When we put the
fruits in a vinegar, the water inside the fruits flows out into the vinegar and it is pickled. The osmosis
occurs because vinegar has a higher concentration than the water inside the fruits. Pickled fruits can last
longer because osmosis reduces the water content of the fruits. Many types of fruit are pickled. Some
examples include peaches, apples, pears, grapes, tomato and olives. Pickled fruits can be keep for about 5
to 6 months in a jar.

Effects of salts 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.

Kidney Disease

Heart Attack Stroke

High Blood Effects of salts
Pressure on human health

Dementia Stomach Cancer

OBJECTIVES

The aims of carry out this project is:

∞ To improve our solving skills, thinking skills, reasoning and biological
communication.

∞ To understand the concept of movement of substances across a plasma
membrane in living organisms.

∞ To identify the main functions of the cell membrane.

∞ To penetrate into know concept of diffusion, facilitate diffusion and active
transport and investigate what happens during osmosis and how it creates
isotonic, hypertonic and hypotonic solutions.

∞ To apply the concept of movement of substances across a plasma
membrane in daily life and appreciate the
beauty of biology in daily life.

∞ Stimulate learning environment that enhance effective learning,
inquiry-based and teamwork.

∞ To institute useful thinking regarding mathematical.

APPARATUS & MATERIALS

Apparatus : Materials :
· Paper
· Mangoes
· Ruler · Sugar
· Pen · Salt
· Stapler and staple
· Plastics
· Knife
· Chopping board
· Bowl
· Container
· Spoon
· Pot

BUDGET Quantity Unit Price ( RM ) Total Price ( RM )

No Item 20 --
1 pack 2.85 2.85
1. Mango 1
2. Sugar 1 pack --
3. Salt 1 pack 8.30 8.30
4. Paper 1 2.00 2.00
5. Plastics 1.50 1.50
6. Container Total Price ( RM ) : 17.35

RECORD OF *PROJECT LOGBOOK*
PROCESS OF

PBL

No. Date Day Context of Discussion
1 20.08.2020 Thursday
To form group
2 20.08.2020 To choose group leader
3 27.08.2020 To determine task specification of each members
4 29.08.2020 To list out the materials needed
5 01.09.2020
Thursday To design the folio cover
To record the implementation of the PBL

Thursday Buy the materials needed and prepare the apparatus
Saturday To prepare the prickled mangoes

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 (Second
10.09.2020 Wednesday time)

7 23.08.2020 - Sunday - Record the materials and apparatus used Make a budget to
05.09.2020 Saturday buy materials

8 08.09.2020 - Tuesday - State the precautions to complete the pbl
10.09.2020 Thursday

TASK *Task specification for each group member*
SPECIFICATION

No Name of Group Members Tasks Duration of
Accomplishment /Date

line

1 Belly Wong Group coordinator 20.08.2020 - 20.09.2020

2 Belly Wong Make the folio cover 20.08.2020

3 Lim Jin Wen Searching for the introduction of report 24.08.2020

4 Agnes Sang Li Ping Record the materials and apparatus usedMake 23.08.2020 - 05.09.2020
a budget to buy materials

To find out the objective to do the

5 Ong Ying Xin experimentState the precautionsDo the 08.09.2020 - 10.09.2020
financial report after sold out the pickled

mangoes

To list out the procedure of the

experimentPrepare the diagram of set up of

6 Koh Yin Zheng Xavier the experiment Take a photo of the 10.09.2020 -16.09.2020

productFind out the discussion about this

experiment

Make a conclusion and a reflection for this 12.09.2020
7 Alvin Lee Swee Xuan experimentGather the photoes of group

members

8 Lau Hiap Meng Prepare the slide show 16.09.2020
16.09.2020
9 Goh Yan Cheong Prepare the slide show
29.08.2020
Belly Wong
16.09.2020
Agnes Sang Li Ping 15.09.2020 - 16.09.2020

Alvin Lee Swee Xuan

10 Goh Yan Cheong Do the experiment

Koh Yin Zheng Xavier

Lau Hiap Meng

Lim Jin Wen

11 Belly Wong Interview

12 Agnes Sang Questionare through google form

IMPLEMENTATION OF PROJECT PBL

Date Activity
20/08/2020
20/08/2020 Teacher gives topic, ideas and suggestions.

Group discussion
> Choose food products to produce and market
> Prepare task specification

Group discussion / Get information related to :
> Definition of Food Preservation
> Importance of Food Preservation
> Application of osmosis in Food Preservation based on the food products chosen:
> pickled fruits and vegetables
> The effects of Preserved Food on Health

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 to 20/09/2020 Prepare the folio (report) and slides

14/09/2020- 19/9/2020 Presentation of folio

20/09/2020 Hand in the folio

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 a boiling water canner 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.

DIAGRAM OF
SET UP

PROCEDURE

1. Put all the mangoes into the salt
solution and leave it at room
temperature for 3 days.

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

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

Select fresh, firm fruits free of spoilage.

2. Take out the mangoes from salt
solution and squeeze out the salt
solution then cut it into small
pieces.

3. Boil the water in a pot.

4. Add sugar into the pot when
the water is boiled.

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 remain good for a long time.

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

6. Cool the sugar solution until it
reaches the room temperature.

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.

8. Weigh and pack the mangoes with
100g for each packet.

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

10. Repeat steps 8 and 9 to
pack up all the mangoes.

RESULT /
PRODUCT

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 table salt and fine sugar to have the salt 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.

By completing this assignment, we have learnt the concept of diffusion, facilitated diffusion
and active transport then investigate what happens during osmosis and how it creates
isotonic, hypertonic and hypotonic solutions.

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.

CONCLUSION

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 biology 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 biological knowledge in
daily life and appreciate the beauty of biology. 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.

REFLECTION

Agnes Sang Li This project drove us to further develop our teamwork and communication skills. We
Ping: 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 Swee During completing this project, I found that is was quite a good experience to work

Xuan : 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 for me.

Goh Yan From this project, I learnt to work in group and solve the problem together by giving
Cheong : 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
Lau Hiap decision we made will affects the result so we have to go through the experiment step
Meng : by step. It was a good experience.

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

Ong Ying Xin : By doing this project, I learnt how can we preserve food well and 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 Yin Zheng From this assignment, I have learnt that we can preserve food by using the concept of

Xavier : osmosis. I also learnt that cooperation is a 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.

If you are satisfied with our pickled mango, please rate us 5 star !!!