Biology

Activity 3.6 - Applying the concept of movement
of substances across a plasma membrane

(Pickled Papaya)

Name : LINA HII BINTI HIRWAN

Class : 4A

Subject : Biology KSSM Form 4

Project period : 1 June 2021 - 30 June 2021

Biology Teacher : Mr. Chiew Soon Sii

Table of Contents

Bil Content Page
1 Acknowledgment Number

1

2 Introduction & Objectives 2-3

3 Budget/ Estimated Costs 4

4 List of Materials and Apparatus 5

5 Procedures & Results 5-6

6 Marketing Strategy/ Methods used in Promoting 7-8
Products 9

7 Expenses

8 Marketing Responses (Data presentation) 9

9 Discussion 10-11

10 Reflection (Weaknesses & Improvement) 12

11 Conclusion 12

12 Project Logbook 13-14

13 References 15

Acknowledgement

First, I pay my gratitude to the almighty Allah for giving me the
ability to work hard successfully. Words actually will never be enough
to express my gratefulness. I will try my level best to express my
gratefulness towards some people.

I would like to express my special thanks of gratitude to my
teacher, Mr. Chiew Soon Sii, as well as our principal, Kho Say Wei who
gave me the golden opportunity to do this wonderful project on the topic
of Applying the concept of movement of substances across a plasma
membrane, which also helped me in doing a lot of research, and I came
to know about so many new things I am really thankful to them.

I also would like to thank my parents and friends who helped me
a lot in finalizing this project within the limited time frame. and building
me in making this project, they give me different ideas in making this
project unique.

1

Introduction

Fruits or wet food often occur during the fruit season in Malaysia.
In this condition, we have a problem because it can cause wastage
due to over-harvesting in one season. We also have problems getting
these fruits and wet food is rarely available during the off-season. The
one way how to reduce this problem is by applying the concept of
movement of a substance across a plasma membrane. We can form
fruits and vegetables as a pickle.

Pickling is the process of preserving or extending the shelf life of
food by either anaerobic fermentation in brine or immersion in vinegar.
The characteristic of pickling which is a pH of 4.6 or lower, can kill most
bacteria and can preserve perishable food for months.

This project is about making a food product that is produced
through the osmosis process and marketing, it online. The food that I
am going to produce is pickled papaya.

2

Objectives

To understand, appreciate and apply the concept of movement
of substances across a plasma membrane through food production.
The concept of osmosis is applied in daily life in pickled vegetables or
fruits, kimchi, salted eggs or fish, and so on.

3

Budget/ Estimated costs (10 sets of pickled papaya)

Items Units Price per 1 unit Price in total

1 Papaya (RM) (RM)
2 Salt
3 Brown sugar 2kg 3.00 6.00
4 Apple cider vinegar
5 Plastic bowl 200g 1.35 2.70

200g 1.50 3.00

400ml 7.50 15.00

10 0.25 2.50

Total 29.20

4

Apparatus:

• Knife
• Cutting board
• skin peeler

Materials:

• 5 papaya fruits
• 100g salt
• 600g brown sugar
• 400ml apple cider vinegar

Procedures & results

1. Wash the papaya with water.
2. Peel the papaya using a skin peeler.
3. Cut the papaya in half and dig out

all the seeds.
4. Cut the papaya in medium sizes like

in the picture below.

5

5. Add salt, brown sugar and Apple cider vinegar on papaya slices
in a plastic bowl and mix well.

6. Store in the fridge for 3 days before serving.
7. Serve and enjoy it.

6

Marketing strategy/Methods used in promoting
Product

• Package the pickled papaya (200g) with small plastic bowl.

• Design a food menu by using app Paint tool SAI2 and website:
https://www.postermywall.com/index.php/l/restaurant-menu-design

7

• Promote the pickled papaya during 15-20 June 2021 one time
through telegram of the group 4A and private message to 6 students
4A.

• Complete the survey form given by teacher at 21 June 2021.

• Get the responses from teacher 23 June 2021 and determine the
amount needed is 19 sets to produce the products as well as
conclude the expenses and marketing responses.

8

Expenses for 19 bowls of pickled papaya

Items Price (RM)

Papaya（3kg） 9.00
Salt（300g） 4.05
Brown sugar（300g） 4.50
Apple cider vinegar（600ml） 22.50
Plastic bowl（19pcs） 4.75
Total amount (RM) 44.80

Presentation of data
expenses and profit chart

32% expenses
68% profit

Item Quantity sold Expenses (RM) Profit (RM)

Pickled papaya 19 packs 44.80 22.80

9

Discussion:

• To complete this assignment, I get the papayas from the papaya
tree planted by my mother at my backyard. Besides, I keep the
papayas in the refrigerator during the process of osmosis to
prevent the growth of bacteria.

• Sugar and salt are hypertonic towards the papaya cells and will
cause the papaya to undergo plasmolysis where water will
diffuse out of the vacuoles by osmosis. This dehydrated condition
in the papaya will prevent the growth of microorganisms and will
cause any remaining microorganisms to die because of
dehydration. Therefore, the shelf life of the papaya is prolonged.
Salt is a hypertonic substance and it also helps to confer a
sweetness to the fruit and help preserve the color, texture and
flavor of the fruit.

• Apart from salt and sugar, another ingredient used for the
pickling process is vinegar. It has a very low pH of around 2.5 to
create an acidic environment that will kill the microorganisms.

• Pineapple pickle is prepared by soaking slices of pineapple in a
concentrated sugar solution. Two advantages of this method
compared to keep the fresh pineapple are It keeps food for longer
period and the concentrated sugar solution water is drawn out of
the cells of foods and microorganisms so that microorganisms

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• can no longer survive. Then, two disadvantages of this method
are the sugar content of the food is too high and some of the
nutrients such as vitamin C are lost.

• After sowing too much fertilizer, then it cannot be taken up be
plants fast enough. The roots of the plant have to take up
minerals from a more and more concentrated solution. If the
solution outside gets too concentrated, there will come a point
where the plant is not able to take up any water against the
concentration gradient and the plant will start to wilt.

• To alleviate over fertilization and excess salt buildup, simply
place the plant in the sink or other suitable location and
thoroughly flush it out with water, repeating as needed (three to
four times). Remember to allow the plant to drain well in between
watering intervals. Fertilizing only during periods of active growth
and cutting the dosage will make it easier to avoid using too
much fertilizer on plants.

11

Reflection:

(A) Weakness:
1. The thickness of the papaya will affect the taste.

(B) Improvement:
1. Cut the papaya into small pieces.

Conclusion:

The conclusion is through the concept of movement of substances
across a plasma membrane such as pickling can reduce the problem
of wastage due to over-harvesting in one season and wet food.

12

Project Log Book

No. Date Day Context of Discussion
1 1.6.2021 Tuesday List out the materials needed
2 2.6.2021 Wednesday To design the folio cover

3 3.6.2021 Thursday To record the implementation
Friday of the PBL
4 4.6.2021 Friday-Sunday
Buy the materials needed and
5 4.6.2021- prepare the apparatus
6.6.2021
To prepare the pickled papaya
6 7.6.2021
7 8.6.2021 Monday Taste the pickled papaya
Tuesday
Record the materials and
apparatus used make a budget

8 9.6.2021 Wednesday State the precautions to
complete the pbl
9 10.6.2021 Thursday
10 11.6.2021 Friday Submit the proposal paper
under Google classroom
11 15.6.2021- Tuesday-
19.6.2021 Saturday Design and get ready with
promotion flyer
12 20.6.2021 Sunday
Promoting the papaya pickled
13 21.6.2021 Monday through telegram among the
14 22.6.2021- Tuesday- class of 4A students
Tuesday
29.6.2021 Fill the survey form
Finalizing expenses
Refine the folio

13

EVIDENCES OF MARKETING
PROMOTION

REFERENCES

Book
Gan W. Y., Nor Azlina. B. A. A., Yusmin B. M. Y. & Noor Haniyatie B.

I (2019). Biology Form 4. Must Read Sdn Bhd.
Internet
http://online.anyflip.com/dhljc/ptir/mobile/index.html
https://anyflip.com/tphzq/dsxa/basic
https://youtu.be/lBpTupqAtBM
https://www.youtube.com/watch?v=GRCcerqOEbI
https://www.gardeningknowhow.com/houseplants/hpgen/signs-of-
over-fertilization-in-houseplants.htm
https://www.youtube.com/watch?v=y7aW7tvb2Vc

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