Folio biology-Irene Sia

Activity 3.6 - Applying the concept of movement of substances
across a plasma membrane (Mango pickled)

Name of student: Irene Sia Pei Ni
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 Number
1 Acknowledgment 3
2 Introduction & Objectives 4
3 Budget/ Estimated Costs 5
4 List of Materials and Apparatus 5
5 Procedures & Results 6-8
6 Marketing Strategy/ Methods used in 9
10
Promoting Products 10
7 Expenses
8 Marketing Responses (Data presentation) 11-12
9 Discussion 13
10 Reflection (Weaknesses & Improvement) 14
11 Conclusion
12 Project Logbook 15-16
13 References 17

Acknowledgement

I would like to express my special thanks of gratitude to my teacher
biology teacher , Mr Chiew Soon Sii who gave me the golden
opportunity to do this wonderful project on the topic (Activity 3.6 -
Applying the concept of movement of substances across a plasma
membrane).He always provided me some suggestions and
encouragement which helped me to coordinate

Secondly, I would also like to thank my parents who brought me to
supermarket to buy some necessary materials that I needed. Besides,
they helped me a lot in collecting data, gathering information as well
as supporting me in making this project.

Introduction

Vegetables and fruits are among the foods that play important
roles in daily life. Fruit and vegetables act as fibres and source of
vitamins to our body. However, fruit and vegetables do not last long
and will be easily damaged upon reaching a certain period of time. One
of the methods that can be used to ensure that fruit and vegetables
can be stored longer is by pickling the fruits or vegetables. The
characteristic of pickling is it can kill most bacteria and preserve food
for weeks or months.

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

Objectives

i. To understand, appreciate and apply the concept of movement
of substances across a plasma membrane through food
production.

ii. To penetrate into the concept of simple diffusion, osmosis and
facilitated diffusion.

Budget/Estimated costs to produce pickled mangoes

Items Units Price per 1 Price in
unit(RM) total(RM)
1. Mangoes 6kg
12.00 72.00
2. Salt 1kg 2.60 2.60
2.80 5.60
3. Sugar 2kg 0.20 7.20

4. Small Plastic bowls 36

Lists of Material and apparatus needed:

Apparatus:
 Knife
 Peeler knife
 Bowls
 Spoon
 Pot
Materials:
• Mangoes (6kg)
• Sugar (2kg)
• Salt (1kg)
• Small plastic bowls (36kg)

Procedures & Results

1. Wash the mango with water.
2. Peel the mango skin using peeler knife.
3. Cut the mango into medium sizes.

4. Add salt into the bowl and mix well.
5. Boil the water in pot
6. Add sugar into the pot when the water boiled.
7. Cook the sugar until all the sugar dissolved in water.
8. Cool the sugar solution until it reaches the room temperatures.

9. Put the mango pickled into the container and pour the sugar
solution into the container. Then, keep it in the refrigerator for 3
days.

10. Weigh and pack the mangoes pickled with 200g in each small
plastic bowls.

Product

Marketing strategy & Methods used in promoting product:

• Package the mango pickles (200g) with small plastic bowl.

• Design a food menu by using Microsoft PowerPoint.

• Promote the food during 15-20 June 2021 through telegram of the
group 4A.
• Complete the survey form given by teacher (20 June 2021)
• Get the responses from teacher (10 June 2021) and needed to produce
36 sets of pickled mangoes.

Expenses for 36 sets of pickled mangoes:

Items Price (RM)
Mangoes(6kg) 48.00
Small plastic bowls(36 units) 12.60
2.60
Salt(1kg) 5.70
Sugar(2kg) 68.90
Total amount(RM)

Marketing Responses ( Data presentation):

Item Quantity sold Expenses Profit
Mango 36 units (RM) (RM)
pickled 68.90 180.00

Discussion:

1. The process that takes place for pickling fruit is osmosis.
2. Osmosis is the diffusion of water molecules across semi-

permeable membrane. It is the net movement of water
molecules from a region of low solute concentration to a
region of high solute concentration through a semi-
permeable membrane until dynamic equilibrium is
achieved.
3. The function of salt and sugar in the production of pickled
food is salt and sugar act to increase osmotic pressure
destroying some bacteria and slowing decay, promote the
growth of beneficial bacteria and work together to improve
taste. The salt solution is hypertonic to the pickled food.
Water leaves the pickled food and enters the solution by
osmosis. Without water, bacteria cannot grow in pickled
food.
4. Apart from salt and sugar, another ingredient used for the
pickling process is vinegar that a tart liquid that prevents
the growth of bacteria. Vinegar has a low pH . The low pH
prevents the growth of microorganisms in pickled food.
5. Advantage of this method compared to keep the fresh
pineapple is we can prevent spoilage and wastage. Another
advantage is pineapple pickled can be preserved longer
than fresh pineapple. Disadvantage of pineapple pickled is

it alters the pineapple flavor. Apart from that, it causes loss
of some nutrients.
6. Housewife may excessive use of fertilizers cause wilting in
tree. Soil water become more concentrated and hypertonic
to cell sap of plant roots. Water diffuses from the cell sap
into the soil by osmosis. The cell become plasmolysed. Tree
die because it is not watered immeadiately.
7. To prevent the tree wilted, we should use a cultivator,
gently scratch the soil beneath plants with roots growing
close to the surface. Apply a dry granular fertilizer and
water thoroughly. Because roots may extend several feet
beyond the drip line, be sure to spread fertilizer out wide
enough to reach all the roots.

Reflection:

 Weakness:

1. Poster lack of information. For example, the materials of the
product and taste of product.

2. Package of product not attractive.

 Improvement:

1. Add some information like the materials of the product and
taste of product in the poster.

2. Design an attractive package of product.

Conclusion:

Due to osmosis, water naturally wants to move from an
area of low salt concentration to an area of higher salt
concentration until it reaches equilibrium. At the same time,
some of the salt molecules and sugar molecules will go
inside the mango slices.

The conclusion is we can reduce the problem of wasting
food because the food cannot be stored for long time
through the concept of movement of substances across a
plasma membrane such as pickling.

Project logbook:

No. Date Activities
1 1/6/2021 Planning & deciding my title
2 4/6/2021 Estimating the costs and the budget of product
3 6/6/2021 Preparing the proposal paper
4 10/6/2021 Submit the proposal paper through the Google
classroom
5 11/6/2021 Preparing the materials and buy the materials
needed and apparatus
6 13/6/2021 Planning & conducting the food product
7 15/6/2021 Design the promotion flyer to promote my food
product
8 17- Promoting my food product through telegram as
20/6/2021 well as snapshot and record in pictures.

9 20/6/2021 Fill the survey form

10 23/6/2021 Receive 36 sets ordering
11 25/6/2101 Refine the folio
12 1/7/2021 Hand in the folio

References

Textbook
Gan Wan Yeat, 2019, Biology Form 4, Selangor, Must Read Sdn.Bhd

Internet
https://anyflip.com/tphzq/dsxa/basic
https://online.anyflip.com/dhljc/ptir/mobile/index.html