GROUP 4 CHEMISTRY PBL 4 EINSTEIN

SMJK YOK BIN
PROJECT BASED LEARNING

CHEMISTRY FORM 4
YEAR 2020

GROUP 4

GROUP COORDINATOR RAGNILD TONG YU ROU
GROUP MEMBERS • CHONG YIN JYE
• JUSTIN YIP YUNG HUNG
• LIM YAN TONG
• NGOH XIN WEI
• TAN YAN JOU
• VOONG SIN YING
• WONG JING XUAN

CONTENT OF FOLIO

1. Cover of Folio 
2. Content
3. Project Proposal 

Problem statement and introduction
Knowledge
4. Record of Process of PBL
Project Logbook
Task Specification
Record of Project Implementation
5. Report of Project
Questionnaire
Materials, Apparatus & Budget
Procedure of Project
Result
Discussion 
Conclusion
Reflection
Appendices

PROJECT PROPOSAL

PROBLEM STATEMENT & INTRODUCTION

PROBLEM STATEMENT &
INTRODUCTION

•      Due to the implementation of MCO ( MOVEMENT CONTROL ORDER ) on 18 MARCH 2020, many restaurants,
bars, shopping malls, wet markets are closed. The fruit and vegetable market have experienced an immediate impacts.
The  demand of fresh fruits and vegetables had dropped significantly. 

•      In order to help the fruit or vegetable farmers to reduce the critical problems faced during MCO and RMCO period,
our group decided to show a way that can keep the fruit and vegetable freshly.

•      For an example, kimchi is made from cabbage and a variety of other vegetables and spices. How does the kimchi made?
It starts with the salt and cabbage which are the most important part of the process, by salting the cabbage in water which
softens the cabbage. 

•      Then, the cabbage once rinsed is mixed with all the other ingredients which are mostly just for flavor. Then the
microorganisms take over, the most important is Lactobacillus Plantarum which helps give kimchi its unique
flavor. Lactobacillus Plantarum from the salted cabbage which also causes most of the fermentation. Lactobacillus
Plantarum thrives in warm, low oxygen environments which is why kimchi must be surrounded in brine in a sealed
container and kept at about 65°F. Then, sugar begins to break down and metabolise creating lactic acid, decreasing pH.
Kimchi in an ideal situation should have a pH around 4.5. Therefore, the taste of kimchi is sour. 

PROJECT PROPOSAL

OBJECTIVE OF PROJECT

OBJECTIVES

• To gain a better understanding of application of chemical substances in

food preservation

• To determine the importance of food preservation
• To further understanding the importance of application of sodium chloride

in food preservation

• To improve thinking skill
• To help the farmers to increase their sales income

PROJECT PROPOSAL

KNOWLEDGE

BACKGROUND OF STUDIES

•          Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine, immersion in vinegar or
sugar solution. The pickling procedure typically affects the food's texture, taste and flavor. The resulting food is called a pickle, or, to prevent
ambiguity, prefaced with pickled. Foods that are pickled include vegetables and fruits such as kimchi, cucumber, mango, papaya and peach.

•           Here are some importance of food preservation. First and foremost, the process of food preservation can increase the foods shelf life.

Vegetables, pineapples, cherries, and other fruits have a short shelf life. Once they are preserved they will stay on the shelf for a longer time. This will
also help sellers get more profits. Secondly, the process of food preservation will increase the food supply. When excess food is processed and
preserved, the food supply will be continuous. After the food supplied already in the market goes down, the preserved food will now be on demand.
This will help control the supply market hence there will be no scarcity at any given time. Thirdly, food preservation can decrease wastage of food.
When there is a higher supply of foods, a lot of vegetables and fruits go to waste when the storage conditions become unbearable. Thus processed
and preserved foods can prevent their wastage as it increases their shelf life. This will also ensure continuous food supply. Lastly and most
importantly, the process of food preservation can also decrease dietary inadequacies. This helps countries that cannot grow some foods due to soil
conditions import preserved foods that can supplement them with the required diets. Their foods can be vegetables and fruits that are very perishable.
The preserved foods will have a longer shelf life and this will help withstand importing overseas.

LITERATURE REVIEW OF PAST
STUDIES

• Food preservation uses different methods to preserve food. Food preservation is so important because most people use it everyday. Most food companies

used food preservation to keep food fresh. Other companies use food preservation to change flavors for many types of food. One reason that people want
to do in this experiment is to show people ways how to preserve food by themselves because most people do not know what companies are putting in their
food. Another reason, is because food preservation is very popular and you can find it almost anywhere. The problem that people will be solving in this
experiment is: Which preservative will preserve canned meat the longest before it molds?

•           There are many methods of meat preservation. One common method is salting. Salting is done by washing the meat in lukewarm water and rubbing

coarse salt until there is a layer of salt. Then you hang the meat in a room and let it dry. The salt kills the bacteria on the meat and prevents bacteria growth.
Another common method is drying. Drying is done by hanging meat so all the moisture comes out of the meat. The flavor of dried meat is completely
different to the flavor of fresh meat. During the drying process there is dramatic weight loss in the meat.

•           There are many previous experiments on this topic. Amelia Pike did an experiment on preserving baby carrots. They used lemon juice, salt water, and

vinegar. Nicole Feldner did an experiment on preserving strawberries by placing lemons in the packages with the strawberries. Nathaniel S. Carson did an
experiment comparing the time difference of mold growth of honey wheat bread with and without preservatives. Leah M. Osterman did an experiment on
which preservatives keep fruit from turning brown the longest. They used apples and avocados. Leah A. Hatayama experimented on honey preserving fruits
and vegetables. They used a 1%, 5%, and a 10% honey solution. This information is helpful because it gives me ideas on what to use. It helps make a
problem that wasn’t done already. It also helps me predict what will happen.

DEFINITION

• What is salt?
•      Salt is an ionic compound that can be produced from the neutralisation reaction between

acid and alkali (base). Salt is also known as sodium chloride, NaCl. Salts can be classified in a
variety of ways. Salts that produce hydroxide ions 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. Zwitterions contain an anionic and a cationic centre in the same
molecule, but are not considered to be salts. Examples of zwitterions include amino acids,
many metabolites, peptides, and proteins.

THE EXISTENCE OF SALT THAT
EXISTS NATURALLY

• Where does table salt come from? Halite, sodium chloride, is found naturally in
huge geologic deposits of salt minerals left over from the slow evaporation of
ancient seawater. These deposits are mined for various salts, including enough
sodium chloride to fill many, many salt shakers!

• NaCl is absolutely essential to life on earth. It is a necessary ingredient in the diets
of people and animals. And sodium chloride has literally thousands of uses! One of
those uses is to serve as a source of chlorine for chemical manufacturing. Chlorine
is known as a "workhorse chemical. It plays a key role in the manufacture of
thousands of products we depend on every day, including volleyballs, computers,
cars, pool chemicals, medicines and cosmetics. Those are just a small sampling of
the many items that are made using chlorine.

THE EXISTENCE OF SALT
THAT EXISTS NATURALLY

• How do you think chlorine is freed from those tightly packed crystals of NaCl? Electricity is

the tool used to electro-chemically split NaCl, releasing Cl for its many chemical uses.
Chemical engineers design systems to make chlorine gas bubble out of salty, electrified water.
The gas is captured and cooled down so much that it liquefies.

• A balanced diet is rich in minerals and vitamins and many foods are natural sources of

sodium. The percentage of salt we consume from different foods depends on our individual
eating habits but typically about 20% of the salt we consume comes from foods that
naturally contain salt.

• For thousands of years, salt has been used to preserve food and to improve taste. It is also

used to as a colour controller, binder, texturiser and fermentation control agent.

PRESERVATIVE

• 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.

• Salt kills microbes. High salt is toxic to most 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.

• Salt is an important natural preservative and has been used for centuries to preserve meat, fish, dairy products and many
other foods. Long before the invention refrigerators slating, like pickling, was used to keep food safe to eat. Within foods,
salt brine dehydrates bacterial cells, alters osmotic pressure and inhibits the development of bacterial growth – making it
take longer for food to spoil.

• It inhibits the growth of clostridium botulinum, the bacteria responsible for serious food poisoning – botulism. Salt helps
to prolong freshness making food safer for longer. Even with the development of refrigeration, this is an important aid to
food hygiene.

Salted fish EXAMPLES

Salted vegetables

Salted egg EXAMPLES

Kimchi

DEFINITION :
an ionic compound that
can be produced from

the neutralisation
reaction between acid

and alkali (base)

APPLICATION OF SALT EXAMPLES OF SALT:
SALT : -sodium chloride

- food preservation -magnesium sulphate
- food preparation -ammonium dichlorate

EXISTENCE OF
SALT :

- seawater

RECORD OF
PROCESS OF PBL

PROJECT LOGBOOK

NO. DATE DAY CONTEXT OF DISCUSSION
1. 07.09.2020 MONDAY - To form group
- To choose group leaders
- To determine task specification of each members

2. 09.09.2020 WEDNESDAY - To allocate duties to group members
- To discuss ways to solve problems faced by farmers
during period of RMCO

NO. DATE DAY CONTEXT OF DISCUSSION
3. 12.09.2020 SATURDAY - To discuss and solve problems faced by group
members when doing the researches
- To discuss the ingredients for making kimchi

4. 13.09.2020 SUNDAY - To accomplish the report
- To complete the slide show
- To decorate and improve our project
- To allocate duties to all the group members about the
presentation

RECORD OF
PROCESS OF PBL

TASK SPECIFICATION

NO. NAME TASK DURATION
01.09.2020 -
1. RAGNILD TONG YU ROU - Group coordinator 20.09.2020

- Prepare the Record of Process (project logbook,
task specification and record of project
implementation) of the Folio Report

- Prepare the kimchi

2. LIM YAN TONG - Prepare the Project Proposal (cover, index and 01.09.2020 -
3. WONG JING XUAN introduction) of the Folio Report 04.09.2020
- Prepare the Project Proposal (objectives, budget 01.09.2020 -
and material) of the Folio Report 04.09.2020

4. TAN YAN JOU - Prepare the Report (diagram of set up and 08.09.2020 -
procedure) of the Folio Report 10.09.2020

NO. NAME TASK DURATION
5. NGOH XIN WEI - Prepare the Report (result and discussion) of the 11.09.2020 -
Folio Report 13.09.2020

6. VOONG SIN YING - Prepare the Report (conclusion and reflection) of 08.09.2020 -
the Folio Report 14.09.2020

- Prepare the kimchi

7. CHONG YIN JYE - Prepare the Report (appendices and financial 08.09.2020 -
report of project) of the Folio Report 14.09.2020
- Prepare the kimchi

4. JUSTIN YIP YUNG HUNG - Prepare the Report (diagram of set up and 08.09.2020 -
procedure) of the Folio Report 10.09.2020

RECORD OF
PROCESS OF PBL

IMPLEMENTATION OF PROJECT PBL

Date Activity
01.09.2020 - Teacher divides students into groups  
02.09.2020 -   04.09.2020 - Teacher gives topic, ideas and suggestions

05.09.2020 - 07.09.2020 - Group discussion 
- Choose food products to produce and market
- Prepare task specification 

- Group discussion and get information related to : 
• The definition of salt.
• The existence of salts that exists naturally.
• The various uses of salts in the food preservation or food preparation.
• The effects of salt on humans and debate the effects of salts on human health.

08.09.2020  - Buy materials and apparatus 
- Prepare the kimchi
14.09.2020 
15.09.2020  - Market the kimchi in school
17.09.2020  - Prepare the folio( report) and slides
01.10.2020 - Presentation of folio
- Hand in the folio 

REPORT OF
PROJECT

QUESTIONNAIRE

QUESTIONNAIRE

• GENDER
• There are 8 males ( 36.4% ) and 14 females ( 63.6%) have answered the

Google form.

QUESTIONNAIRE

• AGE
• There are 18 people ( 81.8% ) aged between 13 to 17 years old, 3 people

(13.6% ) aged between 18 to 30 years old and 1 person ( 4.6% ) aged 31 years
old and above have answered the Google form.

QUESTIONNAIRE

• DO YOU TAKE PART IN FOOD PRESERVATION OR

PREPARATION AT HOME?

• There are 10 people ( 45.5% ) sometimes take part in food preservation and

preparation at home, 7 people ( 31.8 % ) do take part in and 5 people ( 22.7
% ) never took part in food preservation and preparation at home.

QUESTIONNAIRE

• WHAT ARE COMMON EDIBLE CHEMICAL SUBSTANCES

THAT ARE USED IN FOOD PRESERVATION ?

• There is a variety of edible chemical substances that are commonly used in

food preservation, such as sea salt, rock salt, himalayan pink salt, sugar,
monosodium glutamate (MSG) and others.

QUESTIONNAIRE

• WHAT DO YOU THINK ABOUT THE IMPORTANCE OF

ADDING CHEMICAL SUBSTANCES TO THE FOOD ?

• Most of the responses thought that adding chemical substances like salt and

sugar can help in making the food more tasty and prolong the shelf life of
food.

QUESTIONNAIRE

• WHAT WILL HAPPEN IF CHEMICAL SUBSTANCES ARE NOT ADDED TO

THE FOOD ?

• The responses thought that food will spoil faster and lack of taste if chemical substances are

not added to the food. One of the responses had an idea that the food will be in more
natural condition if chemical substances are not added to the food.

QUESTIONNAIRE

• WHAT ARE THE EFFECTS ON HEALTH DUE TO EXCESSIVE USING

CHEMICAL SUBSTANCES ( SALT ) ?

• The responses had listed down few of the effects on health due to excessive using chemical

substances ( salt ) :

• Kidney diseases
• High blood pressure
• Nervous disorder

REPORT OF
PROJECT

MATERIALS,APPARATUS AND BUDGET

MATERIALS & APPARATUS

NO. ITEM

1. Cabbage
2. Salt
3. Water
4. Glutinous rice flour
5. Brown sugar
6. Garlic
7. Ginger
8. Fish Sauce
9. Red Pepper Powder
10. Bottle
11. Knife
12. Measuring cup

 BUDGET TOTAL PRICE
NO. ITEM QUANTITY UNIT PRICE (RM)
(RM) 7.00
0.35
1. CABBAGE 600 g 3.50 0.00
0.20
2. SALT 1 cup 1.20 0.15
1.00
3. WATER 2 cups 0.00 0.10
1.00
4. GLUTINOUS RICE FLOUR 2 tablespoons 3.00 5.00
0.00
5. BROWN SUGAR 2 tablespoons 2.30 0.00
0.00
6. GARLIC 24 cloves 5.00 14.80

7. GINGER 2 teaspoons 11.00

8. FISH SAUCE ½ cup 7.20

9. RED PEPPER POWDER 2 cups 25.00

10. BOTTLE 8 0.00

11. KNIFE 2 0.00

12. MEASURING CUP 2 0.00

TOTAL BUDGET

REPORT OF
PROJECT

PROCEDURE

PROCEDURE

1. Prepare all the ingredients that needed to make kimchi.

PROCEDURE

2. Cut the top part of the cabbage.

PROCEDURE

3. Cut the cabbage into half and tear it into half.

PROCEDURE

4. Pour half a cup of salt.

PROCEDURE

5. Sprink the salt at each cabbage leaves between leaves.

PROCEDURE

6. Pour two cups of plain water into 7. Put two tablespoons glutinous rice
the pot. flour into the plane water.

PROCEDURE

8. Stir and mix well the glutinous rice 9. Add two tablespoons of brown
flour with plane water and cook it. sugar when the solution starts to boil. 

PROCEDURE

10. Then pour the solution into a 11. Blend 24 cloves of garlic and two
large container. teaspoons of garlic together.

PROCEDURE

12. Pour two cups of hot pepper 13. Then mix them well.
flakes into cabbage.

PROCEDURE

14. Pour half a cup of fish sauce into 15. Cut the kimchi into small pieces.
the cabbage.

PROCEDURE

16. Lastly, pack and weigh the kimchi into a small container with 150g each.



REPORT OF
PROJECT

RESULT