GROUP 4 CHEMISTRY PBL 4 EINSTEIN

RESULT

RESULT

• WITHOUT ADDING SALT TO

CABBAGES

REPORT OF
PROJECT

DISCUSSION

DISCUSSION

• 1. Nutrient dense

• Kimchi is packed with nutrients while being low in calories.

• On its own, Chinese cabbage — one of the main ingredients in kimchi — boasts vitamins A
and C, at least 10 different minerals, and over 34 amino acids .

• Many green vegetables are good sources of nutrients like vitamin K and riboflavin. Because
kimchi often comprises several green veggies, such as cabbage, celery, and spinach, it’s
typically a great source of these nutrients.

• Vitamin K plays an important role in many bodily functions, including bone metabolism and
blood clotting, while riboflavin helps regulate energy production, cellular growth, and
metabolism .

DISCUSSION

• 2. Contains probiotics

• The lacto-fermentation process that kimchi undergoes makes it particularly unique. Fermented foods not
only have an extended shelf life but also an enhanced taste and aroma .

• Fermentation occurs when a starch or sugar is converted into an alcohol or acid by organisms like yeast,
mold, or bacteria.

• Lacto-fermentation uses the bacterium Lactobacillus to break sugars down into lactic acid, which gives kimchi
its characteristic sourness.

• When taken as a supplement, This bacterium itself may have several benefits, including treating conditions
like high fever and certain types of diarrhea .

• Fermentation also creates an environment that allows other friendly bacteria to thrive and multiply. These
include probiotics, which are live microorganisms that offer health benefits when consumed in large
amounts .

DISCUSSION

•  3. May strengthen your immune system

• The Lactobacillus bacterium in kimchi may boost your immune health.

• In a study in mice, those injected with Lactobacillus plantarum — a specific strain
that’s common in kimchi and other fermented foods — had lower levels of TNF
alpha, an inflammatory marker, than the control group .

• Because TNF alpha levels are often elevated during infection and disease, a decrease
indicates that the immune system is working efficiently .

• A test-tube study that isolated Lactobacillus plantarum from kimchi likewise
demonstrated that this bacterium has immune-enhancing effects .

DISCUSSION

• 4. May reduce inflammation
•     Probiotics and active compounds in kimchi and other fermented foods may help fight

inflammation .

•     For example, a mouse study revealed that HDMPPA, one of the principal compounds in

kimchi, improved blood vessel health by suppressing inflammation.

•     In another mouse study, a kimchi extract of 91 mg per pound of body weight (200 mg

per kg) given daily for 2 weeks lowered levels of inflammation-related enzymes .

•      Meanwhile, a test-tube study confirmed that HDMPPA displays anti-inflammatory

properties by blocking and suppressing the release of inflammatory compounds.

DISCUSSION

• 5. May slow aging

• Chronic inflammation is not only associated with numerous illnesses, but it also
accelerates the aging process.

• Yet, kimchi possibly prolongs cell life by slowing this process.

• In a test-tube study, human cells treated with kimchi demonstrated an increase in
viability, which measures overall cell health — and showed an extended lifespan
regardless of their age .

• Still, overall research is lacking. Many more studies are needed before kimchi can be
recommended as an anti-aging treatment.

DISCUSSION

• 6. May prevent yeast infections

• Kimchi’s probiotics and healthy bacteria may help prevent yeast infections.

• Vaginal yeast infections occur when the Candida fungus, which is normally harmless,
multiplies rapidly inside the vagina. Over 1.4 million women in the United States are treated
for this condition each year.

• As this fungus may be developing resistance to antibiotics, many researchers are looking for
natural treatments.

• Test-tube and animal studies suggest that certain strains of Lactobacillus fight Candida. One
test-tube study even found that multiple strains isolated from kimchi displayed antimicrobial
activity against this fungus.

DISCUSSION

• 7. May aid weight loss
• Fresh and fermented kimchi are both low in calories and may boost weight loss .
• A 4-week study in 22 people with excess weight found that eating fresh or fermented kimchi

helped reduce body weight, body mass index (BMI), and body fat. Additionally, the
fermented variety decreased blood sugar levels .

• Keep in mind that those who ate fermented kimchi displayed significantly greater

improvements in blood pressure and body fat percentage than those who ate the fresh dish .

• It’s unclear which properties of kimchi are responsible for its weight loss effects — though

its low calorie count, high fiber content, and probiotics could all play a role.

DISCUSSION

• 8. May support heart health

• Research indicates that kimchi may reduce your risk of heart disease .

• This may be due to its anti-inflammatory properties, as recent evidence suggests that inflammation may be
an underlying cause of heart disease .

• In an 8-week study in mice fed a high cholesterol diet, fat levels in the blood and liver were lower in those
given kimchi extract than in the control group. In addition, the kimchi extract appeared to suppress fat
growth .

• This is important because the accumulation of fat in these areas may contribute to heart disease.

• Meanwhile, a weeklong study in 100 people found that eating 0.5–7.5 ounces (15–210 grams) of kimchi daily
significantly decreased blood sugar, total cholesterol, and LDL (bad) cholesterol levels — all of which are
risk factors for heart disease .

DISCUSSION

• What’s the concept applied in the Kimchi?
• Kimchi, like yogurt and kombucha, is a very healthy probiotic, which is very good for digestion and kills bad bacteria.

However, eating napa cabbage alone wouldn't do this, kimchi is so healthy because of the fermentation. It starts with the
salt and cabbage which are the most important part of the process, by salting the cabbage it causes osmosis, which causes
the cell structure to weaken which softens the cabbage. 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 me
surrounded in brine in a sealed container and kept at about 65°F. Then, sugars begin to break down and metabolize creating
lactic acid, decreasing pH. Kimchi in an ideal situation should have a pH around 4.5.

•  Fermented fish sauce is an important sub ingredient providing enzymes and flavor substances for fermentation. Salt, garlic,

and red pepper play an important role in controlling the type of microflora in Kimchi. Production of organic acids at the
cost of carbohydrates and resultant pH reduction contribute to maintaining freshness of the vegetables during the storage
period.

REPORT OF
PROJECT

CONCLUSION

CONCLUSION

• There is 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. One of the way to solve the problem is
making kimchi. Kimchi is a group of fermented cabbage, radish, and garlic foods and is consumed on a daily basis in Korea.
Kimchi is a fermented vegetable (Baechu kimchi is the representative one) with probiotic lactic acid bacteria (LAB).
Vegetables, especially cruciferous vegetables, and sub ingredients of garlic, ginger, and red pepper powders, contain various
nutraceuticals that have health benefits. The functional metabolites formed from the ingredients during the fermentation by
LAB also increases the functionalities of kimchi. In addition, probiotic LAB which are present at 108 -9 CFU/g in kimchi
after the fermentation, make kimchi an excellent probiotic food. It is because kimchi is prepared with healthy vegetables
and condiments, and fermented with probiotic LAB, it has various health benefits along with tasting good. Health
functionality of kimchi, based upon our research and that of others, includes anticancer, antioxidative, antiobesity,
anticonstipation, serum cholesterol and lipid-controlling, antidiabetic, and immune-boosting. Kimchi is also safe from the
contamination of NsaOlt 3a,nNdOfe2r,manendtnatiitoronsporaomciensesse,s.saTlthleeyveclasnincokmimpcehnisaatree low (1.2-2.0%), and can be safely made by using
different kinds of for any negative effects of NaCl. In this chapter,
we describe the method of kimchi manufacture, fermentation, health functionalities of kimchi, and the probiotic properties
of its LAB.

REPORT OF
PROJECT

CONCLUSION

CONCLUSION

• The topic for this assignment is assigned by our beloved teacher, Ms Yuu Yee Mee. The main objective of
doing this project is to let us more understand about the topic on application of salt. 

• Before the project begin, our group leader has divided all the tasks to us. During the project, we have did
some research from the internet to get more information and learn ways to make pickled food. We were
facing problem due to many of the ingredients for making kimchi are import from Korea. 

• We have 4 times google meet during the process. Our group leader has distributed all the tasks to us for the
first meeting. In the third meeting, we discussed about the ingredients that needed to make the kimchi
because many of the ingredients are imported from Korea. We also discussed the ways to do the kimchi.
Next, we have one last meeting to discuss the process of doing this project to make some improvement. Last
but not least, we present the kimchi to all the group members. 

• During this project, we found that making kimchi is not difficult. We did some improvement of our kimchi
so it could taste better. After this project, we know the importance of application of salt in daily life.

APPENDICES

REFERENCES USED

REFERENCES WEBSITES
USED
https://en.wikipedia.org/wiki/Salt 
https://www.thespruceeats.com/functions-of-salt-in-food-1328615
https://forms.gle/THhQrbtv1o1PBhv77

WEBSITES

https://en.wikipedia.org/wiki/Health_effects_of_salt
https://www.verywellhealth.com/eat-it-with-a-grain-of-salt-1958878

WEBSITES

https://www.youtube.com/watch?v=eTucCw1w6Ak
https://chlorine.americanchemistry.com/Science-Center/Chlorine-Compound-of-
the Month-Library/Sodium-Chloride-NaCl-Salt-of-the-Earth/

THANK YOU

by Group 4