pbl bio

MOVEMENT OF SUBTANCES ACROSS
A PLASMA MEMBRANE
( MANGO PICKLE )

NAME : MARDINA BT SHAHARUDIN
CLASS : 4 SUMAIYAH
TEACHER’S NAME : PUAN NIK ZAKIAH BINTI AWANG

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TABLE OF CONTENTS

BIL CONTENS PAGE
1 3
4
ACKNOWLEDGMENTS 5
6-7
2
INTRODUCTION 8
9
4
EXPLANATION

5
PROCESS OF MAKING MANGO
PICKLE

6
CONCLUSION

7
REFERENCES

ACKNOWLEDGMENTS

First I pay my gratitude to the almighty Allah for giving me the ability to
work hard successfully. Words actually will never by enough to express of my
gratefulness. I will try level best to express of my gratefulness towards some
people.
I would like to express my special thanks of gratitude to my beloved teacher,
Madam Nik Zakiah Binti Awang , who gave me the golden opportunity to do
this wonderful Problem Based Learning (PBL) of Biology which also helped
me in doing a lot of research and I came to know about new things. I really
thankful to them.

I also would like to thank my parents who helped me a lot in gathering
information , collecting data and guilding me in making this project, they give

me different ideas in making this project unique.

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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 problem to get because these
fruits and wet food are rarely available during the off season.

From this consumtion , we can see the global food losses and waste.
The consumtipn of fruits and vegetables are higher and we need to find
way how to solve this problem . So , the one way how to reduce this
problem is applying the concept of movement of 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.

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EXPLANATION

In preparing pickles of fruits, the slices of fruits are immersed in a
concentrated salt and sugar solution that are hypertonic to the fruit cells.
What is hypertonic solution? Hypertonic solution is the solution with a
higher solute concentration. When the fruit cells is placed in a hypertonic
solution, water molecules diffuses out of fruit cells by osmosis into the salt
and sugar solution. The vacuole and cytoplasm are then shrink due to lost
water. The plasma membrane is pulled away from the cell wall. The cell
wall of fruit cells are not change the shape but maintain its shape. This
process is called as plasmolysis. It,s also make cell lose water and not
support for the growth of microorganisms. So, the fruit can last longer for
months. Now you know right? So, let me show you how to make a mango
pickle.

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PROCESS OF MAKING MANGO PICKLE

Ingredient :
o 3 mango fruits
o 4 tbsp of salt
o 6 pieces of chili
o Sugar syrup

Sugar syrup :
o 1 ½ cup of sugar
o 2 cup water

(combine sugar & water in a pot. Boil it and set aside to cool)
Method :
1. Wash the mango with water.
2. Cut the mango in medium sizes like in the picture below .

Mango slices
3. Add salt on mango slices in a big bowl and mix well.

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4. Wrap it with plastic.

5. Leave it for 2 days in fridge.

6. Add some chilies to get a perfect taste.

Add chilies
7. Pour sugar syrup into the container of mango slices.

add sugar syrup
8. Store in fridge for 3 days before serving.
9. Serve and enjoy it.

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CONCLUSION

Most fruits are more than 50% water by weight. A mango that I used it to
make a pickles is about 83% of water by weight. And when I place salt into
the bowl that I put the slices mango and mix together, the natural
movement of water molecules happens across the permable mango slices
membrane. Due to osmosis, water naturally wants to move from an area of
low salt concentration, inside the mango slices, to an area of higher salt
concentration, the exterior, until it reaches an equilibrium. At the same
time, some of the salt molecules and sugar molecules will go inside the
mango slices. The inside of the mango slices is not really super permeable,
this process will take a time at least occur in one day. After one day, we can
see a water that has moved from the inside of mango slices to the exterior.
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.

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REFERENCES

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

http://biologyform4.blogspot.com/2013/09/hypotonic-hypertonic-and-
isotonic_8747.html?m=1
https://healthyeating.sfgate.com/tango-mango-5215.html
https://en.m.wikipedia.org/wiki/Pickling
http://www.futuredirections.org.au/publication/food-wastage-the-irony-of-global-
gluttony/

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