Biology Folio

SMK LANANG

Applying the Concept of Movement of
Substances Across a Plasma Membrane

(Pickled Papaya)

Name : Chris Teoh Sze Hui
Class : 4A
Subject : Biology KSSM Form 4
Project Period : 1 June 2021 – 13 June 2021
Biology Teacher : Mr. Chiew Soon Sii

1

TABLE OF CONTENTS

BIL CONTENT PAGE NUMBER
1 Acknowledgement 3
2 Introduction & Objectives 4
3 Budget/ Estimated Costs 5
4 List of Materials and Apparatus 6
5 Procedures & Results
6 Marketing Strategy/ Methods 7-11
12-15
used in Promoting Products
7 Expenses 16
8 Marketing Responses (Data 16

presentation) 17
9 Discussion 18-19
10 Reflection (Weaknesses &
19
Improvement) 20-21
11 Conclusion
12 Project log book 22
13 References

2

ACKNOWLEDGEMENT

First, I pay my gratitude to the God 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, Mr. Chiew Soon Sii, who gave me the golden
opportunity to do this wonderful Problem Base 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 guiding me in making
this project, they give me different ideas in making this project
unique.

3

INTRODUCTION

Vegetables and fruits are among the foods that play an important
roles in daily life. Fruit and vegetables act as fibres and source of
vitamins that keep our body healthy.

However, fruit and vegetables do not last long and will go bad
after reaching a certain period of time. There is a method that
people usually used to overcome this problem. It is by pickling the
fruits or vegetables.

This project is about making a food product that is produced
through osmosis process. After that, we are required to market it
online and create a folio about this.

The food that I am going to produce is pickled papaya.

OBJECTIVES

To be more understand and appreciate the concept of movement of
substances across a plasma membrane. Besides, it is to make sure we
are able to apply this concept through food production. The concept of
osmosis is applied in daily life, such as pickled vegetables or fruits,
kimchi, salted eggs or fish and so on.

4

BUDGET / ESTIMATED COSTS FOR 10 SETS OF
PICKLED PAPAYA

Items Units Price per 1 Price in
unit/kg total (RM)
1 Papaya 1.5 kg (RM)
2 Tamarind 20g 3.80 5.70
3 Chili 5pcs 1.60 0.032
4 Salt 100g 16 0.08
5 Plastic bowl 10 2.70 0.27
0.12 1.20
Total 7.30

5

LISTS OF MATERIALS AND APPARATUS NEEDED

Chili Papaya Knife Big spoon
Sugar

Tamarind

Salt

Glass bowl Skin peeler

Apparatus

A glass bowl Amount
A big spoon
A skin peeler 6kg
A knife 20pcs
400g
Material 80g
Papaya
Chili
Salt
Tamarind

6

PROCEDURES & RESULTS

1. Wash the papaya.

2. Peel the papaya’s skin using skin peeler.

7

3. Cut the papaya in half and remove the seeds.

4. Cut the papaya into thin slices by using skin peeler.

8

5. Add some water and salt. Mix them evenly.

6. Allow to marinate for about 3-4 hours until the
sliced papaya turn soft. Squeeze out excess liquid.

9

7. Mix the vinegar and tamarind with water and pour
into the sliced papaya. Chili and lemon are added for
extra taste.

8. Allow the sliced papaya to marinate for
approximately 24 hours or 1 day before serving.
Store pickle in the refrigerator for extra crunchy.

10

9. Pack 250g of pickled papaya in each small bowls.

~Results~

11

MARKETING STRATEGY / METHODS USED IN
PROMOTING PRODUCT

Package the pickled papaya (250g) with small bowl.

Design a food menu by using PowerPoint 2013.

12

Promote the food during 15 June 2021 until 20 June 2021
for 24 times through

Telegram by personal Telegram by sending to 4A
messaging Biology Group

13

Wechat by personal messaging

14

Complete the survey form given by teacher on 21 June
2021.
Get the responses from teacher on 23 June 2021 and
determine the amount needed to produce the products as
well as conclude the expenses and marketing responses.

15

EXPENSES FOR 40 SETS PICKLED PAPAYA

Item Price (RM)

Papaya (6kg) 22.80

Tamarind (80g) 0.40

Chili (20pcs) 0.128
Salt (400g) 1.08
Plastic bowl (40 bowl) 4.80

Total amount 29.20

MARKETING RESPONSES / PRESENTATION OF DATA

Item Quantity sold Expenses (RM) Profit (RM)

Pickled papaya 40 29.20 38

Expenses and Profit Chart

43% Expenses
57% Profit

16

DISCUSSION

1. The process that takes place for pickling fruit is osmosis.

2. Osmosis is the movement of water molecules flow from solution
of lower concentration and high water potential to a solution of
higher concentration and low water potential through a semi-
permeable plasma membrane.

3. Salt and sugar water is hypertonic towards the water in the
fruit cells. This will cause the fruit to undergo plasmolysis where
water will diffuse out of the vacuoles by osmosis. This
dehydrated condition in the fruit will prevent the growth of
microorganisms and will cause any remaining microorganisms to
die because of dehydration. This is to let the pickled fruit can
keep for a longer time.

4. Apart from the salt and sugar, another ingredients that can be
used for the pickling process is vinegar. This is because vinegar is
also a hypertonic solution that can extract the water from the
pickled food. Besides, vinegar is an acid that is safe to consume
and could provide an acidic environment for the pickled fruit
which can prevent most of the microorganisms from growing.

17

5. Pineapple pickled is prepared by soaking slices of pineapple in a
concentrated sugar solution. The advantage of this method
compared to keep the fresh pineapple is it can preserve the
original taste and quality of food without the addition of
preservatives and dyes. Besides, pineapple pickle can be stored
for a longer time. On the other hand, we may lose some valuable
substances and vitamins during dehydration. Furthermore,
pickles are high on salt content so it will increases the risk
of hypertension and also heart disease.

6. A housewife is used excess sodium nitrate and phosphate
fertilizer to sprinkle on the chili tree. After 3 days, she found that
the small tree has withered and died. This happened to the tree
after sowing the fertilizer because dissolved fertilizers cause soil
water hypertonic to the cells sap of the roots of chili tree. Water
diffuse from root cell sap to the soil. Cell become plasmolysed.
Vacuole and cytoplasm that shrink do not provide support to
plants, causing them to wilt.

7. To prevent the tree from withered, we should check the pH of
the soil before sowing the fertilizer on the ground. This is to
make sure the soil is not too acidic after sowing the fertilizer to
prevent plasmolysis of plant. Besides, we should choose the
suitable fertilizer which is suits to the plant due to its pH level
and the ingredients in it. This is because plants require specific
nutrients from the soil. Fertilizer that suit to it can prevent the
plant from withered.

18

REFLECTION Improvement
Tamarind which has sweet
Weakness and sour taste can replace the
Sugar is not good for health. sugar.

Vinegar too strong and cause Use vinegar of the proper
the pickled papaya to become strength (5%)
too sour.

Salt contain an anti-caking Use canning or pickling salt.
agent or other additives cause
white sediment appear in
bowl.

CONCLUSION

The concept of movement of substances across a plasma
membrane is applied in the pickling process of papaya. When
the papaya in soaked in a high concentration solution, water in
the papaya will diffuse out of the papaya’s vacuole by osmosis
because it is in hypertonic condition. Thus, the papaya
dehydrated and become pickled papaya.

19

PROJECT LOG BOOK

No. Date Day Context of Discussion

1 01.06.2021 Tuesday  To design the folio cover.
 To plan and decide the title.

2 02.06.2021- Wednesday  Searching for the introduction of

03.06.2021 & Thursday the report.
 Find out the objective of the

project.

3 04.06.2021- Friday &  Record the materials and

05.06.2021 Saturday apparatus that needed.

 Estimate the cost and make a

budget that needed for 10 sets of

pickled papaya.

6 06.06.2021 Sunday  Pre-prepare a set of product.
 State the precautions.

7 07.06.2021- Monday &  State the precautions.

08.06.2021 Tuesday  List out the procedure of the

experiment.

8 09.06.2021 Wednesday  Make a conclusion and a reflection

for this experiment.

9 10.06.2021 Thursday  Submit the proposal paper under

Google Classroom.

10 11.06.2021 Friday  Plan the activity.

11 12.06.2021 Saturday  Go out to buy the materials that

needed.

12 13.06.2021- Sunday &  Conduct the activity.

14.06.2021 Monday  Prepare the get-ready product.
 Take a photo of the product.

13 15.06.2021 Tuesday  Design a food menu by using

PowerPoint 2013.

20

14 16.06.2021 Wednesday  Plan and design the promoting

strategy.

15 17.06.2021- Thursday,  Promote the pickled papaya

19.06.2021 Friday and through various kind of method

Saturday and application.

 Snapshot and record all the

promotion that have been done.

16 20.06.2021 Sunday  Record the evidences in pictures

and write in the project logbook.

17 21.06.2021 Monday  Fill the survey form.

18 22.06.2021 Tuesday  Finalize the expenses.

19 23.06.2021 Wednesday  Get the amount of ordering from

teacher.

 Conclude the expenses and

marketing responses.

20 24.06.2021 Thursday  Complete the empty part.

21 25.06.2021 Friday  Refine the folio

22 26.06.2021- Saturday &  Advanced the folio.

27.06.2021 Sunday

23 30.06.2021 Wednesday  Submit the folio.

REFERENCES

21

Book Internet

• Gan Wan Yeat, 2019, • https://www.youtube.com/watch?v
Biology Form 4, =GRCcerqOEbI
Selangor, Must Read
Sdn. Bhd • https://anyflip.com/tphzq/dsxa/basi
c

• http://online.anyflip.com/dhljc/ptir/
mobile/index.html

• https://www.malaysianchinesekitch
en.com/pickled-papaya/

• https://havycakes.com/how-to-
make-pickled-papaya/

• https://www.youtube.com/watch?v
=y7aW7tvb2Vc

22

23