The use of hypertonic solution in making fruit/ vegetable pickles

THE USE OF HYPERTONIC SOLUTION











IN MAKING FRUIT/VEGETABLE










PICKLES.




















Name : Muhammad Ikhwan Farhan bin Basrah





Class : 411 (KIND)




College No. : AT214227




Date : 31 MAY - 13 JUNE 2021

CREDITS




























I would like to thank to parents, siblings and friends For





having helped me to complete this folio on time. To my biology





subject teacher. I would like to say a million Thanks for giving





me the assignment because through this assignment has






nurtured my passion to do more in -depth research on





hypertonicity

Introduction





















Pickling is the process of preserving or extending the shelf life of





food by either anaerobic fermentation in brine or immersion in




vinegar. The pickling procedure typically affects the food's texture





and flavor.Pickling was used as a way to preserve food for out-of-




season use and for long journeys, especially by sea.


















Objective























To understand and appreciate the importance of





movement of substances cross the plasma






membrane in daily life

APPARATUS











































1. Container











2. Knife











3. Peeler










4. Cutting Board

MATERIALS




































1. Mango











2. Vinegar











3. Salt











4. Water

Step 1 PROCEDURE


















































1. Prepared mango, vinegar, salt






and water

Step 2






































2. Peeled the mango skin and cut







into long pieces and put in a






container














Peel and cut the






mango carefully

Step 3






































3. Dissolve the salt in water and







place in a container that has the






mango that has been cut

Step 4











































4. Put 65ml of vinegar into the






container

Step 5






































5. Shake the container to make







sure the ingredients are mixed






well















Do not shake too






hard as it may spill

Step 6











































6. Leave for 3 days and record






your observation

RESULT






























































Day 1 Day 2 Day 3






















Base on the observation, the changes of pickles by every day is the colour






from clear to cloudy and the size is become smaller

DISCUSSION



























1. State the process that takes place for pickling fruit/ vegetable. (1 mark)








Osmosis








2. Explain the process in question 1. (2 marks)









It’s a net movement of water molecules from an area of high water to an area of low water potential.








3. What is the function of salt and sugar in the making of pickle? (2 marks)








To make a hypertonic solution.








4. What happens to the fruit/vegetables after soaking in salt/sugar solution? (1 mark).









The size of fruit become smaller and the colour changes

DISCUSSION





























5. Suggest a way to revive the turgidity of the pickles. (1 mark LOT’s)








Soak the pickles in the distilled water.








6. Give one advantage of pickling fruit/vegetables. (1 mark LOT’s)








The fruit will be prevent bad bacteria from growing .









7. Apart from salt and sugar, name another ingredient used for the pickling process and explain why the



ingredient is used. (3 marks) HOT’s








Vinegar, because the vinegar's acetic acid will increase the the vegetables' acidity and kill off any existing




microorganisms, which will help prevent prevent short-term spoilage.

DISCUSSION






















8. Pineapple pickle is prepared by soaking slices of pineapple in a concentrated sugar solution. State two advantages



and disadvantages of this method compared with keeping fresh pineapple. (3 marks)








Among its advantages is that it can prevent or treat allergies and reduce the risk of some types of cancer, such as colon



cancer, but when using a lot of sugar to make oranges will certainly lead to diabetes and in addition will cause the



body to lack fiber.








9. A housewife uses excess sodium nitrate and phosphate fertilizer sprinkled on chilli plant and after 3 days, she



found out that the plant has withered and died.







i) Explain what happened to the chilli plant? (3marks)








The plant will wither because sodium nitrate and phosphate fertilizers are intended to fertilize the crop and are acidic



in nature. when a lot of acidic substances are added in excess will cause a hypertonic process that is the soil will



absorb all the water that is watered to the plants.








ii) Explain what should the housewife do before sowing on the ground to prevent the plant from withering. (3 marks)







Before sowing the plant, the housewife should include sodium nitrate and phosphate fertilizer once a week in small



amounts and water daily.

CONCLUSION


























In our daily life, there is a movement of substances





across the plasma membrane in daily life.The






process of making a pickles, hypertonic solution is





formed.

REFERENCES



















1. Tutorial membuat mangga jeruk bersama Kak Ros-Youtube:





https://youtu.be/lZKCPT7aRaM










2. Pickling-Wikipidea :





https://en.m.wikipedia.org/wiki/Pickling










3. Why Vinegar is used in Pickling-10pickup :




https://10pickup.com/why-vinegar-is-used-in-pickling/










4. Cara-cara buat jeruk mangga tanpa guna pengawet-RASA :





https://10pickup.com/why-vinegar-is-used-in-pickling/










5. Biology Textbook Form 4 KSSM