KITCHEN CHEMISTRY PROJECT
Pickling is a global culinary art. If you were to go on an international food-
tasting tour, you’d find pickled foods just
about everywhere. There are two basiccategories of pickles. The first type includespickles preserved in vinegar, a strong acid inwhich few bacteria can survive. Most of thebottled kosher cucumber pickles available inthe supermarket are preserved in vinegar.The other category includes pickles soakedin a salt brine to encouragesfermentation
the growth of "good" bacteria that make afood less vulnerable to "bad" spoilage-causing bacteria. Common examples of fermented pickles includekimchiand manycucumber dill pickles. In chemical pickling,the jar andlidare first boiled in order tosterilize them. The fruits or vegetables to bepickled are then added to the jar along withbrine and/or vinegar as well as spices andare then allowed to ferment until the desiredtaste is obtained. In commercial pickling, apreservative like sodium benzoate or EDTAmay also be added to enhance shelf life. Infermentation pickling, the food itself produces the preservation agent, typically bya process that produces lactic acid. Picklingis not only an international food-
preservation technique, it’s also an ancient
one. For thousands of years, our ancestorshave explored ways to pickle foods,following an instinct to secure surplus foodsupplies for long lasting. Here we also try totest what is the best way in making pickle.Another thing that we must take note, picklecannot be too much consumed because theWorld Health Organization has listedpickled vegetables as a possible carcinogenand the
British Journal of Cancer
releasedan online 2009 review of research on picklesas increasing the risks of esophageal cancer
Cut the mango into small pieces of the same size. (Almost the same)2.
Divide the mango into three parts.3.
Soak the first sample into lime waterfor 5 minutes, the second sample for30 minutes and the third sample for60 minutes.4.
Remove the mangoes from limewater, and then rinse with tap water.5.
Divide the first sample into four andadd into the container that labeled A,B, C and D.