TESTING THE EFFECTIVENESS OF TOMATO (solanum lycopersicum) AS AN

ANTIBACTERIAL ALCOHOL

A Research Proposal Presented by

Raphael Ryan A. Reyes

10-Newton

In Partial Fulfilment in Research 2

Aurora National Science High School

Buhangin, Baler, Aurora

School Year 2019-2020

 INTRODUCTION

Background of the study

     Petroleum is synthesized to make ethanol, petroleum is a non-renewable resource,

and it is being consumed three times as fast as it is discovered, in a report by the U.S.
office of petroleum. The researchers searched for a more-friendly alternative.
According to Suslow and Cantwell 2000, ripening tomatoes produce ethylene at a
moderate pace, temperature plays a role in how ethylene is produced, and chill if
needed to be preserved.

According to a study by T. A. Teka, 2013, tomato maturity plays a part in the

acidity of tomatoes, with 6 stages in it’s process, the green stage, the breakers stage,
turning stage, pink stage, light red stage, and red stage, based on the USDA color
chart, it is also said in the study that they are harvested in the turning stage.

According to a study by I.G.  Leggareta 2014, foodstuff like meat, fruits and
vegetables are preserved through a process called canning, where-in it employs the
method of heating and sealing food for the purpose of storage and preservation. This
is a method in which it removes harmful bacteria like mold to grow. There is a special
case for tomatoes though, in which heating the fruit up, will have an increase in
acidity. On the report of the Center for Food Safety and Applied Nutrition at the U.S.
Food and Drug Administration, fresh tomatoes are at 4.3 to 4.9 pH, while canned
tomatoes, have a pH of around 3.5 to 3.7

On a study by P.P. Anake. S. Barringer 201 samples were placed in a 25

degrees or 50 degrees celsius water bath, and another sample was refrigerated at 5
degrees celsius. Tomato juices (default pH4.26) were adjusted to pH 2.5 and 8.5
directly tested with 2 M citric acid solution, 1 M sodium hydroxide using a 10 pH
Meter, thus identifying that temperature does indeed change the pH level of tomatoes.

     Using tomatoes (solanum lycopersicum) as an alternative for petroleum which is

used to make ethanol. Overripe tomatoes are thrown from markets daily, the
researchers considered this as a beneficial alternative to petroleum because petroleum
is costly and petroleum depletion is a big problem since this substance is a non-
renewable resource. Petroleum depletion is the decrease in petroleum production of an
oil field, or geographic area and will most likely occur in the year of 2030 according
to John Vidal (2005).

     Another big problem in the environment is on how fossil fuel extraction turns
visitors away in tourist spots with a number of gatherable resources since petroleum is
a fossil fuel and is needed to make ethanol by synthesizing. The researchers want to
make a cheaper and safer alternative of a non-renewable resource. Petroleum is a
natural gas found underground while tomatoes are abundant in many places yearly.
The researchers would also like to use the method of juicing as a way of getting
tomato extract, this method is effective for it is used to juice various fruits to get its
extract. If used to juice overripe tomatoes, they will likely get its extract easily.

Statement of the Problem

1) What is the amount of unripe tomatoes needed to get 50 ml of ethanol?

  a) 7 unripe tomatoes

  b) 11 unripe tomatoes

  c) 15 unripe tomatoes

2)Through the lens of a microscope how much time is needed for the antibacterial
alcohol to take effect?

  a) 5 seconds

  b) 10 seconds

  c) 15 seconds

3) Is there a significant effect of tomato (solanum lycopersicum) as an alternative

antibacterial alcohol?

Significance of the study

     The researchers want to harness the overripe tomatoes extract as its acidity is high.
The benefits of this study not only find a new alternative for petroleum but it also
finds a more efficient and easy way to get ethanol. Petroleum is a non-renewable
resource; therefore, it is limited thus it cannot be obtained again after it is completely
used up. Finding a more efficient alternative for a non-renewable resource like
petroleum can be considered revolutionary for mankind since ethylene is a starting
product for several industrial syntheses. The findings of this study will redound to the
total benefit of human economy considering that petroleum will soon deplete out of
the hands of economy and possibly humanity

Scope and limitation

     The researchers would like to test the effectiveness of antibacterial alcohol on

certain amounts of bacteria by using tomatoes (solanum lycopersicum) juicing. It also
aims to identify the amount of tomatoes to get 50 ml of ethanol, the amount of time
needed for the alcohol to take effect to eliminate the bacteria for the desired effect
against bacteria and the significance of tomato (solanum lycopersicum) as an
alternative antibacterial alcohol. This study will be conducted at Aurora National
Science High School and it also aims to finish in the School Year 2020-2021 if this
study will be approved by the panel.

Specific Research Hypothesis/es

Questions  

  Ho: The
application of the
1) What is the
self made
amount of unripe
antibacterial
tomatoes needed to
Alcohol has no
get 50 ml of
significant effect
ethanol?
which is worse than

a) 7 unripe commercial
tomatoes antibacterial
alcohol on bacteria
b) 11 unripe .
tomatoes Ha: The application
of the self made
c) 15 unripe
antibacterial
 alcohol has a
tomatoes
significant effect

2)Through the lens which is worse than

of a microscope commercial
how much time is antibacterial
needed for the alcohol on bacteria
antibacterial
alcohol to take
effect?

a) 5 seconds

b) 10 seconds

c) 15 seconds

3) Is there a
significant effect of
tomato (solanum
lycopersicum) as
an alternative
antibacterial
alcohol?
 REVIEW OF RELATED LITERATURE   

 Tomato

According to Suslow T. and Cantwell M. (2000) ethylene control University

of California, Davis, California, ethylenecontrol.com, the tomato (solanum
lycopersicum) is a flowering plant of the nightshade family (Solanaceae) cultivated as
an edible fruit which gives off 1.2-1.5 microlites /kg-hr at 10 degrees Celsius and 4.3-
4.9 microliters /kg-hr at 20 degrees Celsius, ripening tomatoes produce ethylene at a
moderate rate. Solanum lycopersicum grows best in full sunlight. The soil should be
loamy and well-drained with a pH between 6.0 to 6.8. It is also widely grown
throughout the world. In addition to its edible fruits, they also provide an oil, can be
used as insect repellents and have a range of traditional medicinal uses.

        The effectiveness of the tomato as an alternative ethyl alcohol is varied by the

concentration and the amount of ethylene produced by the tomato which is 4.3-4.9
microlites /kg-hr at 20 degrees Celsius, if left at a constant speed the ethylene
produced will yield acceptable petroleum. As the consumption of petroleum is
increased daily alternatives must be considered as our supplies are limited gaining
another source of ethyl alcohol will lead to a stronger or weaker concentration.

Juicing

 According to McKell H. (2013) What is Juicing, Nashville, Tennessee, USA.

Juicing involves a process where the natural liquids, vitamins, and minerals are
extracted from raw fruits or vegetables, this process strips away any solid matter from
the fruits and vegetables where only liquid is left behind. The liquid left behind is no
ordinary liquid, it is jam packed with various vitamins, minerals, anti-oxidants, anti-
inflammatory compounds, and phytonutrients, it is an efficient way of getting quick
energy for your body

Bacteria

According to Vidyasagar A. (2019) “What are bacteria?” Future US, Inc. New
York, livescience.com, bacteria are microscopic, single-celled organisms that thrive in
diverse environments. They may live on land, water, or even inside the body. Bacteria
are classified as prokaryotes, single-celled organisms that contain DNA and lack a
nucleus.

Antibacterial Alcohol

According to Flournoy B. (2018) “How Does Alcohol Kill Bacteria?” Leaf

Group Ltd. Santa Monica, California., Sciencing.com, antibacterial alcohol can
eliminate bacteria by a process called “Denaturing”. Denaturing is a process when
bacteria is exposed to a solution of alcohol, the molecules of the alcohol bond with the
bacteria’s molecules making it more soluble in water, this causes the bacteria cell to
become more vulnerable to water, making it lose strength and fall apart, this makes it
so that the alcohol molecules can enter the bacteria cell easily, as the bacteria cell gets
weaker, the proteins inside the bacteria cause it to flow out, the alcohol molecules
then break down the proteins through the process denaturation. By forming bonds
with the alcohol molecules, the amino acids begin to lose their structure causing all
functions to stop.

Canning

According to Leggareta (2004) “Canning” Canning is a process of preservation

used for meats, fruits, vegetables, effectiveness of method is on a time-temperature
basis, wherein the more the temperature of the canned goods, the less there is a risk
for microbial invasion. This method annihilates autolytic enzymes and
microorganisms.

Boiling

W. Breslyn, C. Wyler (2020) “How does Boiling Occur” boiling is the process by
which a liquid turns into a vapor when it is heated to its boiling point. A change
occurs in they’re state of matter, i.e. from liquid to gas. It is a physical change and no
alteration has occurred in its molecular structure.
pH Scale

C. E. Ophardt (2003) “Acids and Bases” The pH scale measures how acidic or
basic a substance is, it ranges from 0 - 14, with 0 being very acidic, 7 as neutral, and
14 as being very basic, pure water has a 7 pH, but when chemicals are mixed in, it can
become either basic, or acidic.

Acids

C. E. Ophardt (2003) “Acids and Bases” At the simplest definition, an acid is any
compound that yields hydrogen ions (H+) or hydronium ions (H3O+) when dissolved in
water. Hydronium ions are really the combination of H+ ions and H2O molecules

Petroleum

According to R.W. Coppock, R.G.Christian (2014) Petroleum is important for

petrochemicals, and lubricants and is used as a resource for heating and propulsion.
Petroleum is a product of buried, organic material undergoing chemical change.

Synthesis

Taylor C. (2013) “What is Synthesis”  Communications Instructor for the Faculty

of Nursing at the University of Manitoba. Synthesis means to combine a number of
Synthesis different pieces into a whole. Synthesis is about concisely summarizing and
linking different sources in order to review the literature on a topic, make
recommendations, and connect your practice to the research. Synthesis usually goes
together with analysis because you break down a concept/idea into its important
 parts/points (analysis), so you can draw useful conclusions or make decisions about
the topic or problem (synthesis).

METHODOLOGY

Tomato (Solanum lycopersicum) as an

Alternative Antibacterial Alcohol

Preparation of Materials

By using a juicer, the researchers will chop

an overripe tomato in half, it will be then put
into a juicer to get a pure liquid

7 Unripe Tomatoes 11 Unripe Tomatoes 15 Unripe Tomatoes

Experimentation

Set A Set B Set A Set B Set A Set B

2 Petri dish 2 Petri dish 2 Petri dish 2 Petri dish 2 Petri dish 2 Petri dish
w/ Bacteria w/ Bacteria w/ Bacteria w/ Bacteria w/ Bacteria w/ Bacteria
and 20 mL and 25 mL and 30 mL and 35 mL and 40 mL and 45 mL
Antibacteri Antibacteri Antibacteri Antibacteri Antibacterial Antibacterial
al Alcohol. al Alcohol al Alcohol al Alcohol Alcohol Alcohol
To be To be
observed in observed in To be To be To be To be
0 to 15 0 to 15 observed in observed in observed in 0 observed in 0
seconds seconds 0 to 15 0 to 15 to 15 seconds to 15 seconds
seconds seconds

Data Gathering

Result and Discussion

Collection and Gathering of Materials

The researchers will gather the materials through different means. The main
ingredient in the alcohol, the tomatoes (Solanum Lycopersicum) will be grown on
various pots and farms, to be picked when still underripe. With a formal request,
various containers like petri dishes with diverse strands of bacteria will be bought to
be used to test the alcohol.

According to an article by I.G. 2004 Leggareta, foodstuff like meat fruits and
vegetables are preserved through a process called canning, where-in it employs the
method of heating and sealing food for the purpose of storage and preservation. This
is a method in which it removes harmful bacteria like mold to grow. There is a special
case for tomatoes though, in which heating the fruit up, will have an increase in
acidity. On the report of the Center for Food Safety and Applied Nutrition at the U.S.
Food and Drug Administration, fresh tomatoes are at 4.3 to 4.9 pH, while canned
tomatoes, have a pH of around 3.5 to 3.7

According to Flournoy B. (2018) “How Does Alcohol Kill Bacteria?” Leaf Group
Ltd. Santa Monica, California., Sciencing.com, antibacterial alcohol can eliminate
bacteria by a process called “Denaturing”. Denaturing is a process when bacteria is
exposed to a solution of alcohol, the molecules of the alcohol bond with the bacteria’s
molecules making it more soluble in water, this causes the bacteria cell to become
more vulnerable to water, making it lose strength and fall apart, this makes it so that
the alcohol molecules can enter the bacteria cell easily, as the bacteria cell gets
weaker, the proteins inside the bacteria cause it to flow out, the alcohol molecules
then break down the proteins through the process denaturation. By forming bonds
with the alcohol molecules, the amino acids begin to lose their structure causing all
functions to stop.
Actual Testing/Experimentation

I. Preparation of Materials

a. Acquisition of Overripe tomatoes

The tomato will be put into a container with bananas to speed up the

ripening process , after a few days it will be ready for extraction.

b. Acquisition of tomato extract

The overripe tomato will be chopped in half and will be then put into a

juicer, squeeze and turn until all liquid has been extracted, repeat until

desired amount is acquired

c. Elimination of Bacteria

Bacteria bought from laboratories will be put under a microscope,

apply the alcohol, little by little, until the bacteria is eliminated

II. Procedural Activity

a. 2 unripe tomatoes

Set A

1. Put the tomatoes in a container with bananas to fasten its

ripening process

2. After overripening the tomatoes, chop in half, and put in a

juicer, squeeze until extract is obtained

3. Put bacteria into a microscope slide, and put in a microscope

4. Using a dropper, apply 20ml of antibacterial alcohol slowly

 5. Through a microscope, observe for 15 seconds for its effect

Set B

1. Put the tomatoes in a container with bananas to fasten its

ripening process

2. After overripening the tomatoes, chop in half, and put in a

juicer, squeeze until extract is obtained

3. Put bacteria into a microscope slide, and put in a microscope

4. Using a dropper, apply 25ml of antibacterial alcohol slowly

5. Through a microscope, observe for 15 seconds for its effect

b.4 unripe tomatoes

Set A

1. Put the tomatoes in a container with bananas to fasten its

ripening process

2. After overripening the tomatoes, chop in half, and put in a

juicer, squeeze until extract is obtained

3. Put bacteria into a microscope slide, and put in a microscope

4. Using a dropper, apply 30ml of antibacterial alcohol slowly

5. Through a microscope, observe for 10 seconds for its effect

Set B

1. Put the tomatoes in a container with bananas to fasten its

ripening process

2. After overripening the tomatoes, chop in half, and put in a

 juicer, squeeze until extract is obtained

3. Put bacteria into a microscope slide, and put in a microscope

4. Using a dropper, apply 20ml of antibacterial alcohol slowly

5. Through a microscope, observe for 10 seconds for its effect

c. 6 unripe tomatoes

Set A

1. 1. Put the tomatoes in a container with bananas to fasten its

ripening process

2. After overripening the tomatoes, chop in half, and put in a

juicer, squeeze until extract is obtained

3. Put bacteria into a microscope slide, and put in a microscope

4. Using a dropper, apply 20ml of antibacterial alcohol slowly

5. Through a microscope, observe for 5 seconds for its effect

Set B

1. Put the tomatoes in a container with bananas to fasten its

ripening process

2. After overripening the tomatoes, chop in half, and put in a juicer,

squeeze until extract is obtained

3. Put bacteria into a microscope slide, and put in a microscope

4. Using a dropper, apply 20ml of antibacterial alcohol slowly

5. Through a microscope, observe for 5 seconds for its effect

Experimental Design
There were a total of 4 petri dishes with bacteria per treatment

A. Set-up A

Set-up A, 20 mL, and 25 mL of antibacterial alcohol was applied directly to the

petri dishes full of bacteria

B. Set-up B

Set-up B, 30 mL, and 35 mL of antibacterial alcohol was applied directly to the petri
dishes full of bacteria

C. Set-up C

Set-up C, 40 mL, and 45 mL of antibacterial alcohol was applied directly to the petri
dishes full of bacteria

Statistical Treatment
 Treatment A Set-
up A, 20 mL, and
Set-up B,25 mL of
antibacterial Sample 1-4
alcohol was
applied directly to
the petri dishes
full of bacteria

Treatment B Set-
up A, 30 mL, and
Set-up B, 35 mL of
Set-ups antibacterial Sample 5-8
alcohol was
applied directly to
the petri dishes full
of bacteria

Treatment C Set-up
A, 40 mL, and Set-
up B, 45 mL of
antibacterial Sample 9-12
alcohol was applied
directly to the petri
dishes full of
bacteria
References

Suslow T. and Cantwell M. (2000) ethylenecontrol University of California, Davis,

California, from

https://www.ethylenecontrol.com/produce-storage/tomato/

McKell H. (2013) What is Juicing, Nashville, Tennesse, USA

https://www.healthline.com/nutrition/juicing-good-or-bad#juicing-for-nutrients

Vidyasagar A. (2019) “What are bacteria?” Future US, Inc. New York,

https://www.livescience.com/51641-bacteria.html

Flournoy B. (2018) “How Does Alcohol Kill Bacteria?” Leaf Group Ltd. Santa

Monica, California.,

https://sciencing.com/alcohol-kill-bacteria-5462404.html

Teka T.A.,(2013) “ANALYSIS OF THE EFFECT OF MATURITY STAGE ON

THE POSTHARVEST BIOCHEMICAL QUALITY CHARACTERISTICS OF
TOMATO (Lycopersicon esculentum MILL.) FRUIT.” Department of Postharvest
Management, College of Agriculture and Veterinary Medicine, Jimma University, P.
O. Box 307, Jimma, Ethiopia.

http://www.irjpas.com/File_Folder/IRJPAS%203(5)180-186.pdf

Legarreta I.G. “Encyclopedia of Meat Sciences” (Second Edition), 2014.

https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/canning
Anake P.P. and Barringer S. (2015) “Effect of temperature, pH, and food additives on
tomato product volatile levels

Department of Food Science and Technology, The Ohio State University 2015
Fyffe Road, Columbus, Ohio 43210

Breslyn W., Wyler C. (2020) “How Does Boiling Occur?” NBCT, Ph.D.
(Gaithersburg High School)

https://chem.libretexts.org/Bookshelves/Physical_and_Theoretical_Chemistry_Te
xtbook_Maps/Supplemental_Modules_(Physical_and_Theoretical_Chemistry)/Physic
al_Properties_of_Matter/States_of_Matter/Phase_Transitions/Boiling

Ophardt C.E. (2003) “Acids and Bases” Elmhurst College, Elmhurst Illinois, United
States of America.

http://chemistry.elmhurst.edu/vchembook/184ph.html

Coppock R.W., Christian R.G. (2018) Veterinary Toxicology (Third Edition) Murray
State University, Hopkinsville, KY (USA). Toxicology Department, Breathitt
Veterinary Center.

https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/petroleum
Taylor C. (2013) “What is Synthesis” Communications Instructor for the Faculty of
Nursing at the University of Manitoba.

https://umanitoba.ca/faculties/nursing/students/What_is_synthesis.pdf