MRSM KUCHING

PROJECT BASED LEARNING

SEMESTER 1
BIOLOGY KSSM FORM 4 2021

NAME: STEPHANIE TAMIS ANAK CLEMENT

CLASS: 4 AL - DINAWARI
COLLEGE NUMBER: SC180224
TITLE: THE USE OF HYPERTONIC SOLUTION IN MAKING FRUIT PICKLES
DATE: 17 MAY 2021
 TABLE CONTENT

CONTENT PAGE

INTRODUCTION
i. IMPORTANCE OF THE PROJECT
ii. OBJECTIVE
iii. BRIEF METHOD
iv. BRIEF CONCLUSION
1

MATERIAL AND APPARATUS 2

METHODOLOGY
i. PROCEDURES
ii. PRECAUTION
iii. BUDGET

3
RESULT AND INTERPRETATION OF DATA
i. OBSERVATION/DATA COLLECTED
/TABLE/PHOTO/GRAPH/CALCULATION

DISCUSSION (SCIENTIFIC KNOWLEDGE)

i. EXPLAIN THE PROCESS OR CONCEPT IN
YOUR FERMENTATION
ii. NUTRIENTS AND ITS BENEFIT
iii. CONCLUSION
4

BIBLIOGRAPHY
i. TEXTBOOK, REFRENCE BOOK, INTERNET
(RETRIEVED LINK)
5

I
 ACKNOWLEDGEMENT

I am overwhelmed in all humbleness and gratefulness to acknowledge my depth to all those

who have helped me to put these ideas, well above the level of simplicity and into something
concrete.

I would like to express my special thanks of gratitude to my teacher as well as our principal
who gave me the golden opportunity to do this wonderful project on the topic "The Use of
Hypertonic Solution in Making Fruit Pickles" which also helped me in doing a lot of research
and i came to know about so many new things. I am really thankful to them.

Any attempt at any level can 't be satisfactorily completed without the support and guidance of
my parents and friends.

I would like to thank all of my family members who helped me a lot in gathering different
information, collecting data and guiding me from time to time in making this project , despite
of their busy schedules ,they gave me different ideas in making this project unique. That is all
from me.

II
 INTRODUCTION

IMPORTANCE OF PROJECT

The options provide students with a variety of choices for showing their creativity, make
learning more meaningful, and students become more engaged in what they are doing. Students
can focus on an area of personal interest and decide how to show what they have learned and
can do, in a way that is meaningful and engaging.

Many tools are available, both on the web and as apps, that serve to engage, motivate, and
inspire students to learn more. The benefit of using web tools for PBL is twofold.

First, students can create something vibrant, engaging, and meaningful because they have
chosen their area of interest, put their personal touches on it and, as a result, attach the content
material with what they have created. They then retain the information better because they have
created something for a real world experience.

It also teaches them the vital technology skills that they need moving forward, and gives them
skills that can be used in other classes, and for their future. Learning to create multimedia
presentations, to problem solve, think critically, quickly access resources, and communicate
with others helps to empower students, and give them more control in their learning and growth
process.

OBJECTIVE

 To delay the spoilage and contamination of food stuff by natural microflora.

 To observe the effect of pickling on the quality of ambarella.

METHOD

Fermented or brined products will need to cure for several weeks. Curing involves changes in
color, flavor and texture of the product. Lactic acid is produced during the fermentation process,
helping preserve the product. Remember quality, safe products happen when proper procedures
are followed. It is important to use correct proportions of vegetables, salt, vinegar and spices.
Suitable containers are also an essential component for this process. Crocks are commonly used,
but they must be free from cracks and chips. Food- grade plastic or glass containers may also
be used. A 1-gallon container is suitable for 5 pounds of fresh vegetables, a 5-gallon container
is good for fermenting approximately 25 pounds of fresh cucumbers. Do not use garbage bags,
trash liners or plastic buckets that do not meet food specifications.

CONCLUSION

The shelf life of the fermented pickles can be prolonged as the appropriate amount of salt or
sugar placed in fermented pickles with the additional acetic acid to extend the shelf life of
ambarella pickles.

1
MATERIAL
Ambarella fruit, salt, sugar, water

APPARATUS
Spoon, container, knife, cutting board, peeler, cup

PROCEDURES

1. Peel off ambarella fruit using a peeler.

2. Rinse the peeled fruit with water.

3. Cut the fruit into pieces using a knife and remove the pit of the fruit.

4. Pour a cup of water into the container.

2
5. Put salt and sugar into the container and stir well.
=

6. Put the sliced fruit into the mixture and closed the lid tightly.

PRECAUTION
Be careful when dealing with dangerous items such as knife and peeler. Adult supervision is
advised.

BUDGET
Materials and apparatus Price (RM)
Ambarella fruit 0.40
Salt 1.50
Sugar 2.95
Total 4.45

OBSERVATION
After leaving in two weeks, the colour and the texture of the fruit changes. The smell of the
fruit is very strong.

After 2 weeks

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DISCUSSION

5.1 State the process that takes place for pickling fruit/ vegetable. (1 mark) LOT’s
- Fermentation.

5.2 Explain the process in question 1. (2 marks) LOT’s

- Fermentation is the oxidation of glucose that occurs in the presence of limited oxygen or
without the presence of oxygen.

5.3 What is the function of salt and sugar in the making of pickle? (2 marks) LOT’s
- Both microorganisms and fruit has water. Water can be taken out from the fruit by osmosis.
Osmosis is the process by which molecules of a solvent tend to pass through a semi-
permeable membrane from a less concentrated solution into a more concentrated one. By
putting the fruit to pickle in a brine that has high concentration of substrate and low
concentration of water. This will cause the water to diffuse out from the fruit and become
hypertonic solution while salt and sugar diffuse into the fruit, thus pickling the fruit.

5.4 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 it has low pH level and acidic, which could prevent the microorganisms to
grow.

5.5 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.
(4 marks) HOT’s
- Advantages are keeping food last longer and helps in regulating blood sugar level.
Meanwhile, disadvantages are altering the food flavour and loss of nutrients.

5.6 A housewife uses excess sodium nitrate and phosphate fertilizer to be sprinkled on the chili
plant after 3 days, she found that the plant has withered and died.
i) Explain what happened to the chili plant after sowing the fertilizer? (3 marks) HOT’s
- Too much fertilizer can be resulted to sudden plant growth with an insufficient root system to
supply adequate water and nutrients to the plant.

ii) What should the housewife do before sowing on the ground to prevent the plant from
withering. (3 marks) HOT’s
- Check the soil pH to see what nutrients that the plants need so that she could use the correct
type of fertilizer

4
BIBLIOGRAPHY
Reference books :
Complete Biology for Cambridge IGCSE® by Ron Pickering

Link :
https://youtu.be/2JKxV8wTP3g
https://www.academia.edu/38159731/CBE658_Lab_Report_on_Food_Preservation_By_Pickli
ng_Chillies_2018_