FOOD

AL BI

OL
NER

OGY
GE

PRESERVATION
LESSON 6

SUBMITTED TO: SIR RANINO RIVERA

SUBMITTED BY: KRISTINE FE S. PAGOTA
MATERIALS
MIXTURE OF VINEGAR
JAR
AND WATER

1 TABLESPOON OF
SLICES OF CUCUMBER
SALT
PROCEDURE:
PUT THE SALT IN THE MIXTURE OF PLACE ALL THE CUCUMBERS IN THEN ADD THE MIXTURES IN THE
VINEGAR AND WATER THEN MIX THE JAR JAR

1 2 3
CONCEPT RELATED TO TRANSPORT MECHANISM OF CELL:
TONICITY SOLUTION "HYPERTONIC

The water in the glass and the fluid inside the cucumber's cells are
separated in the experiment by the semi-permeable membranes on the
cucumber's cell walls. Water, on the other hand, can travel through these
membranes. You increased the salt concentration of the water by adding
salt to it, lowering the water content in the combination. The cucumber
cells have a greater water content than the glass cells due to this. By
flowing from the cells to the saltwater solution, the water in the
cucumber cells strives to equalize these various concentrations. The
cucumber loses water as a result and turns mushy. Hypertonic is the
term for this type of this solution. Additionally, the cucumber's oxidation
process is slowed and prevented from spoiling by the dehydration and
osmotic pressure created in the sealed environment.
 PHOTO OF LOCALLY PHOTO OF THE
GROWN PRESERVED
VEGETABLE OR FRUIT: FOOD: