JAN 20-27

GENERAL BIOLOGY1
FPT
FERMENTATION FRUITS
Fermentation is a process in which sugars are
used to generate energy for living cells. Besides,
this energy is obtained without the need of O2,
since it uses an anaerobic pathway. Thus, it
represents an alternative way to obtain energy!
Fermenting microorganisms and their by-
products define the fermentation type.

JULIA NICOLE SABALA

ARIANE DE GUZMAN
 Procedure
STEP 1:
First we must clean the jar to make
sure its clean to avoit contamination in our vinegar.
STEP 2:
Put 3-4 spoonful of raisin in
your jar then fill the jar w/ water

STEP 3:
Dont forget to stir it everyday
to avoid white molds

STEP 4:
After that put the lid and make
sure it was close properly

STEP 5:
Then let it rest for a week to see
the result

STEP 6:
after resting it place it in a clean
jar without the raisin

STEP 7:
let it rest for another days for
better results


Observation

1st day 2nd day

Nothing much to see here because On the second day you can se
the permanentation just started some bubbling and
On the first day rhe raisins are still in the bottom some raisins are floating.

3rd day 4th day

The 3rd day more raisins are floating and the color had a completely change and only
some raisin are left at the bottom and it
you can see some changes in color. The started to completely smell like a vinegar
smell are also smells like vinegar.

5th and 6thday 7th day

here you can see some We now remove the raisin and this is the final
white mold at the top product. This is the result of our fermentation
 Title: Fruit Vinegar

ENGAGING SCENARIO

There is a newly opened school in Bacoor, Cavite that offers the course Food
Technology. To attract enrollees, the Dean of the said school initiated a competition
wherein students who are interested on the course, preferably STEM students, to join
the competition.

The participants are tasked to prepare a simple fermentation setup using common
fruits to produce vinegar.

The said competition will be presented to the Dean and professors of the
department. The product will be evaluated according to the presentation,

GRASPS
formulation, and procedure.

GOAL
Make a simple fermentation using common fruits

ROLE
The learners wil be able to prepare simple fermentation using
common fruits to produce wine or vinegar via microoorganisms

AUDIENCE
The Dean and professors of the department

SITUATION
There is a newly opened school in bacoor, cavite that offers the
course food technology. To attract enrollees, the dean of the
said school initiated a competition wherein students who are
interested on the course, preferably STEM , to join competition.

PERFORMANCE/PRODUCT
The product will be evaluated according to the presentation,
formulation, and procedure.

STANDARD
- Reflect an exceptional degree of student ingenuity in their
creation.
-Appropriate , clear , well- connected to the concept , and
showed exceptionally creative.