SYNTHESIS

SALTED EGG

Based on the conducted fermentation of the eggs, With the duration of two
weeks, eggs are effectively adapting or what we call the “Salt-curing Method” which
we submerge the eggs through boiled water containing melted salt with it. Upon
Monitoring, there is no change of color through the physical appearance of the egg
throughout the whole process of fermentation. Yet the difference comes from the
different measurements of the salt that is dissolved in the water itself. The intensity of
the saltiness in the taste of the egg is definitely distinguishable, Also the duration of
boiling the eggs affect greatly to the finished product of the fermentation. According
to the conducted research on how to cook the fermented salted egg, it takes to six to
seven hours for the egg yolks to completely oiled or what we call the “Oil
Exudation”. Based on the results with the plate presentation , Using a measurement of
one fourth kilograms of rock salt and two weeks of fermentation did have a descent
taste, adding a sprinkle of sugar and crushed pepper really elevated the fermented egg.
Therefore the fermentation was executed to its bare minimum yet it is not maximized
to its best result.

ICE CREAM

According the executed laboratory project, Ice cream making using the
“Freezing point depression” or adding salt into the ice to lower its temperature for the
ice cream mixture will solidify. Yet one thing is important to be noted is that the
material in doing the mixture of the ice cream should be cold or kept in a low
temperature container for it become in the right viscosity of the mixture. Using the
Ingredients in a room temperature will give you a hard time of making the “Freezing
Point Depression” work. The lower the temperature of the ingredients, the better
results will be created. Measurement of the right portion of mixture you will freeze is
also important and it is because if you have a lot of mixture yet the ice is not enough
then it will be harder for the mixture to solidify since the mass of the mixture is
greater than the ice. The portion of ice must be more then the mixture in that way,
when putting the salt in ice to lower its temperature will make the freezing process of
the ice cream mixture is easily achieved.