INTRODUCTION

From Wikipedia, the free encyclopedia. Preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruits moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have now come to be seen as desirable qualities cheese, yoghurt and pickled onions being common examples.

SUMMARY OF OUR PROJECT

Our school year 6 students are given the title of Pickling. We choose 3 students from year 6 to form a group. The first day the teacher of in charge give a brief to the students. The following day the students with guidance teacher start the experiment. We use mangoes to do pickling. Pickling was done by soaking food in vinegar, salt solution or sugar solution. Pickling reduces the water content of the food. This prevents the growth of bacteria and fungi. Food preserved by pickling will last longer. However, its taste and nutrient content will be different. My students very enjoy during the experiment because they are able to create mango pickling in simple way. Food that can be preserved by pickling are fruits and vegetables. My students also are very happy when theyre experiment was success.

TITLE

PROBLEM
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To make your own mango pickling to learn how food can be preserved by pickling and what makes it last longer.

To investigate the relationship between amount of sugar solution and the condition of mango.

When the amount of sugar increase, the time taken to spoilt also increase.

The Conditions For Microorganism To Grow

1. 2. 3. 4. 5. Air Water Nutrients A suitable temperature A suitable acidity

APPARATUS 1. Mangoes 2. Hot water 3. Sugar 4. Salt 5. Vinegar 6. Spoon 7. Container 8. Chopping board 9. Knife
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10. Strain

VARIABLE S
Kept the same : Type of food What to change : Amount of sugar in solution

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 What to observed :

Condition of mango

PROCEDURES 1.Put a packet of kg sugar into a container

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2. Pour hot water into the container.Add some vinegar into the mixture.

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3. Stir the mixture until the sugar dissolve. Set aside.

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4. Cut 4 pre-ripe mangoes in small pieces.

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5. Prepare salt solution in another container. 6. Soak the mangoes in the salt solution for 5 minutes. 7. Wash the mangoes that had been soaked.

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8. Lastly, soak the mangoes in the sugar solution for 2 months.

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9. Repeat the investigation by putting 1kg concentration of syrup in Jar B.

RESULTS
Question : Year 6 pupils did an investigation on preserved food by putting pre-ripe mangoes into syrups of different concentrations. The results of their observation are shown in the table below.

Concentration Of Syrup Number Of Days 3 5 8 Light kg sugar in 4 cups water Heavy 1 kg sugar in 4 cups water

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When concentration of syrup increase the time taken to spoilt also increase.

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PHOTOS

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1. 2. 3. 4. 5. 6. 7.

School Library Senior Teachers Internet Newspaper Science Magazine Year 6 Science Text Book Year 6 Science Practical Book
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http://en.wikipedia.org/wiki/Food_preservation http://tudorhistory.org/topics/food/preserve.html http://foodpreservation.about.com/ http://foodpreservation.about.com/ http://www.scribd.com/doc/72160702/Handbook-of-FoodPreservation http://www.dummies.com/how-to/content/food-preservationmethods-canning-freezing-and-dry.html

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