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    Content: Project Based Learning Chemistry Form 4 2020

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    roogue XD
    The document is a project report from a Form 4 chemistry class on pickling cucumbers. It includes an introduction outlining the project to pickle cucumbers and examine the chemical processes involved. It then provides the objective, procedures, materials list, discussion of chemistry concepts, and a budget. The discussion section explains that vinegar is an acid used to inhibit bacteria growth while pickling, and salt allows bacteria to grow which produces lactic acid helping to preserve the food. It also notes various salts and their uses, and reasons weak acids like vinegar are better than strong acids for food preservation.

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    Content: Project Based Learning Chemistry Form 4 2020

    Uploaded by

    roogue XD
    351 views12 pages
    The document is a project report from a Form 4 chemistry class on pickling cucumbers. It includes an introduction outlining the project to pickle cucumbers and examine the chemical processes involved. It then provides the objective, procedures, materials list, discussion of chemistry concepts, and a budget. The discussion section explains that vinegar is an acid used to inhibit bacteria growth while pickling, and salt allows bacteria to grow which produces lactic acid helping to preserve the food. It also notes various salts and their uses, and reasons weak acids like vinegar are better than strong acids for food preservation.

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    Chemistry Pbl 2020

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    The document is a project report from a Form 4 chemistry class on pickling cucumbers. It includes an introduction outlining the project to pickle cucumbers and examine the chemical processes involved. It then provides the objective, procedures, materials list, discussion of chemistry concepts, and a budget. The discussion section explains that vinegar is an acid used to inhibit bacteria growth while pickling, and salt allows bacteria to grow which produces lactic acid helping to preserve the food. It also notes various salts and their uses, and reasons weak acids like vinegar are better than strong acids for food preservation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    351 views12 pages

    Content: Project Based Learning Chemistry Form 4 2020

    Uploaded by

    roogue XD
    The document is a project report from a Form 4 chemistry class on pickling cucumbers. It includes an introduction outlining the project to pickle cucumbers and examine the chemical processes involved. It then provides the objective, procedures, materials list, discussion of chemistry concepts, and a budget. The discussion section explains that vinegar is an acid used to inhibit bacteria growth while pickling, and salt allows bacteria to grow which produces lactic acid helping to preserve the food. It also notes various salts and their uses, and reasons weak acids like vinegar are better than strong acids for food preservation.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    You are on page 1of 12

    SMJK KUCHING HIGH

    Project Based Learning Chemistry Form 4 2020

    Group Member:
    Yong Wei Sen
    Tina Lim
    Wong Zhi Chee
    Shirleen Chuo
    George Ting
    Foo Heng Soon
    Class:
    4B
    Subject:
    Chemistry
    Chemistry Teacher:
    Puan Hu Sing Min

    CONTENT
    1|Page
    No. Content Page
    1. Acknowledgement 3

    2. Introduction and Objective 4

    3. Procedure and Safety Precautions 5-6

    4. List of Materials and Apparatus 7

    5. Discussion 8-10

    6. Budget 11

    7. References 12

    ACKNOWLEDGEMENT

    2|Page
    The completing of this project involved co-operation
    from all group members and guidance of prominent persons.
    We offer our sincere appreciation for the learning opportunity
    provided by everyone involved.
    First for all, we would like to express our special thanks
    of gratitude to our chemistry teacher Mdm Hu Sing Min for
    all guidance, constant encouragement and the gave of golden
    opportunity to do this wonderful project on the topic of
    Pickled Fruit. Without her co-operation, criticism, judicious
    guidance and keen interest, the execution of the project would
    not have been possible.
    Furthermore, we are would like to leave our appreciate to
    our beloved friends and group member involved for their
    constant encouragement and their genuine support throughout
    this project. We will not able to complete this project
    perfectly within the limited time frame without their help and
    contribution.
    Finally, we extremely grateful to our family for their
    love, caring and sacrifices for educating and preparing us for
    our future. We are also very much thankful to their
    understanding and continuing support to complete this project.

    INTRODUCTION

    3|Page
    Fruit and vegetable are indispensable to humans. They
    provided important vitamin which can be absorb by humans
    as a nutrient in order to maintain body health. Nevertheless,
    Fruit and vegetable that stored without particular preservation
    will become fragile or perishable upon reaching a certain
    period of time. Fortunately, we are able to solve the
    mentioned stumbling block perfectly by pickling the fruits and
    vegetables.
    Our group discussed and decided that pickling cucumber
    will be chosen as the main pickled food for this project.
    Briefly, pickled cucumber is made from fresh cucumber that
    mixed with several ingredients such as vinegar, salt and sugar.
    It was stored in a jar for a period of time after the mix. Do you
    know what chemicals and chemical processes are involved?

    OBJECTIVE
    Appreciate and understand the importance of the use of
    chemical in everyday life, especially beholden to ionic
    compounds and covalent compounds that bring advantages to
    humans in several ways.

    PROCEDURE
    4|Page
    Step One - Slice It!
     Wash the prepared fresh cucumbers to ensure it is clean.
     Split the head of the cucumbers and rub the splitted head
    with the body of cucumber to make it less bitter.
     Cut cucumber into pieces.

    Step Two - Boil It!


     Ready a pot of hot water.
     Add 50g of sugar, 35ml of apple cider and 5g of salt.
     Boil the mixture until it is dissolved and invisible.

    5|Page
    Step Three - Mix It!
     Pickling the cucumber by mixing the cucumber pieces
    and mixture into a glass container.
     Leave it for one week in a refrigerator after it is cooled
    down.

    Step Four – Finishing Touch!


     The cucumber is ready to be served after one week of
    pickling.

    SAFETY PRECAUTIONS
     Be more careful when cutting the cucumbers.
     Wash the cucumbers several time to make sure they are
    clean.
     Make sure the container used is tight.

    LIST OF MATERIALS AND APPARATUS


    6|Page
    Materials:
     Two Fresh Cucumbers
     35 ml of Apple Cider
     5g Salt
     1-liter Water
     50g Sugar
    Apparatus:
     Knife
     Cutting board
     Glass Jar
     Pot

    DISCCUSSION
    1. Given the definition of acid and salt.
    7|Page
    - Acid is a chemical substance ionize in water to produce
    hydrogen ion H+. Salt is an Ionic compound formed when
    hydrogen ion, H+ in an acid is replaced with a metal ion or
    ammonium ion, NH4+.

    2. State the chemical name and formula of vinegar and slat


    used
    - Vinegar-acetic acid (CH3COOH) and salt-sodium chloride
    NaCl.

    3. What are the types of compounds for vinegar, salt and


    sugar?
    - Vinegar: Molecule
    - Salt: Ion
    - Sugar: Molecule

    4. State the function of each of the following ingredients in


    pickled fruits:
    a) Vinegar: Vinegar is used for creating an acidic environment
    in order to restrain the growth of bacteria.
    b) Salt: The addition of salt provides a suitable environment for
    lactic acid bacteria to grow.
    c) Sugar: To make food more pleasant-tasting by thickening the
    sweetness

    5. Apart from the salt that is named in Question 2, list other


    salts and their uses in daily life.

    8|Page
    - Sodium benzoate, C7H5NaO2 are examples of salts used as
    food preservatives. Sodium benzoate is found in tomato sauce
    and chili sauce.
    - Potassium manganate (VII), K2MnO4 it can kill bacteria and
    hence is suitable for use as a disinfectant.
    - Barium sulphate, BaSO4 is used to make barium meals for
    patients who need to take an X-ray of their stomach. The salt
    helps to make internal soft organs like intestines appear on
    X-ray films

    6. Vinegar is a weak acid. In your opinion, why is weak


    acid used in pickling and daily cooking? If the vinegar is
    replaced with a strong acid such as hydrochloric acid,
    predict the effect on the pickled fruits.
    - In my opinion, organic weak acids like lactic acid,
    intermediate in glucose metabolism, is normal constituent of
    the cells. Accumulation of these metabolites will disrupt the
    glucose metabolism essential to the cell's survival. Weak
    organic acids are more effective for food preservation then
    strong mineral acids, the anionic part of the organic acids,
    which cannot escape the bacteria in its dissociated form, will
    accumulate within the bacteria and disrupt many metabolic
    functions. Strong acid, inorganic mineral acids like HCl, is
    less effective against bacteria compare to weak acid, it will
    not have the function of preserving food

    7. Pickled food has many advantages and can be eaten


    often. Do you agree with this statement? Give your
    justification.

    9|Page
    - I agree with this statement because eating fermented foods
    may help with everything from insulin resistance to
    inflammation. Sauerkraut, one of the most popular fermented
    foods worldwide, has been shown to have anticancer
    benefits, while eating yogurt regularly may reduce the risk of
    obesity.

    10 | P a g e
    BUDGET

    Materials and Quantity Cost (RM)


    Apparatus
    Cucumber 1kg 2.00
    Vinegar 340ml 1.40
    Salt 1kg 3.00
    Water 1000ml 0.50
    Sugar 1kg 2.85
    Knife 1 12.00
    Cutting board 1 10.88
    Jar 1 14.60
    Pot 1 20.80
    Total cost 68.03

    11 | P a g e
    REFERENCES
    1. Form 4 Chemistry Textbook
    2. https://food52.com/recipes/20697-quick-pickled-

    cucumbers-an-adventure-in-cooking-from-faviken
    3. https://www.youtube.com/watch?

    v=jVvqR4UMqN0&ab_channel=EverydayFood
    4. https://en.wikipedia.org/wiki/Sodium_bicarbonate

    12 | P a g e

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