-Nutrition 4
Summative Task draft
Summative assessment task(s): Students are a group of scientists who find out that many people tend to use food preservation.
They will investigate kinds of natural preservation that could make people aware to have a healthier life.
Criteria (including skills, attitudes and actions):
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Identify various types of natural and chemical preservation.
Be able to apply research skills by researching information about natural and chemical preservation.
Be able to do/conduct some experiment to show strategies of using natural preservation.
Demonstrate enthusiasm in participating group discussions and doing the experiment.
Be able to present understanding of nature preservation using various media and clear explanation. What are you going to
use to present the experiment? Will each of you conduct a different experiment and present the result individually?
Answer here:
Types Of Chemical Preservatives
Types Of Natural Preservatives
Sodium Benzoate
Ascorbic Acid
Butylated Hydroxyanisole (BHA)
Butylated Hydroxytoluene (BHT)
Potassium Bisulfite
Sulphur Dioxide
Tocopherols
Sodium Ascorbate
Erythorbic Acid
Calcium Sorbate
Methylparaben
Citric acid
Caprylic Acid
Sulfite
Methylcyclopropene acid
Caprylic Acid
Dilauryl thiodipropionate
Erythorbic acid
Gum guaiac
Methylparaben
Propionic acid
Propyl gallate
Propylparaben
Stannous Chloride
Sugar
Salt
Freezing
Bottling
Canning
Drying
Smoking
Vinegar
Heating (boiling)
Cinnamon
Lemon
Cloves
Oil
Vitamin E
Thiodipropionic acid
Ascorbyl palmitate
Do a research
Sugar :
We pick sugar because sugar can preserve food by lowering the water activity in the food. Sugar, in solid or liquid forms as
honey or syrup can absorb water from the microbes (plasmolysis). The molecules in the sugar can reduce water activity in the
food and becoming crystallized. Less water will reduce spoilage on the food, because bacteria like most organism can be dried out
easily in less water. This condition creates an environment hostile to microbial life. The amount of sugar to preserve foods at
least 3% or 30g sugar/kg ingredients, this can reduce water content to between 10-50 percent, a level that can reduce decay.
Sugar can preserve manisan, etc.
Salt:
We pick salt because salt prevents the food from becoming humid. As in sugar, the brine has the effect of drawing water out of
the bacterial cells. It can cause the microorganisms such as bacteria and fungus become dehydrated and die. Most bacteria, fungi
and other potentially pathogenic organisms cannot survive in a highly salty environment. This is due to the hypertonic nature of
salt. Hypertonic is a concentration of solutions that determine the diffusion, whereas the hypertonic on the salt
molecules diffused. For effective preservation, the concentration should be approximately one cupful of salt to five cups of
water or 18% of the ingredients. Salting food preservation can give impact on the food taste, as it becomes salty. salted fish,
bacon and some vegetables are preserved using salt. These are good examples! Salting can cause the salty taste on the foods,
however the combination of sugar and salt can give the food taste are varied. Salt can preserve salted egg, salted fish, and
salted vegetables.
Vinegar :
We pick vinegar because vinegar prevent food from other microorganism. Vinegar is a liquid consist of acetic acid and water. It
is fermented by the bacteria and can kill the microbes on the food. It will keep the foods’ shelf life for 2 days, but if you put it
in the refrigerator it will keep the foods’ shelf life for 1 month. The taste of foods are impacted because of the usage of
vinegar, it is sour. On the other side vinegar can gives a bad impact which is poisoning hazards. Unless, take the certain basic
treatment or precaution on it. Example of foods with vinegar preservatives: chopped garlic, garlic cloves,chilli, ginger, capsium,
mushrooms, various mixtures of these similar materials.
Cinnamon :
We pick cinnamon because cinnamon can prevent food from bacteria and food-borne illness. Cinnamon can keep the foods’ shelf
life longer because cinnamon contains of oil called essential oil that can kill several strain toxins in food. Toxin are producing E
coli (Escherichia coli) that known as a diseases for human. Cinnamon and (cinnamon oil) can preserve the food from other micro
organism for at least 24 hours or more the 24 hours. Kinds of foof can be preserved with cinnamon are fruits and vegetables.
Cloves :
We pick cloves because it can prevent food from microorganism like worms in food. It also has phenolic compounds which have
antioxidant activity in food. These properties can reduce the growth of the bacteria in food. Cloves reduce lipid oxidation, which
is one of the main causes of food deterioration. The spice in cloves which called carminative is the one who killed worms and
parasites. Cloves can preserve food for minimum for 3 day and maximum 1 week.
Lemon :
we pick lemon because lemon can prevent the food from oxidation and other micro organism. The Vitamin C that contains in lemon
water/lemon is used to prevent food from oxidation. Such as fish,meat, etc. if we put the things outside it only can keep the
foods’ shelf life for 1 day only, but if we put the lemon water to things inside of refrigerator it will lengthen the shelf life for 1
month.
Experiments that We have done: We make pickles and sweetmeat
pickles : cucumber, vinegar, sugar, salt, water
sweetmeat: bark fruit, sugar, water cinnamon
Bibliography:
http://naturalhealthtechniques.com/list-of-chemical-preservatives.htm
http://www.cspinet.org/reports/chemcuisine.htm#letter_A
http://science.howstuffworks.com/innovation/edible-innovations/food-preservation5.htm
http://www.open.edu/openlearnworks/mod/oucontent/view.php?id=196&printable=1
http://naturalhealthtechniques.com/list-of-chemical-preservatives.htm
http://butane.chem.uiuc.edu/pshapley/GenChem2/B4/index.html
http://www.food.com/about/salt-359
http://www.chemistryviews.org/details/news/6396661/Preserving_Food_Quality_with_Cinnamon.html
http://www.acupuncturebrooklyn.com/alternative-health/cloves-for-preservation-and-to-lift-the-spirit
http://cara.media/mengawetkan-makanan-secara-alami/
Garry’s Mom knowledge