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AN EVALUATION FOR THE BETTER FOOD PRESERVATIVE

 Essay in regards to a COMPARISON FOR THE BEST FOOD PRESERVATIVE

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AN EVALUATION FOR THE BETTER FISH PRESERVATIVE

AMONG SUGAR AND SALT

IN PARTIAL SATISFACTION OF THE REQUIREMENTS IN CHEMISTRY III

FOR SCHOOL YEAR 2011 – 2012

Elegance Christian Rubillos

Rosemarie Dianne P. Japlos

Izzadyl Louise Blateria

Vincent Anthony Elizaga

James Emmanuel Lumapas

RESEARCH WORKERS

Rosaminee W. Sanchez

MECHANIC

Acknowledgement

The researchers would want to express their gratitude to Mrs. Marcelina Rubillos, Grace's great-grandmother, who has contributed beneficial information about the scientific process of preservation and local, cheap alternatives to high-priced food chemical preservatives. Without her wisdom, the researchers may not have gathered enough data as quickly as they had, and the research could have taken much longer to finish. Her assistance is usually greatly liked.

Of course , there may have been absolutely no investigatory technology project whether it weren't for the research workers who had performed very hard alongside their additional school homeworks/projects. Without all their extra type, especially issues vacant moments, the IP would not had been as thorough as it is. This research had been a group work, indeed. Each one of the research workers had their own contribution, which usually made this IP easier to conclude. The researchers would also like to appreciate the manager of the investigatory project and science teacher, Ms. Rosaminee B. Sanchez, for offering her input and corrections. If it were not for her support, this IP would have turned out disastrous and untidy. Minus her, the researchers will not have learned regarding the miracles of meals preservatives and the different associated with various foodstuff additives, plus the chemistry behind it.

Subjective

This analyze was carried out to discover the most effective and recommended food additive between sugars (sucrose) and salt (sodium chloride). The process of food upkeep used was curing, and was put on a seafood, instead of beef, for a faster result. After soaking two fishes in salt and sugar correspondingly, time produced the conclusion. Effects revealed that the fish soaked in salt withstood bacterias accumulation better and had a more favorable smell than the sugar-soaked fish. Difference between the two was significant, for the fish soaked in sugars had released a relatively foul smell and looked slightly inedible than it's salted version. Overall, the researchers could actually ascertain that salt was, indeed, a better preservative than sugar.

Desk of Material

Title Page1

Acknowledgement2

Abstract3

Table of Contents4

Set of Figures5

Introduction6

Statement with the problem7

Hypothesis7

Objectives8

Significance of the study8

Scope and limitation8

Meaning of terms9

Review of Related Literature10

Methodology11

Results and Discussions11

Conclusions and Recommendations13

Appendix14

Bibliography16

Personal data………………………………………………………………………………….. 18

List of Characters

1 . one particular Salt and sugar comparability table............................................................................... six 1 . 2 One week result comparison desk............................................................................ 12 1 ) 3 Composition of salt......................................................................................................... 14 1 . 4 Composition of Sweets..................................................................................................... 15

Intro

Sugar and salt are the most popular seasonings on the globe. For centuries, these types of have been searched for and scavenged for. With these foodstuff additives staying ubiquitous nowadays, we take with no consideration their importance in our society. Can you imagine a world where salt and sugar does not exist? Our meals would shed their preference and our appetite will be less than happy. Long ago, seasonings were while valuable because gold. A primary reason Magellan led a renowned expedition was for spices or herbs and seasonings.

But one of the more...

Referrals: Scientific American (2006), How do salt and sugar stop microbial spoilage?, (http://www.scientificamerican.com/article.cfm?id=how-do-salt-and-sugar-pre)

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