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Revised Research
ANTIBACTERIAL ALCOHOL
10-Newton
According to a study by I.G. Leggareta 2014, foodstuff like meat, fruits and
vegetables are preserved through a process called canning, where-in it employs the
method of heating and sealing food for the purpose of storage and preservation. This
is a method in which it removes harmful bacteria like mold to grow. There is a special
case for tomatoes though, in which heating the fruit up, will have an increase in
acidity. On the report of the Center for Food Safety and Applied Nutrition at the U.S.
Food and Drug Administration, fresh tomatoes are at 4.3 to 4.9 pH, while canned
tomatoes, have a pH of around 3.5 to 3.7
Another big problem in the environment is on how fossil fuel extraction turns
visitors away in tourist spots with a number of gatherable resources since petroleum is
a fossil fuel and is needed to make ethanol by synthesizing. The researchers want to
make a cheaper and safer alternative of a non-renewable resource. Petroleum is a
natural gas found underground while tomatoes are abundant in many places yearly.
The researchers would also like to use the method of juicing as a way of getting
tomato extract, this method is effective for it is used to juice various fruits to get its
extract. If used to juice overripe tomatoes, they will likely get its extract easily.
a) 7 unripe tomatoes
c) 15 unripe tomatoes
2)Through the lens of a microscope how much time is needed for the antibacterial
alcohol to take effect?
a) 5 seconds
b) 10 seconds
c) 15 seconds
The researchers want to harness the overripe tomatoes extract as its acidity is high.
The benefits of this study not only find a new alternative for petroleum but it also
finds a more efficient and easy way to get ethanol. Petroleum is a non-renewable
resource; therefore, it is limited thus it cannot be obtained again after it is completely
used up. Finding a more efficient alternative for a non-renewable resource like
petroleum can be considered revolutionary for mankind since ethylene is a starting
product for several industrial syntheses. The findings of this study will redound to the
total benefit of human economy considering that petroleum will soon deplete out of
the hands of economy and possibly humanity
Ho: The
application of the
1) What is the
self made
amount of unripe
antibacterial
tomatoes needed to
Alcohol has no
get 50 ml of
significant effect
ethanol?
which is worse than
a) 7 unripe commercial
tomatoes antibacterial
alcohol on bacteria
b) 11 unripe .
tomatoes Ha: The application
of the self made
c) 15 unripe
antibacterial
alcohol has a
tomatoes
significant effect
a) 5 seconds
b) 10 seconds
c) 15 seconds
3) Is there a
significant effect of
tomato (solanum
lycopersicum) as
an alternative
antibacterial
alcohol?
REVIEW OF RELATED LITERATURE
Tomato
Juicing
Bacteria
According to Vidyasagar A. (2019) “What are bacteria?” Future US, Inc. New
York, livescience.com, bacteria are microscopic, single-celled organisms that thrive in
diverse environments. They may live on land, water, or even inside the body. Bacteria
are classified as prokaryotes, single-celled organisms that contain DNA and lack a
nucleus.
Antibacterial Alcohol
Canning
Boiling
W. Breslyn, C. Wyler (2020) “How does Boiling Occur” boiling is the process by
which a liquid turns into a vapor when it is heated to its boiling point. A change
occurs in they’re state of matter, i.e. from liquid to gas. It is a physical change and no
alteration has occurred in its molecular structure.
pH Scale
C. E. Ophardt (2003) “Acids and Bases” The pH scale measures how acidic or
basic a substance is, it ranges from 0 - 14, with 0 being very acidic, 7 as neutral, and
14 as being very basic, pure water has a 7 pH, but when chemicals are mixed in, it can
become either basic, or acidic.
Acids
C. E. Ophardt (2003) “Acids and Bases” At the simplest definition, an acid is any
compound that yields hydrogen ions (H+) or hydronium ions (H3O+) when dissolved in
water. Hydronium ions are really the combination of H+ ions and H2O molecules
Petroleum
Synthesis
METHODOLOGY
Preparation of Materials
Experimentation
2 Petri dish 2 Petri dish 2 Petri dish 2 Petri dish 2 Petri dish 2 Petri dish
w/ Bacteria w/ Bacteria w/ Bacteria w/ Bacteria w/ Bacteria w/ Bacteria
and 20 mL and 25 mL and 30 mL and 35 mL and 40 mL and 45 mL
Antibacteri Antibacteri Antibacteri Antibacteri Antibacterial Antibacterial
al Alcohol. al Alcohol al Alcohol al Alcohol Alcohol Alcohol
To be To be
observed in observed in To be To be To be To be
0 to 15 0 to 15 observed in observed in observed in 0 observed in 0
seconds seconds 0 to 15 0 to 15 to 15 seconds to 15 seconds
seconds seconds
Data Gathering
The researchers will gather the materials through different means. The main
ingredient in the alcohol, the tomatoes (Solanum Lycopersicum) will be grown on
various pots and farms, to be picked when still underripe. With a formal request,
various containers like petri dishes with diverse strands of bacteria will be bought to
be used to test the alcohol.
According to an article by I.G. 2004 Leggareta, foodstuff like meat fruits and
vegetables are preserved through a process called canning, where-in it employs the
method of heating and sealing food for the purpose of storage and preservation. This
is a method in which it removes harmful bacteria like mold to grow. There is a special
case for tomatoes though, in which heating the fruit up, will have an increase in
acidity. On the report of the Center for Food Safety and Applied Nutrition at the U.S.
Food and Drug Administration, fresh tomatoes are at 4.3 to 4.9 pH, while canned
tomatoes, have a pH of around 3.5 to 3.7
According to Flournoy B. (2018) “How Does Alcohol Kill Bacteria?” Leaf Group
Ltd. Santa Monica, California., Sciencing.com, antibacterial alcohol can eliminate
bacteria by a process called “Denaturing”. Denaturing is a process when bacteria is
exposed to a solution of alcohol, the molecules of the alcohol bond with the bacteria’s
molecules making it more soluble in water, this causes the bacteria cell to become
more vulnerable to water, making it lose strength and fall apart, this makes it so that
the alcohol molecules can enter the bacteria cell easily, as the bacteria cell gets
weaker, the proteins inside the bacteria cause it to flow out, the alcohol molecules
then break down the proteins through the process denaturation. By forming bonds
with the alcohol molecules, the amino acids begin to lose their structure causing all
functions to stop.
Actual Testing/Experimentation
I. Preparation of Materials
The tomato will be put into a container with bananas to speed up the
The overripe tomato will be chopped in half and will be then put into a
juicer, squeeze and turn until all liquid has been extracted, repeat until
c. Elimination of Bacteria
a. 2 unripe tomatoes
Set A
ripening process
Set B
ripening process
Set A
ripening process
Set B
ripening process
c. 6 unripe tomatoes
Set A
ripening process
Set B
ripening process
Experimental Design
There were a total of 4 petri dishes with bacteria per treatment
A. Set-up A
B. Set-up B
Set-up B, 30 mL, and 35 mL of antibacterial alcohol was applied directly to the petri
dishes full of bacteria
C. Set-up C
Set-up C, 40 mL, and 45 mL of antibacterial alcohol was applied directly to the petri
dishes full of bacteria
Statistical Treatment
Treatment A Set-
up A, 20 mL, and
Set-up B,25 mL of
antibacterial Sample 1-4
alcohol was
applied directly to
the petri dishes
full of bacteria
Treatment B Set-
up A, 30 mL, and
Set-up B, 35 mL of
Set-ups antibacterial Sample 5-8
alcohol was
applied directly to
the petri dishes full
of bacteria
Treatment C Set-up
A, 40 mL, and Set-
up B, 45 mL of
antibacterial Sample 9-12
alcohol was applied
directly to the petri
dishes full of
bacteria
References
California, from
https://www.ethylenecontrol.com/produce-storage/tomato/
https://www.healthline.com/nutrition/juicing-good-or-bad#juicing-for-nutrients
Vidyasagar A. (2019) “What are bacteria?” Future US, Inc. New York,
https://www.livescience.com/51641-bacteria.html
Flournoy B. (2018) “How Does Alcohol Kill Bacteria?” Leaf Group Ltd. Santa
Monica, California.,
https://sciencing.com/alcohol-kill-bacteria-5462404.html
http://www.irjpas.com/File_Folder/IRJPAS%203(5)180-186.pdf
https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/canning
Anake P.P. and Barringer S. (2015) “Effect of temperature, pH, and food additives on
tomato product volatile levels
Department of Food Science and Technology, The Ohio State University 2015
Fyffe Road, Columbus, Ohio 43210
Breslyn W., Wyler C. (2020) “How Does Boiling Occur?” NBCT, Ph.D.
(Gaithersburg High School)
https://chem.libretexts.org/Bookshelves/Physical_and_Theoretical_Chemistry_Te
xtbook_Maps/Supplemental_Modules_(Physical_and_Theoretical_Chemistry)/Physic
al_Properties_of_Matter/States_of_Matter/Phase_Transitions/Boiling
Ophardt C.E. (2003) “Acids and Bases” Elmhurst College, Elmhurst Illinois, United
States of America.
http://chemistry.elmhurst.edu/vchembook/184ph.html
Coppock R.W., Christian R.G. (2018) Veterinary Toxicology (Third Edition) Murray
State University, Hopkinsville, KY (USA). Toxicology Department, Breathitt
Veterinary Center.
https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/petroleum
Taylor C. (2013) “What is Synthesis” Communications Instructor for the Faculty of
Nursing at the University of Manitoba.
https://umanitoba.ca/faculties/nursing/students/What_is_synthesis.pdf