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
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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

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 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

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 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
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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.

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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

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 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.
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 - 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.

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 - 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.

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- 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.

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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

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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

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