SMK DATUK ONN

BUTTERWORTH, JALAN
GANGSA, TAMAN PANTAI
BERSIH, 13000 BUTTERWORTH,
PULAU PINANG

PROJECT TITLE: HOW DOES THE PRINCIPLE OF

MOVEMENT OF SUBSTANCES ACROSS THE PLASMA
MEMBRANE HELP TO EXTENT THE SHELF LIFE OF
FOOD?

NAMES OF GROUP MEMBERS:

1. HAMSAVAHINI A/P V.L.KANTHAN
2. LUVIYNA A/P KALIAPPAN

CLASS: 4 EMERALD

SUBJECT: BIOLOGY KSSM

NAME OF BIOLOGY TEACHER: LEENA A/P MUNIANDY

CONTENTS/INDEX PAGE

NUM TITLE PAGES

1. ACKNOWLEDGEMENT/ CREDITS 1
2. INTRODUCTION 1
3. OBJECTIVE 1
4. MATERIAL AND APPARATUS 2
5. PROCEDURE 2-4
6. RESULTS 5
7. DISCUSSION 5-7
8. BUDGET/COST ESTIMATION 7
9. CONCLUSION 7
10. REFERENCE 7
ACKNOWLEDGEMENT/CREDITS
I WOULD LIKE TO EXPRESS MY GRATITUDE TOWARDS MY DEAR TEACHER,
MS LEENA WHO DELIVERED HER TEACHINGS CLEARLY IN ORDER TO MAKE
SURE WE UNDERSTAND THE MOVEMENT OF SUBSTANCES ACROSS THE
PLASMA MEMBRANE. MS LEENA HAD BRIEFED US ABOUT THE ASSIGNMENTS
EARLIER TO MAKE SURE WE ARE WELL PREPARED FOR IT. BESIDES, SHE WAS
ALSO ATTENTIVE AND WILLING TO HELP AND GUIDE US THROUGHOUT THE
PROCESS. WITHOUT HER CONSTANT SUPERVISION AND GUIDANCE, THIS
FOLIO AND VIDEO ASSIGNMENT WOULD BE IMPOSSIBLE TO ACHIEVE.

BESIDES, I WOULD LIKE TO THANK MY PARTNER, HAMSAVAHINI FOR HER

CORPORATIVE ATTITUDE AND DEDICATED EFFORTS. THE BOTH OF US HAD A
MEETING AND WE BOTH SHARED OUR CONSTRUCTIVE OPINIONS AND
CREATIVE IDEAS IN MAKING OF THE VIDEO. WE HAVE CONTRIBUTED A LOT
FROM DRAFTING POINTS, PREPARING AN EXPERIMENT, RECORDING THE
PROCEDURES AND EDITING OF THE VIDEO. HER CORPORATION IS DEEPLY
APPRECIATED.

AT LAST, I WOULD LIKE TO CONVEY MY APPRECIATION TOWARDS MY

MOTHER, MS THANAVALLI AND MY SISTER, THUSYIKA FOR HELPING ME TO
COMPLETE THIS PROJECT AT EASE. THEY HAVE ALSO CONTRIBUTED A HUGE
PART IN HELPING ME TO EDIT THE VIDEO. DURING THIS PANDEMIC
LOCKDOWN, THEY HAVE ALWAYS BEEN MY SUPPORT AND INNER STRENGTH
WHENEVER I NEEDED HELP. I CANNOT EXPRESS MY LEVEL OF GRATITUDE
NEITHER THROUGH ACTIONS NOR WORDS.

INTRODUCTION
OSMOSIS REFERS TO THE NET MOVEMENT OF WATER MOLECULES FROM AN
AREA OF HIGH WATER POTENTIAL TO AN AREA OF LOW WATER POTENTIAL
RANDOMLY THROUGH A SELECTIVELY PERMEABLE MEMBRAN. WHEN PLANT
CELLS ARE PLACED IN A HYPERTONIC SOLUTION, WATER DIFFUSES OUT OF
THE VACUOLES BY OSMOSIS. THE VACUOLES AND CYTOPLASM WILL SHRINK
AND THE PLASMA MEMBRANE WILL BE PULLED AWAY FROM THE CELL
WALL, ALSO KNOWN AS PLASMOLYSIS.

OBJECTIVE
TO INVESTIGATE THE MOVEMENT OF SUBSTANCES ACROSS THE PLASMA
MEMBRANE IN ORDER TO HELP EXTENT THE SHELF LIFE OF FOOD
MATERIALS AND APPARATUS
1. 100G SUGAR
2. 200ML VINEGAR
3. SALT
4. 2 TOMATOES
5. WATER
5. CHOPPING BOARD
6. KNIFE
7. PLASTIC CONTAINER
8. BOWL
9. SPOON
10. POT

EXPERIMENTAL PROCEDURES AND PRECAUTIONARY

STEPS
1. PREPARE ALL THE INGREDIENTS AND MATERIALS TO MAKE THE PICKLES.
MAKE SURE TO WASH ALL THE INGREDIENTS AND MATERIALS BEFORE
USING IT.

2. CUT THE TOMATOES INTO ANY SHAPE YOU WANT. USE A CUTTING BOARD
AS A BASE WHEN CUTTING THE TOMATOES. REMEMBER TO HAVE ADULT
SUPERVISION WHILE USING THE KNIFE TO CUT THE TOMATOES.
3. PUT THE CHOPPED TOMATOES INTO A BOWL. PUT A SPOON OF SALT INTO
THE BOWL OF TOMATOES. MIX THEM EVENLY USING YOUR HANDS.

4. COVER THE BOWL WITH A PLATE FOR 30 MINUTES.

5. AFTER 30 MINUTES, REMOVE THE PLATE FROM THE BOWL AND POUR OUT
| THE EXCESS WATER. RINSE THE TOMATOES WITH WATER. THEN, POUR OUT
THE WATER AFTER THE TOMATOES ARE RINSED.

6. TAKE OUT A WASHED PLASTIC CONTAINER AND PLACE THE TOMATOES IN

IT. BEFORE PLACING THE TOMATOES IN, MAKE SURE TO WIPE THE
CONTAINER WITH A TISSSUE TO AVID BACTERIA CONTAMINATION.

7. IN A POT, BOIL 200ML OF VINEGAR AND 100G OF SUGAR UNTIL IT

DISSOLVES COMPLETELY IN MEDIUM HEAT. MAKE SURE TO GET ADULT
SUPERVISON WHEN YOU ARE ABOUT TO WORK WITH FIRE. AFTER THE
SOLUTION IS COMPLETELY DISSOLVED, LET IT TO COOL DOWN BEFORE
POURING IT INTO THE CONTAINER WHICH CONTAINS THE CHOPPED
TOMATOES.
8. POUR THE COOLED VIEGAR AND SUGAR SOLUTION INTO THE CONTAINER.
CLOSE THE LID OF THE CONTAINER BEFORE REFRIGERATING THE
TOMATOES. LEAVE IT TO REFRIGERATE FOR 24 HOURS.

9. AFTER 24 HOURS, REMOVE THE TOMATOES FROM THE REFRIGERATOR

BEFORE EATING. FINALLY THE PICKLED TOMATOES ARE READY TO BE
EATEN. ENJOY!
RESULTS

BEFORE THE PICKLING PROCESS, THE TOMATO HAS A FIRM SHAPE AND
STRUCTURE. AFTER IT HAS BEEN PICKLED, THE TOMATO BECOMES SOFT. IT IS
BECAUSE THE VINEGAR AND SUGAR SOLUTION IS HYPERTONIC TO THE
TOMATO CELLS. CONCENTRATION OF SOLVENT IN HYPERTONIC SOLUTION IS
LOWER COMPARED TO CONCENTRATION OF SOLVENT IN FOOD. THEREFORE,
THE TOMATO CELLS UNDERGOES PLASMOLYSIS BECAUSE THE VACUOLES
AND CYTOPLASM SHRINKS CAUSING THE PLASMA MEMBRANE TO BE PULLED
AWAY FROM THE CELL WALL WHEN PLACED IN A HYPERTONIC SOLUTION.

DISCUSSION
1. STATE THE PHENOMENON THAT OCCURS DURING THE PREPARATION OF
YOUR FOOD. (1 MARK)
HYPERTONIC
2. DESCRIBE THE PROCESS IN QUESTION 1. (2 MARKS)
WHEN PLANT CELLS ARE PLACED IN A HYPERTONIC SOLUTION, WATER
WILL DIFFUSE OUT OF THE VACUOLES BY OSMOSIS. VACUOLES AND
CYTOPLASM WILL SHRINK, CAUSING THE PLASMA MEMBRANE TO BE
PULLED AWAY FROM THE CELL WALL, WHICH IS KNOWN AS PLASMOLYSIS.
3. USUALLY SALT AND SUGAR ARE USED IN FOOD PRESERVATION. WHAT IS
THE FUNCTION OF SALT AND SUGAR IN THE PROCESS OF FOOD
PRESERVATION? (1 MARK)
PREVENT GROWTH OF BACTTERIA AND MOLD ON THE FOOD
4. APART FROM SALT AND SUGAR, NAME ANOTHER INGREDIENT USED IN
FOOD PRESERVATION PROCESS AND EXPLAIN WHY THE SUBSTANCE IS
USED. (2 MARKS)
VINEGAR. IT IS BECAUSE BACTERIA AND MOLD CANNOT GROW IN AN
ACIDIC ENVIRONMENT.
5. HOW DOES THE PROCESS YOU DESCRIBED IN QUESTION 2 HELP IN
PRESERVING FOOD? (2 MARKS)
CONCENTRATION OF SOLVENT IN HYPERTONIC SOLUTION IS LOWER
COMPARED TO CONCENTRATION OF SOLVENT IN FOOD. THIS CAUSES THE
WATER IN THE FOOD TO DIFFUSE OUT INTO THAT HYPERTONIC SOLUTION

BY OSMOSIS.
6. PINEAPPLE PICKLES ARE PREPARED BY SOAKING PINEAPPLE PIECES IN
CONCENTRATED SUGAR SOLUTION. STATE TWO ADVANTAGES AND TWO
DISADVANTAGES OF THIS METHOD COMPARED TO KEEPING FRESH
PINEAPPLE. (4 MARKS)
ADVANTAGES:
i) PREVENT THE PINEAPPLE FROM SPOILING
ii) ADDS UNIQUE FLAVOURS TO THE MEAL
DISADVANTAGES:
i) LOSS OF NUTITIONAL VALUE OF FOOD
ii) CAUSES FOOD POISONING WILL POOR FOOD STORAGE
7. A HOUSEWIFE USED EXCESSIVE AMOUNT OF SODIUM NITRATE AND
PHOSPHATE FERTILIZER FOR HER TREE, AFTER 3 DAYS SHE FOUND HER
TREE HAD WITHERED AND DIED.
i) EXPLAIN WHAT HAPPENED TO THE TREE AFTER THE FERTILIZER WAS
ADDED. (4 MARKS)
CONCENTRATION OF WATER IN THE SOIL IS LOWER THAN CONCENTRATION

OF WATER IN THE ROOT HAIR CELL OF THE TREE. SOIL IS HYPERTONIC.

WATER FROM THE ROOT HAIR CELL OF THE TREE DIFFUSES OUT INTO THE

SOIL BY OSMOSIS. THIS CAUSES THE ROOT HAIR CELL TO SHRINK AS IT HAS

LOST WATER. THEREFORE, THIS CAUSES THE PLANT TO WILT AND DIE.
ii) WHAT SHOULD THE HOUSEWIVES DO BEFORE ADDING THE FERTILIZER TO
THE GROUND TO PREVENT TREES FROM WITHERING? EXPLAIN YOUR
ANSWER. (4 MARKS)
WATER THE TREE WITH SUFFICIENT AMOUNT OF WATER. THIS CAUSES
WATER POTENTIAL OF THE SOIL IS EQUAL TO THE WATER POTENTIAL IN
THE ROOT HAIR CELL OF THE TREE. THE SOIL IS ISOTONIC TO ROOT HAIR
CELL OF TREE. THE MOVEMENT OF WATER IN AND OUT OF THE CELL BY
OSMOSIS IS THE SAME. HENCE, THE TREE DOES NOT WITHER.

BUDGET/COST ESTIMATION
NUM ITEMS BUDGET/ESTIMATION TOTAL
PRICE PER ITEM
1. TOMATOES X2 RM 2.10 RM 4.20
2. VINEGAR RM 4.40 RM 4.40
TOTAL : RM 8.60

CONCLUSION
THE SHRINKAGE OF THE TOMATO CELLS IS CALLED PLASMOLYSIS. THE
VACUOLE SHRINKS AND PULLS THE CYTOPLASM AND PLASMA MEMBRANE
AWAY FROM THE CELL WALL. SALT CAUSED THE REMOVAL OF WATER FROM
THE CYTOPLASM WHICH WILL CAUSE DEHYDRATION FOLLOWING THE
DEATH OF INVADING MICROORGANISMS. SALT IS HYPERTONIC TO TOMATO
CELLS. THIS WILL CAUSE THE WATER IN THE TOMATO CELLS TO SEEP OUT OF
THE CELLS THROUGH OSMOSIS.

REFERENCE
GAN WAN YEAT, NOR AZLINA BINTI ABD. AZIZ, YUSMIN
BINTI MOHD. YUSUF, NOOR HANIYATIE BINTI IBRAHIM
(2019). BIOLOGY FORM 4. MUST READ SDN.BHD