A COMPARISON FOR THE BETTER FOOD PRESERVATIVE
Title Page
A COMPARISON FOR THE BETTER FISH PRESERVATIVE
BETWEEN SUGAR AND SALT
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS IN CHEMISTRY III
FOR SCHOOL YEAR 2011 – 2012
Grace Christian Rubillos
Rosemarie Dianne P. Japlos
Izzadyl Louise Blateria
Vincent Anthony Elizaga
James Emmanuel Lumapas
RESEARCHERS
Rosaminee B. Sanchez
ADVISER
Acknowledgement The researchers would like to express their gratitude to Mrs. Marcelina Rubillos, Grace’s great-grandmother, who has contributed valuable information regarding the scientific process of preservation and local, cheap alternatives to high-priced food preservatives. Without her wisdom, the researchers would not have gathered enough data as quickly as they had, and the research would have taken much longer to finish. Her assistance is greatly appreciated. Of course, there would have been absolutely no investigatory science project if it weren’t for the researchers who had worked very hard alongside their other school homeworks/projects. Without their extra input, especially on their vacant times, the IP would not have been as thorough as it is. This research had been a group effort, indeed. And every one of the researchers had their own contribution, which made this IP easier to conclude. The researchers would also like to thank the supervisor of the investigatory project and science teacher, Ms. Rosaminee B. Sanchez, for giving her input and corrections. If it weren’t for her help, this IP would have turned out disastrous and untidy. And without her, the researchers would not have learned about the wonders of food preservatives and the different effects of various food additives, as well as the chemistry behind it.
Abstract
This study was conducted to discover the most effective and advisable food preservative between sugar (sucrose) and salt (sodium chloride). The process of food preservation used was curing, and was applied to a fish, instead of meat, for a faster result. After soaking two fishes in salt and
A COMPARISON FOR THE BETTER FISH PRESERVATIVE
BETWEEN SUGAR AND SALT
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS IN CHEMISTRY III
FOR SCHOOL YEAR 2011 – 2012
Grace Christian Rubillos
Rosemarie Dianne P. Japlos
Izzadyl Louise Blateria
Vincent Anthony Elizaga
James Emmanuel Lumapas
RESEARCHERS
Rosaminee B. Sanchez
ADVISER
Acknowledgement The researchers would like to express their gratitude to Mrs. Marcelina Rubillos, Grace’s great-grandmother, who has contributed valuable information regarding the scientific process of preservation and local, cheap alternatives to high-priced food preservatives. Without her wisdom, the researchers would not have gathered enough data as quickly as they had, and the research would have taken much longer to finish. Her assistance is greatly appreciated. Of course, there would have been absolutely no investigatory science project if it weren’t for the researchers who had worked very hard alongside their other school homeworks/projects. Without their extra input, especially on their vacant times, the IP would not have been as thorough as it is. This research had been a group effort, indeed. And every one of the researchers had their own contribution, which made this IP easier to conclude. The researchers would also like to thank the supervisor of the investigatory project and science teacher, Ms. Rosaminee B. Sanchez, for giving her input and corrections. If it weren’t for her help, this IP would have turned out disastrous and untidy. And without her, the researchers would not have learned about the wonders of food preservatives and the different effects of various food additives, as well as the chemistry behind it.
Abstract
This study was conducted to discover the most effective and advisable food preservative between sugar (sucrose) and salt (sodium chloride). The process of food preservation used was curing, and was applied to a fish, instead of meat, for a faster result. After soaking two fishes in salt and
References: Scientific American (2006), How do salt and sugar prevent microbial spoilage?, (http://www.scientificamerican.com/article.cfm?id=how-do-salt-and-sugar-pre)