How Do Food Preservatives
How do Food Preservatives affect the growth of Microorganism? | By: Aya Zbedah | | December 15, 2008 | | Mrs. Hafell 5th Period Biology | 2008-2009 | |
Abstract
How Food Preservatives affect the growth of Microorganisms?
Aya Zbedah
Ballard High School
The purpose of this project is to see which preservative will either slow down the growth of bacteria or speed up the growth using the three most common preservatives: sugar, salt and, vinegar.
Humans usually have a problem keeping their food safe and clean at the same time to prevent from getting sick. But what they don’t know is that the way they preserve their food can be very dangerous.
Since the drying effect of salt has been used for thousands of years, it usually takes about 20% of salt to inhibit microbes. However, there are some microbes that can survive high salt concentrations. Sugar has the same mechanism as salt, but it takes much more sugar than salt to produce the same effect.
So, if salt, sugar, and vinegar all have the same amount to test for the growth of bacteria, the sugar will speed up the growth of the bacteria, and the vinegar and salt will kill the bacteria.
Table of Contents
1. Problem/Purpose/Hypothesis……………… ……Page 4 2. Background Paper…………………………………………Page 5 3. Materials/Procedure………………………………… Page 10 4. Results……………………………………………………..Page 12 5. Conclusion…………………………………………….. Page 13 6. Bibliography………………………………………… Page 14 7. Tables and Graphs…………………………… Page 15-17
Problem/Purpose
The purpose to this experiment was to see which preservative was better at keeping the growth of bacteria at a minimum. This experiment would help out a lot of people because it allows them to see what preservatives they’re using are safe for their foods and themselves.
Hypothesis
If all living organisms require and are highly dependent on water to survive then adding salt will cause the water to osmotically diffuse out of the cell thereby killing cells in the bacteria.
Abstract
How Food Preservatives affect the growth of Microorganisms?
Aya Zbedah
Ballard High School
The purpose of this project is to see which preservative will either slow down the growth of bacteria or speed up the growth using the three most common preservatives: sugar, salt and, vinegar.
Humans usually have a problem keeping their food safe and clean at the same time to prevent from getting sick. But what they don’t know is that the way they preserve their food can be very dangerous.
Since the drying effect of salt has been used for thousands of years, it usually takes about 20% of salt to inhibit microbes. However, there are some microbes that can survive high salt concentrations. Sugar has the same mechanism as salt, but it takes much more sugar than salt to produce the same effect.
So, if salt, sugar, and vinegar all have the same amount to test for the growth of bacteria, the sugar will speed up the growth of the bacteria, and the vinegar and salt will kill the bacteria.
Table of Contents
1. Problem/Purpose/Hypothesis……………… ……Page 4 2. Background Paper…………………………………………Page 5 3. Materials/Procedure………………………………… Page 10 4. Results……………………………………………………..Page 12 5. Conclusion…………………………………………….. Page 13 6. Bibliography………………………………………… Page 14 7. Tables and Graphs…………………………… Page 15-17
Problem/Purpose
The purpose to this experiment was to see which preservative was better at keeping the growth of bacteria at a minimum. This experiment would help out a lot of people because it allows them to see what preservatives they’re using are safe for their foods and themselves.
Hypothesis
If all living organisms require and are highly dependent on water to survive then adding salt will cause the water to osmotically diffuse out of the cell thereby killing cells in the bacteria.
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