pineapple peelings to vinegar
Pineapple Peelings as Vinegar
TABLE OF CONTENTS
Title Page
Abstract…………………………………………………………... 1
Research Plan……………………………………………………..2
Introduction…………………………………………………..2
Statement of the Problem……………………………………..2
Significance of the Study……………………………………..2
Scope,Delimitation and Limitations…………………………..2
Definition of Terms……………………………………………3
Review of Related Literature………………………………………4
Methodology………………………………………………………5
Materials……………………………………………………….5
Procedures……………………………………………………..5
Result of Discussion……………………………………………….6
Tabular Presentation…………………………………………..6
Analysis……………………………………………………….6
Interpretation………………………………………………….6
Conclusion………………………………………………………...7
Recommendation………………………………………………….7
References…………………………………………………………7
Acknowledgement…………………………………………………8
ABSTRACT
The pineapple is a tropical plant and fruit. It is an example of a multiple fruit: multiple, spirally-arranged flowers along the axis, each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit. Pimeapples are the only eration fruit in widespread cultivation. It is one of the most commercially important plants which carry out Crassulacean acid metabolism or CAM photosynthesis.
The pineapple has a peelings which we considered as waste but in just a simple and easiest way we can make it into another useful product which is vinegar. Vinegar is an inexpensive commodity, therefore economic considerations requires that a relatively low-cost raw material like pineapple peel be used in its production.
The product enables the utilization of pineapple peels which are usually discarded during the processing or consumption of the fruit.Fermentation microorganism are capable of degrading all organic substances present in fruits and vegetables.Vinegar can be made from any non-toxic material that has a sugar juice or can be made with vinegar juice.Acetobacter could be used to produced vinegar
TABLE OF CONTENTS
Title Page
Abstract…………………………………………………………... 1
Research Plan……………………………………………………..2
Introduction…………………………………………………..2
Statement of the Problem……………………………………..2
Significance of the Study……………………………………..2
Scope,Delimitation and Limitations…………………………..2
Definition of Terms……………………………………………3
Review of Related Literature………………………………………4
Methodology………………………………………………………5
Materials……………………………………………………….5
Procedures……………………………………………………..5
Result of Discussion……………………………………………….6
Tabular Presentation…………………………………………..6
Analysis……………………………………………………….6
Interpretation………………………………………………….6
Conclusion………………………………………………………...7
Recommendation………………………………………………….7
References…………………………………………………………7
Acknowledgement…………………………………………………8
ABSTRACT
The pineapple is a tropical plant and fruit. It is an example of a multiple fruit: multiple, spirally-arranged flowers along the axis, each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit. Pimeapples are the only eration fruit in widespread cultivation. It is one of the most commercially important plants which carry out Crassulacean acid metabolism or CAM photosynthesis.
The pineapple has a peelings which we considered as waste but in just a simple and easiest way we can make it into another useful product which is vinegar. Vinegar is an inexpensive commodity, therefore economic considerations requires that a relatively low-cost raw material like pineapple peel be used in its production.
The product enables the utilization of pineapple peels which are usually discarded during the processing or consumption of the fruit.Fermentation microorganism are capable of degrading all organic substances present in fruits and vegetables.Vinegar can be made from any non-toxic material that has a sugar juice or can be made with vinegar juice.Acetobacter could be used to produced vinegar