Fruit PreservationGroup: 1-009

Members: Keefe Ng Wee Siong (1A410) (Leader)

Bryan Ong Liming (1A402)Andrew Lim Jian Fei (1P101)Javen Ho Zhen Yu (1P109)

Aim & Hypothesis Recap Materials Variables Methodology Results Difference from previous experiment Conclusion

Contents

Aim: To find out which type of tea can preserve the red apple best

Hypothesis: Jasmine Green Tea can preserve the red apple best

Objective: To provide society with an alternative way to preserve a fruit, as well as enhancing its taste.

Aim and Hypothesis

Tea is used because of its high anti-bacterial properties. Some also have preserving properties.

Red apple is used because it is a commonly found fruit and it has a wide audience.

Recap

6 glass, sealed (air-tight) containers Kitchen Knife Cutting Board Ruler Rickshaw Oolong Tea Teabags Jasmine Green Tea Teabags Pure White Tea Teabags

Materials

Earl Grey Tea Teabags Pure Peppermint Tea Teabags Weighting Scale (3 decimal places) Refrigerator

Materials (Continued)

Independent: Type of tea leaves used Dependent: Conditions of apple after

experiment Controlled:• Size of apple• Duration of experiment• Environment around set-ups• Type of container• Type of apple

Variables

Prepare 6 sealed, glass containers for tea leaves and apples

Measure the mass of the tea leaves (Average value = 11.434g) and place them into the containers

Cut up the apples into approximate dimensions of 2cm x 2cm x 2cm.

Weigh the apples Place the apples into the containers containing

the tea leaves

Methodology

Shake the container slightly to ensure that the apple is entirely covered with tea leaves.

Place the 6 containers into the refrigerator for a span of a week.

After the week, notice the physical conditions of the apples and the mass of the apples after the experiment

Tabulate the results by calculating the difference between the original mass and the eventual mass

Methodology (Continued)

The mass of apples in each set-up are as followed.

Results (Day 1)

Set-up Mass of apples

Rickshaw Oolong Tea 6.988g

Jasmine Green Tea 6.338g

Pure Peppermint Tea 6.733g

Pure White Tea 7.343g

Earl Grey Tea 8.061g

Control 7.317g

Average 7.067g

The mass of the apples in the set-ups at the end of the experiment are as followed.

Results (Day 7)

Set-up Mass of apples

Rickshaw Oolong Tea 5.559g

Jasmine Green Tea 5.960g

Pure Peppermint Tea 4.460g

Pure White Tea 5.176g

Earl Grey Tea 6.338g

Control 6.705g

Average 5.762g

The mass of the apples for Day 1 and Day 7 are as follows.

Comparison of resultsSet-up Day 1 Day 7 Difference

Rickshaw Oolong Tea

6.988g 5.559g -1.429g

Jasmine Green Tea

6.338g 5.960g -0.378g

Pure Peppermint Tea

6.733g 4.460g -2.273g

Pure White Tea

7.343g 5.176g -2.167g

Earl Grey Tea

8.061g 6.338g -1.723g

Control 7.317g 6.705g -0.612g

Average

7.067g 5.762g -1.430g

Difference in Mass

Oolon

g

Green

Pepp

er...

Whi

teGre

y

Contro

l

Aver

age

0

0.5

1

1.5

2

2.5

Differ-ence in Mass (g)

1 23 456

Oolon

g

Green

Pepp

er...

Whi

teGre

y

Contro

l

Aver

age

0

0.2

0.4

0.6

0.8

1

1.2

Differ-ence in Mass (g)

Difference in Mass (1st Exp)

1 23 45 6

The main difference in our experiment this time is that we used dry tea leaves instead of mixing the tea leaves with water to preserve the apples, as suggested by the judges. Therefore, instead of putting the apples in warm tea solution, we placed the apples directly into the tea leaves.

The previous experiment was conducted at room temperature and left at an environment of room temperature for a span of a week.

Difference in experiments

The second experiment was conducted in an air-conditioned environment and placed in the refrigerator to prevent oxidation and browning of the apples to affect our results for also a span of a week.

This is also more practical. If people were to adopt such a method, they would most likely put it in a refrigerator.

Difference in experiments (Continued)

The results also showed difference. In the previous experiment, Pure Peppermint Tea was the best tea preservative and Rickshaw Oolong Tea showed the best physical conditions. However, this experiment showed that Jasmine Green Tea was the best preservative among all.

Perhaps, this is because of the presence of water or the temperature around the set-ups. We will be researching on this phenomenon to come up with a conclusion.

Difference in experiments (Continued)

Pictures of set-ups

All the set-ups

Rickshaw Oolong Tea

Earl Grey Tea

Control Pure White Tea

Pure Peppermint Tea

Jasmine GreenTea

Pictures of set-ups

Rickshaw Oolong Tea

Pictures of set-ups

Pure White Tea

Pictures of set-ups

Earl Grey Tea

Pictures of set-ups

Control

Pictures of set-ups

Pure Peppermint Tea

Pictures of set-ups

Jasmine Green Tea

Why did the Jasmine Green tea set-up preserve the apples more significantly as compared to the other set-ups?

Reasons?

Oolon

g

Green

Pepp

er...

Whi

teGre

y

Contro

l

Aver

age

0

0.5

1

1.5

2

2.5

Differ-ence in Mass (g)

When combined with lower levels of other chemical preservatives, the natural plant extracts in green tea inhibited the growth of Listeria monocytogenes to undetectable levels

Thus, in this case, this was the reason why the Green Tea was able to preserve the red apple significantly.

Reasons? (Continued)

Therefore, our hypothesis is correct. Jasmine Green Tea can preserve the red apple best, with the apple only losing a mass of -0.378g.

Conclusion

http://www.foodsafetynews.com/2010/11/a-natural-alternative-to-chemicals-in-food-processing/#.UC2X2kIdJ7F

http://www.foodnavigator.com/Science-Nutrition/Green-tea-extracts-could-be-meat-preservatives

References

Thank You

Questions