Y1T3- IS Finals Presentation
Transcript of Y1T3- IS Finals Presentation
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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)
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Aim & Hypothesis Recap Materials Variables Methodology Results Difference from previous experiment Conclusion
Contents
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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
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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
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6 glass, sealed (air-tight) containers Kitchen Knife Cutting Board Ruler Rickshaw Oolong Tea Teabags Jasmine Green Tea Teabags Pure White Tea Teabags
Materials
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Earl Grey Tea Teabags Pure Peppermint Tea Teabags Weighting Scale (3 decimal places) Refrigerator
Materials (Continued)
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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
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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
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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)
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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
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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
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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
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Difference in Mass
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Differ-ence in Mass (g)
1 23 456
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Oolon
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Differ-ence in Mass (g)
Difference in Mass (1st Exp)
1 23 45 6
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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
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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)
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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)
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Pictures of set-ups
All the set-ups
Rickshaw Oolong Tea
Earl Grey Tea
Control Pure White Tea
Pure Peppermint Tea
Jasmine GreenTea
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Pictures of set-ups
Rickshaw Oolong Tea
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Pictures of set-ups
Pure White Tea
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Pictures of set-ups
Earl Grey Tea
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Pictures of set-ups
Control
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Pictures of set-ups
Pure Peppermint Tea
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Pictures of set-ups
Jasmine Green Tea
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Why did the Jasmine Green tea set-up preserve the apples more significantly as compared to the other set-ups?
Reasons?
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Differ-ence in Mass (g)
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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)
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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
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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
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Thank You
Questions