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DECEMBER 2018
TABLE OF CONTENTS
Title Page I
Table of Contents 1
Chapter 1 2
Introduction 2
Experiment Goal
Chapter 2 3
Materials 3
Procedure 3
Variables 4
Relevance of the study 4
Significance 5
Chapter 3 6
Experiment Questions 6
Hypothesis 7
Chapter 4 8
Scientific Background 8
Chapter 5 9
Results 9-11
Conclusions 12
Recommendations 13
Chapter 6 14
Documentation of Results 14-17
Documentation of Procedure 18
Chapter 7 19
Resources 19
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CHAPTER 1
INTRODUCTION
MATERIALS DESCRIPTION
Two pieces of Banana Soak the gel of the aloe vera mixture
in a piece of banana. The other piece,
you’re going to rub the fruit by water
just to clean it.
PROCEDURE
1. Prepare the materials needed.
2. Gather the gel of the Aloe vera.
3. Arrange the set-up. Separate the fruits (the fruits with
aloe Vera mixture and with out).
4. Measure the gel in 2 tablespoon and mix it with 360 ml of
water.
5. Soak in the aloe Vera mixture the other set of fruits.
6. Wash the other set of fruits in the water.
7. Observe what will happen after 8 days. The fruits with aloe
Vera mixture and other fruits without the mixture.
8. Analyze the results.
VARIABLES
3
INDEPENDENT DEPENDENT CONTROLLED
SETUPS
Experimental Set-up
Significance
4
This study can help a lot of people in the community.
Specially, those fruit vendors, by this product nor
experiment,they can maintain their fruits in stable and
freshness state. Filipinos in the community also can use this
experiment, less worries to think that their fruits can rotten
easily. Filipinos is healthy conscious and eating fruits is part
of our daily lives and this product is a very good help.
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CHAPTER 3
EXPERIMENTAL QUESTION
4. How many days will the aloe vera mixture will effect in
preventing the molds in the fruits (Banana, Lanzones,
Mango)?
6
HYPOTHESIS
Experimental Question
4. The Aloe Vera mixture can last to prevent the rapid growth
of mold in just 8 days because, the gel-treated fruits were
firmer, had less weight loss and less color change than the
untreated fruits, measures which correspond to higher
freshness.
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CHAPTER 4
SCIENTIFIC BACKGROUND
Aloe vera gel has the ability to prolong shelf life of the
fruits and vegetables by minimizing the rate of respiration and
maintaining quality attributes (color, flavor etc.). It has
antifungal and antibacterial property which provides a defensive
barrier against microbial contamination of fruits and
vegetables.
Aloe vera gel has been proven one of the best edible and
biologically safe preservative coatings for different types of
foods because of its film-forming properties, antimicrobial
actions, biodegradability and biochemical properties. It is
composed mainly of polysaccharides and acts as a natural barrier
to moisture and oxygen, which are the main agents of
deterioration of fruits and vegetables.
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CHAPTER 5
RESULTS
Banana
DAYS WITH ALOE WITHOUT ALOE
VERA MIXTURE VERA MIXTURE
1 Lv. 1 Lv. 1
2 Lv. 1 Lv. 1
3 Lv. 1 Lv. 2
4 Lv. 2 Lv. 3
5 Lv. 2 Lv. 3
6 Lv. 2 Lv. 3
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7 Lv. 3 Lv. 4
8 Lv. 4 Lv. 5
Lanzones
1 Lv. 1 Lv. 1
2 Lv. 1 Lv. 2
3 Lv. 1 Lv. 3
4 Lv. 3 Lv. 4
Mango
1 Lv. 1 Lv. 1
2 Lv. 1 Lv. 1
3 Lv. 1 Lv. 1
4 Lv. 1 Lv. 2
5 Lv. 1 Lv. 2
6 Lv. 2 Lv. 2
10
7 Lv. 2 Lv. 3
8 Lv. 4 Lv. 4
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CONCLUSIONS
- Experimental Questions
Base on the results of the experiment. I therefore
conclude that the hypothesis is accepted. There are
different effect of mold in different fruits (Banana,
Lanzones, Mango). Lanzones and Banana got a mold in just 3
days but, the molds in the Lanzones grow faster than
Banana(with or without aloe vera mixture). In day 4, mold
form in mango(without aloe vera mixture) but in the other
set up, the mango with aloe vera. The mold grow slower than
the other first fruits.
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2. In conducting the experiments, the results shows that
the combination of mechanisms can help the fruits
(Banana, Lanzones, Mango) to delay the speed up of the
fruit deterioration by means of micro organisms that
responsible of the spoilage of the fruits.
RECOMMENDATION
● You can also try comparing using full gel of aloe vera
and gel with water. To see if there are different
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results of preventing the rapid growth of mold in the
fruits.
- For Benefactors
● To last long the freshness of your fruits. When your
going to use the same mixture we used. In Banana, in 4
days rub aloe vera mixture in the fruit again to
prevent the start of the mold in the fruit. In
Lanzones, same with Banana, rub the mixture in 4 days
to maintain the freshness. In Mango, rub the Aloe Vera
mixture in day 6 to make sure that freshness is still
on the fruit.
CHAPTER 6
DOCUMENTATION
DOCUMENTATIONS OF RESULTS
14
Day 1: November 21
Result: There is no
reaction happening in both
set up.
Day 2: November 22
Day 3: November 23
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Day 4: November 24
Set up 2 result:
The lanzones is completely
covered with mold the
banana has a big black
spot in the end side area
and the mango is starting
to grow more little black
spot on it’s skin.
Day 5: November 25
Set up 1 result:
The lanzones is still the
same as Day 4 while the
the two fruits(mango and
banana) is continue to
grow more black spot
around the fruits.
Set up 2 result:
The mold in the lanzones
is thicker than before and
the two fruits(mango and
banana) is continue to
grow little black spot
around the skin.
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Day 6: November 26
Set up 1 result:
The lanzones is completely
covered with mold while
the two fruits(mango and
banana) growing more
little black spot around
it.
Set up 2 result:
The mold in the lanzones
is thicker than before and
the two fruits(mango and
banana) is continue to
grow little black spot
around the skin.
Day 7: November 27
Set up 1 result:
The mold in the lanzones
is thicker than before the
area of the banana skin
has little and big black
spot and the mango is has
little black spot around
it.
Set up 2 result:
The lanzones is completely
covered with mold and it’s
thicker than before the
banana is half black on
the skin and the mango is
starting to show big black
spot.
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Day 8: November 28
Set up 1 result:
The lanzones is completely
covered with mold and it’s
thicker than before the
banana is half black on
the skin and the skin the
mango half of it is
covered with black.
Set up 2 result:
The lanzones is deflated
the banana is almost black
and the skin of the mango
is half black.
DOCUMENTATION OF PROCEDURE
18
Measuring the gel of Mixing the gel in the Soaking of fruits
the Aloe Vera 360 ml water. in the Aloe Vera
mixture.
CHAPTER 7
RESOURCES
19
● Science and Education Publishing. Retrieved from,
http://pubs.sciepub.com/ajfst/2/3/3/index.html
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