The effect of different peel vinegars as preservative Abstract

-Banana is the common name for a fruit and also the herbaceous plants of the genus Musa which produce the commonly eaten fruit. They are native to the tropical region of Southeast Asia and Australia. Today, they are cultivated throughout the tropics. Banana plants are of the family Musaceae. They are cultivated primarily for their fruit, and to a lesser extent for the production of fibre and as ornamental plants. As the bananas are mainly tall, upright, and fairly sturdy, they are often mistaken for trees, when the truth is the main or upright stem is called a pseudostem, literally meaning "fake stem", which for some species can obtain a height of up to 28 m, with leaves of up to 3.5 m in length. Each pseudostem would produce a bunch of yellow, green, or even red bananas before dying and being replaced by another pseudostem. -Squashes generally refer to four species of the genus Cucurbita native to the Mexico and Central America, also called marrows depending on variety or the nationality of the speaker. In North America, squash is loosely grouped into summer squash or winter squash, as well as autumn squash (another name is cheese squash) depending on whether they are harvested as immature fruits (summer squash) or mature fruits (autumn squash or winter squash). Gourds are from the same family as squashes. Well known types of squash include the pumpkin and zucchini. Introduction -People often throw out the peels of the banana and kalabasa as well as the cores of kalabasa. But it has been proven that they can be used to make vinegar. We already know that it is possible to create vinegar from banana and squash/kalabasa peels. Doing this, we can preserve our food longer and which will be better for added preservative. STATEMENT OF THE PROBLEM -Which of the two is a more potent preservative? HYPOTHESIS -I think that the banana peel would be a more potent preservative SIGNIFICANCE OF THE STUDY -With this we can determine which one is a more effective preservative therefore helping to keep food from expiring longer. SCOPE AND LIMITATIONS I will include the kalabasa and banana peel vinegar only. DEFINITIONS OF TERMS -Banana (Musa paradisiacal) Banana is the common name for a fruit and also the herbaceous plants of the genus Musa which produce the commonly eaten fruit.

-Banana peelings Banana peels do contain the psychoactive neurotransmitters tyramine and dopamine in significant amounts that if ingested are enough to affect people. -vinegar Vinegar is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. -acetic acid The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. -squash/kalabasa The fruit of any of various vinelike, tendril-bearing plants belonging to the genus Curcurbita, of the gourd family, as C. moschata or C. pepo, used as a vegetable. -squash peeling It can be used for various culinary reasons =REVIEW OF RELATED LITERATURE= Bananadine is a mythical psychoactive substance which is extracted from banana peels. The substance does not exist - it originated as a joke; A recipe for its extraction from banana peel was originally published in the Berkeley Barb in March 1967. It became more widely known when William Powell reproduced the method in The Anarchist Cookbook in 1970 under the name "Musa Sapientum Bananadine" (referring to the banana's binomial nomenclature). The word "banana" is a general term embracing a number of species or hybrids in the genus Musa of the family Musaceae. Some species such as M. Basjoo Sieb. & Zucc. of Japan and M. ornata Roxb., native from Pakistan to Burma, are grown only as ornamental plants or for fiber. M. textilis Nee of the Philippines is grown only for its fiber, prized for strong ropes and also for tissue-thin tea bags. The so-called Abyssinian banana, Ensete ventricosum Cheesman, formerly E. edule Horan, Musa ensete Gmel., is cultivated in Ethiopia for fiber and for the staple foods derived from the young shoot, the base of the stem, and the corm. Most edible-fruited bananas, usually seedless, belong to the species M. acuminata Colla (M. cavendishii Lamb. ex Paxt., M. chinensis Sweet, M. nana Auth. NOT Lour., M. zebrina Van Houtee ex Planch.), or to the hybrid M. X paradisiaca L. (M. X sapientum L.; M. acumianta X M. balbisiana Colla).The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process. Vinegar is also very good to clean off chewing gum stains from clothes; usually normal cleaning products are not capable to clean off chewing gum, so rubbing with vinegar before the machine wash should do the trick. Kalabasa is widely used as a vegetable in the Philippines. It is very palatable when baked, boiled, or put in stews. The young shoots and flowers are much used as a green vegetable. The young shoots are excellent sources of calcium, phosphorus, and iron. According to Hermano and Sepulveda they are an excellent source of vitamin B. Nadkarni says that the fruit is largely used by Indians in their curries. It makes an excellent substitute for pumpkin in pies. Analyses of the fairy good source of calcium. According to Hermano it is also a good source of vitamin A.

=METHODOLOGY= MATERIALS: banana peels - 1 kg water - 8 cup sugar - 1 cup baker's yeast - t vinegar starter - 1 cup kalabasa peels & cores 1 kg sugar 1 c yeast tsp vinegar starter 1 c Cheese cloth/clean tissue paper Procedure for Vinegars Banana peeling vinegar 1. Wash ripe banana peels. 2. Coarsely chop ripe banana peels and add enough water to cover and boil. 3. Strain and let it cool to lukewarm 4. For every 4 cups of juice add 1 cup of sugar and 1/4 tsp. of dry active yeast. 5. Cover bottles with cheese cloth or tissue paper. 6. Ferment for 2-3 weeks. Kalabasa peeling Vinegar 1. Wash peels and cores of kalabasa, add three (3) parts water for every part of peel. Boil for 15 minutes. 2. Strain, add 4 c water for every 4 cups of strained liquid from boiled peels/core. 3. Add c sugar for every 4 c diluted liquid. 4. Pasteurize at 60 - 65C for 10-15 minutes. 5. Transfer in a sterilized container half-filled and cool. Add tsp yeast for every 4 c diluted liquid. Cover with clean cloth/paper. 6. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume. 7. Pour gently the alcohol solution into another sterilized container so as not to disturb the sediments. Add one (1) cup vinegar starter for every four (4) cups of the solution. Cover with clean cloth/paper. 8. Set aside for 15-20 days then determine the acidity which is usually between 6-7 percent. 9. Decant/strain. Pasteurize at 60 - 65C for 5 minutes. 10. Fill in sterilized bottle and seal tightly. Procedure After finishing the vinegar, we now proceed to test them. 1 Pour the 2 vinegar into two small different containers 2 Soak fish slices in them for half an hour 3 Extract these and lay them out on a tray

4 Check every hour which is starting to rot Result and Discussion Conclusion