Preserving And Preservatives Preserving is a means of storing, food both “raw” and cooked for a future date. When you preserve you are following centuries of an old tradition of “putting food by”. In order to do this, you have to seal the food in an airtight container and process it in such a way that the four main spoliers- enymes, molds, yeast, and bacteria are removed and your food is safe to eat. Preservatives are something used to preserve food. Natural or chemical substances are added to food to inhibit spoilage; also, to protect food from decay or fermentation. Three things that will prevent the growth or slow down the growth of these spoilers: heat, cold and the use of acidity in the product.

The point of preserving is to slow down the activity of disease- causing bacteria and to kill the bacteria all together. Most of the time preserving kills something called enzymes which is naturally found in the food. Enzymes makes the food spoil or discolor faster. An enzyme is a special protein that acts as a catalyst for chemical reaction, and enzymes are fairly fragile. Preserving protects food from microbes and other agents.

Preservation keeps good appearance, flavor, texture, and original nutritional value. In addition, some things that make food spoil are microorganisms such as bacteria, and fungi. Atmospheric oxygen can react with food constituents Page 2 that causes rancidity or color changes. Salt: Salt has been used, since ancient times, especially for meat, as a preservation technique for preserving foods. Salted meat can last for years.

The salt enters the tissue and in effect binds the water, inhibiting the bacteria that causes spoilage. The salt restricts to tiny concentration and protects food from yeasts and molds. Salt has anion from hydrochloric acid. Salt is also known as sodium chloride. The salt draws out moisture and creates an environment inhospitable to bacteria.

Sugar: Sugar is important. It is an organic compound called carbohydrates. It is sweet in taste and used to sweeten other things. The sugar is in a form of white or clear when it is refined from a raw state. It dissolves in water very easy turning water sweet.

Sugar is used as natural preservative. The sugar inhibits the bacterial growth after the food or products have been heated. It keeps it from spoiling. Page3 Lemon: Lemon is part of Rutaceae family. It’s also known as a citrus fruit.

Lemons are grown in the mild climatic regions. The lemon is 30 to 45 percent juice depending on the type and climate. The acid that the lemon has is mostly from the citrus. The lemon is also used as a preservative, because of the acid C6H8O7. Most foods other than fruits and tomatoes have a high pH factor and are low in natural acid, but with the use of lemon, juice the balance can be redressed.

It is strong just like salt and it takes the moisture out of the food to prevent spoilage and rotting. The lemon contains a lot of vitamin C. Page 4 Graphics page 5 Introduction: I am doing research about Natural Preservatives for my science project for the George Washington Carver Since Fair. In this paper I will be talking about the Natural Preservatives salt, sugar, and lemon juice. I will give you a summary of what preserving is and some history about it.

I found it interesting to read. . In my paper I then go on talking about the three different natural preservatives that I used for my project. Firsted I talked about salt, sugar, and then lemon juice. Page 1 Conclusion: In conclusion I would like to say I learned a lot.

I enjoyed doing this paper; I learned about the natural preservatives salt, sugar, and lemon juice. I learned about the history of preserving and the three natural preservatives. I learned about all different ways to preserve. If I had to carry this project over in to another year I would have to think of a way to maybe carry the steps of preservation to a higher level. I would probably chose three different natural preservatives.

Page 6 1. Groiler Encyclopedia Groiler Incorporated Danbury, Connecticut -1993 2. Perfect Preserves Michael Friedman Inc. NewYork-1994 3. Rodalel’s Book Of Home Freezing Rodale’s Press Inc. Pennsylvania- 1984 4.

America Online WWW. Google. Com 5. Modern Chemistry Holt, Rinehart, and Winston Inc. Chicago-1993 Page 7 Table of Contents Page 1-Introduction Page 2- History of preservatives and preserving Page 3- Continuation of history and salt and sugar Page 4 -Lemon Page 5- Graphics Page 6- Conclusion Page 7- Science.