Biology SL IA (7)View winsse's Full Store
본 문서는 2018년도 5월 졸업생이 작성한 Biology Internal Assessment입니다. SL을 들었고 담당 선생님 및 실제 moderated mark 모두 7점을 받았습니다. Research Question: “How does the salt concentration during brining of kimchi affect the pH level during fermentation?”
As a Korean, my family and I eat kimchi very frequently, to the extent that at least one of our meals of the day include kimchi. Our family also eats many different types of kimchi, depending on what the other side dishes are. For instance, we eat the cabbage kimchi, the cucumber kimchi, the radish kimchi, the lettuce kimchi, and the scallion kimchi, and these are only few of the types of kimchi that we eat. My love for kimchi and the high frequency of me eating kimchi led me to be curious as to how kimchi was made, and some health implications involved as it is the most frequently eaten food in our house. Also, I felt the need to know better about our most popular and widely known national food because until now, I just liked the taste of kimchi and never thought about the detailed processes of how it was made, why it was healthy, and so on. Through this experiment, I aim to learn more about kimchi not only to be more well-informed about the national dish kimchi, but also to help my family in deciding the healthiest type of kimchi of the ones that we usually eat. I learned from research that kimchi undergoes fermentation which will produce lactic acid bacteria (probiotics) that is good for health. However, I also am aware that a food that is either too acidic or too basic, meaning that the pH is either too low or high, can be unhealthy and should not be consumed too frequently. Therefore, through this experiment, I want to know which type of kimchi is closest to the optimum pH level (7.3-7.4), meaning that it is the healthiest type of kimchi. This experiment can truly help me to take a step in helping my family’s health and knowing better about the Korean culture.
Kimchi is a traditional Korean fermented food that is made of seasoned vegetables. A typical kimchi is made through processes including salting the main raw ingredient, mixing it with other ingredients such as salt, fish sauce, sugar, chili powder, then finally fermenting it in a suitable temperature. In the first step of making kimchi, where the kimchi is rinsed and coated with salt, osmosis- the diffusion of water molecules through a semipermeable membrane, from a place of higher concentration to a place of lower concentration-will take place and will make the kimchi less rigid for the rest of the processes and help the kimchi be better preserved. After few hours, the salted kimchi batches will be washed, so that the all the salt goes away and a seasoning made of salt, ginger, garlic will be added. After this has been done, chili powder will be added and then the kimchi will be ready to be fermented…
- 총 페이지수: 15 pages
- 과목명: Biology
- 주제: How does the salt concentration during brining of kimchi affect the pH level during fermentation?
- The file is in Word file.
Biology SL IA (7)