organisms such as bacteria, and fungi. Atmospheric oxygen can react with food constituents Page 2that 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. Page3Lemon: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 4Graphics page 5Introduction: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 th...
