Name: Rachel, Melat, Bruce
Discussion & Conclusion
Result
The purpose of the experiment was to test and examine which methods of preservation would best preserve or mummify different varieties of foods. We used two different bases and a mixture of the two to see which would give us the best results. On its own, salt was the base that gave us the best results. Compared to the foods that were submerged or exposed to strictly baking soda(our second base), the foods exposed and submerged in salt showed the best result when it came to preservation. In our foods that were exposed to strictly baking soda, they showed more results of colouration and mold, as well as emitting odd smells. While the foods exposed to salts showed similar results, they were of a much lesser scale.
Explanation of chemical reaction
The traditional mummification drying process using natron to dry human body, because natron can absorb water and thus dry out the body. Natron is a kind of salt that contain sodium carbonate and sodium bicarbonate, and small quantities of sodium chloride and sodium sulfate. So we used salt and soda replace the natron to do the experiment.
Salt contain NaCl, baking soda contain NaHCO3.
The chemical reactions with water are:
2NaCl + 2H2O =2NaOH + Cl2 + H2
NaHCO3 + H2O = NaOH + H2CO3
Salt is effective as a preservative because it can reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions. Also, salt can preserves food by pulling the water out of the cells. No water in cells means bacteria can't grow – since like most living things bacteria needs moisture to live. Removing the water also shrinks the food item and makes it wrinkly.
Baking soda can't preserve food because baking soda doesn't lower the water activity of food, which is crucial for inhibiting microbial growth. Preservatives often work by reducing water availability to microorganisms. And baking soda can react with acidic components in food, which may neutralize its effectiveness over time rather than preserving it.
Error and improvement
Throughout the experiment, there were many errors that were made. Some of these errors were not preventable, however throughout the experiment there were many small errors that we could’ve planned for and easily find a solution.
Errors:
Not enough baking soda or salt on the first day
Not enough materials on the first day(cups, safety equipment, etc)
Some of the items were uncovered throughout the week even if they were originally covered
Lack of safety equipment(masks, eye goggles)
Lack of private space to carry out experiments
Scale broke so no weight for the last week
One of the items became dangerous to handle and a hazard(molded)
Solutions
Bring proper amount of materials
Put items that were being observed in a more secure location where it won’t be disturbed
Purchase safety equipment
Make sure everyone has an understanding of how all equipment used works
Do check on the items more regularly to ensure nothing rots or molds
References
Compound Interest. (2016, October 27). Mummification: Chemistry's Contribution to Preserving Ancient Bodies. Retrieved from https://www.compoundchem.com/2016/10/27/mummification/
Contribution to society
Conclusion
Mummification process can be used on drying food. Drying food is generally environmentally friendly compared to other preservation methods and it have several advantages:
1. Reduced Food Waste: Drying extends the shelf life of food, reducing the likelihood of it spoiling and being thrown away. This helps to minimize food waste, which is a significant environmental issue.
2. Energy Efficiency: Drying can be more energy-efficient than other preservation methods, such as canning or freezing, particularly if using solar drying methods. This can lead to lower energy consumption and associated greenhouse gas emissions.
3. Transportation and Packaging: Dried foods are often lighter and more compact than fresh or canned alternatives, reducing transportation costs and packaging materials. This can lower carbon emissions associated with transportation and packaging.
4. Water Conservation: Drying reduces the water content of food, which can be significant for water-intensive products like fruits and vegetables. By preserving food through drying, it reduces the water footprint associated with food production.
5. Preservation of Seasonal Surpluses: Drying allows for the preservation of seasonal surpluses of fruits, vegetables, and herbs, reducing the need for intensive agricultural practices year-round.
Overall, drying food can be a sustainable practice that contributes to environmental conservation by reducing waste, energy consumption, water usage, and transportation emissions.
In this chemistry experiment, we used the mummification process to cut apples, tomatoes, and sausages in order to investigate the dehydration effects of various desiccants. First, we cut the apples into four pieces and the tomatoes in half. We then made numerous paper cups and filled them with salt, baking soda, and a salt-baking soda mixture. Next, we buried the sliced apples, tomatoes, and sausages in these paper containers with various desiccants. Finally, we wrapped the paper cups with plastic wrap to maintain the stability of the experimental environment. We intend to study the dehydration and preservation impacts of various desiccants on different constituents during this process.Our goal is to see if the products we chose can be conserved for future use. Compare their efficacy and impacts. We sealed them and placed them in a dark, dry location. After two weeks, we discovered that their weight and height had fluctuated, and some had even molded. After comparing, we discovered that the food was firmer and better kept in the salt environment than in the baking soda environment, because salt is a preservative that can limit food's water activity. The water activity of food is the amount of unbound water available for microbial development and chemical reactions. Furthermore, salt can preserve food by pulling water out of cells, providing a scientific foundation for our understanding of old preservation methods and possibly serving as a reference for modern food preservation procedures.