Salted Egg Preservation
Must-Try Staple Foods
AHMAD AQIL RAHIMI BIN RAHIM
4C
Cikgu Fadzli
TABLE OF CONTENT
Acknowledgement
Introduction
● Importance Of Project
● Objective
● Method
● conclusion
Materials and Apparatus
● Methodology
● Procedures
● Precautions
● Budget
Result and Interpretation of Data
● Observation /Data Collected/Table/Calculations
Discussion(scientific knowledge)
● Explanation Of science concept in each of LOTs and HOTs
Bibliography
● Textbook,reference books, internet(links)
1
Acknowledgement
With this, I would like to express my gratitude to all those who helped me complete this
experiment, especially my mother, teachers and friends. Without their help,
unfortunately, I would not have been able to complete all of this. Thank you.
INTRODUCTION
A salted duck egg is an East Asian preserved food product made by soaking duck eggs in
brine or packing each egg in damp, salted charcoal. In Asian supermarkets across the
Western world, these eggs are sometimes sold covered in a thick layer of salted charcoal
paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and
vacuum-packed. From the salt curing process, the salted duck eggs have a briny aroma, a
gelatin-like egg white, and a firm-textured, round yolk that is bright orange-red.
Importance of Project
study the movement of substances across the plasma membrane in everyday life
Objective
To understand and appreciate the importance of substances movement across the
plasma membrane in daily life
Method
husk ash coating method
(By making a layer outer of the egg shell and making sure that the water solution that
contains salt can passed through the egg shell and making sure that the egg have the
salty taste)
2
Conclusion
The process of pickling or husk ash coating uses the same principle which is some of the
solution can passed through the permeable membrane
Materials and Apparatus
1. Water Containers 500ml
2. Airtight container
3. Salt
4. Duck eggs
5. Husk ash
Methodology
Using the husk ash coating method,We take the duck egg and soaked it in a salted water
solution.Here comes the method by covering the outer layer of the eggs we can make
sure that only the salt particle can pass through the shell layer and make that salty taste.
3
PROCEDURE
1. Prepare the necessary materials
2. Weigh and record the weight of the eggs.
3. 500ml water mixed with a few tablespoons of large salt
4. The water solution was heated through medium or low heat
5. After being left for a while (4-5 hours), the duck eggs are then removed to cool and
covered with husk ash.
6. The water solution is mixed with the husk ash.
7. The eggs are then evenly covered with a salty solution of husk ash.
8. Make sure the eggs are stored in a dry place and away from sunlight to ensure the
freshness of the eggs
9. Record the change in mass of the egg after it becomes a salted egg.
10.Observations are recorded.
4
Precaution
When it's time to soak in water you will be needing help from the older people.You also
need tobe careful not to burn your hands.
Budget
Water 500ml,RM 1.50
Fine Salt,RM 2.00
Husk ash,RM 1.50 per Kg
Duck eggs,RM 1.80 per egg
Total Cost would be estimated at:RM 7.00
Result and Interpretation of Data
Weight before the process of Husk Weight after the process of Husk
Item
ash coating method (gram) ash coating method (gram)
Duck egg 61 72
Duck egg 60 74
5
Discussion
Based on the experiment above:
We can conclude that solutes can cross the selectively permeable membrane, which is
the eggshell. The particles will also obey the rules of osmosis, which is that solutes with a
low concentration will attract solutes with a low concentration to achieve
equilibrium.Thus, several factors have been found to influence the permeability of the
plasma membrane.Which is:
1. The presence of phospholipids
2. The hydrophobic tail of the phospholipid prevents charged molecules from
passing through it.
3. The very close positioning of phospholipids prevents the movement of large
molecules.
4. The phospholipid bilayer forms a good barrier between the internal and external
environments of the cell.
Bibliography
1. https://youtu.be/wbhuyJ_u2lA?si=nZ6bv8spYvZTqyTX
2. https://firasfarms.blogspot.com/2011/03/itik.html
3. Spotlight A+Biologi
