FREE ESSAY ON PRESERVING AND PRESERVATIVES

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- Bibliography
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
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- Bibliography
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