Sei sulla pagina 1di 4

THE USE OF POTATO-DEXTROSE AGAR TO DETERMINE THE FUNGAL

CONTENT OF MUSTARD, KETCHUP AND MAYONAISE

Presented to:

MS. JASMIN REYES

A Faculty of Science Department

Statefields School Inc.

In Partial Fulfillment for the Requirement for

SCIENCE 9

By:

Arreza, Noelle Avril

Famy, Kenneth Charles

Guerrero, Mark Anthony

Valenzuela, Gerald

Velasco, Tricia Faye

Date:

March 25, 2019


Table of Contents

I. Introduction 1-6

1.1 Background of the Study 1-3

1.2 Statement of the Problem 3-4

1.3 Hypothesis 4

1.4 Scope and Limitation 4-5

1.5 Significance of the Study 5-6

1.6 Definition of Terms 6

II. Review of Related Literature 7-13

2.1 Conceptual Review 7-9

Taxonomic Description 7

Economic and Medicinal Use 7-9

2.2 Related Studies 9

-13

III. Methodology 14-

17

3.1 Research Design 14

3.2 Research Setting 14-

15
3.3 Research Procedure 15-16

3.4 Data Gathering 16-17

IV. Results and Discussion 18-

26

4.1 Results 18-

24

4.2 Discussion 24-

26

V. Conclusion and Recommendation 27-28

5.1 Conclusion 27-

28

5.2 Recommendation 28
ABSTRACT
The study aims to determine the fungal content of ketchup,
mayonnaise and mustard through the use of potato dextrose agar. The
researchers aims to discover which among the condiments has the highest
fungal content throughout the experiment. The research was conducted in
#3 Gemini St. Krause Park Subdivision, Molino 1, Bacoor, Cavite. It started in
November 25, 2018 and ended in December 23, 2018. There were four
containers for each condiment, namely treatment 1 and replicates 1, 2 and
3. The treatment and replicates had a corresponding number of swabs
depending on the certain condiment assigned. The condiments were
observed for five weeks. On the 2nd day from when the experiment started,
the mayonnaise started to exhibit fungi. On the 4th day, ketchup also started
to exhibit fungi. On the first week, no fungus has grown on the mustard. On
the 2nd week, the growth of the fungi was already visible for the two
condiments. On the mustard however, the fungi was lesser compared to the
mayonnaise and ketchup. For the 3rd, 4th and 5th week, change in color and
appearance was clearly seen with the condiments. After 5 weeks of
observation, the researchers gathered the results. It showed that the
mayonnaise was the first one to exhibit fungal content. Based from its
appearance, it also shows that it has the highest fungal content. With these
results, the researchers conclude that mayonnaise is the condiment with
highest fungal content among all the condiments. Therefore, mayonnaise
has the shortest shelf-life.