Why I Chose Pickles

I have chosen pickles as the focus of my project because of my personal affinity for them, which is deeply rooted in my cultural background. Pickles hold a special place in my heart, and I am fascinated by the diverse range of pickle varieties available. For this project, I aim to delve deeper into the cellular structure of vegetables and the transformations they undergo when they are pickled. This exploration is intriguing as it allows me to study the organic, unmodified form of an organism and then compare it to the same organism but in its pickled state. Through this comparison, I hope to gain a better understanding of the changes that occur at the cellular level, shedding light on the unique characteristics that make pickles a culinary delight and an integral part of my culture.

Why Do People Pickle Food

Pickling, a centuries-old method of food preservation, involves immersing food in an acidic solution for an extended period, effectively replacing its water content and enabling the growth of bacteria and mold. Long before the invention of refrigeration, pickling was the primary means to preserve food for a prolonged period of time. Besides its practicality, pickling is also used for its unique taste. Diverse cultures have developed their unique pickling techniques, incorporating distinct flavors into preserved foods. From the tangy dill pickles of America to the spicy Korean kimchi, pickling is seen throughout the world.

My Experiment

• I started my project by making a trip to various stores to purchase the necessary supplies. To conduct my experiment, I selected two distinct types of pickles: American cucumber pickles and Korean kimchi made from cabbage. I also purchased an unpickled cucumber and cabbage for comparison. I chose to investigate two types of pickles to determine whether they would exhibit similar behaviors. One of the challenges I encountered was ensuring that the non-pickled vegetables and the pickled ones were as similar as possible for a fair comparison. It took me several different trips to different stores to find the ideal ingredients for my project.

• When preparing the samples for the cucumber and the pickle, I opted to utilize the mid-section of both plants, slicing them horizontally to obtain the most suitable samples. In the case of the Kimchi and fresh cabbage, I selected the thickest part of their body, known as the rib, which is situated below the leaves and closer to the cabbage's core. This choice was made with the aim of achieving consistent and dependable results, as the leaves themselves can often exhibit numerous imperfections, particularly when dealing with Kimchi. Which can cause abnormalities and difficulties in the results. I then proceeded by carefully slicing each ingredient into thin, uniform slices and then placing them onto a glass slide. To ensure that the samples remained securely in place and were visible under the foldscope, I used a 3x well sticker for security. However, I encountered a challenge in this phase as my initial attempt with a kitchen knife failed to cut the desired thickness of the samples. I had to purchase and use a razor blade to get the precise thickness required for my experiment.

• After I had inserted the glass slide into the foldscope I proceeded to examine each sample closely, capturing images using my smartphone with the adapter securely attached to the camera. Achieving the right focus did require some adjustments as I needed to find the correct distance for the best clarity. Additionally, I had to make adjustments to the lighting settings, as my initial attempt with maximum brightness resulted in light leakage through the samples, which made it challenging to observe the details clearly.

• While the pictures I took were relatively clear, I encountered difficulty in obtaining finer details like the cells and cell walls within the samples. I decided to enhance the level of detail by introducing purple food coloring. Initially, I attempted to dilute the dye with water and apply it to the samples. However, I realized that the resulting color was too faint to reveal any additional level of detail. Therefore, I resorted to using the undiluted dye to achieve the vibrant color I needed for dyeing the samples effectively. Taking more pictures of the dyed samples. The dye however was more visible on the cucumber than the cabbage.

Top: Cucumber Bottom: Pickled Cucumber

Top: Dyed cucumber Bottom: Dyed pickled Cucumber


Top: Cabbage Bottom: Pickled Cabbage

Top: Dyed cabbage Bottom: Dyed pickled Cabbage

Finding

Upon examining the images captured through the foldscope, it becomes evident that there were notable changes in the cell structure of the samples. These changes were primarily a reaction of the substitution of water with vinegar in the case of the American pickle and saltwater in the case of the kimchi. Surprisingly, both pickled samples exhibited remarkably similar transformations when compared to their original counterparts. The introduction of vinegar and saltwater led to the swelling of cells within these samples, resulting in each cell being slightly larger than its original form. Additionally, a significant observation was the deteriorated definition of cell walls in comparison to the original samples. The presence of foreign and abrasive liquids had evidently dissolved and eroded the cell walls. It was surprising to note that despite the differences in pickling methods and ingredients, both types of pickles displayed such similar changes in their cellular structures.


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