Conclusion

This study aims to find out if the concentration of vinegar would affect the rate of moulding of a cucumber over a period of time. This links to how much vinegar you can possibly add into your achar dish, so as to preserve them according to the number of shelf life days. Majority of the data shows a trend where cucumbers grow more mould when the concentration of vinegar it is placed in is lower. With the set of data obtained, I can conclude that the concentration of vinegar does affect the rate of moulding of cucumbers over a period of time. The higher the concentration of vinegar, the slower the rate of moulding of the cucumber. Therefore, I can prove that the acidity of the vinegar which is manipulated by the concentration of vinegar plays an important role in the preservation of the cucumbers. This finding therefore proves my hypothesis right!