Food Additive

GRADES 1 to 12 School JRLMHS Grade Level Grade 9
DAILY LESSON LOG Teacher Erickson F. Calison Learning Area Applied Chemistry
Teaching Date October 8-9, 2024 Quarter 2nd Grading Period
I. OBJECTIVES
The learners demonstrate an understanding of organic chemistry involved in consumer products is valuable in
A. Content Standards
enhancing the integrity and wellness of a person.
B. Performance Standards
At the end of the lesson, the learners are expected to:
C. Learning Competencies/  Describe the properties of food preservative
Objectives (Write the LC Code)  Explain the importance of food preservative
 Enumerate the different types of food preservative
II. CONTENT
Food Additive
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Materials from
Learning Resource portal
B. Other Learning Resources Internet/PowerPoint Presentation/Visual Aid
IV. PROCEDURES
A. Reviewing previous lesson
or presenting a new lesson
(Elicit) What are the different food additive and their uses?
B. Establishing a purpose for the
lesson (Elicit/Engage)
The teacher will show the student several foods and they will identify the food additive resent in each sample.
C. Presenting
examples/instances of the new
lesson (Explore)
What is the food additive in these food samples?

What are their uses?
Preservatives are commonly used to preserve food that is susceptible to damage. These substances are
D. Discussing new concepts and
ingredients that are added to food to prevent or inhibit the growth of fungi, bacteria, or microorganisms. Thus,
practicing new skills #1
the process of fermentation (decomposition), acidification or decomposition due to microorganism activity can
(Explore/Explain)
be prevented so that the shelf life is relatively longer.
Classification of Food Additives
1. Benzoic acid - a commonly used antimicrobial preservative in food and beverages, especially in
carbonated beverages, as it presents its strongest antibacterial activity at pH 2.5–4.0.
2. Propionic acid – is a short-chain saturated fatty acid comprising ethane attached to the carbon of a
E. Discussing new concepts and carboxy group. It is a short-chain fatty acid and a saturated fatty acid.
practicing new skills #2 3. Sorbic acid – it is a naturally occurring compound that is highly effective at inhibiting the growth of
(Explore/Explain) mold, which can spoil food and spread fatal diseases.
4. Sodium nitrite – it fights harmful bacteria in ham, salami and other processed and cured meats and
also lends them their pink coloration.
5. Potassium sulphite - it is used for the preservation of colorless food materials such as fruit juices,
squashes, apples and raw mango chutney.
ACTIVITY:
F. Developing mastery (Leads to

Formative Assessment)
(Elaborate)
G. Finding practical applications The student will create their own dish using the different food preservative assigned to their own group.
of concepts and skills in daily
living (Elaborate/Extend)
H. Making generalizations and Why do we use food preservative?
abstractions about the lesson
What are the different types of food preservative?
(Explain/Elaborate)
Directions: Write T if the statement is correct and F if it is not. Write your response on a separate sheet of
paper.
1. Benzoic acid is a commonly used antimicrobial preservative which has the lowest antimicrobial
activity.
2. Sodium nitrite fights harmful bacteria in ham, salami and other processed and cured meats and also
lends them their pink coloration.
3. The advantage of using potassium sulphite is that no harmful chemical is left in the food.
4. Propionic acid under certain conditions in the human body can damage cells and also morph into
molecules that cause cancer.
I. Evaluating learning (Evaluate)
5. Sorbic acid is a naturally occurring compound that is highly effective at inhibiting the growth of mold.
6. The U.S. Environmental Protection Agency considered sodium nitrate safe and therefore, has no
limitation on its use.
7. Formalin is widely used in preserving food therefore there is no danger in using it.
8. Preservatives are added to food to fight spoilage caused by bacteria, molds, fungus, and yeast.
9. Borax is an antiseptic and germ killer widely used as preservative in food but has a dangerous
effect on the body.
10. Potassium sulphite is used for the preservation of colorless food materials because sulphur dioxide
produced from this chemical is a bleaching powder.
Additional Activities:
J. Additional activities for

application or remediation
(Extend)
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80%
on the formative assessment
B. No. of learners who require
additional activities for remediation
C. Did the remedial lessons work?
No. of students who caught up with
the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
work well? Why did these works?
F. What difficulties did I encounter
which my principal or supervisor
help me solve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
Prepared by: ERICKSON F. CALISON

SS Master Teacher I
1
Checked by: NENITA C. MANALASTAS
SS Head Teacher VI, Science

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GRADES 1 to 12 School JRLMHS Grade Level Grade 9

What is the food additive in these food samples?

F. Developing mastery (Leads to

J. Additional activities for

Prepared by: ERICKSON F. CALISON

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