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8th graders Exploring the Science of Food Preservation

In our recent class experiment on food preservation, we investigated how different substances can affect the browning and spoilage of an apple. We aimed to explore the impact of oil, vinegar, honey, and salt, as well as the effects of exposure to air.

We began by slicing an apple into pieces. Each group member took one piece and applied a different treatment: one was coated with oil, another with vinegar, the third with honey, and the last was put in water with salt. We left one piece untreated as a control and another with little contact with the air.

Over the next few days, we observed the apples closely, documenting any changes in color, texture, and overall appearance. The untreated apple began to brown quickly, showing significant oxidation due to exposure to air. In contrast, the oil-coated apple retained its color better, as the oil created a barrier that limited air exposure.

The vinegar-coated apple showed some browning, but the acidity helped slow the process more than the untreated piece. The honey-coated apple remained relatively fresh, as honey's natural sugars and viscosity provided a protective layer against air and moisture. The salt-treated apple exhibited some browning, but the salt also drew out moisture, which affected its texture.

Our observations illustrated the varying effects of each treatment on the apple's preservation. We concluded that while all methods had some impact, oil and honey were the most effective in preventing browning and maintaining the apple's freshness. This experiment not only enhanced our understanding of food preservation techniques but also highlighted the role of air exposure in the spoilage process.

Source: Prof. Larissa Pádua Pereira Silveira