I. Title: Food Preservation (apple)

II. Question/Problem: We food technologists need an effective method of preserving food that those in the food industry could use, whether for business, better agriculture, or for distribution to places where food supply is not always enough.

III. Hypothesis: If salt can be used to effectively preserve apples, then making apples last longer may be easily possible

Independent Variable: Presnsence of salt on one of the applesDependent Variable: How long before the apples spoilControlled Variable: Where the apples is stored, what time of apple we will use, How long we will leave it out to spoil

IV. Materials: peeler, knife, cutting board, bowl, salt, plastic container, running water, camera

V. Procedure:

Step 1: Peel an apple and cut it in half. This is what we will use to test our hypothesis.

Step 2: Put both of the half apples in separate tupperwares, and leave them in the same place with with the same temperature.

Step 3: Sprinkle salt on of the apples to create our independent variable, the presence of salt.

Step 4: Leave the apples out for 3 - 5 days and come back everyday to take a picture and record your observations.

VI. Gathering Data

Day Apple with Salt Apple without Salt

Day 1 5:00 pm The apple with salt looks identical to the apple without salt.

The apple without salt looks identical to the apple with salt.

Jarred Go, Joaquin Eala, Chino Rodriguez H1D 13, 12, 24

Day Apple with Salt Apple without Salt

Day 1 8:00 pm The apple with salt barely loses color.

The apple without salt has turned slightly darker than the the apple with salt.

Day 2 4:15pm The apple with salt turns slightly darker.

The apple without salt becomes darker and has more dark spots.

Day 3 8:45pm The apple with salt turns darker and has a few dark spots.

The apple without salts turns darker and has a lot of dark spots.

Day 4 12:00pm The apple with salt hasnʼt turned any darker, but the spots in the apple has.

The apple without salt looks rotten and has turned brown. Water can be seen coming from the apple.

Jarred Go, Joaquin Eala, Chino Rodriguez H1D 13, 12, 24

VII. Data Analysis The data gathered shows a clear difference between the rates apples with salt and apples without spoil. As the first few days of the experiment go by, no significant difference can be seen between the two apples. Yet, as seen in day 4, after a while, we can clearly see the effects of salt on apples.

The apple without salt is shown to have water underneath it. This leads us to believe that salt also draws the water out of the apples. The salt also quickly disappears from the apples after a day of experimenting. This leads us to believe salt can be used to preserve apples.

VIII.Conclusion

Our experiment proves that salt can be used to preserve apples for a short time. This is proven when the apple with salt has a fresher shade of color by day 4, compared to the apple without salt that looks rotten. The salt was also able to draw out water from the apple, which stunts the growth of bacteria.

Sources:http://www.wisegeek.com/how-do-salt-and-sugar-preserve-food.htmhttp://www.livestrong.com/article/432144-how-salts-sugars-work-to-preserve-foods/http://www.livestrong.com/article/516259-the-use-of-salt-sugar-as-food-preservatives/http://www.thesurvivalistblog.net/unique-ways-preserve-food/

Jarred Go, Joaquin Eala, Chino Rodriguez H1D 13, 12, 24