# data[].attributes.body
Hi, my name is İkra . i am 16 years old and I live in Sivas, Turkey. İ going to 11th Grade, I love English class and I want to be an English teacher in the future. I live with my mom, dad and 3 siblings. I really like to play table tennis and volleyball.And you.

# data[].attributes.body
The amount of sugar

# data[].attributes.body
Μεγάλη διαφορά στους υδατάνθρακες. Α 15,7 και Β 57,1 gr/100gr Το βαζάκι Α είναι σαφώς πιο διαιτητικό αλλά όπως γραφεί πρέπει να φυλαχτεί σε χαμηλή θερμοκρασία και να καταναλωθεί γρήγορα.
ΥΠΟΘΕΣΗ: Η χαμηλή συγκέντρωση σακχάρων του Α επέτρεψε την ανάπτυξη ζυμομυκήτων.

# data[].attributes.body
the result depends on the amount of sugar

# data[].attributes.body
The amount of sugar

# data[].attributes.body
the result depends on the amount of sugar

# data[].attributes.body
their expiration dates may be different.

# data[].attributes.body
The first has less sugar, the second one has more sugar

# data[].attributes.body
fig fruits are more unstable compared to pomegranate reçeline.

# data[].attributes.body
I think my hypottheses true because yeast fermantation are carries  out in jar. and in jar is  carries out fizzed.And other    jar is normal .

# data[].attributes.body
jar A , the ratio of the sugar has been added less than required amount.

# data[].attributes.body
sugar and temperature can be differences

# data[].attributes.body
There is no sugar in the first jar and it is not stored in the cold place.

# data[].attributes.headline
Jeane de Fátima, Rio de Janeiro - Brasil 

# data[].attributes.subject
Jeane de Fátima, Rio de Janeiro - Brasil 

# data[].attributes.body
Pot A is a puree that can often be made without preservative and with little sugar and has not been cooked.
Pot B is a jelly and its preparation needs cooking that enhances the flavor and can be preserved for much longer

# data[].attributes.body
my second hypothesids is the most plausible.

# data[].attributes.body
Closest to the solution is the mix of my first 3 hypothesis - not enough sugar in jar A, broken lid that let yeast cells to get in and not enough cleanliness.

# data[].attributes.body
Most plausible A has less added sugar than B

# data[].attributes.body
Original Hypothesis: The preparation methods and/or ingredients/measurements were not the same causing different chemical/physical changes in the preparations when exposed to the same conditions. This is the most plausible because the ingredients are different in the two jars. B was made with figs and sugar while A was made from figs only. B has a higher sugar content which helped to act as a preserving agent when left unrefrigerated.

# data[].attributes.body
The first has less sugar, the second has more sugar, energy, bacteria which help it to preserve

# data[].attributes.body
Probably, there is a different proportion of ingredients in the jars.

# data[].attributes.body
Hypothesis #1:I think The content in both jars were different.One of them higher sugar as compared to the other.
Hypothesis#2:In both the jars external envirnment was diferent.

# data[].attributes.body
Hypotheses 1: I assume that bubbiling one has less sugar, more fruit they react wiith air and occur some kind of fermantation. But  the right definition should be more sugar i guess. Because without a sugar the other jar looks much more fresh than the others.

# data[].attributes.body
As i think jar B has more sugar  then jar A, so prevents the growth of yeast.

# data[].attributes.body
Hypotheses 1:  The content was different at the two jars.

# data[].attributes.body
I did the experiment with slight variation. I had taken three test tubes

A with no sugar

B with moderate sugar (50%)

C with very high and very little water

The balloon increased in size only for the B, the one with moderate sugar

There was no such doubt

# data[].attributes.body
The two preparations followed different process of preparation and also vary and the ingredients are different.

# data[].attributes.body
The two fruit preparations have really different ingredients. Also they have also been produced with different processes.

- A is an extra fig jam with two ingredients (figs 64% and sugar cane 36%);

- B is a fig puree with only one ingredient (figs 100%)

The mainly difference is in the sugar content: in A there is a 36% of sugar added different from B.

The fermentation took place only in A because the sugar added was ideal food for the yeasts present.

# data[].attributes.body
Romania
The fist ist without sugar. By fermentation, the sugar from jar B becoming alcool

# data[].attributes.headline
I think that this happened because there is more sugar in jar B.

# data[].attributes.subject
I think that this happened because there is more sugar in jar B.

# data[].attributes.body
The preparation B contains ingredients from organic farmings 100 %, and preparation A has 64 % of fruit and cane sugar 36 %. Both preparations have to be stored in a cool place after opening and consume quickly according to the food labels. Be careful, as at the beginning of the first video the preparation more natural is on the left, and then on the right.

Therefore, such as different behavior is not because of conservation, but the ingredients. I got wrong as I supposed that preparation A have spoiled because it did not contain preservation ingredients, and it is wrong. The preparation B is 100 % from organic farmings, then it did not spoiled.

In my new hypothesis I believe the preparation A has spoiled because of fermentation, the yeasts have converted carbohydrates (cane sugar) to carbon dioxide carbon and alcohols.

# data[].attributes.body
I still think that it probably was the different portion of sugar.

# data[].attributes.body
The two jars are the same, maybe different is just how they were prepared. This was my starting theory. Then I also specified different ingredients.

# data[].attributes.body
As i think jar B has more sugar  then jar A, so prevents the growth of yeast.
And the jar B doesnt have organic ingradients, its modificated

# data[].attributes.body
My previous hypothesis is correct. As I said the jar A has organic ingredient so it doesn’t contain any preservative substance and it’s label proves it. The reason for spoilage of the jar A is that. On the other hand I told that the jar B has a preservative substance; sugar and it prevents the growth of yeast

# data[].attributes.body
I think that the difference between the two products depends on the presence of the sugar that allows a different conservation,

# data[].attributes.body
My 3 hypothesis' were that, 1) Maybe added preservatives, but that a ruled out, although, the Fig Jam had added cane sugar!
Also, one is a FIG PUREE that remained unspoilt whereas the FIG JAM got spoilt. The preparation method may differ in the two as well! So, the new hypothesis is, that the there is more YEAST added to the FIG jam to thicken it perhaps, hence it spoilt. Also added sugar could be a good preservative! Thirdly, the preparation methods maybe different.

# data[].attributes.body
I like sentence (warning): Consume quickly!
No sugar in A-jar, didnt store in a cool place.

# data[].attributes.body
Jars  look similar and both are opened at the same time.They have been kept at room temperature. after a week on the left(for me) has spoiled because of changing as colour, view and  may be smell.
hypothesis:
their consumption dates may be different.
the  spoiled one may have been less additive.
the spoiled one may be opened before and vacuumed and reclosed

# data[].attributes.body
Jar A has certificated fig ( eco fig). In jar B are modified fig.

# data[].attributes.body
Increasing sugar content in jam preparation decreases the growth of yeast.

# data[].attributes.body
Hypothesis 3 and 4
Jars contain defferent material. B that is conserved well is rich in sugar

# data[].attributes.body
Different concentration in sugar: in prepartion B sugar  acts as a preservative

# data[].attributes.body
Adding preservatives such as sugarsdoes not allow the growth of microorganisms

# data[].attributes.body
Mould Growth,
because of the low sugar concentration, less boiling and putting jam in the jar after they cold, mould get growth.

# data[].attributes.body
Hypothesis 2:
The jar A should be candied. The temparature of the environment may affect it, negatively.

# data[].attributes.body
Hypothesis 2:
The jar A and jar B did not have the same ingredients.  The jar B has higher amount of sugar.

# data[].attributes.body
. Gas because of yeast proliferation and Less sugar in the fig puree jar means more water and this helps the growth of microrganisms.

# data[].attributes.body
Hypothesis B: Lower concentration of sugar in Jar A makes it possible for the yeast to "respire" and grow. While the high concentration of sugar in preparation B stops this fungus.

# data[].attributes.body
My hypothesis is that in the two jars there is a different concentration of sugar which prevents proliferative activity in the B jar.

# data[].attributes.body
One of my first hypotheses was that, the two samples were not of the same type of product.
Viewing the composition, and the microscopic analysis, it is observed that one of the environments is better for the growth of the fungus.
If this is the case, the biggest difference is the fruit / sugar ratio. The added sugar acts as a retardant in the growth of fungi.
It would be necessary to repeat the test to rule out other possibilities.

# data[].attributes.body
My second hypothesis: Presence of bacteria fed by the sugar contained in preparation A and producing carbon dioxide.

# data[].attributes.body
My second hypothesis :
A - eco fruits - expire quickly, meanwhile B - gmo fruit - have a longer life, but unfortunately unhealthy.

# data[].attributes.body
1- The jars have different concentrations of sugar

# data[].attributes.body
Yeasts are the cause of proces in jar A. Also more sugar can preserve fruit for longer time.

# data[].attributes.body
More suggar added in A preparetion55% instead of 12,3% in A Preparation.Almost yeast is in B preparesio

# data[].attributes.body
T
Preparations aren't the same. A might stay in a higher temperature and or A could have been opened...

# data[].attributes.body
From the list of ingredients it was found that the degraded jam was naturally 100% and the other only 60% difference was due to chemicals that preserve it. The natural product should therefore be used immediately after opening, while the other can be consumed later.

# data[].attributes.body
Hypothesis:
2. Jam jars without preservative additives
It deteriorates in a short period of time.
100% natural ones have short shelf life.
(Additive, even if sugar)

# data[].attributes.body
Having reviewed the labels, I believe my 4th hypothesis is the most plausible:

Jar B (the extra fig jam) has a sugar content that is so high (55%) that it forms an inhospitable environment for bacteria relative to Jar A the puree  (12%) .

I was initially skeptical of this hypothesis, as I initially assumed both Jams were similar. However, on inspection of the labels provide a hint to the expectation of spoilage in the puree - which is marked consume quickly once opened.

# data[].attributes.body
more concentracion of

# data[].attributes.body
the sugar acts as a preservative and is present in the second jar.
It affects the activity of yeast
favoring the fermentation process.

# data[].attributes.body
The hypothesis about preparation B having more sugar, what better preserves the jar.

# data[].attributes.body
Hypothesis 3, preparation A, on the right, has a larger quantity of sugar that speeds up the fermentation.

# data[].attributes.body
Hypothesis 2 was the most plausible based on Document 2 (Food Labels). Jar A was made from 100% Figs while Jar B wasn’t made from 64% Figs and 36% Cane sugar. This high sugar content would not allow for as much yeast growth. Also the storage directions on Jar A included ‘consume quickly’ which indicates that food will spoil quickly after opening.

# data[].attributes.body
Jar B had a higher % of sugar. This acted as a preservative preventing it from turning bad as quickly

# data[].attributes.body
sugar is preservative, present in second jar.
It affects the activite of yeast (fermentation).

# data[].attributes.body
second jar contains aditional sugar in it. This amount of sugar prevent reproduction of yeast because they cannot find enough water for their metobolim.

# data[].attributes.body
The most quantity  of sugar in jar B is used for preservation. It was a decisive factor for the different results.

# data[].attributes.body
In the second jar there is more sugar this works as a preservative and the yeast grow faster in warm places

# data[].attributes.body
Fermentation with yeast is confirmed with microscopic observation, but it does not rule out any of my previous hypotheses. However, there is important difference in the sugar content between the two jars. Preparation (A) contained just 12.3% sugar which is perfect content for yeast to grow. Preparation (B) contains as much as 56% sugar, and high sugar content acts as preservative.

# data[].attributes.body
The content was not the same. There was too little sugar in prepA and the presence of yeast started the fermentation process.

# data[].attributes.body
I think the most probable hypothesis is 2, even if not entirely correct.
Jar B contains substances (preservatives or other) that prevent the growth of contaminating microorganisms.
Jar A does not contain them.
However, as evidenced by the labels, it is not a problem of added preservatives, because the only difference is the quite different quantity of sugar.
As contaminating microorganisms are yeasts, as observed under the microscope, probably the low concentration of sugars favors their growth.
In fact, it is reported on the A label to consume the product quickly.

# data[].attributes.body
Jar A has less sugar and ingredients from organic farming only while jar B has more artificial ingredients that makes it last longer.

# data[].attributes.body
Jar 1 contains fig from organic farming so yeasts prefer them.

# data[].attributes.body
The amount of sugar affects the activity of yeast.

# data[].attributes.body
There is too much sugar in jar B

# data[].attributes.body
nabeul , Tunisia

we  already see that the two preparations are not the same , in the first we want to prepare a puree ,  in the second  a   jam, so the amounts of sugar added must not be the same, and taking into account the favorable  factors to the yeast’s  multiplication

Apparently , It is a problem of dosage either at the level of the preservative, or the quantity of the sugar used is not adequate.
so the hypotheses no 2 and 4 can be true

# data[].attributes.body
The two jams differ in the amount of sugar present in the process. Jam A has less sugar than jam B

# data[].attributes.body
The right hypothesis is that jar A not have sugar!

# data[].attributes.body
we can see that yeasts grow more easily in the puree than in the jam. One can imagine that added sugar protects more. So I think that added sugar slow the spoiled effect.

# data[].attributes.body
The rate of decay of the substances in the jar depends on the sugar content

# data[].attributes.headline
jar A was conterminated by yeast, maybe a mistake by coo

# data[].attributes.subject
jar A was conterminated by yeast, maybe a mistake by coo

# data[].attributes.body
If the sugar content is higher in one jar (Jar B) then food spoilage (microbial growth) will be less than jar with less sugar (Jar A)

# data[].attributes.body
The main difference is the difference of the sugar contet in the two glases.

# data[].attributes.headline
Jar A has been yeast contaminated. Jar B has not. Sugar content in A not sufficient to prevent microbial growth

# data[].attributes.subject
Jar A has been yeast contaminated. Jar B has not. Sugar content in A not sufficient to prevent microbial growth

# data[].attributes.body
In the preparation A there are only natural sugars and not added sugars; so the preparation is more sensible to oxydation when open.

# data[].attributes.body
The fruit preparation in jar A doesn't have added sugar (no additive).

# data[].attributes.body
Natural jam has fewer carbohydrates and sugars, and in contact with heat and oxygen becomes vulnerable.

# data[].attributes.body
Observation: 
The jar A changed 
- the colour
- the consistence
- the volume
The jar B has not visible changes
Hypothesis: 1 As both of the jars were left at the room temperature, they had the same condition. So, probably the jar B has some preservatives.
Hypothesis B: The nature of the content of the two jars is different.

It is good to know if it is the same manufacturer for both jars.
Originally 2 jars of marmalade
In the same conservation environment
Observation:
At the jar  A has changed 
- the color
- consistency
- the volume
There are no visible changes to  the jar  B
   Both jars at room temperature were initially the same, but jar B definitely contains preservative additives that make it much longer.

Hypothesis B: The nature of the contents of the two jars is different.

# data[].attributes.body
Ceban Ana, Moldova
Sugar concentration

# data[].attributes.body
The main difference is the quantity of sugar, the spoiled jar has been elaborated following an ecological process whereas the jar B has more concentration of sugar.

# data[].attributes.body
The spoilt preparation had 552g of sugar per 100g .
This was conducive to the growth of yeast cells in Jar A. Hence contents of Jar A spoiled

# data[].attributes.body
The most plausible hypothesis was: Jar B contains preservatives (sugar as a preservative) and - Jar A may contain fungi/bacteria (it contains yeast which conducted alkoholic fermentation.

# data[].attributes.body
The most plausible hypothesis was the one that claims that they were different from the very begining

# data[].attributes.body
Assuming the sugar label on the left is for Jar A (which spoiled) and the one on the right is for Jar B, then the composition of the Jam is the variable affecting the spoilage. Jam A does not contain any added sugar while Jam B does. This additional ingredient in Jam B served as a preservative preventing the spread of yeast.

# data[].attributes.body
Hypothe sis : You need to add preservatives to control growth of yeast.
Jar A [spoiled] as compared to Jar B [preserved] is completely organic, had no cane sugar to act as preservative and prevent growth of yeast which converts carbohydrates to carbon dioxide and alcohols.

# data[].attributes.body
Hypothesis 3  is the most plausible:   Jar A and Jar B are filled with different fruit preparations.
Jar A has a higher content of sugar, making it a better environment for yeast to grow on. During the growing process food components are metabolised, causing food properties to change. As a result food is spoiled.
Jar B has less sugar content and this process may happen but not as fast as on Jar A.

Note: Jar A is on the left and Jar B on the right in the first video, but on the second video it seems that the microscopic view and the jar labels are the other way around, ie, microscopic view and jar label on the right corresponds to Jar A (on the left) and microscopic view and jar label on the left corresponds to Jar B (on the right).