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Please upload a photo collage of the various stages of the experiment with relevant write up including the conclusion and your takeaway

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Please upload a photo collage of the various stages of the experiment with relevant write up including the conclusion and your takeaway

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This is me adding lemon, vinegar and milk 

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THE BEGINNING:

Poked Potato:The potato was very hard as it was raw and it didn't have any reactions

Control:It was the same as a normal potato

Added vinegar:It was the same, except with vinegar in the bowl and it did not have any reactions

Added lemon:It was the same as a normal potato with lemon in the bowl

Added milk:It was also the same with milk on top and in the bowl

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Normal bread and bread with lemon

Observation 1

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This is a picture of the onions after 3 hours. I noticed that the one in milk seemed to have soaked the milk up making it look spoilt. The poked apple meanwhile seemed to have shriveled but was not very rotten or brow

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Immediately after setting up

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My process

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Beige Quote with Watercolour Background Instagram Story (3)

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Brown Beige Aesthetic Leaf Phone Wallpaper

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When I first set up the experiment, the control banana and the banana sprinkled with lemon juice, vinegar, and milk were doing fine and looked edible, but the poked banana looked damaged, although not yet moulding. I hypothesised that the banana with holes poked into it would mould the fastest, as the oxygen would easily flow through and speed up the oxidation process. Right before bed, I checked on them once more. The control banana was darker yellow with a hint of brown, the poked banana was darker yellow with brown strokes and spots on it, the lemon-sprinkled banana was doing fine and didn't appear too mouldy, and the banana with vinegar sprinkled on it didn't look great and was mouldy and brownish, and the banana in milk was slightly brownish but not too bad.

When I checked on them in the morning before heading to school, it seemed that the control banana was dark yellow with brown spots all over, the poked banana was even more moldy with brown strokes, and the banana with lemon sprinkled on it did the best as it looked in perfect condition. The banana with vinegar wasn't in good condition with brown spots on it, and the apple in milk was quite brown on both the curved and flat surfaces.

In conclusion, the poked banana ended up being the worst, as my hypothesis predicted, and the best one was the banana sprinkled with lemon. My takeaway from this experience is that oxidation affects fruits like bananas, making them turn brown, and it shows how oxygen can change organic materials.

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When I first set up this experiment, the control bread was perfectly normal, while the bread sprinkled with lemon juice was soggy but in good condition. Therefore, I hypothesized that the bread sprinkled with lemon juice would mould faster since the liquid would cause mould prediction and eventually lead to bread moulding. Just before going to bed, I checked on it once more and to my surprise, both the control bread and the bread with lemon juice sprinkled on it were completely fine. When I checked on it last in the morning, the control bread was perfectly fine and so was the bread with lemon sprinkled on it. My conclusion would be. “Bread with or without preservatives like lemon juice can last long”. My takeaway would be, “Oxidation can change things, like how bread goes stale when it loses moisture and becomes hard. Keep things sealed to prevent oxidation.” Since it didn't mould I waited for 3 more days but to my surprise the bread was still in great condition which makes me conclude there were far too many preservatives in that bread.

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Brown Modern Photo Collage Metal Print (2)

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This was immediately , when I set up the experiment. In this, I have shown the banana of all things like milk, control etc.

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This is the first stage, immediately when I set it up.

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The stages

Hypothesis: The potato slices covered with lemon and milk will not spoil by the next morning.
My hypothesis was right because the potato slices covered with milk and lemon did not spoil. But I noticed the poked slice got spoiled faster but my question is how? How do the holes affect how fast it will spoil.

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This is the second day, after the observation.

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at the start of the experiment, all of the potatoes were fine but only the folk one was already slightly mouldy, so i hypothesized that (just like the apple) the potato that oxidises the most will be the poked one and the least oxidized will be the lemon one. and right after my third observation, i concluded that my hypothesis was correct

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First it was a normal paratha then after a while it got very oil and black at the end their was a water like substance stuck to it and it was smelling bad

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This was my experiment for oxidation

BREAD: My hypothesis was that the bread would become soggy and sour with lemon on it, but it kept it soft (Not sure about the sour part, I didn't taste it)

BANANA: I predicted that the vinegar would spoil the banana , that the poked one would shrivel , and that part was correct, although I thought that the milk and lemon would spoil the banana and make it soggy, it actually preserved it quite well, leading to a conclusion that :

LEMON IS A VERY GOOD PRESERVATIVE!

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In the beginning of the experiment all the potatoes were in a normal shape and none of them had become had become rotten or spoilt.

After 3 hours the potato with holes in it had become slightly rotten otherwise all the other potatoes were still fresh and all of them were in a good shape.

The next day the normal potato had become slightly rotten and but the potato with holes in it had become fully rotten. The one with vinegar and milk had also become slightly rotten but the one with lemon juice on it had not become rotten at all and was still fresh.

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control, lemon, vinegar, milk and poked

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control, milk,vinegar, lemon and poked

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When i first set up the experiment the control bread was obviously the same but the one squeezed with lemon became soft and moist with an odd bread lemon smell. The next day i saw that the one with lemon was visibly doing better meanwhile the control one was rock solid and almost inedible.

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When I started the experiment all of the potatoes were identical other than the poked one which was slightly discoloured from the rest of them. I thought that the next day the poked and the original would be mouldy but it was my surprise the controlled one wasn't as bad as the poked so I observed that the ones that had been covered with a substance or chemical lasted longer then the others with only slight changes.

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MY OBSERVATIONS:

Vinegar was working very well for a couple of hours and was looking in good shape without any problems and looked edible so far.

Lemon was working just as well as the vinegar , except for the fact that the lemon was a better preservative because after some time , the banana had started to rot and smell bad.

The normal banana was smelling bad and looked a bit brown and inedible and in very bad shape, so after some time I threw it out.

The poked apple looked even worse because of the oxidation of the banana.The term oxidation is referred to as when there is one or more chemical reactions which happen with any other chemicals in the food.

The milk apple was just in the same state as the control apple and started to rot, which I would estimate about a bunch of hours after I was in bed (11:30 - 12:00)

C O N C L U S I O N :

Just as I had predicted , the poked banana looked , and smelt the worst.So , my prediction was correct.I hd guessed that this apple would look bad, due to all the oxidation , after I saw it in the morning.

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Brown Beige Aesthetic Leaf Phone Wallpaper (1)

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Beige Quote with Watercolour Background Instagram Story (4)

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Observation 1

Right after I had laid the banana and bread out I realised each banana had a different texture.Except for the control each banana had a different chemical that may or may not help it have a better shelf life and preserve it for longer

Observation 2

The control had gone brown and the poked banana had oxidised already everything else except for the lemon juice banana had gone a bit brown .The lemon juice banana,I noticed had not gone brown or rotted.For the bread the one with lemon juice was soft and moist but the control was very hard.

Observation 3

All the bananas had oxidised but the lemon banana.I realised that the lemon juice preserved the banana for longer periods of time.The lemon juice bread was still soft and moist but the control got really hard and inedible.

Conclusion

My hypothesis was proved right as the one in lemon juice did not oxidise because it has a acid called citric acid that helps preserve it and have a longer shelf life.

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After a while the bananas except for the lemon one looked spoils smelt weird and had shriveled up

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ONIONS

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BREAD

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When i first took notes about this, the lemon bread looked a little soggy so i thought it would become stale first,but when i came the next day i was surprised by the fact control bread was become a little hard and yet the lemon bread was in edible condition. The second morning i came back to see both the breads were hardened, my conclusion would be, at the first morning mark the control bread would start hardening but the lemon sprinkled bread was in a good condition and would harden in two days

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At the beginning of the experiment, all the potatoes were looking in good shape except for the poked one, the poked one looked deflated and rotten. At the observation 2, i noticed the milked hardened and soaked up the potato so it stuck to the bottom, the vinegar kind of lost its smell, the lemon one looked like it was starting to go bad and control one started going bad, my last observation the vinegar,milk,lemon looked the same but the poked one shrinked and became bad, the control became bad and also shrinked

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Chef corner - Triple layer veg burger

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At first the bread which was normal was in a good and normal shape and it was fresh. The bread with lemon juice sprinkled on it was also in a good shape and it was still fresh. The next day morning  the bread with nothing on it was also in a good shape but it had become much more thicker and harder. The bread with lemon juice on it was still fresh and it was in a good condition. After 2 days the bread with nothing on it had become much more harder and was very thick it had also become slightly rotten. The bread with lemon juice sprinkled on it was still in a good shape and it was still fresh.

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During this experiment I didn’t find much of a change in the bread. This was probably because bread was processed so it lasted longer. One thing I noticed was that after one day the bread became almost rock solid! One question I still had after the end of this experiment was what caused the bread to become harder. Was it a chemical reaction?

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Ingredients

1. Tapioca starch 1 cup

2.1/3 cup of water

3.1/4 cup brown sugar

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At first, both the breads looked the same but the one with lemon smelt strongly of lemon and was extremely squishy. My hypothesis was that the more acid (Lemon in this case) is added to the bread, the longer the shelf life lasts. In my last observation, the control had shrunk a lot but does not smell of anything. The bread with lemon still looks fresh and has not shrunk. Although, is still smells of lemon and is a bit squelchy. My conclusion states, The more acid (Lemon) is in the bread, the longer the shelf life lasts.