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An aurora is the emission of light caused by collisions of highly energetic, charged particles originating from the plasma emitted by the sun (solar wind) with the gases in the part of the Earth’s atmosphere called the thermosphere. Different gases emit different frequencies of electromagnetic waves (or colours of light), thus the colours visible during auroral activity are determined by the chemical composition of the atmosphere at the heights where the collisions occur.
It is one of the most recognised by students phenomenon connected with the Arctic

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If I expirience inquiry as an learner , I will understand how to implement inquiry in the classroom.

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Κάνουμε παρατηρήσεις με βάση την όραση, την οσμή, τη ρευστότητα και την υφή.
Υποθέσεις:
1. Το Α δεν έχει αποστειρωθεί σωστά
2. Το Α δεν έχει συντηρητικά
3. Το Α δεν έχει την απαιτούμενη ποσότητα ζάχαρης ή δεν έχει βράσει ικανοποιητικά
4. Το περιεχόμενο στο Α ήρθε σε επαφή με κάτι μολυσμένο (π.χ. χέρια) όταν άνοιξε για πρωτη φορά

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Μπορούμε να συγκρίνουμε το χρώμα, την υφή και πιθανόν την οσμή. Δεν συνιστώ την γεύση. Το βαζάκι Α έχει αποχρωματιστεί, έχει διαταραγμένη δομή και πιθανόν μυρίζει διαφορετικά.
ΥΠΟΘΕΣΕΙΣ
1. το Α δεν έχει αποστειρωθεί αποτελεσματικά
2. το Α δεν έχει την απαιτούμενη συγκέντρωση ζάχαρης,
3. Το Α και το Β έχουν μια σειρά από διαφορές, όπως προέλευση της πρώτης ύλης, επεξεργασία, χρόνος αποθήκευσης, . . . ,
4.Απλή ατυχία. Δεν θα επέμενα χωρίς μερικές επαναλήψεις.

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Both appear the same initially.
Hypothesis
A does not contain as much added sugar a
A is made of a different fruit to B

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It might have been distorted because the door was open.
It may be distorted because it is not well boiled.
Sugar may be impaired because it is low.
It may have been distorted because it was put in a warm place.

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hypotheses: jar a and jar b have different quantity of sugar.

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turkey
once,I would ask two students to identify their eyes closed
after,I found out by asking other students

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A bruise quickly deteriorated in the heat, B bruise lasted longer.
hypothesis; A fruit is more resistant to temperature than fruit B.

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TURKEY
Questions:How  are    foods  fermantation be observation?
Observation:There are two jar jam .One of them open color ,another of them dark color namely fruit color and opening cover one of them abnormal ,while another normal.
abnormal jar is fizzed.
Hypothesis:Probably ,like be this experiment ,taken two jar fruit jam and one of them while hot had been closed and another them had been cold closed.at the same time ,as  hot jam no take air. but another of this  them take air.
Outcomes:Altough same jam jar ,one of them take air jam souring and in jar carring out fermantation.
Another jar  not take air  because from air not take living thing(bacteria or mushroom)and not fermantation .

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hypotheses:

jar A; during the prepatation of it, a wrong operation has been processed.

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Observation:
Jar A: the colour is different as by opening, it seems to change the consistence, colour, structure.
Jar B: no visible changes.
Hypotheses:
1. Jar A was not sterilised.
2. Jar B was keeped at the lower temperature.

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Jeane de Fatima, Rio de Janeiro - Brasil  

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Jeane de Fatima, Rio de Janeiro - Brasil  

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The first impression is that one pot was closed and the other was not completely closed and may show the development of molds, this is no longer useful for consumption.
It would be an experience of how we should conserve food and the correct use of the lid or storage.

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my observations;bothof them initially appear the same .Hypothesis:-Jar A consists of different types of fruit used while beingprepared.-Jar B may be added more conservante.-Jar A may contain more sugar than Jar B.

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my observations;bothof them initially appear the same .Hypothesis:-Jar A consists of different types of fruit used while beingprepared.-Jar B may be added more conservante.-Jar A may contain more sugar than Jar B.

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my observations;
bothof them initially appear the same .
Hypothesis:
-Jar A consists of different types of fruit used while beingprepared.
-Jar B may be added more conservante.
-Jar A may contain more sugar than Jar B.
-

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1. Different types of fruit were used during the preparation (different levels of sugar).
2. Lid on the jar A wasn't good.
3. Jar A wasn't cleaned before adding the fruit preparation.
4. In jar B was added some  conservante.

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Both appear the same initially.
Hypothesis
A does not contain as much added sugar as B
Hypotheseis
A is made of a different fruit to B

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A is different , the color  changed.
B seems to be unchanged

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Comparing the fruit preparations:  A clearly did not "preserve" well in the unrefrigerated conditions while B appears to be in the same state as it was at the time of opening. A is discolored (changed from berry to milky white color) and seems to have expanded (contents are no longer at the "jar" level as it was at the beginning).
Possible reasons: The fruit preparations were made from different fruits (have different sugar/texture/,,, properties), 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 (unrefrigerated), and/or A was left in direct sunlight (or near) a heat source while B was kept in a shaded and/or cooler location.

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Oserve fruit vase are the same'
hypo 1 1 vase has more sugar, fruit boiled more
hypo2 the second vase is less sugar, the second fruit boliled less

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Observations: First, all of  the two jars looks like having same color and same amount of product.
After waiting a week, one of them is dark and much more bubbling. It looks like almost gonna spilling out of the jar.
Hypothesis: Bubbling jar may contain less sugar, more fruit. Because of that fruit acids react with air and occur some kind of fermantation as a result jar got bubbling

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In my opinion, conditions of preparations of  two fruit jam were different.
Hypothesis 1. One was boiled more, other not enough to kill bacteria inside of jar.
Hypothesis 2. Sugar content which is added differ in the amount of sugar.

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O

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One of the jars is added conservatives, but the other is not

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Crina, Romania Diference in color, texture, presence of microbes, fermentation... A was in a warm place or it was poorly closed.Hypothesis:-Different suggar concentration.-Temperature.

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Crina, Romania Diference in color, texture, presence of microbes, fermentation... A was in a warm place or it was poorly closed.Hypothesis:-Different suggar concentration.-Temperature.

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In the beginning the jars seem to have the same content. There aren’t any notable differences. The content is different when the jars open at the second time.

Hypotheses 1:  The content was different at the two jars.

Hypotheses 2:  The one jar was sterilized and the other was not.

Hypotheses 3: The two jars were stored in different conditions.

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Preparation A and preparation B can be of two different fruits, same fruits of different varieties and/or prepared through following different preparation processes. It is also quite likely that the ingredients of the preparations be different or the quantity of ingredients may vary.

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In a week, the preparation A underwented a transformation with respect to preparation B: : it is fermented.
This situation is probably due to a different content in the two fruit preparations. The preparation A don't contains preservatives, but only fruit (figs 64%) and cane sugar (36%), instead the preparation B contains preservatives.

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At the beginning two jars looked the same. After a week one of them was much more rotten. They were made of different ingredients. Possibly there was more sugar or peservatives in one of them .

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The two fruit solutions were the same at the start . The one which went stale at the end of the trail period may not have any preservatives added. Hence the change. 

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The two fruit solutions were the same at the start . The one which went stale at the end of the trail period may not have any preservatives added. Hence the change. 

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At the beginning two jars looked the same. After a week one of them was much more rotten. They were made of different ingredients. Possibly there was more sugar or peservatives in one of them .

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At the beginning two jars looked the same. After a week one of them was much more rotten. They were made of different ingredients. Possibly there was more sugar or peservatives in one of them .

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I suppose these preparations did not stay in a fridge, then the preparation A have rotten or fermented. In my opinion, the preparation B might have preservative ingredients, therefore it has not rotten.

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Jelly, jam and preserves are all made from fruit mixed with sugar and pectin. The difference between them comes in the form that the fruit takes.

In jelly, the fruit comes in the form of fruit juice.

In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less stiff than jelly as a result).

In preserves, the fruit comes in the form of chunks in a syrup or a jam.

The biggest difference between jelly, jam, and preserves is how much of the original fruit is used to make them.
We can compare the colour, composition, smell.
Hypothesis 1: In the two jars was added different amounts of pectin. The pectine helps ensure a nice gel and healthy shelf life.
Hypothesis 2: The instructions for preparation have not been followed the same in the two cases.

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The preparation B probably contains more sugar and that could be the reason that B has not fermented.

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Initaly are the 2 fruits preparation the same. After 1 week the jam A presente fermentation. The jam B is better preserved. May be the cooking mode and time, the sugar (moore in the first jame), temperature, conservantes

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The two jars are the same, maybe different is just how they were prepared. Before opening the jars, one can see the color difference of one of them. It has a lighter color. At the opening one can see the difference between them. One is well preserved and the other is fermented. Perhaps because of the temperature at which it was held, the different ingredients of different quality or the lid of the fermented was not closed the same as the other.

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At the beginning, both jars of jams smoothed out the same. (Color and consistency). Both were opened simultaneously, but after a week they smoothed out differently.
Hypothesis 1
Jams had other sugar content or preservatives
Hypothesis 2
open slopes could have stood at different temperatures
Hypothesis 3
a jar where the smell changes and the color could be badly mastered - too low temperature or insufficient time

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Initially, both jars look similar. The fruit preparation had the same look, colour and seemed to have the same texture as well. But when opened and left out Preparation A spoilt whereas Preparation B stayed safe and edible.
Hypothesis 1: Jar B had preservatives whereas Jar A didn't.
Hypothesis  2: Jar B was left in drier climate whereas  Jar A was kept in a moist environment.
Hypothesis C: The consumption dates maybe different on two jars.

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Observation: The jars look the same at first but they may contain different kind of ingredients.
Hypothesis: As the jar A may have organic ingredient, the jar B may contain preservative substances. So it could stay fresh longer.

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Aylin, Türkiye                 my observations:    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

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Aylin, Türkiye                 my observations:    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

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Observations:
both jars look initially to be the same condition. The contents have the same color and visual texture. They have similar labels, lids and containers. after the period has passed the color and texture of the material inside has changed. Also there appears to be more volume taken up by the material inside of the one with brown stuff in the jar.
Hypothesis 1: The growth rate of bacteria (or organismis)in jar A is faster than jar B.
Hypothesis 2: The preparation process for jar A allowed for more mircroorganism growth than jar B
Hypothesis 3: the storage of Jar A allowed for more microorganism growth than jar B

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Observation: Both jars look the same in the begining. Both are opened for the first time because of the sound that we hear.
After a week jar A looks different in volume, color, appearance (greyish bubbles) and smell (hearing the presenter)
Basic Hypothesis: Both jars had the same sterilization process because of the same sound we heard when opening them
Hypothesis 1: Both jar contain the same material and all week were under the same external conditions->then A had a problem with sterilizing though from my experience it could not be that dramatic
Hypothesis 2: Both jar contain the same material but they are not under the same conditions for the week after opening them (eg B was in fridge while A in warm environment)
Hypothesis 3: Jars do not contain the "same" jam and B has more sugar that prevents fermentation
Hypothesis 4: Jars do not contain the same jam and are not kept under the same conditions after opening.

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A is different in color, volume probabily smell, B didn't change.
Hypotesis: preparation A has been contaminated by microorganism, B probabily contained some preservatives

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Observation with respect to two aspects

Colour: Jar A changed colour from red to whitish coloured whereas jar B was still red

Appearance: Jar A had a frothy appearance with contents oozing out of the jar whereas jar B did not show any change in appearance

Hypothesis 1(Null hypothesis): Adding preservatives does not allow the growth of microorganisms

Hypothesis 2: Adding preservatives allows the growth of microorganism

Hypothesis 3: Temperature affects the growth of microorganisms

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observation:
before: same jars, same fruit, same conditions
after: difference in color, volume, probably smell, texture..
hypothesis:
something went wrong with the smelly jar: fermetation! keeping warm? dirty conditions?

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Observation;
before the contains are opened, they seem similar in terms of quantity and color. after the jars are opened, they seemed different in terms of color abd shape. first jar was full of bubble, and its color was lighter than the first case. the second jar seemed similar the first case.

Hypothesis 1; Mould Growth,
because of the low sugar concentration, less boiling and putting jam in the jar after they cold, mould get growth.
Hypothesis 2; Rancidity
if the jam start to get acidity, the bubbles can observed and started to become watery.  if the cap loses the air, or the jar was wet when we filled it, causes to fermantation.
Hypothesis 3; Crystaization
because of the sugar could not melt enough during the jam process, cause to spoiled.

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Observation
There are two jars that include almost the same among of jam. One of them (Jar A) has opened and the other (Jar B) has not during one week.  At the end of the process, opened-one looks dramatically disgusting. The colour of jar A altered and there are some foams on the top of the jar A. They are leaking while opening the cap.

Hypothesis 1:
The jar A should growth of mold becuase of errors in processing.

Hypothesis 2:
The jar A should be candied. The temparature of the environment may affect it, negatively.

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Nada, Macedonija
In the jar A after 1 week, a content is starting the fermentation process.
In the jar B after 1 week, a content is in the same condition.
Hypothesis 1:
The jar A probably stayed at a higher temperature.
Hypothesis 2:
The jar A and jar B didn 't have the same ingredients.

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From the video I can see the A preparation changed colour (it’s paler), consistence (look less thick ), volume (it overflows), it has bubbles inside. We cannot smell it.
Hypotheses:
It could be fermentation because of the gas.
Why in the preparation A?
Contamination when they prepare it
Not sterilized
Less sugar or
Less acid

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Preparation A has begun a process of fermentation that affected colour, hardness, thickness, volume and surely, taste. Preparation B shows no sign of fermentation.
Hypothesis 1
The jar or lid  in A were contaminated.
Hypothesis 2
The quantity of sugar in jar A was insufficient to ensure preservation.
Hypothesis 3
The process of pasteurization (probably boiling) was too short in the case of jar A and this is the cause of its fast degradation.

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The data I can get from the observation are:
The vessel A shows the presence of proliferative activity, the vessel B does not show anything anomalous.
The hypotheses I can do are:
Vessel A has been contaminated once opened.
Vessel A has not been sterilized.
Vessel A has not been pasteurized
Jar B has not been contaminated because:
It has been well preserved.
It has been sterilized and pasteurized.

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Observations:
Preparation A has the original gradient color (gray). The content exceeds the level of the container. The volume increased very fast. The label of container A shows a sugar content of 56g / 100g.
Preparation B, after a week is in better conditions than preparation A, however it has a certain gray color on the surface.
Hypothesis:
a) Preparation A did not have sufficient safety during the manufacturing process. The slight gray coloration of preparation B is possibly due to contamination of the air when it is opened.
b) Presence of bacterias fed by the sugar contained in preparation A and producing carbon dioxide.
c) Preparation B contains conservatives.

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Hypothesis 1
A - prepared with sugar and other preservatives
B - just boiled
Hypothesis 2
A - eco fruits
B - gmo fruit
Hypothesis 3
A - encapsuled jar
B - plastic container

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Observation:
The  jar on the left has been preserved in room temperature. The  jar on the right has been kept in fridge.
Hypothesis:
How temperature condition did affect to growth of bacteria?

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Observations:

Originally the jars are identical. Are open at the same time and stay for a week at the same temperature.
After one week:
The jam of first jar have change : different color, texture and volume. The second jar appears to have remained unchanged.

Hypothesis:
1- The jars have different concentrations of sugar
2- Different manufacting conditions?
3-expiration date?

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my observation: first jar is boiling and smelling like sour fruit, and second one looks eatable.
Hypothesis: first jar doesn't have natural/chemical preservatives, and so bacterias from air made it bad. Second one has preservatives

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The preparation B is no good appearance,is almost ruined, no boiled ,nogood envoiroment condition. The B is in very good condition perhaps they addedpresevations.

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Observation
The preparation in the jar A is almost grey colour, it is little bit liquid and it looks like foam. The preparation in the jar B seems to be the same as after opening.
Hypothesis
Preparations aren't the same. And or A has been left in a higher temperatute. And or A has been opened, while B was closed...

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Observation:
Originally the jars are identical and are open at the same time.

Assumption:
There may be 2 causes of deterioration:
1. the disrupted preparation has been stored in improper conditions;
2. The damaged product has not been manufactured under the right conditions (ingredients, preparation time)

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Bozüyük, Turkey

Observation:
Jam jars opened at the same time
waited a week
The color of jam in A jar has changed and he seemed to carry it out of the jar, sticky
The jam in the jar B seemed unchanged

Hypothesis:
1. If we put preservatives in jam jars remain intact for a long time.
2. Jam jars without preservative additives
It deteriorates in a short period of time.

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Observations:
Both jars initially seem to be the same visually, although without seeing brand names, I cannot be sure they are identical. Both lids however "pop" on opening, suggesting that neither had been opened previous to the investigation. The jam (purple/red coulour) in both appears to be quite firm in texture. The lids were closed, and both were placed at room temperature for one week.

Following the week, the contents of Jar A were visually very different to that of Jar B. The first jar had discolored to greyish-brown. The second  maintained its colour. The Jam in Jar A appeared to lose its firmness, while Jar B still appears to be quite firm. While Jar B reopened without any hissing noise (suggesting little gas had been produced) Jar A opened with a hiss, suggesting that a gas had accumulated in the jar. Finally, the volume of jam in Jar A appeared to have increased (probably connected with the previous gas build up). In jar B there was little discernible change in volume of jam.

Hypothesis:
taking the discolouration, consistency, and gas build up into account, I think it is fair to hypothesise that bacteria have acted on the jam in Jar A  (respiration) and spoiled it. Suggested avenues through which this could have happened:

Assuming the jars contain the same jam
1) The contents of Jar A were not sterile at the manufacture stage, and came from a different batch than Jar B. Once the lid was opened, and oxygen introduced to the system, aerobic bacteria began to breakdown the sugar spoiling the contents.

2) Jar A was not properly resealed, providing an avenue through which bacteria could be introduced to the system.

3) Jar A was out-of-date on opening, relative to Jar B.

Assuming that the Jam's are not the same.
4) Jar B has a sugar content that is so high that it forms an inhospitable environment for bacteria relative to Jar B, however this seems less likely to me because Jam usually does not spoil this much within a week

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Diference in color, texture, presence of microbes, fermentation... A was in a warm place or it was poorly closed.

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Observations:
At the beginning there are two preparations that seem to be the same: in colour, sound when opening.
A week laterthe two preparations are completely different in colour, aspect, texture and sound when opening.
Hypothesis:
- Preparation A may have been kept in a warm place, whereas preparation B in a cool one.
- The way of cooking the preparations has been different; perhaps preparation A has not been boiled.
- Preparation B may have more sugar than preparation A.
- It may happen that preparation A has not been properly closed.

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Let us consider that the preparations are of the same type and have been subjected to the same conditions, temperature, humidity and radiation.
observations:
In preparation A there was a change in color, texture, odor and gas formation. Preparation B remained unchanged.
Hypotheses
Preparation A may have been poorly sealed allowing oxidation of the fruit;
There is preparation B was added an antioxidant agent;
There was preparation A was added sugar

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Both jars appear the same  and make the same sound on opening. After one week the jar on the left A has changed appearance to be fruity and runny.
Hypothesis: there are more preservatives or sugar in jar B preventing it from spoiling or going bad as quickly.
Hypothesis 2: jar A was kept in a warm dry location giving bacteria the ideal conditions to thrive. Jar B was left in a cool dry area

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Observations:
Initially both jars appear the same.
After 1 week Jar A’s appearance has changed (consistency, appearance of bubbles, colour change), Jar B appears to have remained unchanged.

Hypotheses:
They were stored in different conditions (Jar A was unsealed, Jar B was sealed).
They have different sugar concentrations (Jar B - higher sugar content).
They may have been produced using different techniques (tempetures, ingredients, preservatives etc).

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observation:
- different sounds while opening
- different textures and color
hypothesis:
- different temperature where the jars are staying
- amount of additives and preservatives
- expiration date
- not closed properly - aerobic conditions (fermentation)
- different composition of A and B jar, but same conditions

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observation: The two jar opende at the same time but after a week one is seems to stayed the same and the other one go bad. ıt looks different.
hypothesis; the first jar contains less sugar than the second jar thus the second jar protected more long.
Hypothesis; during one week they stay in different temperature. while first one stays hotter place, the second one stays cooler place

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My observations:

·         The sound when they are opened

Hypothesis: Amount of preparation effects jar cover’s opening sound

·         Preparation A’s color is lighter than B

Hypothesis: Bacteria or microbes effected fruit preparation because of warm and they produce new productions

·         Preparation A’s amount looks more than Preparation B

Hypothesis: Bacteria or microbes effected fruit preparation because of warm and they produce new productions and it caused gas production

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Before open:
- The noises of oppening are the same : "pop"
- The composition are the same?
After a week:
Jar A: The content looks fermented: different colour an consistency, developement of gases (bubbles)...
Jar B : Doesn't change. Looks OK!
Hypotesis:
- Different concentration of sugar?
- Different Temperature of conservation ?
- Different expiration date?

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observation: two bottles of marmalade opened at the dame time and they look different after a while.
Hypothesis
bottle A: looks the same colour, texture...) probably it has more sugar than bottle B.
Bottle a maybe stayed in a cold area than B
Bottle B maybe has less preservatives tha A

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Observations: Two jam jars (A and B), open at the same time, are not preserved the same.

Questions of inquiry / hypothesis:

1. different commercial brands (for the container it seems that they do not)
2. different products of the same commercial brand (for the package it seems that it does not)
3. they have been prepared with a different date:
3.1. maybe one of the products was expired
3.2. maybe the ingredients were not the same
4. perhaps one of them suffered accidental contamination (in production or when opening them)
5. maybe they were not in the same environmental conditions for a week

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Observations:
Both of the prepearations opened with characteristic click and the lids depressed.
It suggests both were pasteurized.
After a week of opening:
(A) - on the left
(B) - on the right
(A) - the preparation changed colour and consistency, now is more liquid, and is expelled from the jar upon opening
what suggests some gas pressure. No mould is observed. 
(B) - no changes are observed after a week, the colour, volume and rather thick consistency is retained.

Hypotheses
1.	Preparation (B) could contain preservatives, antibiotics or even toxins, and (A) not.
2.	Preparation (B) might have been stored in a fridge, (A) in room conditions.
3.	(B) could have been pasteurized again, while (A) not.
4.	If the time of opening was short, its possible that (A) picked up some microorganisms, while (B) remained clean.

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prep A - the content of the jar looks fermented, the process is going on
prep B - the content is untouched
Hypothesis
- Fruit - a rotter fruit left
- insufficient pasteurisation
- preservatives not mixed well
- jars not cleaned, some yeast or bacteria might have started their work
- the water in the air might put some dry bacteria to life
- jars were not closed well ...

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Observation:
Jar A appears strongly altered in all its volume while to jar B shows no alteration even on the surface. If I had them in front of me I would sniff them to identify any differences.
Hypothesis
1. Jar A, when it was first opened, became contaminated with microorganisms that then developed. As they are grown in a closed jar they probably use fermentation to survive in the absence of oxygen.
Jar B has not become contaminated.
2. Jar B contains substances (preservatives or other) that prevent the growth of contaminating microorganisms.
Jar A does not contain them.
3. Jam A has not been completely sterilized and has remained contaminated with microorganisms that need at least a little air to proliferate.
Jam B has been sterilized perfectly.

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jar b has more sugar or artificial ingredients that makes it last longer...

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Observations: jar 1 changed colour, we can observe fermentation.
Hypothesis
1. jar 1 contains less sugar then jar 2.
2. jar 1 contains less preservatives than 2.
3. jar 1 contains different types of fruit.

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Hypothesis:
A was not pasteurized, B was.

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Observation:
Jar A is completely spoiled, with massive fermentation process going on.
Jar B is practically unspoiled.
Hypothesis
Jar A was contaminated by yeast and bacteria (mostly yeast, I'd say), while in Jar B no contamination is visible.
Hypothesis 1: Jar B contained a higher concentration of sugar, which prevents yeast growth
Hypothesis B: Jar B was pasteurized, while Jar A wasn't. Ambient contamination shouldn't be enough for all that reaction.

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My hypothesis is that jar A contains significant less sugar than jar B.

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It is a good problematic exercise that sucks the idea of ​​thinking well to stipulate the hypotheses to answer a problematic

In our case 4  main hypotheses can be stipulated

Hypothesis 1 :
for the 1st jar A , the time of cooking was not enough , so that the hydration was the main cause of the favorable medium to the microbial multiplication and fermentation by lack of oxygen

Hypothesis 2 :
in jar A there is a lack of sugar amounts as the color of jar A is different from B

Hypothesis 3 :
jar A has not been well pasteurized
Hypothesis 4 :

Absence or lack of sufficient amount of preservative

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rom my point of view I believe that bottle A contains less sugar than bottle B, whereby the fermentation and / or deterioration process was superior as it did not contain the necessary amounts of sugars for the appropriate preservation properties.
Hypothetical 1: In jar A the jam was not pasteurized enough

Hypothetical 2: In the Jar A The amount of sugar was not enough to start the preservation properties

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At the biginning the two preparation was similar, bat after a week:
Jar A changed colour and is visible a fermentation in act;
Jar B was unchanged.
Hypothesis:
Jar A is less conserved, perhaps there were not enough sugar to make the environment not good for microorganisms;
Jar B was safe perhaps had preservatives to block microorganisms growth

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jar A had proberbly some bacteria or fungus inside, so it startet to fermentstion, or jar A was a fruit witch created alcohol with the sugar

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jar A had proberbly some bacteria or fungus inside, so it startet to fermentstion, or jar A was a fruit witch created alcohol with the sugar

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Jar A has been exposed to the air for a longer time than jar B. Jar A may be sugar free and so the preservation properties of the sugars may be less in A than in B.

Hypothesis: If the jars are exposed to air for different length of times, then one jar will produce more bacteria or fungi than the other

1. Hypothesis: If one jar is pasteurised for longer than another jar, then the jar with no/less preservation will spoil quicker

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Jar A shows food spoilage/contamination   Jar B does not 

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Jar A shows food spoilage/contamination   Jar B does not 

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The consistency has changed in one of the pots. It looks like the content is more viscous. Quantity also; the pot seems to overflow. In addition, the color has changed also, lighter, paler. One can imagine that in one of the two pots, the preservatives are different (or nonexistent).

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FRUIT PREPARATION
Observations:
Preparation A is spoiled, it seemed to be damaged food.I Think it would taste nasty.
Preparation B is apparently in good conditions.
Hypothesis:
The ingredients of both preparations are the same but preparation A did not get a pasteurization.
Ingredients of preparation A are different from preparation B.

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FRUIT PREPARATION OBSERVATION
1) Fruit preparation in jar A changed:
colour (from dark red to grey),
volume (it splitted from the jar)
consistence (some bubbles are visible on the surface, sign of gas development)
Possible hypotesis: different composition of fruit preparation in jar A compared to jar B (less sugars or not added sugars in A);
different ways of preparation (jar A could be not pasteurized);
presence of preservatives in jar B and not in jar A;
different conservation during the week after the opening of the jars.

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Observations:
The fruit preparation in the jar A has changed:
- the colour (from red to grey)
- the volume (the content has increased)
- the consistence (it looks like melted compared to jar B, there are small bubbles that demonstrate the development of gases)
The fruit preparation in the jar B hasn't  changed.
Hypotheses: the jar A has a different fruit preparation with no additives; the jar A didn't get through the pasteurization process

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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.