# data[].attributes.body
My name is Mariam .I am 12 years old. i am from Iraq. I like red and green colors. I like reading and drawing. My favorite subject is Math and English.

# data[].attributes.body
Working hypothesis:
-in the jar The content can be natural
- in jar B, the content can be made with chemicals

# data[].attributes.body
The jar with the mold probably has not been sterilized properly. Sugar levels can be different .

# data[].attributes.body
components of both jars are different chemically.

# data[].attributes.body
two jar have different fruit sugar or pH.

# data[].attributes.body
Observation
Jar A content was fresh a week after opening the jar.
Jar B content was brownish, fermented, increased in volume.
Odour should have been observed too but not possible here.
Hypothesis
Jar A content was preserved using better methods of preservation .
They were kept in different conditions of temperature which affects preservation.
Jar B had some issues like breakage which affected preservation.
Variation in percentage of  contents used in both jars and their quality.

# data[].attributes.body
The difference is that the jar A is completely filled with "mold-jam", the other one is pretty clear, without mold . I think this might be the level of sugar or the bacteria in the jar before the jam was filled

# data[].attributes.body
sugar levels are different

# data[].attributes.body
The jar A may be less sugared and less boiled. therefore the jar A has more water and the bacteria are formed quickly.

# data[].attributes.body
the difference is in the ingredients used.

# data[].attributes.body
Both jars have different ingredients.

So jar A could have more sugar than jar B.

Jar A has a different sugar than jar B.

Jar A has other additions than jar B.

Jar A and jar B have different fruits. Maybe strawberry and raspberry.

# data[].attributes.body
The main cause is about the one has preservation and the other not, so the last one spoilt and the other one not.

# data[].attributes.body
Hypotesis:
A jar contains fresh food with no preservation and no sugar in it and much water than Jar B  Because of that the bacteria flora growns these  suitible conditions easily in the Jam A

# data[].attributes.body
hypothesis: jar A may be less sugar. jar A may also contain less preservatives. jar A can be stored in hot conditions.

# data[].attributes.headline
Their sugar levels are different. Jars  contain different ingredients.

# data[].attributes.subject
Their sugar levels are different. Jars  contain different ingredients.

# data[].attributes.body
Hypothesis:
Jar A includes less sugar then jar B, Jar B includes more conversations to protect fruits Jar A includes more ingredients to present biological reactions than jar B.

# data[].attributes.body
In my opinion the difference between the two is because the ingrediets, additives... they were made with. One of the reasons could be the sugar content, the less they have the faster they expire.

# data[].attributes.body
the difference are because of the way that were prepared. One with additives and the other with natural substances .
Couldbe the sme process but different charges and one is pure preparation, the oother has some microbs inside that cause the damage of the content .

# data[].attributes.body
Jar A had changed colour (lighter) and the contents appeared swollen and bubbling, jar B appeared as when just opened. My hypotheses would be:

1. The jars contained different amounts of preservatives.

2. There was a higher sugar content in B, which would prevent bacteria and fungi growing, respiring and producing CO₂.

3. The acidity in A could have been less, again allowing microbes to respire.

4. The water content of the fruit could have been higher in B, allowing more microbial activity.

5. If the contents of the jars were identical perhaps jar B was not heated to a high enough temperature to kill all microbes.

6. Perhaps one of the jars was stored differently after the lid was opened, jar B in the fridge and A at room temperature

# data[].attributes.body
I think,
the lid one of the jam jar can remain open.
may have waited at different temperatures.

# data[].attributes.body
TURKEY

I think one of the jars did not deteriorate because of the preservative. the other one was more natural and broke down immediately.

# data[].attributes.body
- Different fruits.
- Different sugar percentage.
- Different storage after opening.
- Different way of processing.Different ingredidents and different temperature storage.

# data[].attributes.body
A jar's have been open. So preparation can be soured.contents may be different. Protective can be additive in jar 'b'

# data[].attributes.body
A jar's have been open. So preparation can be soured.contents may be different. Protective can be additive in jar 'b'

# data[].attributes.body
Data: 2 identical fruit preparation jars, opened at same time and kept at room temperature for a week
Observation: initially identical jam composition on both jars; final observation shows jar A with colour change and probable fermentation.
Hypothesis:
- Jar A has a different quantity of sugar from jar B.
- Jar A was not equally pasteurized so microrganisms or spores were present, but not on Jar B.
- Jar A had a different ammount of conservative substances from jar B.

# data[].attributes.body
JarA isnt fermented
H(hypothesis): it was in a cold place

JarB is fermented.
H: Its lid was half open, it was stored in a unlighted, warm place,

# data[].attributes.body
- Different fruits.
- Different sugar percentage.
- Different storage after opening.
- Different way of processing.

# data[].attributes.body
The jars A and B are stored at different temperatures.
As the sugar content in the A jar is low, there has been a change in the color and deterioration.

# data[].attributes.body
The two fruit jams, A and B, are apparently identical, but the result of a week of exposure to air has made them totally different, so the hypotheses are:
- at the beginning they seemed identical but they were not, they differed in composition, in particular for any preservative additives or for the percentage of sugar;
- despite the simultaneous opening, the first, the A, was contaminated by bacteria, while the second, B, came out unscathed from this phase.

# data[].attributes.headline
Gilmor, Israel. observation: one of the jars is rotten with bacteria growth (no visible evidence for fungi) Hypothesis: rotten jar did not contain the correct amount of sugar required to prevent bacteria growth, or that the jar was not sterilized ahead of adding the fruit preparation, or the rotten jar was open for longer period of time, or it is a coincidence since there is only one of each 

# data[].attributes.subject
Gilmor, Israel. observation: one of the jars is rotten with bacteria growth (no visible evidence for fungi) Hypothesis: rotten jar did not contain the correct amount of sugar required to prevent bacteria growth, or that the jar was not sterilized ahead of adding the fruit preparation, or the rotten jar was open for longer period of time, or it is a coincidence since there is only one of each 

# data[].attributes.body
Observation:
The jars are opened in the same time.
Hypotheses:
Jar A and jar B were stored in different conditions.
Jar A might content less sugar and preservatives.
Jar A might have been prepared from rotten fruits.
Jar A was stored in hot conditions after opening.

# data[].attributes.body
Hypotheses
The temperature of the room where the jam in the A jar is stored is different.
The sugar and fermentation rate in A is a different.

# data[].attributes.body
2 jars opened twice at the same time, apparently similar in appearence.
Hypotheses: different outcome due to different ingredients or in their preparation.

# data[].attributes.body
Observation=The two jars of jam were opened at the same time and left for some time in room temperature. After some time one of them had gone off, whlile the other remained fresh as it was the first day.
Hypotheses=Jar A might have less perservatives.
Jar A might have different ingredients.
Jar A might contain the same fruit from different regions.

# data[].attributes.body
Observation: Jars opened at the same time, stored under the same conditions.

Hypotheses:
The products might have come from different batches. One of them might have been contaminated or contained less preservatives.

# data[].attributes.body
Observation.
Right after opening, both jars have identical-looking contents.

After some time the content of jar A is more watery, white and blurred. The content of jar B looks almost identical as at the begining of the experiment.

Hypotheses

H.1 Some fungi or bacteria got into the jar A.

H.2 The content of both jars were different e.g. they differed in the percentage of sugar.

# data[].attributes.body
Both jars A and B are opened at the same time and stored under the same conditions (room temperature)

Hypotheses:

1. Jar A may contain less sugar than jar B
2. Jar A may contain less preservatives
3. Jar A was contaminated because it had not been sterilized

# data[].attributes.body
Observation: Jars opened at the same time, stored under the same conditions. After one week, one of them has gone off while the other looks fine.

Hypotheses:
The products might have come from different batches. One of them might have been contaminated or contained less preservatives.

# data[].attributes.body
both were opened at same time and was kept at room temperature

HYPOTHESIS:
1. less preservatives thus one got rot easily
2. might be the container was not enough air tight.
3. might be one has passed its expiry date .

# data[].attributes.body
Observation: Jar A and B are opened in the same time under the same conditions.

Hypothesis:
1. Jar A may have waited in a higher room temperature.

2. Jar A was not sterilized so it was contaminated whereas Jar B was not due to its being sterilized before the opening of jars.

3. Jar A may contain more sugar and water which both can lead to faster growth of bacteria and mould
.

# data[].attributes.body
Observation:
Jar A and B opened at the same time.

After one week Jar A was altered and Jar B apparently normal

Hypothesis
1 - Jar A has less sugar os preservatives than Jar B
2 - Jar A remained open and Jar B closed
3 - Jar A and Jar B have different products

# data[].attributes.body
Observation: Everything is looking normal when they have opened.
Hypothesis:

1. Jar A may be less sugar.

2. Jar A may also contain less preservatives.

3. Jar A can be stored in hot conditions

# data[].attributes.body
Hypothesis:
1. Jar on the right has more preservatives than jar in the left
2.

# data[].attributes.body
Observation:
Jar 2 (right) doesn’t show any remarkable differences in comparison to its state from a week ago. It seems that the colour might have changed into a little lighter red (which may be because of the lighter background in photograph number 2).

The content of jar 1 (left) has definitely changed though. The colour of the upper half has changed from a dark red to greyish/beige with a few dark red spots in it and there seems to be more substance in the jar. Moreover, the content spread to the lid of the jar, while the lid of jar 2 is nearly free from any substance.

Hypothesis 1: Although jar 1 and 2 were both kept at room temperature, glass 1 experienced an environment with higher air humidity. Thus, jar 1 was a suitable breeding ground for microorganisms such as mold.

Hypothesis 2: The content of jar 1 contained real sugar, while jar 2 contained fruit preparation sweetened with artificial sweetener. As microorganisms need organic compounds as nutrient media, mold was able to grow in jar 1.

Hypothesis 3: Although the two jars contain the same product, the expiration date of jar 1 was long overdue, while jar 2 will expire some time later.

# data[].attributes.body
Observation:
Jar 1:
Left Jar changed colour from red to foamy brown.

Right Jar did not change colour.

Hypothesis:
1. Jar on the right has more preservatives than the jar on the left.

2. Jar on the left has an expiry which has already past. Jar on the right is still in date.

3. One jar used more fresh fruit than the other.

4. Stored under different conditions.

# data[].attributes.body
Two jars do not contain the same product

# data[].attributes.body
Observations: I was watching video with two jars which looks the same. They were opened at the same time. After one week I saw that second jam is the same, but first one probably fermented. It is other colour and foamy.

Hypothesis:
1. Jams were stored in different conditions

2. First one is not properly sterilized

3. In first one there is no enough preservatives.

4. First jam contains microorganisms

# data[].attributes.body
Observation:
Content fruit preparation A is  white, more watery,  swelled, a colorless gas was created . Content of preparation B looks the same as at the beginning of the experiment.
Hypothesis for observation
1.  the jars were stored under different conditions after opening
2.  the jars contained various ingredients
3. jam in jars could have different shelf-life
4. Microorganisms got into the left jar - A.

# data[].attributes.body
Maria Grazia, Italy

In the video we can see that  the content of jar A modified after the opening. On the contrary the content of jar be seems did not suffered any change after opening.
If both the jars have been stored at the same conditions in the same place it is probable that the content of sugar, or other preserving ingredient, is lower in jar A thaw in jar B.

# data[].attributes.body
Hypotesis
a) there is a lack of sugar in one of the jar
b) it wasn't closed in a proper way

# data[].attributes.body
Observatione:A is frothy anh have a strange colour; B have a good condition
Hypotesis: A was fermented because not have quite sugar

# data[].attributes.body
If the jars of jam have been stored in the same way, and only one has moldy, it means that preparation A already contained spores at the time of preparation and it was not well sterilized.

# data[].attributes.body
Hypothesys:
1) The amount of sugar affects the preservation of the fruit preparations.
2) Preparation A is contaminated with microorganisms.

# data[].attributes.body
Observation:
Two jars A and B having fruit preparation were opened and they were in perfect condition.They were left open for one week and observed that the content of Jar A was fermented and liquidy whereas content of Jar B was intact and fresh as before.
Hypothesis:
The content of Jar A must be having less sugar as a preservative and it was not boiled properly to kill germs while preparing.
The content of Jar B must  be having proper amount of sugar and boiled well so bacteria could not breed.

# data[].attributes.headline
Initial Observation: Jar A and B were opened at similar times, no sign of decay. 

# data[].attributes.subject
Initial Observation: Jar A and B were opened at similar times, no sign of decay. 

# data[].attributes.body
After 1 week Jar A showed signs of decay while jar B did not.
Hypothesis:
Jar A is a from a different brand, may contain different ingredients and preservatives. Jar A may have been contaminated at the time of preparation. Jar A may have been closer to expiration.

# data[].attributes.body
Observation:
When the two Jars opened it is seen that they were both in good condition. Being left open Jar A was smelling worse than Jar B and looking not as fresh as it was before
Hipothesis
The Jar may have fungus or contamination before in a way

# data[].attributes.body
Observation:
Content fruit preparation A is  white, more watery,  swelled, a colorless gas was created . Content of preparation B looks the same as at the beginning of the experiment.
Hypothesis for observation
1.  the jars were stored under different conditions after opening
2.  the jars contained various ingredients
3. jam in jars could have different shelf-life
4. Microorganisms got into the left jar - A.

# data[].attributes.body
In my experience, if the jars of jam have been stored in the same way, and only one has moldy, it means that preparation A already contained spores at the time of preparation and it was not well sterilized

# data[].attributes.body
Observation:
Two jars A and B having fruit preparation were opened and they were in perfect condition.They were left open for one week and observed that the content of Jar A was fermented and liquidy whereas content of Jar B was intact and fresh as before.
Hypothesis:
The content of Jar A must be having less sugar as a preservative and it was not boiled properly to kill germs while preparing.
The content of Jar B must  be having proper amount of sugar and boiled well so bacteria could not breed.

# data[].attributes.headline
Ionica Preda, Romania The fruits used in A and B where differentThe methods used to prepare the food preparation were different, for example:boiling of food preparation A was shorter then in food preparation B; wasn´tin B it was used more sugar than in A

# data[].attributes.subject
Ionica Preda, Romania The fruits used in A and B where differentThe methods used to prepare the food preparation were different, for example:boiling of food preparation A was shorter then in food preparation B; wasn´tin B it was used more sugar than in A

# data[].attributes.body
Ciara, Ireland
Ciara, Ireland
Observations: 
Two jars of fruit preparations opened at the same time, left at room temperature for one week. On opening, both jars were in perfect condition. After one week, Jar 1 was cloudy (colour change from red to white) and lumpy. Jar 2 was in the same condition as when opened. 

Hypothesis:
1. Jar 1 was untreated for fungi/bacteria.
2. Jar 1 was already contaminated with bacteria prior to opening and the oxygen caused bacterial/fungal growth. 
3. Jar 1 was contaminated from air or external tool. 

Magdalena, Poland
Magdalena, Poland 
Observations:
1.Two jars with fruits preparations have been opened at the same time. Their content was in perfect state of conservation on the same time. They were left at room temperature. Both of them were visually the same – with red fruit. After one week jar A change its colour to white - light red colour. Jar B was on the same state than it was one week earlier.   
2. While opening jars - jar B was the same like one week before, but jar A has higher pressure inside, bubbles appears and fruit preparation started to leave jar, it was foamed.
3.  There were different smells in jar A (probably badly)  was stronger than in jar B.

Hypothetical variables:

Constant variables: the same fruits - fruit species, fruit mass, preparation volume (capacity)

Independent variables: sugar, non-fruit ingrediens, conservants 

Depended variables: colour of preparation, bioreactivity 

Hypothesis:

1.       Jar A includes less sugar then jar B
2.       Jar B includes more conservations to protect fruits
3.       Jar A includes more ingredients to present biological reactions than jar B.

 

Joanna, Poland
Joanna, Poland
Observation: content of prep. A is  white, more watery,  swelled. Content of prep B looks the same as at the beginning of the experiment – red, jellied, firm, stable

Hypothesis for observation  Interpretation: Jar A is contaminated by bacteria or fungi that started fermentation and other metabolism process on sugar. Its growth and metabolites changed the structure of the fruit preparation.

Hypothesis 1: in jar A bacteria or fungi accidentally fell from the air and contaminated the content while it was open.  Jar B left  uncontaminated. 

Hypothesis 2:  B contains antibacterial additive or a fungicide. 

Adina Geczi, Romania
Adina Geczi, Romania
First of all, I think that the two jars don't contain the same fruit jam. Second, I think that the jar A wasn't storage properly, and the bacteria got into the jar.

more_vert
Martin, Austria
Martin, Austria
Observation: Both jars were opened in perfect condition at the same time, which means there was no contamination at the beginning. After a week fruit preparation in jar B was the same as before and fruit preparation in jar A had a different color and higher volume. 

Hypothesis: 
Fruit preparation in jar A looks different because some bacteria got into the jar and changed the product inside. This may be due to different locations in which they were stored. 

Fruit preparation in jar A had the same bacteria inside as in jar B but jar A was stored under same room temperature but sunlight warmed up only jar A. Because of that the bacteria was able to multiply very fast and the ingredients of jar A got uneatable.
Tunahan, Turkey
Tunahan, Turkey
Observation: The contents of one of the jars change color while the other remains the same.
Hypothesis: In one of the jars, there is a protective additive, and not in the other.
Mladen S
Mladen S
It could happen that someone actually placed spoon in the left jar and contaminated it. There could be other reassons like sun light, dirty finger, or just a chance
Adela Muresan, ROMANIA
Adela Muresan, ROMANIA
There are significant differences between the jams in the A and B jars. 
Markéta, CZ
Markéta, CZ
OBSERVATION: We base our observations on two jams in their original package, which initially look like two identical products. A week after the opened, the glass on the left contained the mold, the glass on the right not.

HYPOTHESIS:
1. Each glass was stored under different conditions.
2. The left glass was not well closed.
3. Microorganisms got into the left glass.
4. There was an error in the preparation process for the left glass
Salvatore, Ital
Salvatore, Ital
In science teaching, inquiry-based learning and the laboratory helps students understand
process complexity

Eva, Spain
Eva, Spain
Observations:
It seems that the content from jar A has fermented while the content of jar B hasn't.
Hypothesis:
I think differences between two jars can be explained by different composition (fruits, sugar, preservatives...), differents methods to prepare the jam or diferent storage conditions.
Federica
Federica 
Federica Italy
Federica Italy
it could depend on several factors:
- presence or absence of preservatives
- Expiration date
- temperature
NURBANU, TURKEY
NURBANU, TURKEY
I think A hasn't enough sugar to protect it. Once i made cherry jam and it became like this. Now i sometimes add alot of sugar in jams or take the jar under the sun for 4 or 5 days. So i haven't got a problem like this 
Alicia, Spain
Alicia, Spain
There are prevoius differences between two jars: E.g. Jar A was containing some microorganism at the beginning, jar A was prepared in a different way or with a different composition, with a diffrent amount of sugar or withou preservatives.
Aslı, TURKEY
Aslı, TURKEY
The microscopic organisms entering into the fruit preparation A are suitable at the appropriate temperature.
Livia, Romania
Livia, Romania
In my opinion, I think that in the jar A the producers have not been used preservatives or the fruits used were not boiled enough to remain in optimal conditions when opening the jar. That's why the content form jar A  has fermented.
Alessandra Italy
Alessandra Italy
Less sugar content  probably is responsable for the growyh of decomposers  in one of the two jams.
Katia, Romania
Katia, Romania
Composition from glass A probably has no prezervatives added

Dilek, Turkey
Dilek, Turkey
JarA isnt fermented
H(hypothesis): it was in a cold place

JarB is fermented.
H: Its lid was half open, it was stored in a unlighted, warm place,
Katia, Romania
Katia, Romania
Both glasses were well preserved. After opening, glass A is fermented probably because the sterilized  
Martin , Irelan
Martin , Irelan
Patrick, Irea
Patrick, Irea
Bothe of the preparations look to be in the same state of preservation at the beginning of the experiment, however we can see that by the end of the investigation jar A is in a much worse state of decomposition than jar B.
Hypothesis: As we are not told how long jar A and B are left at room temperature or indeed whether they are both left for the same duration, or indeed in the same location within a room etc.our hypotheses will be slightly uninformed.
1. Jar A might have less sugar than jar B.
2. Jar A has a higher starting count of bacteria than jar B.
3. Jar A has been contaminated directly by the experimenter during opening.
4. Jar A was opened on the desktop while jar B was opened in a laminar air flow hood.
5. Jar A was incorrectly sealed at manufacturing while jar B was sealed correctly.
Jar A was left by a window when opened and contaminated with fungal spores while jar B was kept in a draught free environment.
Uta, Germany
Uta, Germany
First, both glasses have a dark color and are properly closed vacuuum. When opening you can hear how air enters the glass. A week later, glass A shows a bright color, the jam is fermented, it runs over the glass, has bubbles. Glass B has the dark color and is not fermented. Presumably the same level as the glass was sealed and no liquid could evaporate.
The composition of the contents is not recognizable, but glass A has less than 50% sugar.
Various possibilities:
- dirty processing process A
- different composition of the content
- different storage
- Fruits were not perfect when processed

There is an obvious difference in the color and consistency of the two jams. Clearly one of them has gone bad and isn't edible, the other looks fine. The reasons for the difference may be one of the following:
There is an obvious difference in the color and consistency of the two jams. Clearly one of them has gone bad and isn't edible, the other looks fine. The reasons for the difference may be one of the following:
- the lid was left open
- it was contaminated
- preservants were used for one but not the other
- the jar was not sterilized properly

Raquel, Spain
Raquel, Spain
In the video it is commented that the preparation of the jams is the same. Therefore, it is not a key factor for the difference of evolution in its conservation.
HIpotesis on the rot of boat A, and the conservation of boat B:
1. At the same temperature, the pot A is rotten and the pot B, no. With what may have occurred a wrong closed the first.
2.- Different environmental pressure, with which the boat A has been compressed and the environmental bacteria have done their job.

Joan, Denmark
Joan, Denmark
There is clearly a difference between the to glasses after the opening of 1 week. I think that it is because of contamination. With this I mean:
- It could be coursed of lack of hygienic.
- It could be the difference of the cleaning of the glasses
- Different handling when cleaning the fruits
- Not closing the lead of the glas (A) properly
- Or the inside of the lead was'nt properly cleaned (glas A)
Maybe it is fruit that is prepared diffentenly. Maybe there is a difference amount og sugar, maybe the temperature by cooking

Patrícia Campos, Portugal
Patrícia Campos, Portugal
Comparing the two fruit preparations:
The fruit preparation on the left, preparation A, had a lighter colour, had bubbles that indicates presence of gas, increased volume and the bottle cap was dirty. The nutriciotional composition mentions figs and a energy value of 233 kcal for each 100g.
The fruit preparation on the right, preparation B, had a darker colour, no bubbles that indicates absence of gas, no volume change and the bottle cap was clean.


Hypotheses that could possibly explain the observed differences between fruit preparations:

The fruits used in A and B where different
The methods used to prepare the food preparation were different, for example:
boiling of food preparation A was shorter then in food preparation B;
bottle A was estherilized and B wasn´t
in B it was used more sugar than in A
Mustafa Bozoğla
Mustafa Bozoğla
Observation: There are significant differences between the jams in the A and B jars prepared in the same time as both the image, the smell and the taste.
Hypothesis: A jar of preservation is less than the amount of preservation of the J jar before. Microorganisms were developed and gas and foam were formed as a result of various oxidations.
Hypotiz: A jar where the A jar is stored does not work properly. Therefore, microorganisms developed rapidly at optimum temperature.
Selena from Romania
Selena from Romania
 I noticed that initially, both jars looked the same. But after a week, there were major differences in the appearance of the two jars of jam:
 1. the first jam jar fermented 
2. the second jam jar seemed to be the optimum for consumption 
Hypothesis:
a) the jar B containing specific preserving agents;
b) the first jar containing spoiled fruits

Joan
Joan  
Both jars have differences in their content. 
Causes:
- different ingredients.
- different thermal treatment
- poor closing

Palma from Spain
Palma from Spain
Jar A has mold and jar B does not. 
Hypothesis:
 Jar B contains more preservatives or has been pasteurized
Rosana, Spain
Rosana, Spain
Observation:
- Jar A, has been affected by mould.
- Jar B is apparently in good condition.
Hypothesis:
- Jar B has been treated with specific preserving agents.
Julija, Austria
Julija, Austria
observation: jar A was moulded, while jar B was not.

hypothesis: 
1) jar A could have contained yeast and more sugar, which led to the spreading of the mould.
2) jar A could have been contaminated with some similar kind of fungus.
3) jar A was perishable or past its sell-by date.
Eleonora, Italy
Eleonora, Italy
Observation:
JarA was moulded, instead the right jarB not.

Hypothesis:
1.JarA is not pasteurizated.
2.JarA has a different amounts of sugar.
3.Jar was contaminated during the process
Joan, Spain
Joan, Spain
Observation: Preparation A fermented, while preparation B preserved its characteristics.
Hypothesis:
- Preparation B, and the container, were previously sterilized.
- Both preparations had different amounts of sugar or preservatives.
- The fruit was handled differently before incorporating it into the container.
Lurdes, Spain
Lurdes, Spain
Observation: Preparation A changed its color and fermented.
Hypothesis: Preparation B had preservatives added or had been pasteurised.
Abdullah KÖROĞLU, Turkey
Abdullah KÖROĞLU, Turkey
Observation
After 1 week, when we open the jar with the fruit mixes, we can see that the fruits entering the mixture change to the image and odor. Various bacteria can attract attention.

Nurullah Kaya, Turkey
Nurullah Kaya, Turkey
Observations: One jar seems to have grown lots of mold and the other jar seems to be fine

Hypothesis: Different ingredients (different fruits or preservatives in the jars)

One jar became contaminated upon opening with a bacteria (airborne or on the hands of the opener) while the other jar did not.

The two jars were sealed differently upon closing
Barbara, Poland
Barbara, Poland
Hypothesis: How did preservatives change fruit decomposition?
Observations: At first both jams in jars look the same. After few weeks we could see some differences.
Sienna, UK
Sienna, UK
Observations: Both jars appeared equal, after 1 week LHS jar had developed mould or had become contaminated with bacteria. 
Hypothesis: One jar had preservatives added or had been pasteurised. One jar was refrigerated after opening and the other had not. 
Laura, Aust
Laura, Aust
Preparation A may contain less sugar than Preparation B

The Glass of Preparation A may not have been steralized enough
Helena, Ireland
Helena, Ireland
Observations - LHS appears to contain a mould. Colour change, change to texture/ viscosity(no longer set like a jelly) Appears to have expanded slightly( its now on the lid and higher up the jar)

Hypothesis - both preparations were not made at the same time- so different equipment may have been used and contaminated

fruit not cleaned properly before preparation made 

Glassware not sterilised correctly

less sugar or pectin added in preparation on the LHS

LHS may not have been boiled enough so it never reached the desired temperature to prevent bacteria growth 

the jar for LHS was damaged or seal broken so it was exposed to the air for longer.
Fethi Ahmet, TURKEY
Fethi Ahmet, TURKEY

the rate of sugar in one of the jars last week may be higher due to different fruit preparations

Since the ratio of water to the left is lower than that of the microorganisms enzymes may have worked.

may be retained in different heat environments.
Gamze Siper/ Turkey
Gamze Siper/ Turkey
Preparation A looks darker than B and has gas bubble unlike preparation B.  hypotheses about this situation;

-Preparation A and B have different kind of fruit

Preparation A weren’t sterilized enough in the process of its preparation

Valentina, Romania
Valentina, Romania
In case I would prepare the sweet and a week after opening I would notice the differences between fruit preparations A and B, I would think of the following hypotheses:

1. I did not keep the preparation at a low temperature to prevent the bacteria from growing

2. I did not boil enough fruit in the preparation process

3. The ingredients were not of good quality

5. I did not sterilize the corresponding jar

6. I did not respect the ingredients weight

7. I did not respect the boiling time of the preparation provided in the cookbook
Süleyman/Turkey
Süleyman/Turkey
The differences between the A and B fruit preparations are different from the components in the observed structures.


FİGEN GÜZELAY IZMIR/TURKEY
FİGEN GÜZELAY IZMIR/TURKEY
Fruit preparation
 Some ways to compare two fruit preparations are as follows. One week after the opening, the observed differences between the fruits A and B preparations, A jar were not closed well.
Jelena , Montenegro
Jelena , Montenegro 
Observation - Homemade jam, favored by children, right in appearance and color, hermetically sealed
Hypothesis - After the opening, one jam is defective and the other is correct for several reasons
- not properly stored after opening (temperature)
- Sensitivity to air change
- composition during preparation
- The most common cause of damaging jam is the poor closing of the packaging
- some molds and yeasts and a large number of bacteria can grow at high concentrations of sugar
Nadeem Altaf Pakistan Islamabad,
Nadeem Altaf Pakistan Islamabad,
Observation:Video demonstration highlights first Two jam bottles having fresh jam,then they were left open and than closed for a night.Next day 
left hand bottle got spoiled and right bottle was fresh.
Hypothesis:If bottle contained saturated sugar it does not spoiled.
or
If bottle had no perservative chemicals than it spoils.
Ioana, Romania
Ioana, Romania
The two preparations were kept in identical conditions.
At the opening, the two fruit preparations seemed good for consumption.
Hypotheses:
1. After opening, they were kept under different temperature conditions.
2. On contact with air, preparation A was infested with germs.
3. For preparation A, the jar has not been sealed.
Fruit preparation Think o
Fruit preparation
Think of some ways to compare the two fruit preparations (let us call the one on the left of your screen preparation A and the one on the right preparation B). Formulate several hypotheses that could possibly explain the observed differences between fruit preparations A and B, one week after opening. Post your hypotheses in this Padlet.
Fruit preparation Think o
Fruit preparation
Think of some ways to compare the two fruit preparations (let us call the one on the left of your screen preparation A and the one on the right preparation B). Formulate several hypotheses that could possibly explain the observed differences between fruit preparations A and B, one week after opening. Post your hypotheses in this Padlet.
Fruit preparation Think o
Fruit preparation
Think of some ways to compare the two fruit preparations (let us call the one on the left of your screen preparation A and the one on the right preparation B). Formulate several hypotheses that could possibly explain the observed differences between fruit preparations A and B, one week after opening. Post your hypotheses in this Padlet.
Nițescu Emlia-Elisabeta, Romania
Nițescu Emlia-Elisabeta, Romania
After observing the two jam jars I noticed that at the beginning both jars are identical before opening. After opening and leaving for a week, preparation A changed its color and fermented.
and Preparation B remained unchanged.
The hypothesis of this observation is that in Preparation A there are untreated fruits and no preservatives have been added.
Ellen, Sweden
Ellen, Sweden
Observations: One jar seems to have grown lots of mold and the other jar seems to be fine

Hypothesis: Different ingredients (different fruits or preservatives in the jars)

One jar became contaminated upon opening with a bacteria (airborne or on the hands of the opener) while the other jar did not.

The two jars were sealed differently upon closing
Leyla, Turkey
Leyla, Turkey
-There might be contamination (air) in the left jar beforehand.
-They could have stayed in different conditions (except for temperature, which is said to be same for both).
-They might be made of different fruits.
-Their sugar mass could be different.
Observation: the con
Observation: the content of the two flasks show differences in terms of color, volume, and appearance.  Hypothesis:: the jars contain different contents (fruit used), the jams were made with different concentrations of sugar, preservatives were added only  to jam B, the flask A was badly sealed.
Maria Greece
Maria Greece
Observation:The left jar was moulded but the right was not.
Hypothesis:
1.Left jar had not enough pasteurization.
2.The two jars had slightly different composition.
Maria, Ireland
Maria, Ireland
Observation: two apparently identical jars of fruit preservation opened at the same time and left for a week when reopened the jar on the left .A. had increased its volume  and changed colour and appearance and had become contaminated whilst the jar on the right, B, remained visually unchanged.

Hypothesis:
If different concentrations of sugar are used for jam preparation then  then jam with lower sugar concentration will show contamination first.

Jams made with different fruit concentrations will result in different spoilage rates

If the hands of the person opening the jam pots contain high levels of bacteria then this will affect the rate of spoilage in the jam.

If 1 jar is contaminated before being filled with jam, then this jar will show contamination before a sterile jar used for the same purpose.
eilis ireland
eilis ireland
observations: two jars initially opened appear to look the same - in appearance, texture, colour. after one week they were re-opened. jar A had transformed into a grey gooey liquified mass that had increased in volume and spilled out when opened. jar B appears to be unchanged. its appearance, texture and colour appear to have been maintained over the course of the week despite the pressure in the jar having been released and the surface exposed to the air for a period of time
possible hypotheses: jar A is possibly made using no/ very little chemical preservative such as sugar, which causes osmosis and subsequent crenation of microbes. on the other hand, jar B must contain sufficient  (+65% )chemical preservative such as sugar in order to prevent microbial spoilage and contamination. the extent to which jar A has spoiled indicates that the jar was stored in conditions which favoured microbial growth ie incubator (25-35'C), whereas, it may be possible that storage conditions to limit microbial growth were imposed on jar B (0-5'C)



After 1 week of exposure of two jam jars, the jam in the A jar (hereafter A) has a different colour, it has increased its volume and it has a more fluidized appearance. These changes are compatible with the development of mold stains in the jam.On the other hand, the jam in the B jar (hereafter B) has not lost its original characteristics.
After 1 week of exposure of two jam jars,  the jam in the A jar (hereafter A) has a different colour, it has increased its volume and it has a more fluidized appearance. These changes are compatible with the development of mold stains in the jam.On the other hand, the jam in the B jar (hereafter B) has not lost its original characteristics.
Provided the two jams were identically exposed it is likely that it is the composition of B that prevented molding. Provided the two jams were prepared using the same type of fruit the difference may be due to a lower mass of sugar in the A preparation, or to the presence of some kind of preservatives in B.
Austria, SJ
Austria, SJ
Observation:
Two jars of fresh jam were opened at the exact time, the content of both jars looked alike and totally fine. One week later  jar A differed from jar B in terms of volume and color. 

Hypothesis:
Since we were not able to see how and where the jars were put and under which circumstances and conditions they were observed, there is a good chance that the two jars were kept under different circumstances which is why they differ.
Furthermore, we do not get any iformation about the content (which type of jam) of the jars, so jar A may contain a different kind of fruit that cannot "survive" certain conditions.
Next, we do not know whether any perservations were added (in jar B).
Moreover,  one must keep in mind that the amount of sugar can affect the perservability of the content
Sandra, CRO
Sandra, CRO
- adding preservatives affects the durability of the product
- the amount of sugar affects the durability of the product
- the jars were stored under different conditions
- an error has occurred in preparation
zuleyha turkey
zuleyha turkey
The cause of odor, color and image difference in cavazons may be the amount of sugar and preservative
Martyna, Poland
Martyna, Poland

Observations:
After a week of opening the jars, they differ:
- with color
- consistency
- fragrance (one is fermented)
hypotheses:
- the jars used to store the jam were not clean
- the jar used for storage was leaky
- the amount of sugar used was too small to preserve the jam
- the jars were stored under different conditions after opening
- jars with jam were not pasteurized
- the jars contained various ingredients
- jam in jars could have different shelf-life
Markus, Vienna
Markus, Vienna 
Observation: In contrast to praparation B, preparation A has gained volume, changed the color and probably has changed the viscousity/structure. 
Hypothesis: 
- microorganisms in preparation A spread thoroughly
- rather mold than bacteria due to high sugar content (lack of water activity)
- preparation A has not been heated extensively during the manufacturing process
- no additional fungicidial ingredients have been added to preparation A
Nadeem Altaf Pakistan Islamabad,
Nadeem Altaf Pakistan Islamabad,
Observation:Video demonstration highlights first Two jam bottles having fresh jam,then they were left open and than closed for a night.Next day 
left hand bottle got spoiled and right bottle was fresh.
Hypothesis:If bottle contained saturated sugar it does not spoiled.
or
If bottle had no perservative chemicals than it spoils.
Fatma47,Turkey
Fatma47,Turkey

hypothesis:
1) Water or other microorganisms may be mixed into the left jar.
2) Room temperature may be maintained in different places.
3) The protector on the right may be added.

MELİN GETİZMEN YEŞİL/TURKEY
MELİN GETİZMEN YEŞİL/TURKEY
The sugar ratio between the two jars can be different. As the sugar content in the A jar is low, it is distorted at room temperature.
Ayşe-TURKEY
Ayşe-TURKEY
The amount of sugar in the fruits of A and B is different.
Fruits A and B were kept in different temperature environments.
Markéta, CZ
Markéta, CZ
OBSERVATION: We base our observations on two jams in their original package, which initially look like two identical products. A week after the opened, the glass on the left contained the mold, the glass on the right not.

HYPOTHESIS:
1. Each glass was stored under different conditions.
2. The left glass was not well closed.
3. Microorganisms got into the left glass.
4. There was an error in the preparation process for the left glass
grace,sicily.
grace,sicily.
Observations :
two jars containing fresh jam  were opened after a week.
Jar A is different than jar B:
-in colour;
-has mold;
-has grown in volume(has more gasses and fermented);
-does not smell good.
Hypothesis:
-jar A was not sterilized;
-it was not sealed or the lid was not closed well;
-it contained less sugar;
-it did not contain preservatives;
-the glass jar was damaged;
-it contained different kind of fruit;
-the jar was not stored in the fridge;
-the jar was not boiled;
-jam was not prepared following the same instructions;
-germs entered the jar through a contaminated spoon;
-fruit was not biological.

Daiva, Lithuania
Daiva, Lithuania
Observation: the color, consistency and volume of A jam changed. The label of the B jam was glued with duct tape after the experiment. Hypotheses: 1. The A jam was held in bad conditions - in warm conditions. 2. The composition of B jam can be different from  jam - more sugar. 3. Bacterial contamination has emerged in the A jam - a few teaspoons of the dish or a dirty teaspoon used. 4. During the experiment something like yeast was added to A jam. 5. Time of A jam preparation was too short. 6. Something was done with a B jam, from which the label came off...
Anna Tóth, Hungary
Anna Tóth, Hungary
Hypothesis:
Preparation A was under different circumstances than preparation B; such as:
1. High temperature vs low temperature (e.g. fridge)
2. We add some polluting material to Preparation B after the opening (e.g some bacteria from a spoon which we ate with, and so on..)
3. We add some food preservative to preparation A after opening to avoid from decomposition.

Yana Tsykunkova. Ukraine
Yana Tsykunkova. Ukraine
Observations: left has developed mould, right has not.
Hypotheses: 1) Right had more sugar to prevent decomposition.
2) Right had an added preservative to prevent decomposition.
3) Right was stored in a different location to left
Andreja, Croatia
Andreja, Croatia
Observation: Preparation A catched the mold, preparation B looks normal.
Hypothesis:
a) Preparations were made in different production line
b) Jars weren't equilly sterilised
c) Jar of preparation B was slightly damaged

Franklan
Franklan
Observation - The jar on the left produced mold while the one on the right did not. 
Hypothesis
a) The lid of Jar A was not closed well.
b) The contents of jar A were damaged and the jam put in had already started to mold, thus when opened it continued to grow.
c) Jar's A  jar was cracked  or slightly damaged
d) The lid of jar A could have been damaged.  
e) Jar A was snot thoroughly cleaned before putting in the preparation.
Aishling - Ireland
Aishling - Ireland
Observations - Prep A had a lot more mould growing in it compared to Prep B which had a small amount on the inside of the lid but the jam seemed ok.

Hypotheses:
1. Different amount of sugars.
2. Kept/stored at different temperatures (e.g. fridge vs cupboard).
3. Different types of fruit.
4. Lid replaced on B but not A.
5. Jam jars were cleaned before for B but not A. 
6. Temperature of the cooking of each Jam was not the same. B was boiled to higher temperature which helps to kill any potential microorganisms that has contaminated the jam.
Máire - Ireland
Máire - Ireland 
Observations: left has developed mould, right has not.
Hypotheses: 1) Right had more sugar to prevent decomposition.
2) Right had an added preservative to prevent decomposition.
3) Right was stored in a different location to left
Cecilia, Italy
Cecilia, Italy
2 hypoteses: 1. The two jars were stored in different places after opening; 2 the two jars contains different amount of sugar. 
tended
tended 
Maria Gonçalves, Portugal
Maria Gonçalves, Portugal
Two jar of fruit preparatio werw open at the same time. The content were in perfect conservation. They were in perfect conservation. They were left at room temperature for a week. After a week one of the jars is in perfect condition and the other one presents mold. Hypotheses one: the sugar conten of the jars was not the same. The prepartion that presents mold may contain less sugar. Hypotheses two: the fuit preparation that has a good appearence war closed and the other  raimaned open
Daniela, Romania
Daniela, Romania
Comments:- At first both jars have the same color, the same amount of fruit, the texture being the same,  as was mentioned in the movie ;
- At the second opening the fruit in the jars are different.Assumption:- they are not prepared using the same recipe (quantities of indredients are different);
- Jar A was not sufficiently sterilized;
-Jar A could contain a damaged fruit.
Dilek Yildirim, Turkey
Dilek Yildirim, Turkey
The energy value of the 1. jar is 233,2 kcal, the second is 283,... kcal. Accordingly, the first jar has less sugar than the second jar. The reason may be sugar.
The preparation of fruit preparation of preparations may be different. For example the first jar may be less boiled.
Cristiana - Portugal
Cristiana - Portugal
Observations: After the bottles have been opened, after a certain time, one bottle is moldy and the other is not. Its seems like the volume of the fruit was increased
Hypotheses:
- the preparation time (boiling) of the fruit preparation contained in the two flasks was not the same;
- the fruit preparation was of different fruits;
- the conditions to which the two flasks were subjected, once opened, were not the same.
- to one of the flasks was added something that help conservation.
Bozulan yiyecek doğal, diğeri koruyucu katkı maddesi kullanılmış bir ürün.
Bozulan yiyecek doğal, diğeri koruyucu katkı maddesi kullanılmış bir ürün.
Elina.
Elina.
Observation:

At the beginning both jars looked the same, as was mentioned in the movie. After one week the volume of content in jar A increased and are seen air bibles.

Hypothesizes:

Increased volume of content could be evidence of fermentation process that stems from following reasons:

1.       Paucity of sugar.

2.       Jam wasn't boiled enough and fruit yeast remained.  

3.       Someone ate from the jar A and brought in  the germs.     

Cristina, Italy
Cristina, Italy
Observation:
Preparation A increased its volume and we can see bubbles.
Hypothesis:
a) Preparations are different in compositition or in procedures 
b) preparation A has been contaminated after opening 
Viola, Italy
Viola, Italy
OBSERVATIONS
The jam in the right is well preserved, while the jam in the left jar is gone bad: probably a mold has developed.
HYPOTHETIS
1) There are differences in the composition of jams. The one that is best preserved: a) contains preservatives b) contains more sugar
2) There are differences in the place where the two jams were stored after opening. The one that is best preserved has been stored in the refrigerator, or in an aseptic environment, while the other has not.
Alessia, Italy
Alessia, Italy
Observation: 
At the beginning, both jars had the same aspect.  
One week after opening the contents look different. In the jar A, the volume is bigger: this suggests the formation of some gasses.  In the jar B we cannot see any differences from the beginning.  

Hypotheses:  
In Jar A, it could be happened a fermentation process.
Jar B could contains some type of preservative which prevented it from growing mold.
Josip, Croatia
Josip, Croatia
These fruit preparations were probably made from different fruit or with different procedures. Preparation A was probably made without any artificial supplements, maybe with plain sugar and the preparation B contains more chemicals and preservatives so it stayed without any changes.
İsa ÇETİN
İsa ÇETİN
Be conscious and responsive about this as much as possible ...
Raja Nadeem Altaf,Islamabad,Pakistan
Raja Nadeem Altaf,Islamabad,Pakistan
According to above video demonstration two jars of fruit jam were shown.they appear different.I generated a Hypothesis to test them.Hypothesis 1:If Jar A,has an awful smell than it must produce CO2 
gas if the jam is spoiled or Jar 2: is spoiled if jar 2 is emitting CO2.presence of CO2 can easily tested by lime water by formation of milky white suspension.
Kata, Split-Croatia
Kata, Split-Croatia
I think that these fruit preparations were made diferently. Preparation A was made without any chemicals and from organic fruit. Preparation B contains more chemicals to help its conservation. I have the similar  experience with the jam that I prepare from fruit in my garden. I do not use any chemicals and I have to put jars in the fridge when I open it.
Kenneth, USA - Georgia
Kenneth, USA - Georgia
Observations:  At the beginning both jars looked the same.  The jars were identical and the contents appeared to be the same.  One week after opening the contents of A appear to have mold or something growing or else it could be kind of frothy an bubbly.  

Hypotheses:  Jar A contained extra sugar which allowed it to ferment while Jar B could have had an artificial sweetener which did not ferment.  Another possible hypothesis is that jab B has contains some type of preservative which prevented it from fermenting or growing mold.
Hakan
Hakan
Hypothesis 1: An organic jar on the left. So he broke down quickly.
Hypothesis 2: Preservative is used on the left side.
At the end of the experim
At the end of the experiment the surface area of the compote, contained in the bottle on the right, seems to be not contaminated by the naked eye. While in the flask on the left side, a different coloration is observed. It is also noted that each of the caps has a different appearance. The "contaminated" bottle cap is also "contaminated".
Usually, before placing the compote, still hot, in vial the bottles and their caps are usually sterilized. At home in our kitchen, the jars and their lids are placed in boiling water for a few minutes.
Hypothesis 1: were the two empty vials and the respective lids put in boiling water for a few minutes?
Hypothesis 2: How was each of the bottles and each of the lids inside the hot water removed?
Hypothesis 3: the surface where the bottles were placed, in order to be able to introduce the compote inside it was clean?
Luísa Nogueira, Portugal:
Luísa Nogueira, Portugal:
observation: 
Florian, Austria
Florian, Austria
Observation: the jars were equally filled with jelly. One jar  (jar A) shows a mouldier and more fermented contexture, whereas the other jar (jar B) shows no significant signs of a fermentation process or fungi developement.
This leads to the conclusion that:
a) bacteria or fungi have been added into jar A
b) there's more sugar in jar A than in jar B



Cristina, Romania
Cristina, Romania
Observations:
- at the beginning both jars have the same colour, same quantity of fruit, seam to be the same;
- we do not know if they were prepared in the same time or after the same recipe.
- at the second opening the fruit in the jars are different.
Hypothesis:
- they are not prepared in the same time;
they are not prepared using the same recipe (the quantities of indredients  are different);
- jar A was not sterilised enough;
-jar A could contain  a damaged fruit.
Cristina, Portug
Cristina, Portug
Cristina, Portugal
Cristina, Portugal
Observation:
Jar A and B open at the same time: seems iqual
After one week at the same room temperture- jar A : different colour, volume and texture

Hypothesis
A - Jar A has less sugar than B
B - Jar B contains more chemical produts to help this conservation
C- Jar A and B haven't been stored at the same humidy conditions

Katerina, Czech republic
Katerina, Czech republic
Observation:
a) both jars were in original container, made in the same way 
b) after a week, it´s clear that there are many differences between the jars
Hypothesis:
a) might be contamined by  some microorganisms
b) there might be different amount of sugar
c) maybe different storage
Magda Poland
Magda Poland
Observation: first jam seems to be rotten, there are many microorganisms. The second one has less and it isn't rotten. My hypothesis is: first one was storage in higher temperature and has less sugar added. The second one might have been storaged in a fridge and has more preserving substances.
Veronika, Czech
Veronika, Czech
Observation:
A)went off, now full of microorganisms
B) is fine
Hypothesis:
1. A was left open, while B had  its lid put on
2. or both jars were sealed immediatelly and coincidentaly only A got contamination from the environment.
Mairéad, Ireland.
Mairéad, Ireland. 
Observations:
(1) B appears to be in original state
(2) A appears to be contaminated with mould or other microorganisms. I assume this due to the white colour of the fruit preservation. 
Hypothesis
(1) A has less sugar content than B
(2) An organism such as a fly or other invertebrate could have landed on A and not on B 
(3) If they are different batch numbers of the same product then manufacturing procedures may be called into question and contamination could have happened at source. 

Žaklina Kvesić,Croat
Žaklina Kvesić,Croat
My observation is that both have different preparation
1. The observed differeces might be attributable to different concentrations of sugar
2. The observed differences might be due to exposure to different humidy conditions.
Nuria, Bacelona
Nuria, Bacelona
Observation: 
the first jar seems to have changed composition it is rotten, fungi and other sorts of microorganisms seem to have colonized it. Whereas the second jar seems to be in the same stare of the first day. 

possible hypothesis
1) jar A has less sugar content than Jar B,  not preventing the growth of microorganisms (jar A is hypotonic, and jar B is hypertonic)

2) Jar A has higher water content than Jar B,  not preventing the growth of microorganisms (jar A is hypotonic, and jar B is hypertonic)

3) Jar A was exposed to the environment as it was not sealed properly afterwards

4) jar A was not added a food preservative that jar B contained

ObservationJar A
Observation
Jar A (left) is rotten because it has become a culture of some kind of microbes 
JarB (right) is as good as new
HYPOTHESIS
sinse there is  no difference in temperature
H1 Jar A but not Jar B was  left open
H2 Jar A but not Jar B was intentionally contaminated. Then both jars were sealed.
H3 Both jars were immediately sealed.Just bad luck for Jar A
 

Sevda Seçer, İstanbul
Sevda Seçer, İstanbul
Observations: Left jar looks rotten. It has lot of bubles and the colors is different from the right one. These are the indications of chemical change.
Hypothesis 1: Left one is an organic jar. That is why it deteriorated quickly.
Hypothesis 2: Left one is placed in a more dusty place.
fatma,Turkey
fatma,Turkey
fatma,Turkey
fatma,Turkey
both of them have dif
fatma,Turkey
fatma,Turkey
both of them have diffferent 
fatma,Turkey
fatma,Turkey
both of them have diffferent prepa
fatma,Turkey
fatma,Turkey
both of them have diffferent preparation and 
fatma,Turkey
fatma,Turkey
both of them have diffferent preparation and covering
Sinéad BarCeloNa
Sinéad BarCeloNa
Observation:
Left Jar: Change in colour, texture and increased volume  compared to the right jar which looks the same as it did at the beginning of the experiment.
Left A has this appearance perhaps due to the following:
1. Less sugar content to perserve the fruit.
2. Condition of fruit when jam was made. Maybe it was already of poor quality.
3. Perhaps it was out of date already before it was opened.
4. Left A may have not been closed correctly after opening compared to the right jar
Cesc, Catalunya
Cesc, Catalunya
Observations:
Preaparation A shows a change from solid to gas and liquid, which also creates a different colour aspect and an expansion of the volum.

Hypothesis:
i. they have been made on different dates, preparation A before B
ii. Preparation A is storage in a sunny place during this week.
iii. Preparation B contains some chemical products to help its preservation.
MiquelOne ja
Miquel

One jar has spoiled, the other one is in the same condition as at the begining. 
H1: each jar has different content.
H2: each jar has been in different conditions after opening them.

Snežana, Croatia
Snežana, Croatia
Both have different preparations
Àlex Asensio, Girona
Àlex Asensio, Girona
Obviously, it is clear that the first jar is rotten.
My hypothesis is that the preparation of the first marmalade hasn't been correct, so there were some microorganism inside it, maybe because of a bad boiling process, which have rotten it.
ÖZDEN ARAR/ TÜRKİYE
ÖZDEN ARAR/ TÜRKİYE
A and B jars have fruit marmalades. The situation observed after one week is different. A large amount of microorganism activity was observed in jar A. There is no visible change in the B jar.
My hypothesis:
1- A brand used less preservatives. It's more natural. Brand B used more preservatives.
2- The lid of the jar A was not closed before.
3-B jar used in the more intense sugar.
4- The preparation of the fruit in the jar is different. Perhaps a more intense boiling process was applied.
Maria, Ita
Maria, Ita
My observation is that both have different preparations
Vasilica,Romania
Vasilica,Romania
We compare preparation, consistency and smell, differ in proportions.
Jale, Turkey
Jale, Turkey
Two jars have different colors and texture.
There is microorganism activation in one. 
It might also taste sour due to the microorganism growth.
Hypothesis:
1. Usage of less amount of sugar in jar 1 caused the microorganism growth.
2. Microrganism activation is observed because of using a jar with improper sanitization.
Jordi, Barce
Jordi, Barce
I observed that both preparations have different colours, textures and volumes.

For instance, some hypothesis might be:

1. The observed differences might be attributable to different concentrations of sugar.

2. The observed differences might be due to exposure to different humidity conditions

Renata,Poland
Renata,Poland
observation different :
different color, taste and smell and consistency in two jars
1. the greater the amount of sugar, the better the preservation of the fruit
2. high ambient temperature causes spoilage of the fruit preparation
3. different amount  of fruit and sugar causes spoilage of the fruit preparation
Marc, Barcelona
Marc, Barcelona
Jar B seems to be  as the first day, no change.
Jar A: there has been a growth of some kind of microorganism that has changed the volume, the colour and the texture of the product.
I would like to have more information abou some parameters:
1. They have been kept in the same temperature, but have the rest of the conditions been the same?   (humidity or one ofe them has been kept closed and the other not for exemple).
2. The composition of both products is the same?
Hypothesis: The reason of the differences may be that the conditions in the maintenance or the composition of the products are diferent.
Annalaura SassariObservation:preparation A volume and texure and color changed, preparationB didn't change
Annalaura SassariObservation:preparation A volume and texure and color changed, preparationB  didn't change
 Hypothesis: they weren't preserved in the same way
Rosa, Italy
Rosa, Italy
Jam A and B:
1) they haven't been sterilized in the same way
2) the jars have not been hermetically sealed
3) they havn't been prepared simultaneously, but at different times
4) they haven't been stored at the same temperature
5) they don't contain the same type of fruit
6) they don't contain the same amount of sugar
Teresa. Barcelona
Teresa. Barcelona
Observations:
Preparation A is rotten and presents different amount color and texture, probably different smell as well if we were able to have them in front of us. 
Preparation B is in good condition. Same appearance as before

Some Hypothesis:
A and B belong to different brands that use different amounts of preservatives.

A and B are jams of different fruits and each of them, will last longer or shorter once open
 
Mian. Barcelona
Mian. Barcelona
Observations
Preparation A:  colour, volume and texture change.
Preparation B: No colour, volume or texture change.
Hypothesis: The use of a higher amount (concentration) of a preservative (sugar) affects the time it is preserved with no change. The more sugar, the longer it last without being affected.
Anna, Poland
Anna, Poland
My hypothesis: the higher sugar content in jam is preservative.
Kasia, Poland
Kasia, Poland
My hypothesis: Yeast, in order to carry out the fermentation process, need sugar.
Olivera, Montenegro
Olivera, Montenegro

The vessel on the left (A) has experienced more changes. It seems to have changed in color, texture and volume. It looks like glass pan B has not changed.

Hypothesis: Due to the presence of preservatives, vessel B did not change like vessel A
Observations: Different colors, appearance, probably odor and taste. Probably the carbon dioxide in vessel A.

Hypothesis:
1. There are many more microorganisms in vessel A than in vessel B.
2. Bottle A and vessel B have different durability dates.
3. Both jars have different ingredients.

Hypothesis: There is no preservative / artificial supplement in one bowl. They are preserved with sugar and pasteurisation.
1. The temperature of the vessel A was shorter
2. The lid on the container A is not firmly closed
3.Position A is not stored in the recommended way (in a cold, dark place).
Fionnuala, Ireland
Fionnuala, Ireland 
Jar A appears to be mouldy, different colour and texture. Jar B appears to be unchanged. Jar A may not have any preservative in it or a lower amount (concentration of sugar). Jar A may not have been sterilized before filling. Jar A may have placed at a higher temperature that jar B. 
Candan KİLBUL
Candan KİLBUL
a jar is damaged because it is stored at room temperature. Storage of the jar B in the cooler has prevented its deterioration.
Luminita Golumbeanu, Romania
Luminita Golumbeanu, Romania
 if the jars of jam have been stored in the same way, and only one has moldy, it means that preparation A already contained spores at the time of preparation and it was not well sterilized 

C. Ireland
C. Ireland
The jar on the left (A) seems to have undergone the most changes. It appears to have changed in colour, texture and volume. Jar B does not appear to have changed. 
Hypothesis : Due to the presence of preservatives Jar B has not spoiled at as fast a rate as Jar A
Renata, Prague
Renata, Prague
Observation: 
A has a different colour, there are bubbles inside,
it has a larger volume.
B looks just like as week ago.
Hypothesis:
1. A was in a warm place, B was in a cold place.
2. A is spoiled, perhaps fermented, B seems OK.
Aleyna karslıoğlu
Aleyna karslıoğlu 
ın my opinion the lid of the jar had not been
Amy, Mla
Amy, Mla
Observations:
Jar A seems to be very mouldy - even overflowing whilst jar B seems to be relatively okay except for a white streak that seems to appear through the glass jar. 

Hypotheses:

1. The lids may have been placed on different surfaces when opened exposing them to different cultures.

2. Jar A may have a higher sugar content which will feed the mould better than in jar B

3. Jar A may not have enough preservative added 

4. Ingredient list may vary. 

5. Fruits used to make the preserves were different and maybe some fruit was older.
Nurhan, Turkey
Nurhan, Turkey
A is rotten and B looks fresh.

Hypothesis 1: There may be some air left in A before the purchase.

Hypothesis 2: Some microorganisms may be mixed into A during the production pro.
Tomm, Aus
Tomm, Aus
Observation: in the left jar seems, that there gowned something. The right one looks like a week before.
Hypothesis: maybe the content of the left jar get in contact with something
Rosa, Italy
Rosa, Italy
In my opinion the lid of the jar had not been hermetically sealed and allowed air to pass through.
Hilmiye TRE
Hilmiye TRE
 
One week later, when we look at the cavanos, we observe a change in color, taste and smell. These possibilities can be listed as follows;
1- Is it possible to keep the cavans in the same place.
2 - Chemical substances thrown into the jars may be different, 
Ann, Poland
Ann, Poland
Observations: different colours, consistency, probably smell and taste. Probably there is carbon dioxyde in jar A.
Hypothesis:
1.There are much more microorganisms in the jar A than in jar B.
2. Jar A and jar B have got different best-before dates.
3. Both jars have different ingredients.
4.

Ayçin Acar,Turkey
Ayçin Acar,Turkey
When we first look at the two jars ,they have similar appearance,smell and taste. After one week, they look different in appearance, smell and taste. A went off and became grey.turned sour.It must have tasted and smelt bad. But B looked fresh. Preservation condition may have resulted in this situtaion.
Michal, Poland
Michal, Poland
Obs:  two different colour in jars, possible different smell,.
Hypo: Different jak preparation.
Zuzana, Slovakia
Zuzana, Slovakia
The content of the jars can be observed by senses
1. sight
A) different colour, mould
B) looks fresh, red colour
2. smell 
A) can have a specific smell 
3. touch 
A) there are changes in its  consistency - it is watery
B) is more solid
Hypothesis:  1. mold needs water  in order to grow, so the content of the  jar A could come in contact with water.
2. The air quality could cause it - the mold spores. 
3. The jar A was not cleaned and sterilized  properly.
Elisenda, Catalonia
Elisenda, Catalonia
Observations:
Jam A appears different, probably rotten showing a different colour, smell and consistency, whereas B looks like the same from a week ago.
 
Hypothesis:
Different jar sterilization.
FARUK,TURKEY
FARUK,TURKEY
EVERY SEY BEGINS WITH QUESTION AND CONTINUE WITH QUESTION. LEARNING WITHOUT QUESTION

Lacramioara,Romania
Lacramioara,Romania
Comparison modes: appearance, smell, taste.
Case assumptions: preparation mode, ingredient dosage

PAOLA,ITALY
PAOLA,ITALY
THE JAM IS DIFFERENT: COLOR, CONSISTENCY, PROBABLY SMELL
HYPOTHESES: DIFFERENT PROPORTION IN INGREDIENTS OR DIFFERENT STERILIZATION OF JARS
Roger Vilà from Cata
Roger Vilà from Catalonia. Observations: B seems in good condition whereas A has changed (is rotten).
Hypothesis 1 is that A and B were contamined by microorganisms (molds?) when opened but B had a preservative that kept it safe
Hypothesis 2 is that only A was contamined (they were exposed to air not a lot of time)
Hypothesis 3 B was previosly contaminated by spores
Karela Georgia, Greece
Karela Georgia, Greece
If we followed the same way to store the jars and Preparation A appears rotten, then the jar was badly sterilized.
OBSERVATIONSA: a
OBSERVATIONS
A: appears rotten, the colour is changed to a sort of gray, it shows bubbles that push the jam outside of the jar. B: appears integre, it has the same aspect it had one week ago.
HYPOTHESES
A was badly sterilized and aerobic spores remained silent. Opening the jar they started to grow and cell fermentated. B was correctly sterilized.

If the jam was not prepared under sterile conditions, then mould will grow on it.
If the jam was not prepared under sterile conditions, then mould will grow on it. 
Preparation a was no
Preparation a was not prepared under sterile conditions.
Maria S., Italy
Maria S., Italy
In my experience, if the jars of jam have been stored in the same way, and only one has moldy, it means that preparation A already contained spores at the time of preparation and it was not well sterilized

 

# data[].attributes.body
Observations:
Two jars of fruit preparations opened at the same time, left at room temperature for one week. On opening, both jars were in perfect condition. After one week, Jar 1 was cloudy (colour change from red to white) and lumpy. Jar 2 was in the same condition as when opened.

Hypothesis:
1. Jar 1 was untreated for fungi/bacteria.
2. Jar 1 was already contaminated with bacteria prior to opening and the oxygen caused bacterial/fungal growth.
3. Jar 1 was contaminated from air or external tool.

# data[].attributes.body
Observations:
1.Two jars with fruits preparations have been opened at the same time. Their content was in perfect state of conservation on the same time. They were left at room temperature. Both of them were visually the same – with red fruit. After one week jar A change its colour to white - light red colour. Jar B was on the same state than it was one week earlier.

2. While opening jars - jar B was the same like one week before, but jar A has higher pressure inside, bubbles appears and fruit preparation started to leave jar, it was foamed.

3.  There were different smells in jar A (probably badly)  was stronger than in jar B.

Hypothetical variables:

Constant variables: the same fruits - fruit species, fruit mass, preparation volume (capacity)

Independent variables: sugar, non-fruit ingrediens, conservants

Depended variables: colour of preparation, bioreactivity

Hypothesis:

1.       Jar A includes less sugar then jar B

2.       Jar B includes more conservations to protect fruits

3.       Jar A includes more ingredients to present biological reactions than jar B.

# data[].attributes.body
Observation: content of prep. A is  white, more watery,  swelled. Content of prep B looks the same as at the beginning of the experiment – red, jellied, firm, stable

Hypothesis for observation  Interpretation: Jar A is contaminated by bacteria or fungi that started fermentation and other metabolism process on sugar. Its growth and metabolites changed the structure of the fruit preparation.

Hypothesis 1: in jar A bacteria or fungi accidentally fell from the air and contaminated the content while it was open.  Jar B left  uncontaminated.

Hypothesis 2:  B contains antibacterial additive or a fungicide.

# data[].attributes.body
First of all, I think that the two jars don't contain the same fruit jam. Second, I think that the jar A wasn't storage properly, and the bacteria got into the jar.

# data[].attributes.body
Observation: Both jars were opened in perfect condition at the same time, which means there was no contamination at the beginning. After a week fruit preparation in jar B was the same as before and fruit preparation in jar A had a different color and higher volume.

Hypothesis:
Fruit preparation in jar A looks different because some bacteria got into the jar and changed the product inside. This may be due to different locations in which they were stored.

Fruit preparation in jar A had the same bacteria inside as in jar B but jar A was stored under same room temperature but sunlight warmed up only jar A. Because of that the bacteria was able to multiply very fast and the ingredients of jar A got uneatable.

# data[].attributes.body
Observation: The contents of one of the jars change color while the other remains the same.
Hypothesis: In one of the jars, there is a protective additive, and not in the other.

# data[].attributes.body
It could happen that someone actually placed spoon in the left jar and contaminated it. There could be other reassons like sun light, dirty finger, or just a chance

# data[].attributes.body
There are significant differences between the jams in the A and B jars.

# data[].attributes.body
OBSERVATION: We base our observations on two jams in their original package, which initially look like two identical products. A week after the opened, the glass on the left contained the mold, the glass on the right not.

HYPOTHESIS:
1. Each glass was stored under different conditions.
2. The left glass was not well closed.
3. Microorganisms got into the left glass.
4. There was an error in the preparation process for the left glass

# data[].attributes.body
In science teaching, inquiry-based learning and the laboratory helps students understand
process complexity

# data[].attributes.body
Observations:
It seems that the content from jar A has fermented while the content of jar B hasn't.
Hypothesis:
I think differences between two jars can be explained by different composition (fruits, sugar, preservatives...), differents methods to prepare the jam or diferent storage conditions.

# data[].attributes.body
There are prevoius differences between two jars: E.g. Jar A was containing some microorganism at the beginning, jar A was prepared in a different way or with a different composition, with a diffrent amount of sugar or withou preservatives.

# data[].attributes.body
it could depend on several factors:
- presence or absence of preservatives
- Expiration date
- temperature

# data[].attributes.body
I think A hasn't enough sugar to protect it. Once i made cherry jam and it became like this. Now i sometimes add alot of sugar in jams or take the jar under the sun for 4 or 5 days. So i haven't got a problem like this

# data[].attributes.body
The microscopic organisms entering into the fruit preparation A are suitable at the appropriate temperature.

# data[].attributes.body
In my opinion, I think that in the jar A the producers have not been used preservatives or the fruits used were not boiled enough to remain in optimal conditions when opening the jar. That's why the content form jar A has fermented.

# data[].attributes.body
Less sugar content probably is responsable for the growyh of decomposers in one of the two jams.

# data[].attributes.body
Composition from glass A probably has no prezervatives added

# data[].attributes.body
JarA isnt fermented
H(hypothesis): it was in a cold place

JarB is fermented.
H: Its lid was half open, it was stored in a unlighted, warm place,

# data[].attributes.body
Both glasses were well preserved. After opening, glass A is fermented probably because the sterilized

# data[].attributes.body
Bothe of the preparations look to be in the same state of preservation at the beginning of the experiment, however we can see that by the end of the investigation jar A is in a much worse state of decomposition than jar B.
Hypothesis: As we are not told how long jar A and B are left at room temperature or indeed whether they are both left for the same duration, or indeed in the same location within a room etc.our hypotheses will be slightly uninformed.
1. Jar A might have less sugar than jar B.
2. Jar A has a higher starting count of bacteria than jar B.
3. Jar A has been contaminated directly by the experimenter during opening.
4. Jar A was opened on the desktop while jar B was opened in a laminar air flow hood.
5. Jar A was incorrectly sealed at manufacturing while jar B was sealed correctly.
Jar A was left by a window when opened and contaminated with fungal spores while jar B was kept in a draught free environment.

# data[].attributes.headline
There is an obvious difference in the color and consistency of the two jams. Clearly one of them has gone bad and isn't edible, the other looks fine. The reasons for the difference may be one of the following:

# data[].attributes.subject
There is an obvious difference in the color and consistency of the two jams. Clearly one of them has gone bad and isn't edible, the other looks fine. The reasons for the difference may be one of the following:

# data[].attributes.body
- the lid was left open
- it was contaminated
- preservants were used for one but not the other
- the jar was not sterilized properly

# data[].attributes.body
First, both glasses have a dark color and are properly closed vacuuum. When opening you can hear how air enters the glass. A week later, glass A shows a bright color, the jam is fermented, it runs over the glass, has bubbles. Glass B has the dark color and is not fermented. Presumably the same level as the glass was sealed and no liquid could evaporate.
The composition of the contents is not recognizable, but glass A has less than 50% sugar.
Various possibilities:
- dirty processing process A
- different composition of the content
- different storage
- Fruits were not perfect when processed

# data[].attributes.body
In the video it is commented that the preparation of the jams is the same. Therefore, it is not a key factor for the difference of evolution in its conservation.
HIpotesis on the rot of boat A, and the conservation of boat B:
1. At the same temperature, the pot A is rotten and the pot B, no. With what may have occurred a wrong closed the first.
2.- Different environmental pressure, with which the boat A has been compressed and the environmental bacteria have done their job.

# data[].attributes.body
There is clearly a difference between the to glasses after the opening of 1 week. I think that it is because of contamination. With this I mean:
- It could be coursed of lack of hygienic.
- It could be the difference of the cleaning of the glasses
- Different handling when cleaning the fruits
- Not closing the lead of the glas (A) properly
- Or the inside of the lead was'nt properly cleaned (glas A)
Maybe it is fruit that is prepared diffentenly. Maybe there is a difference amount og sugar, maybe the temperature by cooking

# data[].attributes.body
Comparing the two fruit preparations:

The fruit preparation on the left, preparation A, had a lighter colour, had bubbles that indicates presence of gas, increased volume and the bottle cap was dirty. The nutriciotional composition mentions figs and a energy value of 233 kcal for each 100g.

The fruit preparation on the right, preparation B, had a darker colour, no bubbles that indicates absence of gas, no volume change and the bottle cap was clean.

Hypotheses that could possibly explain the observed differences between fruit preparations:

1. The fruits used in A and B where different

2. The methods used to prepare the food preparation were different, for example:

boiling of food preparation A was shorter then in food preparation B;

bottle A was estherilized and B wasn´t

in B it was used more sugar than in A

# data[].attributes.body
Observation: There are significant differences between the jams in the A and B jars prepared in the same time as both the image, the smell and the taste.
Hypothesis: A jar of preservation is less than the amount of preservation of the J jar before. Microorganisms were developed and gas and foam were formed as a result of various oxidations.
Hypotiz: A jar where the A jar is stored does not work properly. Therefore, microorganisms developed rapidly at optimum temperature.

# data[].attributes.body
I noticed that initially, both jars looked the same. But after a week, there were major differences in the appearance of the two jars of jam:
1. the first jam jar fermented
2. the second jam jar seemed to be the optimum for consumption
Hypothesis:
a) the jar B containing specific preserving agents;
b) the first jar containing spoiled fruits

# data[].attributes.body
Both jars have differences in their content.

Causes:

- different ingredients.

- different thermal treatment

- poor closing

# data[].attributes.body
Jar A has mold and jar B does not.
Hypothesis:
Jar B contains more preservatives or has been pasteurized

# data[].attributes.body
Observation:
- Jar A, has been affected by mould.
- Jar B is apparently in good condition.
Hypothesis:
- Jar B has been treated with specific preserving agents.

# data[].attributes.body
observation: jar A was moulded, while jar B was not.

hypothesis:
1) jar A could have contained yeast and more sugar, which led to the spreading of the mould.
2) jar A could have been contaminated with some similar kind of fungus.
3) jar A was perishable or past its sell-by date.