Fruit preparation by EUN Partnership aisbl

COMPARE

chiara_garulli — 2018-03-12 12:57:11 UTC

we may collect several data from observe a small amount of A and B preparation

Lucia G. - Ital

2018-03-12 13:29:42 UTC

In the fruits preparation A observe a chemical transformation: it is a fermentation beacuse the microorganisms in the air have colonized the substrate and the simple sugars are decomposed with CO2 production. In the fruit preparation B, there is probably some preservative (citric acid?) which prevents their development.

Vasiliki Psaridou/Greece

psaridou — 2018-03-12 14:34:33 UTC

Similar fruit but with different fruit preparations give differnt results. The preparation A might have done in a more healthy way and the preparation B might have done by using preservatives. Usually when you open a jar of fruits they became uneaten in a two or three days but we can see that preservatives can give extra life in a fruit jar. However, the first one is healthier for humans.

Sara Fonseca/Portugal

SaraFonseca — 2018-03-12 14:43:18 UTC

I would see the label, comparing the ingredients, especially the sugar content and preservatives. Look at the color and smell of A and B preparations. Confirm if the A preparation was more liquid.
Probably the microorganisms present in the air have colonized the preparation because the preparation didn´t have: antioxidants to prevent the moisture or antimicrobials. Either way we should have to identify the microorganisms.

Ana Lereno - Portugal

lerenana — 2018-03-12 15:33:15 UTC

The preparation A can have more fruit/sugar or less time of cooking or less preservatives than preparation B. This can explain why fermentation occurs in A more quickly.

In the Apreparation of fruit we see a chemical reaction due, probably, to the colonization of the microorganisms present in the environment that used the sugar present in the same preparation; in preparation B we do not notice this reaction so there must be some chemical product that does not allow it, perhaps a food preservative that we can certainly read in the ingredients.

2018-03-12 15:41:17 UTC

Francesco Piccolo/Ital

find more information

2018-03-12 16:26:27 UTC

Fruit preparation A seems more liquid, suggesting microbal activity. Questions that need to be answered are where the jars were stored, if ingredients were added, or if the igredients differed from the start...

bortolonpaola — 2018-03-12 16:36:50 UTC

Elena - Romania

adelinazinca — 2018-03-12 16:39:06 UTC

Observations: We see two bottles that look the same, but we dont know if the composition or the preparation is identical. We know that the both jars are put at the same temperature, but not in the same place.
Hypothesis: The first jar is a more natural product and the second contains chemical product.
The first jar is put in a wet place, and the second in a dry place, both at the same temperature.

Agnieszka -Poland

2018-03-12 16:40:27 UTC

The preparations probably differed in the content of simple sugars (maybe the left was sweetened with grape juice, which contains fructose?) And active water (i.e. available for microorganisms)

Helen Mihalatou - Greece

2018-03-12 16:48:39 UTC

When the two jars were opened their content was in a perfect state of conservation, safe for consumption. However, after one week in room temperature, the preparations do not look in the same state of conservation. Jar A gives a repulsive view, has a change in its original color and seems that had been under pressure comparing to jar B.
Hypothesis that could explain the observed differences: the jars do not contain the same kind of preservatives, the concentration of preservatives is different in the two jars, jar A was contaminated by specific microbes, jar A was stored in a humid environment.

Zbigniew PL

2018-03-12 17:12:30 UTC

Jar B may contain preservatives, and A may not.

Floriana - Italy

2018-03-12 17:13:50 UTC

The two preparations after being opened, were left at room temperature. The result obtained is visibly different. Preparation A seems to have not undergone any changes, while preparation B appears to have completely changed. The volume has increased, the color has changed, perhaps it also has a bad smell. What happened? and why? A first hypothesis is that the two preparations are different in the content of water, sugar, quantity of fruit. They had a different state of vacuum. In the preparation B has a chemical transformation occurred that has changed its characteristics, fermentation?

Cristina

nicolaescucristinabrasov — 2018-03-12 17:37:04 UTC

Jar B fermented, but jar A, no.
Hypothesis: Jar B:
- stayed in a worm place
- has no preservative
- it was not clean
- in jar B was less sugar.

Anita, Croatia

anita_simac — 2018-03-12 18:12:09 UTC

The two jars look exactly the same, but perhaps they have different contents (preservatives, sugars etc.). After a week of opening, it is possible that the fermented jar was kept in a warm room and because of the lack of preservatives we observe the chemical reaction.

Klara, Austria

2018-03-12 18:22:59 UTC

My Hypothesis is that in Jar B was less sugar and thats why it fermented after a week

Alice, Italy

severi_alice — 2018-03-12 18:42:41 UTC

Observations: after 1 week at the same conditions, sample A (fruit preparation) shows bacterial activity, changing in color and I think in smell. Whereas sample B shows the same aspect (color and smell) of when was opened.

Hypothesis: sample A is composed by fruit and sugar, that in 1 week produces fermentation and shows bacterial activity. Sample B is composed by fruit, sugar and other preservatives that prevent chemical and biological degradation.

Estibaliz, Canada

estivaz — 2018-03-12 19:15:18 UTC

My hypotheses after observing both jars is that in the first one, after one week opened if there was not any food preservative used the bacteria colonised everything after fermenting thanks to the oxygen it was exposed to. Meanwhile in the second one any kind of food preservative must have been used to prevent the chemical reaction.

Jose, Rotterdam

2018-03-12 19:18:51 UTC

One weak after breaking the sealing, it is possible to observe differences between the two preparations. Sample A shows signs of microbial spoilage while sample B doesn't. Assuming both samples have been stored in same conditions, my first hypothesis is that the composition of both samples is different. Sample B might have a higher sugar level (preservative), higher acidity or other preservatives that inhibits bacteria or fungus growth.

Sonia N -Romania

2018-03-12 19:24:14 UTC

Borcan B fermented in my opinion because of poor quality sugar, the jar was not, it was sterilized or it was kept at a risen temperature.

Sonja, Croatia

sonja_pospisil77 — 2018-03-12 19:42:36 UTC

Hypotheses:
1. Food without presevatives will spoils faster than food with preservatives.
2. If you do not sterilize a jar before you insert food it will spoil faster
3. Sugar can be used as fruit jam preservative
4. Quantity of sugar in friut food preparation determines the speed of spoilage

Niki, Malta

nixy_port — 2018-03-12 19:44:20 UTC

Observation:
Jar A - The jam seems to have become mouldy and many microbes seem to be growing rapidly.

Jar B - The jam seems well preserved and no mould seems to be growing.

Hypotheses:
1. Jar A was not sterilized properly when the jam was added to it. So once Jar A was exposed to air the microbes thrived.

2. Jar A lacked food preservatives whilst Jar B contained chemicals that prevented the jam from spoiling.

3. Somebody mixed the Jam A with a spoon introducing air (that contains bacteria) into it speeding up the fermentation process.

Jar A was prepared using a natural and traditional method without using too much sugar and Jar B contains any kind of preservatives that make it lasts longer

2018-03-12 19:59:43 UTC

sonja_pospisil77 — 2018-03-12 20:08:09 UTC

Irina, Latvia

statnukairina — 2018-03-12 20:32:17 UTC

In variant A, properly prepared, defined amount of sugar, sterilization, cooking temperature.B in the case of it all is missing.

JGpe, México

jresendiz3 — 2018-03-12 20:40:20 UTC

Jar A and B are the same preparations. Both contain the same fruit, sugar, etc. Both were exposed in the same place so, both of them may contain the same microorganism.
I'm not sure about any process before (preparation, mix, sterilization, etc.) but when Jar A and B were open both make the sound like "click" that ensures the vacuum inside, so...
Hypotheses:
The lid of Jar A after open was not closed properly, it could promove the proliferation of fungi inside

Francesca, Italy

ceccarellif — 2018-03-12 20:49:07 UTC

After 1 week Jar A seems deteriorated, it is completely full of mold and probably it smells badly; Jar B looks exactly as it was one week before, non changes has occured.
Hypotesis:
1. even if the content of the two jar appear the same, maybe fruit preparation in jar B contains food preservatives.
2. Jar A could have been accidentally contaminated after its opening

Špela, Slovenia

rozman_spela — 2018-03-12 21:23:25 UTC

The context of the left jar has obviously deteriorated and is inedible. It has changed colour, it probably smells, it looks like the boiling process has started.
I think the right jar was closed immediately after opened, while the left one has been left exposed for some time or even contaminated intentionaly with bacteria.
The right jar contains food preservation additives while left one doesn't.

Michael,Ireland

2018-03-12 22:00:21 UTC

Perhaps jar A had a lower sugar to fruit ratio than jar B resulting in a higher survival rate for fungal spores in jar A. High solute concentrations such as sugar draws water out of fungal spores by osmosis slowing their growth.

Marjeta, Slovenia

marjeta_decman — 2018-03-12 22:09:52 UTC

Observations: A jar the color has changed, gases are produced; B jar changes are not visible without microscope. Hypotheses:
A jar contains less sugar or preservatives
A jar contains microorganisms that have started to spoil food.

Goca

2018-03-12 22:56:55 UTC

A- color change, it moves, it has soft tissues.
B - has not changed
A- no preservative, the jar was dirty when it was poured

Chiara

chiara_garulli — 2018-03-13 06:20:28 UTC

We can collect several observations,
1) by eyes we can immediately see that A-Jam is changed. It changes color and consistence, while B does not.
2) We may observe both the preparation under microscope looking for some differences in presence of microorganisms.
3) We could also read the label of both the preparation looking for preservatives among ingredients.
We can hypothesize that A jam does not contain preservative and so microorganisms could proliferate, while B contain preservative and so few microorganism should be visible.

Anca, Romania

2018-03-13 06:31:26 UTC

A- the color changed, texture different
B- not visible changing
Conclusion/Hypotheses:
A- no well closed, no preservatives, dirty jar, no enough sugar, different storage conditions.

Bhagyashree, India

bhagyashree_semlani — 2018-03-13 06:53:54 UTC

A- the colour has changed drastically compared to 'B'. The odour must have also changed along with the texture.
B-remained unchanged.
Conclusions/Hypothesis- A- 1) must not be closed properly while
B- must be tightly closed.
A-2) there may not be preservatives added.
B- may have preservatives.
3) Both the Jars might not be stored in the same condition after opening it.

Elena, Italy

2018-03-13 07:07:18 UTC

Observations: the two fruit preparations are different after 1 week: jar A is modified, changed colour and seems to be fermented; jar B seems no modified.
Hypotheses: 1) different composition (sugar, preservatives); 2)different temperature exposition after opening jars.

Silvia, Spain

2018-03-13 07:38:26 UTC

We could compare colour, odour and texture.
Hypothesis to explain differences between A and B:
- if the composition of A and B is different, the preservation will be different (for instance, if there are preservatives in B ...)
- if there has been bacteria or fungi contamination in A the preparation will be spoiled

Anna, Austria

anna_w1 — 2018-03-13 07:57:11 UTC

The easiest way to compare the two jars is by just looking at them. As my colleagues have already pointed out, there is a change in color, texture, etc.

The next observation I would make if I had access to the jars is to check whether they were exactly the same at the moment of opening the lid (ingredients, expiration date, etc.). THIS would be my starting point to form hypotheses.

My ideas:
- difference in sugar levels (A low, B high)?
-A: fungi contamination?
-A: lid malfunction?
-A: not storaged properly?
-A: different level of preservatives?

Monica Boccoli, Italy

mobocco — 2018-03-13 08:22:15 UTC

observation:

the two fruit preparations are different after the first week
the preparation A went mouldy. The preparation B is as good as fresh
we can smell the two preparations, I think that the preparation A could smell bad

hypothesis:

the preparation A is a natural preparation, no preservatives or home made

Mirela-Emilia Pop, Romania

mirelaemiliapop — 2018-03-13 08:23:36 UTC

I first learned about this method when I participated in a course organized by the National Institute of Physics in Bucharest and I applied to the class after I participated in the course of effective methods of teaching physics

Emil Kocher, Austria

2018-03-13 10:04:52 UTC

Verena

2018-03-13 12:54:05 UTC

Fruit preparation A has changed ist color and there is also a difference between the concistence while fruit preparation B looks the same after the week.

Hypotheses:
- differences in the composition (less/ no preservations or less sugar in A)
- jar A has not been closed properly

Sandra, Spain

2018-03-13 13:31:48 UTC

Both jars were opened at the same time and they were perfectly good. After a week we can see differences between them: One of the Jars seems to be more fermented and moldy.

Hypothesis:
A. The ingredients are different.

B. The way of conservation after they have been opened are different.

pot and probably did not contain a preservativebowl b probably contains emulsifiers, sugar and preservatives

jagodalakovic — 2018-03-13 14:16:16 UTC

Tina, Austria

2018-03-13 14:34:48 UTC

Although the two fruit preparations were opened at the same time, A changed its colour from red to brown/grey, the consistence is more fluid. Preparation B looked the same as last week.

Hypothesis:
- one fruit preparation contains a higher amount of sugar
- while preparing jar A sterile conditions were missing, or it wasn’t hermetically sealed
- B contains ingredients for preservation

Ana, Spain

anamarialorentegarcia — 2018-03-13 15:00:16 UTC

Observations:

two fruit preparations with different colour and texture.

Hypotheses:

- difference in sugar levels, fungi contamination, different level of preservatives.

Rossella, Italy

2018-03-13 15:47:47 UTC

the two fruit preparations look very different in color and consistency, probably also in their smell and taste, but I do not recommend to eat it. The A preparation looks totally transformed and deeply changed; the B preparation looks like the week before, probably on the surface may be a little coat clearer I can't  distinguish  well. Based on the fact that in the time between the first opening and the final observation, the two jars were put in the same temperature and conservation conditions, the differences may be due to their  compositions.  The microbe spores present in the air at the jar  opening  have contaminated the fruit preparation in the same way, but they have found an ideal substrate for the development only in the A preparation, in the B preparation  I can hypothesize the presence  of preservatives that prevent the development of microbes, or a recipe which naturally preserve the sterility  due to high sugar osmolarity....

MItko , Macedonia

miticko — 2018-03-13 15:52:34 UTC

The two preparations looks the same at the moment of opening. They are the same composition, color and consistence.
After one week the preparation A looks mouldy , it has change in color and composition. The preparation B looks unchanged.
Hypotheses:
- Lower levels in preservatives leads to faster proliferation of microorganisms
- Different levels of sugars leads to faster mouldering

Vesna, Slovenia

2018-03-13 15:58:43 UTC

Observations: after a week the preparations differ in colour and texture, there are bubbles coming out of A.
Hypothesis:
- different amounts of preservatives (sugar)
- preparation A was not pasteurized at a high enough temperature
- contamination with mocroorganisms

Sandra. Portugal

SSLeal — 2018-03-13 16:24:27 UTC

Remarks: After one week the preparations differ in colour, texture, size (there appears to have been released gases) and may differ in smell and taste.

Hypotheses: were stored in different places; the contents of bottle A may have been touched; different ingredients (more or less sugar); preservatives may have been used in the preparation of bottle B.

José María, Spain

2018-03-13 17:38:12 UTC

The two fruit jars look identical at the beginning - I'm not sure if they are packed by the same manufacturer. A week after opening them and at room temperature it is clear that something "strange" has happened with one of them.
Both jar were actually from the same manufacturer?
The jar were opened by the same person and in the same hygiene conditions?
Before I propose a hypothesis, I ask myself those questions.

Raquel, Spain

raquel_blamar_1 — 2018-03-13 17:43:31 UTC

Observations:
A is clearly in bad condition. B is perfect, just like the day it was opened.
Hypotheses:
- A and B comes from different factories, and have been prepared with different treatments. B treatment gets better results.
- A and B comes from the same factory but have been produced in different dates. And one day there were a problem with the process.
- A and B comes from the same factory but the expiration date of A jar has passed long ago.

Aleš, Czech Republic

2018-03-13 17:47:33 UTC

The two identical fruit jars are visualy different after a week.
Hypotheses:
Is it the same kind of fruit?
Did happen something wrong while conserving the jar of type A?

Maria Sica, Italy

ladymary — 2018-03-13 18:15:28 UTC

the two fruit jars look similar at the beginning but after a week one is in good condition and the other is completely demage.
Hypotheses:
- the jam demaged is without preservative ..the two jar contain different product even if they look similar,
- when the jar is open in the one demaged happens a microorganism contamination accidentally

Jane, Bulgaria

janeraikova — 2018-03-13 18:20:18 UTC

We use only observation as a research method. The result is: Both jars have been well-vacuumed, but after a week A is spoiled - it is a species that is clearly not suitable for consumption. The jar B remains visibly in a form suitable for consumption. What is the explanation? Two hypotheses can be proposed: if preservatives are used in the preparation of if preservatives are used in the preparation of food, then in jar A they are missing or insufficient. If only sugar is used (home cooking), sugar in A is not enough.

Paula, Portugal

2018-03-13 18:37:06 UTC

Observations:
The content on the jar has a different look, texture, colour and i believe they smell different.

Jar A has bubbles probably from CO₂.

Hypothesis (Jar A)
- was stored in different place, exposed to light;

- When closed it hasn’t been done very well so O₂ entered;

- The ingredients were different;

- Jar B has some preservatives;

Izabela, Poland

2018-03-13 18:48:48 UTC

Observations:
The food in jar B doesn't change. The food in jar A change its colour, texture, propably taste and smell. There is some kind of gas, i think it's carbon dioxide.
Hypothesis:
-jar A wasn't closed properly
-both jars were kept in differen temperatures
-jar A was opened just before expire date
-they were made in different factories with using different products
-jar A were without preservatives

Paola CB, Italy

paolacannadabartoli — 2018-03-13 19:06:37 UTC

Observations:
After a week the marmelade in jar A has gone off, while in jar B everything seems ok.
Hypothesis
1. The 2 products had a different expire date (A was older tha B)
2. The marmelade is homemade but only jar B has been put in boiling water for several hours
3. The 2 jars haven't been stored in the same place (B in a closed room, A in a room with open windows and many people going in and out

Katarina, Slovenia

katarina_brinovec — 2018-03-13 19:19:26 UTC

Observations:
The fruit preparations A has more mold than content in jar B; it looks more tastly.
Hypothesis:
1. The fruit preparation B contents more sugger.
2. The fruit preparation in jar A contains more water.
3. The fruit in jar A was not ripened (sugger again) when marmelade was made.
4.The procedure of pasterisation was different.

Munir ghanem ,israel

ghmunir29 — 2018-03-13 19:40:33 UTC

Observation : two fruit semilar closed jars at room temprture ,one week after opening the A jar was flooded and looks differnet compared to B jar.Hypothesis: 1-the A fruit jar was oxydated to compose new chemical compound while the BJar contains alot of preservatives.2-theA jar did not contain preservatives compaired to BJar.3- AJar contains spoiled fruits or contaminated while botteling compaired to B jar.4- A jar was in an unsteril enviroment while the B jar was in non oxydating enviroment.5-the b jar contains a strong strain of fruit compaired to the AJar .

Daria, Poland

2018-03-13 20:33:06 UTC

Observations: after a week contents of the jar A has changed.
Hypothesis:
1. the jar B was stored at a lower temperature
2. the jar A was not pasteurized
3. the contents of the jar B contain preservatives
4. mold developed on the contents of the jar A
5. mold develops faster at higher temperatures

Aleksandra Blazevska, Macedonia

prof_acka — 2018-03-13 21:20:17 UTC

Observation : after a week  content of the jar A left at room temperature, the following changes are noted: changes in color, changes of texture, probably changes of smell and taste
This are my Hypothesis 
1.Тhe content from jar A contains less sugar
2. Тhe content from jar B contains preservatives 
3. Тhe content from jar A is made of bad fruits
4. The content from jar B is longer sterilized

Bettencourt, Portugal

efsantos — 2018-03-14 00:37:59 UTC

Observations:
Fruit preparation from jar A has a awful aspect, colour and consistency different from jar B that seems to keep the initial presentation.
Hypothesis:
If the preparation was made by the same kind of fruit, the jar A don´t have preservatives or even like some colleagues said, less sugar.
A question: would a fruit preparation with mold look like that?

Palma from Spain

2018-03-14 05:53:30 UTC

Observation:
Two jars with fruit jam. After a week open the jars have different aspects and textures.
Hypothesis:
The jar 1 does not have chemical , preservatives and the jar 2 yes.
The jar 1 expires before the jar 2

Sophie, Austria

2018-03-14 08:29:22 UTC

Observation:

The food preparation in jar A has become gray and more liquid after one week, while the content of jar B looks the same as one week before.

Hypothesis:

- Jar B has been closed properly while jar A hasn’t.

- The fruit preparation A has not been pasteurised.

Reneta Raicheva, Bulgaria

2018-03-14 09:12:41 UTC

The jam in jars is different...it depends of many conditions - time, temperature, etc. It shows me sth interesting like a metaphor...what happens not only with jam, but with people when they aren't hardworking & creative.

Enrique from Spain

2018-03-14 09:59:54 UTC

Observation:
Preparation A looks somehow infected and in worse comsuption condition.

Hypothesys:
Preparation A have been exposed to some kind of bacteria or fungus

Marta, Spain

2018-03-14 11:41:11 UTC

Observations: The jar A is rotten, or at least not suitable for eat it. The jar B looks well.
Hypothesis:
1) Jar A is made without preservatives of any kind (except, of course, sugar). Jar B contains added preservatives.
2) Jar A was contaminated even before the lid were open.
3) Jar A has sterilized tratements, and Jar B has not.

NINFA, Italy

2018-03-14 13:17:15 UTC

Observations: The two jars look very similar when opened. Then, after a week, one appears to be damaged, with changes in texture, color, volume and perhaps density. The other one still has the same aspect as a week ago.
Hypothesis:
- differences occurred in preparation
- differences occurred in maintaining them
so that they were already different at the moment when they were opened, even if it was not visible.
- the two jars are not in the same environment.

Konstantin, Austria

2018-03-14 14:31:10 UTC

Both jars of the fruit preparation seem identical after opening. After 1 week at room temperature preparation A seems to have experienced increased microbial activity whereas preparation B has not.
We are missing some information here which is important:
- Have both preparations been kept under the same conditions during the week (we only know they were kept at room temperature)?

One important factor for the microbial activity is availiable water. In the fruit preparation the water is "bound" by the sugar molecules and therefore not readily availiable for the microorganisms.

We might therefore hypothesize that fruit preparation B might have a higher sugar content, which impedes or inhibits microbial activity, whereas preparation A has less "sugar".

Alex, Austria

2018-03-14 14:36:23 UTC

Both jars where storaged under the same conditions: so whats has happened to the left one and why is there a difference: My hypothesis is, that one of them simply is infected with some kind of fungi or bacteria, which started a chemical process, that changed the jam

Anna, Austria

2018-03-14 15:15:50 UTC

After opening, both jars appear identicl.After 1 week Jam A seems like it started fermenting.
Jam A possibly contains less sugar than jam B. A higher level of sugar prevents the growth of microorganism. Sugar binds the water in the foods, reducing the amount of water that is available for the growth of microorganisms.

Christina, Austria

2018-03-14 15:26:57 UTC

At the beginning both jars look the same. After one week jam A started overflowing and jam B hasn´t change.
My hypothesis is, that jam B cotains much more sugar and therefore microorganism couldn`t proliferate.

Dario, Italy

2018-03-14 15:36:21 UTC

After one week the preparation in jar "B" seem like as just open.
The preparation in jar "A" has form much of foam, bubble and gases.
Hypothesis:
- the two preparation have a different content in sugar, the "B" could contain much more sucrose that protects from microrganism proliferation.
-the "B" jar preparation have a preservative in it that there are not in in the "A" preparation.
- fortunately in "B" no one microorganism infect the preparation when was opened instead the "A" preparation was infected

Nataša, Slovenia

koprivnikarn — 2018-03-14 16:21:10 UTC

Jar A is full of microorganisms, jar B is clearly intact.
Hypothesis 1: You left the A jar opened, and you closed B jar immediately after opening. If the experiment was to be controlled, all other variables nust be constant.
Hypothesis 2: Before first opening, jar B or its content (fruit preparation) was well boiled and in jar A was not.

Dominik, Austria

dominik_maerzinger — 2018-03-14 17:08:08 UTC

Jar B looks like it did at the day of opening it the first time, Jar A looks moldy, rancid, and probably has a very bad smell. The color of Jar A is not the same as it used to be.

I think that Jar A has been contaminated with something when it was opened, and Jar B has not. I think that microroganisms were introduced in Jar A, the then fed on the surgars which are contained in the jam. This caused the change of firmness, color and probalbly smell.

Sevi, Greece

sevasti — 2018-03-14 17:29:29 UTC

In A jar obviously reactions have taken place, while jar B is like the moment it was initially opened.
A reason could be that in jar A is too little sugar, which is a preservative. On the other hand in jar be there is enough sugar.
An other reason could be additive preservatives when opening the jar B, so it stays uneffected for a week.

Andrea Checchetti

2018-03-14 17:43:00 UTC

Observations:
The two preparations at the opening produce the typical sound that confirms the degree of vacuum in the head space of the container;
Both preparations appear at the time of opening as jellies;
After a week the preparation B maintains the same consistency and the same color at the time of opening, while the prearation A has changed color and has lost the consistency of the preparation B.
Hyphotesis
In the two preparations different amounts of sugar were used;
The pasteurization times used for the two preparations were not the same;
If the preparation was made without pectin additions, sterilization could be the cause of the observed differences;
Even the correct pH value is important for consistency

Thomas, Austria

2018-03-14 17:47:04 UTC

It to me looks like that these are two identical jars, both never opened before and left at room temperature.
Therefore the only explanation to me is that these fruit preparations are different in composition. The preparation on the left is propably low in sugar, which allows the small amount of microorganisms (which entered when first opening) to operate faster. Too much sugar dehydrates microorganisms.

Laurence

2018-03-14 18:04:40 UTC

The 2 jars seem to be the same, in perfect state of conservation. after one week at room temperature the first one has changed color, the volume seems to be increased as the preparation is out of the jar, it seems that there are bubbles and perhaps it smells bad.
The second one seems not to be changed and on the label we can see the logo AB of the biological agriculture.
Hypothesis:
- the 2 jars stayed at room temperature..but in the same room?
- the first jar was contaminated by microorganisms.
- have the preparations the same ingredients?
- was the sterilization method the same?

Aintzane (Spain)

2018-03-14 18:43:38 UTC

At the beginning two jars seeidenticaljidentseemsidenticaljident

Rita Godoroja, Moldova

chimieplussucces — 2018-03-14 19:26:59 UTC

Observations:
A: reaction, gas elimination, color change;
B: no changes.
Hypotheses:
1) Different composition
2) Different conditions of preparation or storage.
3) Sterility of jars?
4) The jar A was not closed well.

Voinea-Axinte Costica

2018-03-14 19:42:38 UTC

What can easily be observed is that the jar of jar A was not properly sterilized or prepared for preservation, and in conclusion the contents are fermented and can no longer be consumed. In jar B the content has not changed its properties because the stages of fruit processing have been followed.

Aintzane (Spain)

2018-03-14 19:43:31 UTC

At the beginning the two jars seem identical. After a week jar B hasn´t change and jar A has changed color and seems to have experienced increased microbial activity.
Hypothesis:
1. Jar B contains added preservatives and jar A is mafe without preservatives.
2.Jar B contains much more sugar than jar A. Therefore microorganism couldn´t proliferate in jar B

Ayşe ARSLAN, Turkey

aysekaraul — 2018-03-14 20:21:15 UTC

Observations:
A: Gas reactions, bad smell, color and taste change.
B: Looking normal
Hypoteses:
1. Different air temperature can impact to jam.
2. Different environments can impact to jam.

Philipp, Austria

2018-03-14 21:24:52 UTC

Observations:
A --> there is a kind of gas in it (maybe co2), there is "foam" on the top and it changed its colour

B --> there are no obviously changes

Hypotheses:
Maybe there were different "storage locations" for the two glases.
Maybe glass A wasn't good sterilised before it was filled up with jam.
Maybe microorgansm were put into the jar, after opening.

Maybe there is "Ascorbinacid" or another preservative in glass B.
Maybe there is more (much) sugar in glas B, than in glas A.

Mehmet, Vienna (Austria)

mehmet1991 — 2018-03-14 21:37:39 UTC

Oberservations:
A: color change, volume change, maybe some ractions, viscosity change

B: no changes can be observed

Hypotheses:
1. perservatice in Jar B, Jar A without any preservatives
2. Sugar and Water percenteges could be not same, so the ingredients could be different
3. The Conditions could be not the same

Stefan, Austria

2018-03-14 22:10:09 UTC

Observation:
B seems normal and exactly the same as in the beginning.

A got more volume, lighter colour and a different viscosity

Hypothesis:
mabye there was way more sugar in B than in A.

Georgia, Greece

2018-03-15 09:58:34 UTC

Observation:
Two jars are exactly the same in the beginning.
After a week they have different color and probably jar B very bad smell.

Lina from Lithuania

step_lina — 2018-03-15 10:18:18 UTC

Zdena, Czech Republic

2018-03-15 12:33:54 UTC

Observations:
Jar B seems to be pretty same as at the beginning. Jar A changed in colour, volume and structure

Hypotheses:
1. someone might have used "infected" spoon or knife in jar A (when consuming it)
2. Jar A didn´t contain any preservatives
3. Jar A wasn´t treated properly (both jars are probably from a shop, so there could have been different conditions in the storage)
4. in the house there´s a scientist testing his bacteria

Soni ,Albania

2018-03-15 15:04:27 UTC

Observations,Jar A and B look the same at the beginning ,but at the end Jar A has a different structure ,guess odour as well
1.Jar A might have not prepared with conservants or maybe Jar A might have been in contact with infected spoon

Anna Gri Italy

annagrignetti — 2018-03-15 16:00:44 UTC

Observations:
jam A lighter and not homogeneous color
jam b uniform color and darker
hypothesis
1 jam A was not perfectly sealed
2 jam A had little sugar
3 jam was made with overripe fruit
4 the jam B had preservatives
5 the jam B was well sealed

Maria DC

mariadecarlo — 2018-03-15 16:00:55 UTC

Observation:
1. Jam A has a lighter and non-homogeneous color
2. Jam B has a darker and more homogeneous color
Hypothesis:
1. Jam A in the cooking has assimilated some water because it was not well sealed
2. Jam A did not have the right ingredients
3. The marmel A has been made with spoiled fruit
4. Jam B was made with all the ingredients
5. The marmel B - the tin has been well sealed
6. Marmella B - cooking times have been respected

ayf_gundogdu — 2018-03-15 16:44:11 UTC

The first jar changed its color and consistency while the second one looks exactely the same as a week before. Hypothesis: Reasons for the change in color and consistency could be: 1.less preservatives or sugar. 2. a dirty jar . more_vert Mirela-Emilia Pop, Romania Mirela-Emilia Pop, Romania I first learned about this method when I participated in a course organized by the National Institute of Physics in Bucharest and I applied to the class after I participated in the course of effective methods of teaching physics Monica Boccoli, Italy Monica Boccoli, Italy observation: the two fruit preparations are different after the first week the preparation A went mouldy. The preparation B is as

Ayfer Gündoğdu, Turkey

ayf_gundogdu — 2018-03-15 16:48:14 UTC

The preparation A can have more fruit/sugar or less time of cooking or less preservation than preparation B. This can explain why fermantation occurs in A more quickl

Barbara, Poland

bmmt — 2018-03-15 16:56:35 UTC

Observation:

Jar A: has changed: colour, volume, structure, maybe smell.

Jar B: no visible changes.
Hypothesis:

1. Jar A was infected with bacteria during production.

2. Jar A was infected with fungi during production.

3. Jar A had more sugar and fermentation was faster.

4. Jar A had less sugar and fermentation was faster.

5. Mom, dad or baby with a dirty spoon tried jar A.

6. Jar A was badly closed during pasteurization.

7. Jar A was short pasteurized.

Jar A was not pasteurized.

Bülent,Turkey

2018-03-15 17:42:55 UTC

Observation; chemical change is observed in only one of the samples that have been left for the same period since the cover was opened.
Hypothesis:
1. Microorganism formation was rapid because the sample observed in chemical change was kept in hot environment.
2. The contents of the two samples are not the same. For this reason, one of the samples changed chemically in a shorter time.

Jonathan, Spain

pinnato_37 — 2018-03-15 21:25:15 UTC

Observation:
The preparation A has changed in some properties such as volume, colour and chemical properties, and may be taste or smell, and have microorganism
The preparation B apparently did not have any changes
But the noise at the opening can suggest that both of them was sterilized correctly
Hypothesys:
The content in the jar A had more sugar and the fermentation was faster than the jar B
In the jar B the sugar have been chanched by another sweetener like aspartamo

Pilar Spain

2018-03-15 21:34:38 UTC

Observations:
One week after the opening, the content in jar A is different than jar B, in colour, texture and appearence
Hypothesis:
1. Jar A was made with less sugar than B
2. Jar B was sterilized in a better way than A.
3. Jar A was stored under wrong conditions.

Cecilia, Italy

ceciliafontanella — 2018-03-15 22:21:33 UTC

observations:
A week after the jam "B" appears with a lot of foam, bubbles and gas and probably bad smell.
Hypothesis:
- the two jams have a different composition, for example the kind of fruit is different.
- the jam "B" could contain much more sweetening that protects it from the proliferation of microorganisms.
- the preparation of the jam "B" might contain a preservative that is not present in the jam "A".
N.B. My hypothesis shows that it is really difficult for an adult to disconnect from previous experiences. :)

Poonam , India Observation:

2018-03-16 05:04:56 UTC

one week after the content in jar A is different in colour , volume and texture.
Hypothesis:
- the jam has different chemical composition.
- Storage of Jar at different condition.
- The jar B is nicely sterilized.
- Less preservative in Jar A.
- Lid was not properly closed

Viktorija, Slovenia

2018-03-16 10:38:37 UTC

Observations: The content in jar 1 was different in colour and texture. I also saw some bubbling in jar 1.
Hypothesis:
- one of the jam contains more sugar,
- one of the jam contains more preservatives,
- one of the jam was better sterilized.

2018-03-16 10:41:41 UTC

Viktorija, Slovenia Viktorija, Slovenia Observations: The content in jar 1 was different in colour and texture. I also saw some bubbling in jar 1. Poonam , India Observation: Poonam , India Observation: one week after the content in jar A is different in colour , volume and texture. Hypothesis: - the jam has different chemical composition. - Storage of Jar at different condition. - The jar B is nicely sterilized. - Less preservative in Jar A. - Lid was not properly closed Cecilia, Italy Cecilia, Italy observations: A week after the jam "B" appears with a lot of foam, bubbles and gas and probably bad smell. Hypothesis: - the two jams have a different composition, for example the kind of fruit is different. - the jam "B" could contain much more sweetening that protects it from the proliferation of microorganisms. - the preparation of the jam "B" might contain a preservative that is not present in the jam "A". N.B. My hypothesis shows that it is really difficult for an adult to disconnect from previous experiences. :) Pilar Spain Pilar Spain Observations: One week after the opening, the content in jar A is different than jar B, in colour, texture and appearence Hypothesis: 1. Jar A was made with less sugar than B 2. Jar B was sterilized in a better way than A. 3. Jar A was stored under wrong conditions. Jonathan, Spain Jonathan, Spain Observation: The preparation A has changed in some properties such as volume, colour and chemical properties, and may be taste or smell, and have microorganism The preparation B apparently did not have any changes But the noise at the opening can suggest that both of them was sterilized correctly Hypothesys: The content in the jar A had more sugar and the fermentation was faster than the jar B In the jar B the sugar have been chanched by another sweetener like aspartamo Bülent,Turkey Bülent,Turkey Observation; chemical change is observed in only one of the samples that have been left for the same period since the cover was opened. Hypothesis: 1. Microorganism formation was rapid because the sample observed in chemical change was kept in hot environment. 2. The contents of the two samples are not the same. For this reason, one of the samples changed chemically in a shorter time. Barbara, Poland Barbara, Poland Observation: Jar A: has changed: colour, volume, structure, maybe smell. Jar B: no visible changes. Hypothesis: 1. Jar A was infected with bacteria during production. 2. Jar A was infected with fungi during production. 3. Jar A had more sugar and fermentation was faster. 4. Jar A had less sugar and fermentation was faster. 5. Mom, dad or baby with a dirty spoon tried jar A. 6. Jar A was badly closed during pasteurization. 7. Jar A was short pasteurized. Jar A was not pasteurized. Ayfer Gündoğdu, Turkey Ayfer Gündoğdu, Turkey The preparation A can have more fruit/sugar or less time of cooking or less preservation than preparation B. This can explain why fermantation occurs in A more quickl The first jar changed its The first jar changed its color and consistency while the second one looks exactely the same as a week before. Hypothesis: Reasons for the change in color and consistency could be: 1.less preservatives or sugar. 2. a dirty jar . more_vert Mirela-Emilia Pop, Romania Mirela-Emilia Pop, Romania I first learned about this method when I participated in a course organized by the National Institute of Physics in Bucharest and I applied to the class after I participated in the course of effective methods of teaching physics Monica Boccoli, Italy Monica Boccoli, Italy observation: the two fruit preparations are different after the first week the preparation A went mouldy. The preparation B is as Maria DC Maria DC Observation: 1. Jam A has a lighter and non-homogeneous color 2. Jam B has a darker and more homogeneous color Hypothesis: 1. Jam A in the cooking has assimilated some water because it was not well sealed 2. Jam A did not have the right ingredients 3. The marmel A has been made with spoiled fruit 4. Jam B was made with all the ingredients 5. The marmel B - the tin has been well sealed 6. Marmella B - cooking times have been respected Anna Gri Italy Anna Gri Italy Observations: jam A lighter and not homogeneous color jam b uniform color and darker hypothesis 1 jam A was not perfectly sealed 2 jam A had little sugar 3 jam was made with overripe fruit 4 the jam B had preservatives 5 the jam B was well sealed Soni ,Albania Soni ,Albania Observations,Jar A and B look the same at the beginning ,but at the end Jar A has a different structure ,guess odour as well 1.Jar A might have not prepared with conservants or maybe Jar A might have been in contact with infected spoon Zdena, Czech Republic Zdena, Czech Republic Observations: Jar B seems to be pretty same as at the beginning. Jar A changed in colour, volume and structure Hypotheses: 1. someone might have used "infected" spoon or knife in jar A (when consuming it) 2. Jar A didn´t contain any preservatives 3. Jar A wasn´t treated properly (both jars are probably from a shop, so there could have been different conditions in the storage) 4. in the house there´s a scientist testing his bacteria Lina from Lithuania Lina from Lithuania Oberservations: A: color change, volume change, maybe some ractions, viscosity change B: no changes can be observed Hypotheses: 1. perservatice in Jar B, Jar A without any preservatives 2. Sugar and Water percenteges could be not same, so the ingredients could be different 3. The Conditions could be not the same. Georgia, Greece Georgia, Greece Observation: Two jars are exactly the same in the beginning. After a week they have different color and probably jar B very bad smell. Stefan, Austria Stefan, Austria Observation: B seems normal and exactly the same as in the beginning. A got more volume, lighter colour and a different viscosity Hypothesis: mabye there was way more sugar in B than in A. Mehmet, Vienna (Austria) Mehmet, Vienna (Austria) Oberservations: A: color change, volume change, maybe some ractions, viscosity change B: no changes can be observed Hypotheses: 1. perservatice in Jar B, Jar A without any preservatives 2. Sugar and Water percenteges could be not same, so the ingredients could be different 3. The Conditions could be not the same Philipp, Austria Philipp, Austria Observations: A --> there is a kind of gas in it (maybe co2), there is "foam" on the top and it changed its colour B --> there are no obviously changes Hypotheses: Maybe there were different "storage locations" for the two glases. Maybe glass A wasn't good sterilised before it was filled up with jam. Maybe microorgansm were put into the jar, after opening. Maybe there is "Ascorbinacid" or another preservative in glass B. Maybe there is more (much) sugar in glas B, than in glas A. Ayşe ARSLAN, Turkey Ayşe ARSLAN, Turkey Observations: A: Gas reactions, bad smell, color and taste change. B: Looking normal Hypoteses: 1. Different air temperature can impact to jam. 2. Different environments can impact to jam. Rita Godoroja, Moldova Rita Godoroja, Moldova Observations: A: reaction, gas elimination, color change; B: no changes. Hypotheses: 1) Different composition 2) Different conditions of preparation or storage. 3) Sterility of jars? 4) The jar A was not closed well. Aintzane (Spain) Aintzane (Spain) At the beginning the two jars seem identical. After a week jar B hasn´t change and jar A has changed color and seems to have experienced increased microbial activity. Hypothesis: 1. Jar B contains added preservatives and jar A is mafe without preservatives. 2.Jar B contains much more sugar than jar A. Therefore microorganism couldn´t proliferate in jar B Voinea-Axinte Costica Voinea-Axinte Costica What can easily be observed is that the jar of jar A was not properly sterilized or prepared for preservation, and in conclusion the contents are fermented and can no longer be consumed. In jar B the content has not changed its properties because the stages of fruit processing have been followed. Aintzane (Spain) Aintzane (Spain) At the beginning two jars seeidenticaljidentseemsidenticaljident Laurence Laurence The 2 jars seem to be the same, in perfect state of conservation. after one week at room temperature the first one has changed color, the volume seems to be increased as the preparation is out of the jar, it seems that there are bubbles and perhaps it smells bad. The second one seems not to be changed and on the label we can see the logo AB of the biological agriculture. Hypothesis: - the 2 jars stayed at room temperature..but in the same room? - the first jar was contaminated by microorganisms. - have the preparations the same ingredients? - was the sterilization method the same? Thomas, Austria Thomas, Austria It to me looks like that these are two identical jars, both never opened before and left at room temperature. Therefore the only explanation to me is that these fruit preparations are different in composition. The preparation on the left is propably low in sugar, which allows the small amount of microorganisms (which entered when first opening) to operate faster. Too much sugar dehydrates microorganisms. Sevi, Greece Sevi, Greece In A jar obviously reactions have taken place, while jar B is like the moment it was initially opened. A reason could be that in jar A is too little sugar, which is a preservative. On the other hand in jar be there is enough sugar. An other reason could be additive preservatives when opening the jar B, so it stays uneffected for a week. Dominik, Austria Dominik, Austria Jar B looks like it did at the day of opening it the first time, Jar A looks moldy, rancid, and probably has a very bad smell. The color of Jar A is not the same as it used to be. I think that Jar A has been contaminated with something when it was opened, and Jar B has not. I think that microroganisms were introduced in Jar A, the then fed on the surgars which are contained in the jam. This caused the change of firmness, color and probalbly smell. Nataša, Slovenia Nataša, Slovenia Jar A is full of microorganisms, jar B is clearly intact. Hypothesis 1: You left the A jar opened, and you closed B jar immediately after opening. If the experiment was to be controlled, all other variables nust be constant. Hypothesis 2: Before first opening, jar B or its content (fruit preparation) was well boiled and in jar A was not. Dario, Italy Dario, Italy After one week the preparation in jar "B" seem like as just open. The preparation in jar "A" has form much of foam, bubble and gases. Hypothesis: - the two preparation have a different content in sugar, the "B" could contain much more sucrose that protects from microrganism proliferation. -the "B" jar preparation have a preservative in it that there are not in in the "A" preparation. - fortunately in "B" no one microorganism infect the preparation when was opened instead the "A" preparation was infected Andrea Checchetti Andrea Checchetti Observations: The two preparations at the opening produce the typical sound that confirms the degree of vacuum in the head space of the container; Both preparations appear at the time of opening as jellies; After a week the preparation B maintains the same consistency and the same color at the time of opening, while the prearation A has changed color and has lost the consistency of the preparation B. Hyphotesis In the two preparations different amounts of sugar were used; The pasteurization times used for the two preparations were not the same; If the preparation was made without pectin additions, sterilization could be the cause of the observed differences; Even the correct pH value is important for consistency Christina, Austria Christina, Austria At the beginning both jars look the same. After one week jam A started overflowing and jam B hasn´t change. My hypothesis is, that jam B cotains much more sugar and therefore microorganism couldn`t proliferate. Anna, Austria Anna, Austria After opening, both jars appear identicl.After 1 week Jam A seems like it started fermenting. Jam A possibly contains less sugar than jam B. A higher level of sugar prevents the growth of microorganism. Sugar binds the water in the foods, reducing the amount of water that is available for the growth of microorganisms. Alex, Austria Alex, Austria Both jars where storaged under the same conditions: so whats has happened to the left one and why is there a difference: My hypothesis is, that one of them simply is infected with some kind of fungi or bacteria, which started a chemical process, that changed the jam Konstantin, Austria Konstantin, Austria Both jars of the fruit preparation seem identical after opening. After 1 week at room temperature preparation A seems to have experienced increased microbial activity whereas preparation B has not. We are missing some information here which is important: - Have both preparations been kept under the same conditions during the week (we only know they were kept at room temperature)? One important factor for the microbial activity is availiable water. In the fruit preparation the water is "bound" by the sugar molecules and therefore not readily availiable for the microorganisms. We might therefore hypothesize that fruit preparation B might have a higher sugar content, which impedes or inhibits microbial activity, whereas preparation A has less "sugar". NINFA, Italy NINFA, Italy Observations: The two jars look very similar when opened. Then, after a week, one appears to be damaged, with changes in texture, color, volume and perhaps density. The other one still has the same aspect as a week ago. Hypothesis: - differences occurred in preparation - differences occurred in maintaining them so that they were already different at the moment when they were opened, even if it was not visible. - the two jars are not in the same environment. Marta, Spain Marta, Spain Observations: The jar A is rotten, or at least not suitable for eat it. The jar B looks well. Hypothesis: 1) Jar A is made without preservatives of any kind (except, of course, sugar). Jar B contains added preservatives. 2) Jar A was contaminated even before the lid were open. 3) Jar A has sterilized tratements, and Jar B has not. Enrique from Spain Enrique from Spain Observation: Preparation A looks somehow infected and in worse comsuption condition. Hypothesys: Preparation A have been exposed to some kind of bacteria or fungus Reneta Raicheva, Bulgaria Reneta Raicheva, Bulgaria The jam in jars is different...it depends of many conditions - time, temperature, etc. It shows me sth interesting like a metaphor...what happens not only with jam, but with people when they aren't hardworking & creative. Sophie, Austria Sophie, Austria Observation: The food preparation in jar A has become gray and more liquid after one week, while the content of jar B looks the same as one week before. Hypothesis: - Jar B has been closed properly while jar A hasn’t. - The fruit preparation A has not been pasteurised. Palma from Spain Palma from Spain Observation: Two jars with fruit jam. After a week open the jars have different aspects and textures. Hypothesis: The jar 1 does not have chemical , preservatives and the jar 2 yes. The jar 1 expires before the jar 2 Bettencourt, Portugal Bettencourt, Portugal Observations: Fruit preparation from jar A has a awful aspect, colour and consistency different from jar B that seems to keep the initial presentation. Hypothesis: If the preparation was made by the same kind of fruit, the jar A don´t have preservatives or even like some colleagues said, less sugar. A question: would a fruit preparation with mold look like that? Aleksandra Blazevska, Macedonia Aleksandra Blazevska, Macedonia Observation : after a week content of the jar A left at room temperature, the following changes are noted: changes in color, changes of texture, probably changes of smell and taste This are my Hypothesis 1.Тhe content from jar A contains less sugar 2. Тhe content from jar B contains preservatives 3. Тhe content from jar A is made of bad fruits 4. The content from jar B is longer sterilized Daria, Poland Daria, Poland Observations: after a week contents of the jar A has changed. Hypothesis: 1. the jar B was stored at a lower temperature 2. the jar A was not pasteurized 3. the contents of the jar B contain preservatives 4. mold developed on the contents of the jar A 5. mold develops faster at higher temperatures Munir ghanem ,israel Munir ghanem ,israel Observation : two fruit semilar closed jars at room temprture ,one week after opening the A jar was flooded and looks differnet compared to B jar.Hypothesis: 1-the A fruit jar was oxydated to compose new chemical compound while the BJar contains alot of preservatives.2-theA jar did not contain preservatives compaired to BJar.3- AJar contains spoiled fruits or contaminated while botteling compaired to B jar.4- A jar was in an unsteril enviroment while the B jar was in non oxydating enviroment.5-the b jar contains a strong strain of fruit compaired to the AJar . Katarina, Slovenia Katarina, Slovenia Observations: The fruit preparations A has more mold than content in jar B; it looks more tastly. Hypothesis: 1. The fruit preparation B contents more sugger. 2. The fruit preparation in jar A contains more water. 3. The fruit in jar A was not ripened (sugger again) when marmelade was made. 4.The procedure of pasterisation was different. Paola CB, Italy Paola CB, Italy Observations: After a week the marmelade in jar A has gone off, while in jar B everything seems ok. Hypothesis 1. The 2 products had a different expire date (A was older tha B) 2. The marmelade is homemade but only jar B has been put in boiling water for several hours 3. The 2 jars haven't been stored in the same place (B in a closed room, A in a room with open windows and many people going in and out Izabela, Poland Izabela, Poland Observations: The food in jar B doesn't change. The food in jar A change its colour, texture, propably taste and smell. There is some kind of gas, i think it's carbon dioxide. Hypothesis: -jar A wasn't closed properly -both jars were kept in differen temperatures -jar A was opened just before expire date -they were made in different factories with using different products -jar A were without preservatives Paula, Portugal Paula, Portugal Observations: The content on the jar has a different look, texture, colour and i believe they smell different. Jar A has bubbles probably from CO2 . Hypothesis (Jar A) - was stored in different place, exposed to light; - When closed it hasn’t been done very well so O2 entered; - The ingredients were different; - Jar B has some preservatives; Jane, Bulgaria Jane, Bulgaria We use only observation as a research method. The result is: Both jars have been well-vacuumed, but after a week A is spoiled - it is a species that is clearly not suitable for consumption. The jar B remains visibly in a form suitable for consumption. What is the explanation? Two hypotheses can be proposed: if preservatives are used in the preparation of if preservatives are used in the preparation of food, then in jar A they are missing or insufficient. If only sugar is used (home cooking), sugar in A is not enough. Aleš, Czech Republic Aleš, Czech Republic The two identical fruit jars are visualy different after a week. Hypotheses: Is it the same kind of fruit? Did happen something wrong while conserving the jar of type A? Raquel, Spain Raquel, Spain Observations: A is clearly in bad condition. B is perfect, just like the day it was opened. Hypotheses: - A and B comes from different factories, and have been prepared with different treatments. B treatment gets better results. - A and B comes from the same factory but have been produced in different dates. And one day there were a problem with the process. - A and B comes from the same factory but the expiration date of A jar has passed long ago. Maria Sica, Italy Maria Sica, Italy the two fruit jars look similar at the beginning but after a week one is in good condition and the other is completely demage. Hypotheses: - the jam demaged is without preservative ..the two jar contain different product even if they look similar, - when the jar is open in the one demaged happens a microorganism contamination accidentally José María, Spain José María, Spain The two fruit jars look identical at the beginning - I'm not sure if they are packed by the same manufacturer. A week after opening them and at room temperature it is clear that something "strange" has happened with one of them. Both jar were actually from the same manufacturer? The jar were opened by the same person and in the same hygiene conditions? Before I propose a hypothesis, I ask myself those questions. Sandra. Portugal Sandra. Portugal Remarks: After one week the preparations differ in colour, texture, size (there appears to have been released gases) and may differ in smell and taste. Hypotheses: were stored in different places; the contents of bottle A may have been touched; different ingredients (more or less sugar); preservatives may have been used in the preparation of bottle B. Vesna, Slovenia Vesna, Slovenia Observations: after a week the preparations differ in colour and texture, there are bubbles coming out of A. Hypothesis: - different amounts of preservatives (sugar) - preparation A was not pasteurized at a high enough temperature - contamination with mocroorganisms MItko , Macedonia MItko , Macedonia The two preparations looks the same at the moment of opening. They are the same composition, color and consistence. After one week the preparation A looks mouldy , it has change in color and composition. The preparation B looks unchanged. Hypotheses: - Lower levels in preservatives leads to faster proliferation of microorganisms - Different levels of sugars leads to faster mouldering Rossella, Italy Rossella, Italy the two fruit preparations look very different in color and consistency, probably also in their smell and taste, but I do not recommend to eat it. The A preparation looks totally transformed and deeply changed; the B preparation looks like the week before, probably on the surface may be a little coat clearer I can't distinguish well. Based on the fact that in the time between the first opening and the final observation, the two jars were put in the same temperature and conservation conditions, the differences may be due to their compositions. The microbe spores present in the air at the jar opening have contaminated the fruit preparation in the same way, but they have found an ideal substrate for the development only in the A preparation, in the B preparation I can hypothesize the presence of preservatives that prevent the development of microbes, or a recipe which naturally preserve the sterility due to high sugar osmolarity.... Ana, Spain Ana, Spain Observations: two fruit preparations with different colour and texture. Hypotheses: - difference in sugar levels, fungi contamination, different level of preservatives. Tina, Austria Tina, Austria Although the two fruit preparations were opened at the same time, A changed its colour from red to brown/grey, the consistence is more fluid. Preparation B looked the same as last week. Hypothesis: - one fruit preparation contains a higher amount of sugar - while preparing jar A sterile conditions were missing, or it wasn’t hermetically sealed - B contains ingredients for preservation pot and probably did not contain a preservativebowl b probably contains emulsifiers, sugar and preservatives pot and probably did not contain a preservativebowl b probably contains emulsifiers, sugar and preservatives Sandra, Spain Sandra, Spain Both jars were opened at the same time and they were perfectly good. After a week we can see differences between them: One of the Jars seems to be more fermented and moldy. Hypothesis: A. The ingredients are different. B. The way of conservation after they have been opened are different. Verena Verena Fruit preparation A has changed ist color and there is also a difference between the concistence while fruit preparation B looks the same after the week. Hypotheses: - differences in the composition (less/ no preservations or less sugar in A) - jar A has not been closed properly Emil Kocher, Austria Emil Kocher, Austria The first jar changed its color and consistency while the second one looks exactely the same as a week before. Hypothesis: Reasons for the change in color and consistency could be: 1.less preservatives or sugar. 2. a dirty jar . Mirela-Emilia Pop, Romania Mirela-Emilia Pop, Romania I first learned about this method when I participated in a course organized by the National Institute of Physics in Bucharest and I applied to the class after I participated in the course of effective methods of teaching physics Monica Boccoli, Italy Monica Boccoli, Italy observation: the two fruit preparations are different after the first week the preparation A went mouldy. The preparation B is as good as fresh we can smell the two preparations, I think that the preparation A could smell bad hypothesis: the preparation A is a natural preparation, no preservatives or home made Anna, Austria Anna, Austria The easiest way to compare the two jars is by just looking at them. As my colleagues have already pointed out, there is a change in color, texture, etc. The next observation I would make if I had access to the jars is to check whether they were exactly the same at the moment of opening the lid (ingredients, expiration date, etc.). THIS would be my starting point to form hypotheses. My ideas: - difference in sugar levels (A low, B high)? -A: fungi contamination? -A: lid malfunction? -A: not storaged properly? -A: different level of preservatives? Silvia, Spain Silvia, Spain We could compare colour, odour and texture. Hypothesis to explain differences between A and B: - if the composition of A and B is different, the preservation will be different (for instance, if there are preservatives in B ...) - if there has been bacteria or fungi contamination in A the preparation will be spoiled Elena, Italy Elena, Italy Observations: the two fruit preparations are different after 1 week: jar A is modified, changed colour and seems to be fermented; jar B seems no modified. Hypotheses: 1) different composition (sugar, preservatives); 2)different temperature exposition after opening jars. Bhagyashree, India Bhagyashree, India A- the colour has changed drastically compared to 'B'. The odour must have also changed along with the texture. B-remained unchanged. Conclusions/Hypothesis- A- 1) must not be closed properly while B- must be tightly closed. A-2) there may not be preservatives added. B- may have preservatives. 3) Both the Jars might not be stored in the same condition after opening it. Anca, Romania Anca, Romania A- the color changed, texture different B- not visible changing Conclusion/Hypotheses: A- no well closed, no preservatives, dirty jar, no enough sugar, different storage conditions. Chiara Chiara We can collect several observations, 1) by eyes we can immediately see that A-Jam is changed. It changes color and consistence, while B does not. 2) We may observe both the preparation under microscope looking for some differences in presence of microorganisms. 3) We could also read the label of both the preparation looking for preservatives among ingredients. We can hypothesize that A jam does not contain preservative and so microorganisms could proliferate, while B contain preservative and so few microorganism should be visible. Goca Goca A- color change, it moves, it has soft tissues. B - has not changed A- no preservative, the jar was dirty when it was poured Marjeta, Slovenia Marjeta, Slovenia Observations: A jar the color has changed, gases are produced; B jar changes are not visible without microscope. Hypotheses: A jar contains less sugar or preservatives A jar contains microorganisms that have started to spoil food. Michael,Ireland Michael,Ireland Perhaps jar A had a lower sugar to fruit ratio than jar B resulting in a higher survival rate for fungal spores in jar A. High solute concentrations such as sugar draws water out of fungal spores by osmosis slowing their growth. Špela, Slovenia Špela, Slovenia The context of the left jar has obviously deteriorated and is inedible. It has changed colour, it probably smells, it looks like the boiling process has started. I think the right jar was closed immediately after opened, while the left one has been left exposed for some time or even contaminated intentionaly with bacteria. The right jar contains food preservation additives while left one doesn't. Francesca, Italy Francesca, Italy After 1 week Jar A seems deteriorated, it is completely full of mold and probably it smells badly; Jar B looks exactly as it was one week before, non changes has occured. Hypotesis: 1. even if the content of the two jar appear the same, maybe fruit preparation in jar B contains food preservatives. 2. Jar A could have been accidentally contaminated after its opening JGpe, México JGpe, México Jar A and B are the same preparations. Both contain the same fruit, sugar, etc. Both were exposed in the same place so, both of them may contain the same microorganism. I'm not sure about any process before (preparation, mix, sterilization, etc.) but when Jar A and B were open both make the sound like "click" that ensures the vacuum inside, so... Hypotheses: The lid of Jar A after open was not closed properly, it could promove the proliferation of fungi inside Irina, Latvia Irina, Latvia In variant A, properly prepared, defined amount of sugar, sterilization, cooking temperature.B in the case of it all is missing. 📎 Login Jar A was prepared using a natural and traditional method without using too much sugar and Jar B contains any kind of preservatives that make it lasts longer Jar A was prepared using a natural and traditional method without using too much sugar and Jar B contains any kind of preservatives that make it lasts longer Sonja, Croatia Sonja, Croatia Hypotheses: 1. Food without presevatives will spoils faster than food with preservatives. 2. If you do not sterilize a jar before you insert food it will spoil faster 3. Sugar can be used as fruit jam preservative 4. Quantity of sugar in friut food preparation determines the speed of spoilage Niki, Malta Niki, Malta Observation: Jar A - The jam seems to have become mouldy and many microbes seem to be growing rapidly. Jar B - The jam seems well preserved and no mould seems to be growing. Hypotheses: 1. Jar A was not sterilized properly when the jam was added to it. So once Jar A was exposed to air the microbes thrived. 2. Jar A lacked food preservatives whilst Jar B contained chemicals that prevented the jam from spoiling. 3. Somebody mixed the Jam A with a spoon introducing air (that contains bacteria) into it speeding up the fermentation process. Sonia N -Romania Sonia N -Romania Borcan B fermented in my opinion because of poor quality sugar, the jar was not, it was sterilized or it was kept at a risen temperature. Jose, Rotterdam Jose, Rotterdam One weak after breaking the sealing, it is possible to observe differences between the two preparations. Sample A shows signs of microbial spoilage while sample B doesn't. Assuming both samples have been stored in same conditions, my first hypothesis is that the composition of both samples is different. Sample B might have a higher sugar level (preservative), higher acidity or other preservatives that inhibits bacteria or fungus growth. Estibaliz, Canada Estibaliz, Canada My hypotheses after observing both jars is that in the first one, after one week opened if there was not any food preservative used the bacteria colonised everything after fermenting thanks to the oxygen it was exposed to. Meanwhile in the second one any kind of food preservative must have been used to prevent the chemical reaction. Alice, Italy Alice, Italy Observations: after 1 week at the same conditions, sample A (fruit preparation) shows bacterial activity, changing in color and I think in smell. Whereas sample B shows the same aspect (color and smell) of when was opened. Hypothesis: sample A is composed by fruit and sugar, that in 1 week produces fermentation and shows bacterial activity. Sample B is composed by fruit, sugar and other preservatives that prevent chemical and biological degradation. Klara, Austria Klara, Austria My Hypothesis is that in Jar B was less sugar and thats why it fermented after a week Anita, Croatia Anita, Croatia The two jars look exactly the same, but perhaps they have different contents (preservatives, sugars etc.). After a week of opening, it is possible that the fermented jar was kept in a warm room and because of the lack of preservatives we observe the chemical reaction. Cristina Cristina Jar B fermented, but jar A, no. Hypothesis: Jar B: - stayed in a worm place - has no preservative - it was not clean - in jar B was less sugar. 📎 Login Zbigniew PL Zbigniew PL Jar B may contain preservatives, and A may not. Floriana - Italy Floriana - Italy The two preparations after being opened, were left at room temperature. The result obtained is visibly different. Preparation A seems to have not undergone any changes, while preparation B appears to have completely changed. The volume has increased, the color has changed, perhaps it also has a bad smell. What happened? and why? A first hypothesis is that the two preparations are different in the content of water, sugar, quantity of fruit. They had a different state of vacuum. In the preparation B has a chemical transformation occurred that has changed its characteristics, fermentation? Helen Mihalatou - Greece Helen Mihalatou - Greece When the two jars were opened their content was in a perfect state of conservation, safe for consumption. However, after one week in room temperature, the preparations do not look in the same state of conservation. Jar A gives a repulsive view, has a change in its original color and seems that had been under pressure comparing to jar B. Hypothesis that could explain the observed differences: the jars do not contain the same kind of preservatives, the concentration of preservatives is different in the two jars, jar A was contaminated by specific microbes, jar A was stored in a humid environment. Agnieszka -Poland Agnieszka -Poland The preparations probably differed in the content of simple sugars (maybe the left was sweetened with grape juice, which contains fructose?) And active water (i.e. available for microorganisms) Elena - Romania Elena - Romania Observations: We see two bottles that look the same, but we dont know if the composition or the preparation is identical. We know that the both jars are put at the same temperature, but not in the same place. Hypothesis: The first jar is a more natural product and the second contains chemical product. The first jar is put in a wet place, and the second in a dry place, both at the same temperature. find more information find more information Fruit preparation A seems more liquid, suggesting microbal activity. Questions that need to be answered are where the jars were stored, if ingredients were added, or if the igredients differed from the start... In the Apreparation of fruit we see a chemical reaction due, probably, to the colonization of the microorganisms present in the environment that used the sugar present in the same preparation; in preparation B we do not notice this reaction so there must be some chemical product that does not allow it, perhaps a food preservative that we can certainly read in the ingredients. In the Apreparation of fruit we see a chemical reaction due, probably, to the colonization of the microorganisms present in the environment that used the sugar present in the same preparation; in preparation B we do not notice this reaction so there must be some chemical product that does not allow it, perhaps a food preservative that we can certainly read in the ingredients. Francesco Piccolo/Ital Ana Lereno - Portugal Ana Lereno - Portugal The preparation A can have more fruit/sugar or less time of cooking or less preservatives than preparation B. This can explain why fermentation occurs in A more quickly. Sara Fonseca/Portugal Sara Fonseca/Portugal I would see the label, comparing the ingredients, especially the sugar content and preservatives. Look at the color and smell of A and B preparations. Confirm if the A preparation was more liquid. Probably the microorganisms present in the air have colonized the preparation because the preparation didn´t have: antioxidants to prevent the moisture or antimicrobials. Either way we should have to identify the microorganisms. Vasiliki Psaridou/Greece Vasiliki Psaridou/Greece Similar fruit but with different fruit preparations give differnt results. The preparation A might have done in a more healthy way and the preparation B might have done by using preservatives. Usually when you open a jar of fruits they became uneaten in a two or three days but we can see that preservatives can give extra life in a fruit jar. However, the first one is healthier for humans. COMPARE COMPARE we may collect several data from observe a small amount of A and B preparation Lucia G. - Ital Lucia G. - Ital In the fruits preparation A observe a chemical transformation: it is a fermentation beacuse the microorganisms in the air have colonized the substrate and the simple sugars are decomposed with CO2 production. In the fruit preparation B, there is probably some preservative (citric acid?) which prevents their development.

Observations: Fruit preparation A and B looks the same at opening. I can’t see any differences between them. After one week half of the fruit preparation A changes its color from red to brown. It looks moldy and it also seems like the volume increased. Fruit preparation B looks the same way like at the opening.

2018-03-16 10:41:57 UTC

Hypothesis 1: A dirty spoon encounter fruit preparation A, so that it get moldy.

Hypothesis 2: Somebody put the finger into it and it becomes moldy because of the bacteria.

Hypothesis 3: Fruit preparation A is self-made. Fruit preparation B contains a big amount of antidegradants (= preserving agents, german: Konservierungsstoffe), so that it doesn’t get moldy so fast.

Irgen

irgen_xhyra — 2018-03-16 11:41:57 UTC

The composition of the jam was not the same
The one jar gone bad has been exposed to a different condition even though they were conserved in the same temperature, but no evidence on humidity or/and other conditions.
Have both jars been exposed to the same light conditions

Vaishali,India

vaishalig71 — 2018-03-16 11:55:32 UTC

Observations: Fruit preparations A and B looked same at opening.
Both the jars were kept at room temperature.
After a week there were visible changes in jar A .
--colour change
--change in consistency
---change in texture
---bubbling or froth could be seen
Jar B looked the same.
Hypothesis:
Incomplete sterilisation during packing of the fruit preparation results in food spoilage.
Preservatives in appropriate amounts are required to prolong the shelf life of the fruit preparation.
fruit preparation made from different fruits will have different shelf life.
Use of appropriate preservation method is required to preserve the food for longer time.

Nina, Slovenia

2018-03-16 12:45:06 UTC

Observations:

After a week there was a

change in paint from dark red to grey. There was also some bubbling it look like it was braked

Hypothesis:

1.      The marmalades have different sugar content.2.      They were not equally or not right sterilized.3.      The marmalades have different fruit content.

Ayşegül/ TURKEY

2018-03-16 16:33:31 UTC

Observation:
One erkek after the opening, the content in jar Â is different than jar B in colour and smell.
Hypothesis:
1.Jar A was infected with bacteria or microorganism.
2.Jar A was short pasteurized.

Gilda/Italy

gilda_fiengo — 2018-03-16 18:34:22 UTC

Observation:
B: Trere aren't differences after a week
A: Trere are some differences after a week: the fruit preperation has a different colour, it is more viscosity, it is in greater quantity than the previous week.
Hypothesis:
The two fruit preparations after opening have been preserved in different way so A has been infected with bacteria and micro-organism
1: A in a warm place, B in a cold place
2: A opened, B closed

Juanjo, Spain

juanjose_fernandezri — 2018-03-16 19:28:31 UTC

Observations:
Previous: There's no difference between two jars
After a week
Jar A : There is "foam" on the top and it changed its a lot. (the colour for example).
Jar B: There are no obviously changes

Hypotheses:
Maybe there were different proceed to sterilised before it was filled up with jam. Or might be there any preservative (chemical substance) in jar B. as more much sugar in jar B, than in jar A.

Elizabeth

2018-03-16 19:44:54 UTC

Preparation A has a deterioration in its chemical composition that makes it unfit to eat due to the metabolic action of microorganisms such as bacteria or fungi that were in the air. Preparation B is not contaminated due to a greater amount of preservatives

Măndița Baias

baiasmandita — 2018-03-16 19:45:35 UTC

The jam of jar A was not cooked enough, there was a large amount of water left in it and it favors the development of microorganisms and fast fermentation. The sugar content is low.The product was to be consumed immediately after opening the container
The jam of B was sterilized properly so all microorganisms were destroyed.A large amount of sugar was used.

Damla Güder, Turkey

dml — 2018-03-16 19:47:37 UTC

Jar A: Its smell, colour change. Gas is out, it can be seen.
Jar B: There is no change.
Hypotheses: Environmental factors play a role in chemical changes.

G.Arıkan, Turkey

gokanhoca — 2018-03-16 20:36:38 UTC

A preparation may have more fruit / sugar or less cooking time or less storage than B,

Doinita B., Romania

2018-03-16 21:13:50 UTC

Observations:

- the jam of jar A fermented, changed color and consistency, probably taste and smell

- the jam of jar B has been kept very well

Hypotheses:

- the jam of jar A was not prepared just like jam of jar B (it was cooked less, less sugar was added)

- several altered fruits were squeezed into the jar A, and after opening the jar, they found the right environment and altered all the content

Milijana, Serbia

2018-03-16 21:18:11 UTC

We proceed from the assumption that the contents in A and B are prepared in the same way. A week later, there were changes because the jars were not kept in the same way. The jar A was at room temperature and therefore there was turmoil. Jet B was deposited in the refrigerator and therefore its content has not changed.

Zvonko, Serbia

gzvonko62 — 2018-03-16 21:29:06 UTC

Observation:
Јам ''А'' maybe hasn't been prepared with conservants or has to much sugar.

Marija Serbi

marijadikic73 — 2018-03-16 22:26:26 UTC

Observation
Jar And the fruit preparation changed the color, the structure, probably. Bubbles of gas /
Jar B Color has not changed much. At the top there is a white scarf

Hypothesis
Both fruit preparations are of the same type. Differences in behavior may be caused by composition or external conditions. They may have been produced on two different days, so the composition varied due to different amounts of sugar.
Or they are

Noel, Malta Observations: 1. Both jars appeared to be tightly closed upon opening. 2. Changes in colour, density and consistency were observed in jar A. No changes were observed in jar B. Possible Hypothesis:1. Marmalades were prepared from two different compositions of fruit containing different quality and quantity of certain enzymes. Enzymes in jar A started breaking down certain chemicals in the fruit juices while in jar B they did not. 2. Marmalades were prepared from two different compositions of fruit. The mixture of fruit in jar A is more sugary and thus being more suitable for the growth of microorganisms.3. Although same type of marmalades, they were prepared from different individual fruits. Possibly one of the fruits used for jar A was carrying a lot more mould spores that strived off the sugary medium and oxygen in the air once the jar was opened. 4. Fruit used for jar A were organically grown while fruit used in jar B were grown using pesticides and artificial fertilisers which slows down the growth of microorganisms.5. No artificial conservatives were used in the preparation of jar A, while artificial conservatives were used when preparing jar B which slows down the growth of microorganisms.6. Even though both jars were opened at the same time, contents of jar A were older than contents of jar B containing different levels of enzymes and/or microorganisms.

noel_harmsworth — 2018-03-17 10:13:54 UTC

Mirta, Croatia

2018-03-17 10:34:24 UTC

In first jar appeared a fungi. It is because first jam is made without conservants.

Laura B., Italy

2018-03-17 10:46:51 UTC

Assuming same initial preparation : 1) Heat treatment of preparation B was intensive enough to inactivate/kill the most heat resistant bacterial microorganisms. 2) misuse of jar A (store at temperatures above 15°C after opening)

2018-03-17 10:57:02 UTC

The two jars look very different one from the other. One (A) looks still very good, in a condition very similar to that one observed right after the opening. The second jar (B) looks very bad, the color has changed considerably it has turned to light red and grey. In addition is possibile to see small bubbles in it.
My hypothesis are: B has been stored in an environment different from A with one or more of the following conditions different I would say (like temperature, microbiological condition) And/or the jar B even before to be opened had some microbiological component in a "sleepy" condition

Aleksandra, Poland

kwiekola — 2018-03-17 11:45:22 UTC

Observation:

Jar A: changed its colour, structure, densinity.

Jar B: no visible changes.
Hypothesis:
Jar A: wasn't closed enough during the cooking process, added less sugar or they weren't prepared with conservants, wasn't store in basement
Jar B: prepared well - boiled long enough in high temperature, made with conservants, there is sugar inside and it was store in right place - basement.

Maria Z. Italy

mariazambrotta68 — 2018-03-17 11:47:35 UTC

Observation:

Jar A: changed its colour, structure, densinity.

Jar B: no visible changes.
Hypothesis: Jar B was treated with a better conservative technology or in it was used chemical conservant that was not used for A

Linda, Italy

LindaGiannini — 2018-03-17 12:05:53 UTC

pre-primary school:
1. we observe the oranges
2. we make orange juice
3. we drink orange juice
4. we compare the taste of orange juice with the taste of an apple

Elżbieta, Poland

2018-03-17 13:32:27 UTC

Observations:
Jar A - the lighter color of the content, after opening the jar we hear the sound, the content of the jar flows out,
Jar B - we do not see changes;

Hypotheses:
1. A substance was added to jar B which is not in the jar A.
2. The method of closing jars was different.

Cecília - Portugal

ceciliadpaiva — 2018-03-17 14:56:29 UTC

Observation:
A week before: - Last Week
"The two jam jars are in perfect condition;
- It seems to me that the contents of jar A are different from the contents of jar B;
- Color content A, seems to me, to be clearer than B content.
A week later - Today
- Jar of jam A: It changed the color of the content, the structure and the density.
- Jar of jam B: No changes to content are visible

Hypotheses:
- Different fruits used in jar of jam A and jar of jam B;
- Technique used in confection in jar of jam A different from that used in jar B;

- Jar of jam A was not well covered allowing contact with the air during its conservation and the B was well closed;
- Conservation substance has been added to Jar of jam B wich is not in the jar A;
- Jar of jam A was not sterilized and B was.

Tanja, Slovenia

brinje_raziskovalci — 2018-03-17 15:19:02 UTC

Observation:
Jar A: the colour is different, some gass was produced, it has (probably) unpleasant smell.
Jar B: no visible changes.
Hypothesis:
1. A cap on the jar A is damaged - small pore, not visible with an eye but big enough for microbes, that came into a jam. A cap on the jar B is ok.
2. Jar A was opened before, contaminated with microbes, but stored in a fridge, so changes happened after leaving jar at the room temperature. Jar B wasn't opened before

Elżbieta, Poland

e_zalewska — 2018-03-17 16:31:33 UTC

Experiment results: observations:
Jar A - the lighter color of the content, after opening the jar we hear the sound, the content of the jar flows out,
Jar B - we do not see changes;

Hypotheses:
1. A substance was added to jar B which is not in the jar A.
2. In jar A there are microorganisms.

Petra, Slovenia

petra_munda3 — 2018-03-17 18:05:08 UTC

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.

Lilia, Moldova

lilia_pasa — 2018-03-17 18:21:54 UTC

Preparation A is infected. Probably, it was not properly preserved. It was previously opened or the cover was damaged. It had to be kept in the fridge after opening.

Svetlana, Serbia

svetlananj — 2018-03-17 19:17:18 UTC

Observations:
content in A is:

changed the structure, now it's foamy and quite liquid
he changed his color
There's plenty of gas
The content of jar B has been very little changed

Hypotheses:
preparations A:

The jam in jar A is less cooked
in jar A has less preservatives
in jar A is less sugar
it was not a pure jar
Fruits were of poor quality
Content in jar A was injected with some impurities (fly)
they were not pure enough hands in preparing fruit for jar A
I'll call a chemists to recognize bacteria. They know :)

IvanaN, Croatia

nenadic_ivana007 — 2018-03-17 19:29:50 UTC

The content of the first jar changed color, consistensy, volume. The content of the second jar appears not to have changed.
My hypothesis is that the second jar had some kind of preservative added, and the first jar did not.

Laura, Romania

lauraelenaburcus — 2018-03-17 21:20:03 UTC

Anna, Poland

corkajana — 2018-03-17 22:02:20 UTC

Observation:
Jar A: The contents changed color and foamed.
Jar B: No changes.
Hypothesis:
The product in the B jar contains preservatives.

Theodore L, Greece

theo_leftheroudis — 2018-03-17 23:50:50 UTC

A and b food preparations are in perfect state of preservation at opening.
A pop sound was heard at the time of the opening
After a week in room temperature (25 C^o).

Preparation B.

A slide change on surface color of the food.

Preparation A.

A wide change in color and consistence for all the food inside the jar, Volume increase of the food content, probably a bad smell as I heard a discomfort noise of the person opens the lid of the jar.

1st Hypothesis

Preparation A.

The food had no chemical or natural preservatives, after opening the lid the oxygen came in contact whit the food, after a week in room temperature (about average 25 C^o), a chemical reaction came in place from enzymes or micro-organisms in the food that produced acids that in turn affected the color and produced odor.

Preparation B.

The food have same preservatives and only a small portion of the surface area have a change in color.

2nd Hypothesis

Both jar’s have different content of food.

Preparation A.

It is a food that does not have a long life since the jar is opened and will come into contact with the air.

Preparation B.

It is a long-lasting food.

3rd Hypothesis

The food in jar B is better prepared than A. It has been boiled for longer, it has no moisture, etc.

4th Hypothesis

The food in jar B was in the fridge or in the freezer. Time did not come to make the chemical reaction.

Jana, CZ

jjilkova — 2018-03-17 23:57:28 UTC

Start: Both jars looked the same. Once open and left in the room temperatire, the content looks different.
Jar A: has a foamy consistence, seems rotten
Jar B: Looks like a regular jam, no obvious changes
Hypotheses:
1. the content of the jars is made of different ingrediences
2. there are preservatives in jar B but not in jar A
3. there is more suggar in jar B than in jar B
4. If both of the jams were made just before the experiment, the first jar could have not been sterilise properly / or the manipulation with the jam for jar A was not sterile.

Anamaria, Romania

2018-03-18 05:16:45 UTC

A is different , the color changed.
B seems to be unchanged .
Why?
A has not been well sterilized or there has not preservatives.

Stelios, Greece, A. Color, texture and possibly the smell of each product are different. The left (for us) jar is obviously rotten.

stanast — 2018-03-18 06:43:05 UTC

B. Hypothesis:
i: Left jar has passed its deadline of consumption while the right one is still in the permitted time range.
ii. The right jar has conservatives or even antibiotics inside.
iii. Different compositio

stanast — 2018-03-18 07:02:22 UTC

permitted

Petr, Czech Republic

2018-03-18 10:02:39 UTC

Observation:

Left (A): different /lighter/ colour than B, perhaps foam or mould..., bigger volume

Right (B): homogeneous consistency, dark colour.

Hypotheses:

Left (A) was prepared under a lower temperature than Right (B)
Left (A) doesn’t contain any preservatives
Left (A) – the jar was not clean

Eduardo, Spain

2018-03-18 10:21:46 UTC

Observations:

At the beginning, both seem to be the same colour, texture, brightness, appearance...
The position of the jars has changed ( the jar on the left last week is now on the right - look carefully at the labels)
The labels indicate significantly different values for glucides and don't sucres entries.
Jar A today is foamy and whithish while jar B seems to not have changed.

Hypotheses:

Some chemical reaction ocurred in jar A but not in B
jar A has no preservatives
A substance got in contact with jar A but not B during the week
The difference composition is to blame (glucides levels , the don`t sucres ones, or even another not mention in the level)

Observation:

2018-03-18 12:31:24 UTC

_same appearance at the beggining
_ total decomposed jar versus perfecto conservatión conditions

Hypothesis:
_ diferent expiration date
_ presence of air
_presence f conservative

Observations:

2018-03-18 14:10:41 UTC

the preparation B looks exactly the same as it was a week ago. The preparation A has changed its colour, it seems to be a little bit more of a substance in ajar
hypothesis:
1. there were some preservatives added in B
2 inside the jars were different substances

Jasenka, Croatia

2018-03-18 14:15:50 UTC

Observation:
At the beginning both preparations looked very much alike. After a week Preparation A changed it's color, it looked more liquidy with foam at the top... Content in that jar has gone bad. Preparation B looks the same as in the beginning.
Hypotesis:
- different quantity of preservatives
- jar wasn't sterilised prior filling with preparation A
- different contents in the jars

Natalia Grushko, Ukraine

grushko_nat — 2018-03-18 19:57:37 UTC

Observations:
There is no drawbacks

Different consistence and color

Hypotheses:
Failure to comply with storage standards

Poorly prepare container, for example, is not sterilized

There is no preservative, for example, sugar

Olga, Republic of Moldova

olgagolovetchi — 2018-03-18 20:56:06 UTC

At the beginning both preparations looked as it was one week ago: the same color, consistency. After one week the preparation A has changed its color and consistensy with foam and it must smell not very wel.
It might hapened because of different type of preservatives or because of the date of expiration.

Maria Athens

maria_katsa — 2018-03-18 21:30:01 UTC

Observation:
Both preparations had the same colour and texture. One week later preparation A had different colour and not as good texture as preparation B that was about the same.
Hypothesis:
I think that preparation A has fewer preservatives and need to keep in the fridge.

Karolina, Poland

2018-03-18 21:34:53 UTC

Observations: jar A is spoiled, changed a colour and consistence but jar B looks exactly the same as a week ago.
Hypotheses:
Both jars were kept at room temperature but it was not stated if anybody was using them. Maybe there was some dirty spoon left after usage or saliva residues left for a while and bacteria started to grow.
The second thought was about preservatives. Both of them were pasteurized so characteristic opening sound was observed but just jar B had some chemicals eg. vitamin C added which prolonged usefullness of fruits at room temperature.

1.1

2018-03-18 22:10:49 UTC

Observation: jar A changed its colour and consistency
jar B seems to look like the same

Hypothese:
-air interacts
-different suggar concentration
- room temperature matters

Mayte, Spain

mayte_conejero — 2018-03-18 22:38:38 UTC

Observation:

two fruit preparations. One week ago apparently with the same colour and texture. Now, different colours and textures are evident.

Hypothese:

Maybe different sugar concentrations in each case, yeast contamination, different level of preservatives, different preparation.

Klara,Austria

2018-03-19 06:42:33 UTC

Observation:

Both jam jars looked the same before opening, they both had the same color. Both glasses were briefly opened and closed. After a week they were reopened and the color and consistency of glass A have changed significantly, while glass B is unchanged.

Hypothesis:

1)Glass A has started to rot because the sugar content may be lower than in glass B.

2)Glass A may have been stored at a lower temperature than glass B.

Inmaculada González/Spain

ingoalster — 2018-03-19 08:05:42 UTC

Observation:
Two jam jars are opened at the same time and a week after one is in good conditions but not the other.

Hypothesis:
-Different suggar concentration.
-Temperature.
-Different preservatives.

Michela, Italy

michelapellizzari4 — 2018-03-19 08:19:56 UTC

Observations:

Previous:

- Jar A and B seem exactly the same, but the stickers on the glasses aren’t the same;

- The noises of opening are the same and it ascertains that the Jar A and B were vacuum packed, but I don’t know if the processes were the same…(sterilization, Pasteurization, boiling, …)

- Jam in the jar A and B seem exactly the same: both had the same color and texture, but I don’t know if the ingredients are the same (%sugar, %fruits, %water, %food colorants and preservatives…)

After a week:

- Jam in the jar A: color change, volume change, viscosity change, perhaps for bacterial or yeast contamination;

- Jam in the jar B: no apparently changes can be observed, but I haven’t made a microscopically and chemistry observation;

Hypotheses:

1. preservatives in Jar B, Jar A without any preservatives,

2. Sugar and water percentages could be not same,

3. The ingredients could be different (fruits acidity …),

4. Jar A and B could had have different preparations: sterilization, Pasteurization, boiling …

5. I don’t know where the glasses were during the week, I only know “left at low temperature”, but I don’t know if all the other parameter were the same… (light, Hygienic parameters, pressure, open or closed jar, …)
MY ITALIAN PANTRY!!

Izabela, Poland

2018-03-19 09:16:35 UTC

Observation:
Jar A: after one week the content becomes lighter – light brown, it is more fluid, its level has risen, there seems to be more and foam/gas appeared

Jar B: after one week the content has the same colour - no changes, dark red, its amount and structure haven’t changed, no foam

Hypothesis
1. Microorganisms accelerate decomposition of fruits.

2. A large amount of sugar inhibits decomposition of fruits.

Monika, CRO

monika_lukavecki1 — 2018-03-19 13:19:18 UTC

Rishu, India

2018-03-19 13:26:46 UTC

Difference in the sugar concentration

Maria A. - Ital

maria_alfano53 — 2018-03-19 15:19:50 UTC

Observation

Last Week: same color, same consistency in the two fruit preparations (A and B)
Today: different color, different consistency in the two fruit preparations (A and B)

Hypothesis
1) The jar A has not properly sterilized

2) The jar A has not been hermetically sealed

3) The jar A has kept in a high temperature environment
4) Different amount of sugar (more sugar in jar B than in jar A)

Ausra, Lithuania

2018-03-19 15:38:57 UTC

Observation: color and consistensy in the two fruit preparation (A and B) by opening and after one week.
Hypothesis: in the A preparation was less sugar and preservatives, it was lightly closed.

Renata, Croatia

renata_pintar — 2018-03-19 17:04:10 UTC

Observation: After one week There is difference in the colour and consistensy of material in the jar.
Hypothesis: Jar on the left contains less sugar or it wasn't pasturized properly.

Pinelopi, Greece

2018-03-19 17:45:15 UTC

Observation: change in color, volume and concistency.
Hypothesis: Jar A had less sugar or preservatives. Maybe the lid was not properly closed or the jar was not disinfected berofere we put the fruit preparation in. Finally, it is possible that the fruit preparation in jar A was not cooked properly and for the time needed

Michelle, Ireland

2018-03-19 18:37:53 UTC

Observations: jar B has the same colour in week one and week two. The contents of jar A have changed colour. Also jar A appears to be fizzing, or releasing a gas.
Hypothesis: there are different types or amounts of preservative in the jars.

Shweta, India

2018-03-20 08:31:33 UTC

Observation:
Last week - Jar A and B both in perfect state of preservation.
Today- Jar A - shows putrefaction with change in colour and consistency (frothy).
Jar B- still preserved perfectly.

Hypothesis:
1. Contents of jar A might not have not been properly dehydrated before preservation.
2. Llid of jar A was not closed properly while leaving at room temperature.
3. Less concentration of sugar in jar A

Dimitris,Greece

2018-03-20 08:46:41 UTC

My observation are :
At the beginning ,
Same colour,
same quantity
given info of
same perfect condition.
During week
same room temperature
After a week:
A jar perfect condition,
a jar full of microorganisms .
Hypothesis:
Different
water or ingredients quantities,
temperature preparations.

2018-03-20 11:09:39 UTC

MaríaJosé, Spain

mgarcia58 — 2018-03-20 12:26:08 UTC

As scientific as I am, the first think that I tried to clarify is if the two jars were made in the same factory and had the same composition but it has been impossible to view the whole labels.
Starting situation:
Two marmelade (jam) jars A and B. Different composition or not (is needed to be checked)
Hypothesis after a week:
Different preservation conditions:
Key conditions:
1.Temperature
2. Environment (open or closed tap).
3.Pressure
4.Aditives?
Different composition:
1.Preservatives
2.Ingredients amounts
3.Ingredients
Additions and contamination with extern or intern microorganisms

2018-03-20 12:26:22 UTC

MONICA GARCIA , SPAIN

It seems that jar A has a lot of fungi , it would be necessary to know it is fungi and what kind of fungi
It would be necessary to check if the composition is the same in both jars, specially water content, sugar, and preservatives
We should also check if the process has been the same for both jars during all the manufacture ( time, temperaures..)
If that was the case, my hipothesis would be that jar A was contaminated during the first openig

Marina del Barco SPAIN

marina_bm6 — 2018-03-20 13:10:35 UTC

FRUIT PREPARATION
Observations:
Preparation A is spoiled, it has weird appearance, probably weird smell and 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.

Cristina P., Romania

thepreducas — 2018-03-20 14:38:13 UTC

Fruit Preparation
Observations: The content in jar A changed color which is lighter than at the moment of the first opening, the lid opened with pressure and noise, there are a lot of bubbles present. Content in jar B is still intact. No bubbles present, the color stayed the same.
Hypothesis: Bacteria is present in Jar A which is indicated by the change in color, the presence of bubbles. Content in Jar A is spoiled because of different types of ingredients. In jar A there is no preservative, where as in jar B there is sugar which preserves the content of the jar. In jar A, the bacteria started to occupy the space of the fruit.

In jar A the fruit look completely different than when opened. Color and appearance changed while in B nothing happened

2018-03-20 21:59:38 UTC

Cristina, Portugal

ciraposo — 2018-03-20 23:52:10 UTC

Kavita, India

2018-03-21 04:40:55 UTC

The 2 fruit jars when compared, one appeared rotten [Jar A] and the other appeared edible [Jar B].
The hypothesis for the appeared differences are:
1. Contents- Jar A might not have preservatives
2. Packing - Jar A not sealed tightly therefore exposed to air impurities
3. Jar A emitted lot of gases and bubbles therefore chemical reaction seemed to have taken place.
4. Jar A could not withstand room temperature and needed cold storage.

Özlem, Turkey

2018-03-21 07:22:13 UTC

It seems that jar A has a lot of fungi , it would be necessary to know it is fungi and what kind of fungi
Hypothesis: Bacteria is present in Jar A which is indicated by the change in color, the presence of bubbles. Content in Jar A is spoiled because of different types of ingredients.
We should also check if the process has been the same for both jars during all the manufacture ( time, temperaures..)

Alexia, Malta

2018-03-21 08:02:10 UTC

Observations

Jar A is no longer edible. A chemical reaction is apparent considering the bubbles and changes in colour. Mould or bacteria seems to have multiplied within this jar.

Jar B has not gone through many visible changes. As I am not able to inspect the jars further, it would seem that the contents of the jar are still edible.

Predictions:

Jar A may have had a nearer Best-before Date than Jar B causing it to go bad within 1 week.

Jar A may also have required a cooler storage temperature to avoid going bad while this may not have been required to Jar B.

Jar A may have had less preservatives than Jar B.

Jar A may not have been properly sealed prior to the experimentation which may have introduced microbes beforehand.

The ingredients of the contents could have been different. One of the ingredients present in jar A may have been prone to microbes and becoming spoiled while this was not present in jar B.

YOLANDA M (SPAIN)

yolandamarron — 2018-03-21 09:03:55 UTC

OBSERVATIONS
Different colour, odor, texture, flavour and composition
HYPOTHESIS
"Jar A have been decomposed due to bacteria"
"Jar A have not been prepared the same way than B"
"Jar A did not have the same initial propierties and quality than Jar B"
"Something have been added to Jar A during the week"

Marta, Poland

2018-03-21 10:09:23 UTC

Observations: In the jar A: bubbles of gas, white substance, bad odour; I the jar B: seems without change.
Hypothesis:
- Jar B contains preservatives
- the content of Jar B was pasteurized
- the content of Jar A was not properly pasteurized
- Jar A may contain fungi/bacteria

Joyce - India

sec_coordinator — 2018-03-21 15:52:28 UTC

Hypothesis based on the below observations: A chemical change has caused the discolouration and change in texture, Air bubbles trapped has caused an increase in the volume
Observations: Preparation A has lost its colour and texture, It has many air bubbles in it.

Fruit preparation

2018-03-21 16:45:41 UTC

Observations
Both jars presents different aspects and texture and obmiouly flavor although the compositions and ingredients have been the same.
Hypothesis are based on: Jar A hasn't been sterilized and pasteurized in a proper way so oxygen particles have developed a faster process of oxidation whereas in jar B could be kept in a fridge

Camino- Spain

2018-03-21 16:53:28 UTC

Observations
Both jars present different colors, texture and flavour.
Hypothesis
Jar A has been decomposes by a chemical reaction( oxidation in fruit) due to the jar hasn't been sterilized and pasteurized in a proper way.
In jar B, it would be kept in a fridge with better conditions to preserve the properties.

Ceban Ana, Moldova Observations: A . color change;B . no changes. For what reason* Different composition* Different conditions of preparation or storage. * has not been well sterilized or there has not preservatives.

canisoara — 2018-03-21 17:17:43 UTC

Lidia, Ro

lidiaristea2004 — 2018-03-21 18:44:53 UTC

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.

Kristina, Slovenia

2018-03-21 20:53:54 UTC

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

GAIA, ITALY

gaialombardi69 — 2018-03-22 09:51:24 UTC

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.

Nazlı, Turkey

nazli_baris_hacettepe — 2018-03-22 10:00:07 UTC

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.

Arnaud, France

2018-03-22 10:12:51 UTC

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).

Jar A shows food spoilage/contamination Jar B does not

mrsmariaodonnell — 2018-03-22 12:17:35 UTC

Investigation

2018-03-22 14:33:05 UTC

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

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

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

a_scheuringer — 2018-03-22 22:06:27 UTC

Claudio

2018-03-23 16:59:31 UTC

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

Paulo Dionísio, Portugal

paulo_dionisio — 2018-03-23 21:07:11 UTC

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

chemingui firas , Tunisia , nabeul

cheminguifiras1966 — 2018-03-24 09:06:04 UTC

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

simonapilot — 2018-03-24 13:08:08 UTC

Beate, Vienna

2018-03-24 14:08:39 UTC

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

Silvia, Italy

2018-03-24 17:45:52 UTC

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.

Aiki, Estonia

2018-03-24 18:26:01 UTC

Hypothesis:
A was not pasteurized, B was.

Justyna, Poland

2018-03-24 19:48:18 UTC

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.

Lena, Germany

2018-03-25 09:05:41 UTC

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

Laura, Italy

2018-03-25 16:38:20 UTC

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.

Grazyna, Poland

sp171wesola — 2018-03-25 19:42:13 UTC

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 ...

Dorota, Poland

2018-03-25 20:24:10 UTC

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.

Miguel Angel, Burgos (Spain)

kapy83 — 2018-03-25 20:35:04 UTC

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

Beatriz Sachez

beatriz_sangar — 2018-03-25 20:59:15 UTC

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

tmatamor — 2018-03-25 21:35:52 UTC

Teresa

tmatamor — 2018-03-25 21:38:47 UTC

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?

Gamze Siper/ Turkey

gamzesiper — 2018-03-26 07:31:40 UTC

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

Çağrışım Helhel, Turkey

2018-03-26 07:37:09 UTC

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

sunce

suncezgb8 — 2018-03-26 12:19:09 UTC

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

Lisa, Ireland

2018-03-26 14:50:03 UTC

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).

Fiona

2018-03-26 14:52:47 UTC

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

Honorata, Portugal

honoratapereira — 2018-03-26 15:06:14 UTC

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

Yessica Calle, Spain

2018-03-26 15:34:18 UTC

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.

Monika, CZ

2018-03-26 18:27:58 UTC

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

Jason, Ireland

JasonComerford — 2018-03-26 18:59:37 UTC

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

Mehtap ARSLAN

marslan17051 — 2018-03-27 18:00:49 UTC

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.

Eugenia, Romania

2018-03-27 19:42:01 UTC

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)

Observation

2018-03-27 21:26:22 UTC

Eva

2018-03-27 21:39:52 UTC

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...

SOFIA D

deltasofi — 2018-03-28 08:27:22 UTC

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.

Kristina, Croatia

klucic5 — 2018-03-28 09:33:56 UTC

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

Cristina, Portugal

cristinaproenca — 2018-03-28 20:29:56 UTC

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?

Barbara,Poland

2018-03-29 19:08:45 UTC

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?

Alexandra A, Romania

2018-03-29 19:48:44 UTC

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

Bertha, Mexico.

2018-03-29 23:16:14 UTC

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.

Orsola Italy

orsola_parisi58 — 2018-03-30 10:44:35 UTC

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.

Laura, Romania

loraduc — 2018-03-30 19:41:23 UTC

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.

Anna, Italy

prof_deruvo — 2018-03-31 12:42:25 UTC

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

Observation

2018-04-01 13:47:47 UTC

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.

Selen, Turkey

2018-04-01 14:46:52 UTC

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.

Dilaray, Turkey

2018-04-01 14:49:22 UTC

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.

Slavica, Croatia

ps_slavica — 2018-04-02 11:33:29 UTC

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?

Salima, India

2018-04-02 15:46:45 UTC

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

Angela Italy

ancolli — 2018-04-02 18:29:42 UTC

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

Athanasia

11gymilio — 2018-04-03 07:02:42 UTC

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.

Kathryn, Armenia

quickstepintomyheart — 2018-04-03 09:11:53 UTC

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

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

2018-04-03 17:13:36 UTC

Semih, TÜRKİYE

2018-04-03 20:47:06 UTC

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.

Neerja Mony, INDIA

neerjamony — 2018-04-04 10:38:19 UTC

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.

Justyna, Poland

chemica121212 — 2018-04-04 22:19:48 UTC

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

Nițescu Emilia-Elisabeta, Romania

2018-04-05 07:05:28 UTC

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.

2018-04-05 11:16:57 UTC

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

K, Austria

2018-04-05 11:22:07 UTC

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

Lorena Olaru, RO

leoatomix — 2018-04-06 07:06:56 UTC

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.

Ricardo RG:

RicardoRG — 2018-04-06 17:14:43 UTC

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.

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 .

mpietrzyk199 — 2018-04-07 18:32:29 UTC

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.

2018-04-08 14:42:30 UTC

Ramona Vasilescu, Romania

vochinramona — 2018-04-08 15:56:29 UTC

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 .

Serena - Italy

serena_dorigotti — 2018-04-08 17:34:55 UTC

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.

Majid - Pakistan

2018-04-09 12:26:44 UTC

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.

Alexandra Fratti, Greece

alexiafratti — 2018-04-09 15:58:36 UTC

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.

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.

ecrinaaurelia — 2018-04-09 16:22:14 UTC

Re

2018-04-09 17:43:46 UTC

Remziye

2018-04-09 17:43:49 UTC

Remziye,

2018-04-09 17:43:53 UTC

Remziye,

2018-04-09 17:44:10 UTC

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

Remziye,

2018-04-09 17:44:12 UTC

Remziye,

2018-04-09 17:44:12 UTC

Shirin, Azerbaijan

shirin_sultan — 2018-04-10 13:49:45 UTC

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.

Hande Kamer,Turkey

2018-04-11 11:27:33 UTC

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

viki dogani, Greece

2018-04-14 14:29:13 UTC

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

Sarah, USA

sab205 — 2018-04-14 15:52:05 UTC

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.

Mirela-Emilia Pop, Romania

mirelaemiliapop — 2018-04-15 04:18:06 UTC

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

Audrey Dublin

a_carty1 — 2018-04-15 12:20:50 UTC

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

Ozrenka, Croatia

2018-04-15 13:07:21 UTC

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.

Zeynep,Turkey

2018-04-16 12:26:27 UTC

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.
-

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.

2018-04-16 14:34:19 UTC

Jeane de Fatima, Rio de Janeiro - Brasil

jeanedefatima — 2018-04-17 12:57:51 UTC

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.

Samet Yavuz TERZİ, TURKEY

2018-04-19 07:42:14 UTC

Cihan süle

cihansulebilsem — 2018-04-21 15:25:40 UTC

hypotheses:

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

Nurhayat Kayar

2018-04-23 14:42:58 UTC

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 .

nazım kırdaş

2018-04-24 08:34:22 UTC

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

meryem eğrioğlu

megri_1971 — 2018-05-07 18:55:08 UTC

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

One jar had

2018-05-30 16:52:37 UTC

2018-07-19 07:06:43 UTC

Aysun Caliskan

2018-11-02 21:08:30 UTC

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

Eylem GÜRKAN

eylemgurkan — 2019-01-27 21:51:19 UTC

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.

çağdaş turkey

113aytoldu — 2019-03-21 08:10:11 UTC

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

Δημήτρης

dkelefiotis — 2019-05-29 13:55:41 UTC

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.

Άννα

2019-05-30 10:11:02 UTC

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

Ivica G.

ivica_gregurec — 2019-09-09 20:14:22 UTC

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

stanast — 2020-04-03 09:43:54 UTC

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