Revisited hypotheses by EUN Partnership aisbl

Ana Lereno - Portugal

lerenana — 2018-03-12 15:47:44 UTC

The preparation A have more fruit and less sugar than preparation B

Francesco Piccolo/Italy

2018-03-12 16:18:48 UTC

First of all we read that there are no preservatives in any of the two preparations; secondly, the sugar content of A (12.3 g) is lower than in B (55.2 g) so this should not be the cause of our poblem. I hypothesize that the sugar added to the preparation B has slowed the growth of the yeasts (sugar is well-known like food preservative.

Different ingredients

2018-03-12 16:43:29 UTC

The ingredients vary: One jar consists of 100% figs and no additional sugar was added, whereas the other jar consists of 64% figs plus an additional 36% of canned sugar. (Simo, Vienna)

Agnieszka - Poland

2018-03-12 16:48:30 UTC

One of the processed products contains much more sugar - that is, it is more attractive for bacteria (easily fermented).

Elena - Romania

adelinazinca — 2018-03-12 17:04:18 UTC

The first jar does not have sugar and that is the reason that it was spoiled. The second jar had sugar and that helped to preserve the fruit preparation.

Cristina

nicolaescucristinabrasov — 2018-03-12 17:48:26 UTC

In Jar B was less sugar.

Anita, Croatia

anita_simac — 2018-03-12 18:14:55 UTC

The jars differ in their fruit and sugar content. Sugar, as a preservative, slows down the growth of yeast.

Lucia G., Italy

2018-03-12 18:39:01 UTC

Indeed, organic jams are more delicate because they contain a lower percentage of sugar. I thought there was a preservative in the B, but I did not think about the higher concentration of sugar.

Estibaliz. Canada

estivaz — 2018-03-12 19:29:02 UTC

Sugar works as a natural food preservative in sample B.

Jose, Rotterdam

2018-03-12 19:29:56 UTC

The high sugar concentration of sample B inhibits the growth of fungus (it is a hypertonic media that will kill the cells of the microbia by osmosis)

Niki, Malta

nixy_port — 2018-03-12 19:59:45 UTC

The main difference between Jar A and Jar B is that Jar B had a higher content of sugar. From the microscopic view of the samples we can see Yeast present in the spoiled jam with the lower concentration of sugar (Fig puree jam). Too much sugar may inhibit the yeast to reproduce.

Macarena

2018-03-12 20:06:24 UTC

As I said in my previous hypothesis jar B has a higher concentration of sugar which stops the development of yeast population.

Sonja, Croatia

sonja_pospisil77 — 2018-03-12 20:11:34 UTC

Sugar can be used as fruit jam preservative

Alice, Italy

severi_alice — 2018-03-12 20:33:51 UTC

Revisited hypotheses: sample A contains only fruit and sugar inside this; sample B contains fruit and sugar, that works as inhibitor of yeast growth

Irina,Latvia

statnukairina — 2018-03-12 20:39:18 UTC

Sugar works as a natural food preservative.

JGpe, México

jresendiz3 — 2018-03-12 20:56:07 UTC

I wasn't incorrect at all, about the proliferation of microorganism. I read the food labels, and i found that Jar B contain a lot of sugar, one of the first conservation methods.

María, Spain I agree with all the people sugar concentration in B jam is the clue.

2018-03-12 21:08:28 UTC

Francesca, Italy

ceccarellif — 2018-03-12 21:24:39 UTC

Revisited hypotesis:
the two jar have different content in sugar and this affect their conservation: with a higher sugar concentration (as in jar A) the yeasts don't grow.

Špela, Slovenia

rozman_spela — 2018-03-12 21:37:19 UTC

The jar has added sugar while the jar on the left does not. Sugar is used as food preservant as it prevents yeast cells formation.

Helen Mihalatou, Greece

helensefer — 2018-03-12 21:38:37 UTC

Two of my hypotheses were related to the use of different preservatives in the two jars or different concentration of the same preservative. As I can see in the food labels, the two jams differ in their sugar content. Addition of high sugar quantities in jam-making is a way of preserving the quality of jams against microorganisms since sugar acts as a means of

preservation against future microbial growth problems. So, based on the above, I would suggest that the spoiling of jar A by yeasts had to do with its low sugar content.

Michael, Irl

2018-03-12 22:17:02 UTC

Less sugar in jar A allowed fungal growth

Marjeta, Slovenia

marjeta_decman — 2018-03-12 22:21:38 UTC

A higher sugar concentration inhibits yeast growth.

Goca

2018-03-12 23:11:57 UTC

B - has more sugar. Natural food preservative.

Anca, Romania

2018-03-13 06:41:20 UTC

A- is a bio product, without chemical preservatives, so no long terms of validity for it.

Bhagyashree, India

bhagyashree_semlani — 2018-03-13 07:06:17 UTC

The Presence of sugar in B has inhibited the yeast growth. So it is fine if it is not stored in cool place for a while.
A was not consumed quickly after it was opened and also not stored in cool place even though it was instructed so on the label.

Elena, Italy

2018-03-13 07:21:08 UTC

After the additional information, I think that the plausible hypotesis is the different composition: jar A has no added sugars. Yeasts use the organic compounds as a source of energy, in jar A their growth and fermentation is evident in microscopic and macroscopic view.

Anna, Austria

anna_w1 — 2018-03-13 08:07:01 UTC

In my opinion, the hypothesis which makes the most sense is concerning the sugar levels of the two different jars. After looking at the product information, I found out that one is a puree with no sugar added (the producers of the puree advise us to "consume quickly").
The absence of sugar allowed the yeast to grow.

Mirela-Emilia Pop, Romania

mirelaemiliapop — 2018-03-13 08:25:01 UTC

The presence of sugar in B has inhibited the yeast growth

Monica Boccoli, Italy

mobocco — 2018-03-13 08:26:47 UTC

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

Emil Kocher

2018-03-13 10:27:03 UTC

The different sugar levels in the two jars seem to be the right hypothesis. The sugar works as a preservative for the second jam.

Silvia, Spain,

2018-03-13 11:24:33 UTC

The sugar content affects the yeast's growth, so that the more sugar the less growth

Verena

2018-03-13 13:43:50 UTC

There is more sugar in B and this seems to inhibit yeast growth. (difference in the composition)

Sandra, Spain

2018-03-13 13:57:02 UTC

The ingredients are differents. One of the jars has more organic ingredients and for this reason the yeast has started to grow.

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

jagodalakovic — 2018-03-13 14:18:04 UTC

Tina, Austria

2018-03-13 14:47:30 UTC

A higher amount of sugar in jar B is used for preservation and the decisive factor for the different results.

Ana, Spain

anamarialorentegarcia — 2018-03-13 15:10:00 UTC

Its seems the both fruits had the same level of preservatives, but the fruits had difference in sugar levels, so I think the plausible hypotheses is the different composition (sugars: 3,7-16,5)

Rossella, Italy

2018-03-13 15:52:50 UTC

I can exclude the hypothesis of the presence of preservatives and confirm the hypothesis of the highest concentration of sugars which works as a preservative

Vesna, Slovenia

2018-03-13 16:08:31 UTC

Preparation A had less sugar, which is used as a preservative.

Sandra, Portugal

SSLeal — 2018-03-13 16:49:55 UTC

Most plausible hypotheses: different ingredients (more or less sugar) - preparation A contains only fruit, the sugar present is the natural sugar of the fruit, does not contain added cane sugar, preparation B has 36% cane sugar added.

SONIA,ROMANIA

2018-03-13 17:41:10 UTC

As I supposed the sugar concentration is different and produces fermentation.

José María, Spain

2018-03-13 17:52:23 UTC

Now it is clear that the preparation procedure was not the same since the additives are quite different (different amount of sugar). Moreover, one of them warns us of the need to keep cold!
It seems that the non-sterilization of yeast from the gel in Aat the time of its manufacture causes a rapid spoilage of the food

Raquel, Spain

raquel_blamar_1 — 2018-03-13 18:16:12 UTC

I have to formulate a new hypothesis:
A and B are different products. A does not use any preservatives, so yeast has grown in it. Sugar in B product has protected the jam.

Aleš, Czech Republic

2018-03-13 18:33:37 UTC

As I supposed, both glasses do not contain the same ingredients (type A contains fig sugar, type B extra cane sugar). A new insight for me: I thought sugar was helping yeast grow, but I was wrong.
Additionally, the instructions on label A (immediate ingestion after opening) have been violated.

Paula, Portugal

2018-03-13 18:41:40 UTC

So, like i posted the ingredients had some difference (jar A) had less sugar. And when it was closed (before the week leak) O₂ stimulated yeast cells to do fermentation...this process had as final products CO_2,

Jane, Bulgaria

janeraikova — 2018-03-13 19:01:29 UTC

My initial hypothesis was a lack of conservative in jar A. Sugar is a preservative, creating an acidic environment that prevents yeast from growing and multiplying. In the B jar, sugar is almost 5 times more than in the A jar. So environment in jar B doesn't allow yeast to grow. That's how food can be preserved - ap sugar is used.

Paola CB, Italy

paolacannadabartoli — 2018-03-13 19:29:51 UTC

None of the hypothesis I had formulated was correct. Actually I thaught both jars contained exactly the same marmelade.
Thus I suggest a new hypothesis: the fig puree (A) once opened quickly goes bad, even though stored in a cool place. This could be because only to prepare fig jam (B) the fruit has been cooked.

Katarina, Slovenija

katarina_brinovec — 2018-03-13 19:46:33 UTC

One of my hypothesis was right: in the jar B was more suggar than in the jar A. Greater amount of suggar prevents from microorganisms

Izabela, Poland

2018-03-13 19:57:23 UTC

One of my hypothesis was right. I said that jar A is without preservatives. It's true.
My new hypothesis:
Jar A has got only figs which have got monosaccharide - fructose and this is what yeasts need to grow. Jar B contains sugar (saccharose) and this prevent yeasts to grow.

Alexandra, Portugal

2018-03-13 20:40:42 UTC

Maybe the diference between two jams is the level of sugar.

Aleksandra Blazevska, Macedonia

prof_acka — 2018-03-13 21:28:00 UTC

My first Hypothesis sеems is the most plausible  
Тhe content from jar A contains less sugar

maria Sica, Italy

ladymary — 2018-03-13 21:37:33 UTC

AS hypothesized even if jar look like similar they contain two different things : a jam an a fig puree. in the first there's sugar that is a preservative.
the microscopic analysis enphasize yest cell in fig puree

Mitko, Macedonia

miticko — 2018-03-14 07:42:52 UTC

Higher levels of sugar prevents yeast growth

There is more sugar in B.It inhibits growth yeast.

2018-03-14 07:49:19 UTC

Sophie, Austria

2018-03-14 08:56:02 UTC

New hypothesis:

Preparation A does contain less sugar than preparation B. The added sugar in preparation B (36%) prevents yeast growth.

Marta, Spain

2018-03-14 12:16:13 UTC

I comnpose a new hypothesis that is a mix of some of my previous ones, because all of them had something related:
Jar A, which is spoiled, is just fig puree, without any conservative. Once opened, and been out the fridge, ih has been contaminated with some kind of yeast, maybe Sacharomices, that is very common in the air. So in a few days, the yest cells spoiled the product. Jar B, that is a jam, has sugar added (apart from natural sugar existing in the figs). Sugar is a conservative itself, so that is the reason why jar B is not spoiled a week before.
Nevertheless, it could be also posible that the yeast cells in Jar A could come from the organic farming (and not from the air), with less sanitary controls that the ordinary ones. Tough provided that the jar A was perfect when it was opened, it could be not.

Ninfa, Italy

2018-03-14 13:29:49 UTC

Best hypothesis: differences in preparation. One jam was prepared without additional sugar. It acts as a preservative.

Alex, Austria

2018-03-14 14:43:27 UTC

Did somehow miss the fact, that they were not preparated the same way

Anna, Austria

2018-03-14 14:50:43 UTC

There is more sugar in jam B than in jam A therefore jam A is now _contaminatedwith yeast fungus.

Christina, Austria

2018-03-14 14:54:27 UTC

Jam B contains more sugar therefore yeast growth is inhibited.

Konstantin, Austria

2018-03-14 15:05:22 UTC

Preparation B contains more sugar, which inhibits microbial activity due to less available water

Dominik, Austria

dominik_maerzinger — 2018-03-14 17:13:36 UTC

The higher sugar concentration in Jar B seems to have inhibited yeast growth.

Bojana, Makedonia

boenov — 2018-03-14 17:26:01 UTC

My hypothesis is that in Jar B contains more sugar

Nataša, Slovenia

koprivnikarn — 2018-03-14 17:27:55 UTC

My both hypothesis were based on the assumption, that the content of both jars was the same. New one now is: added sugar in jar B was preserving the content from fermentation.

Badea

2018-03-14 17:28:25 UTC

Jar A has more fruit and less sugar than jar B.

Sevi, Greece

sevasti — 2018-03-14 17:42:13 UTC

The sugar is the answer!!

Dario,

prof_DZanin — 2018-03-14 17:59:42 UTC

- the two preparation have a different content in sugar, the "B" could contain much more sucrose that protects from microrganism proliferation.

Klara, Vienna

2018-03-14 19:16:21 UTC

My hypothesis is that Jar B contains more sugar and thats why the yeast can't grow in Jar B, because the sugar works as a preservation. Jar A just contains fruits and their fruit sugar and thats why the yeast can grow further and further

Laurence, Italy

2018-03-14 19:21:51 UTC

One of my hypothesis was that both jars haven't the same ingredients; The picture of the label shows that's right. The two jars content different preparation. The A contents jam (fruit with canne sugar) while the B ( with the AB logo)contents fruit puree only, and fruit comes from organic farming)At the microscopic view we can observe that the spoiled fruit preparation( with canne sugar) has developed numerous yeast cells while we can't observe them in the unspoiled one.

Rita Godoroja, Moldova

chimieplussucces — 2018-03-14 19:58:35 UTC

Different composition

Voinea-Axinte Costica

2018-03-14 20:05:48 UTC

I fill out the first observations:
• jar of jar A was not properly sterilized or prepared for preservation, and in conclusion the content is fermented and can no longer be consumed. I complete that the jam is made 100% of the fruits obtained from organic crops, with low sugar content.
• In jar B, the content has not changed its properties because the fruit processing stages have been followed and it has a 64% fruit content obtained on non-organic agricultural crops and with a 36% sugar content

Ayşe ARSLAN, Turkey

aysekaraul — 2018-03-14 20:50:15 UTC

In my opinion the hypoteses can be;
"cane sugar can affect of adulteration to the fig."
(Maybe, experiment includes two different composition, so we can't product a hypoteses)

Philipp, Austria

2018-03-14 21:37:17 UTC

My preferred hypotese is:
In jar B is much more sugar in it. So it's too much sugar for the yeast cells and they cannot grow in this extra "sweet" jar. Maybe because of the enormous sugar addition (3-4 times more sugar than in A) there is less water in jar B and so the yeast cells cannot grow!

Mehmet, Vienna (Austria)

mehmet1991 — 2018-03-14 21:41:15 UTC

The Hypotheses wich discuss the influence of Sugar on this reaction should be tested futher. Is Sugar working as a preservativ.

Stefan, Austria

2018-03-14 22:20:26 UTC

I still think it was the difference of sugar content.

Ana Pinheiro, Portugal

air_pinheiro — 2018-03-14 22:52:49 UTC

Different composition; different amount of sugar

Klara, Austria

2018-03-15 06:29:22 UTC

My hypothesis is that due to the difference in sugar content, only in one glass yeast forms.

Enrique, Spain

2018-03-15 09:29:04 UTC

Maybe the sugar content of B preparation could act as a preservative by destroying yeast

Zdena, Czech Republic

2018-03-15 13:01:29 UTC

The jars differ in content (sugar, preservatives)

Vasiliki Psaridou/Greece

psaridou — 2018-03-15 13:30:31 UTC

I agree with many that sugar must be the answer

Floriana - Italy

2018-03-15 13:52:08 UTC

The two preparations are different both for the type of fruit and for quantity of sugar. In the preparation A, Fig puree, figs come from organic farming. They should not have been treated with anitiparasites and antifungals. During the preparation there could have been a yeast contamination which caused fermentation at the opening. The preparation B is a jam with a percentage of minor fruit. The fruit is not organic and may have been treated first with antifungals so have few or no yeasts inside. It also has 36% added sugar.

Soni,Albania

2018-03-15 15:08:57 UTC

I think that sugar may have been the key to the differences between them

Anna

annagrignetti — 2018-03-15 16:29:11 UTC

Based on my experience, my most plausible hypothesis is:
jam A containing no sugar is stored
jam B containing sugar allowed fermentation of yeasts that acted as preservatives

Maria DC

mariadecarlo — 2018-03-15 16:31:36 UTC

From personal experience, as I often prepare jams, my possible hypothesis is as follows:
the marmel A contains no sugar and has therefore been subject to poor preservation.
The B-marmel that contains sugar, and thus allowed the presence of yeasts that acted as preservatives.

Barbara, Poland

bmmt — 2018-03-15 17:21:29 UTC

Most possible an hypothese:

Jar A was infected with fungi during production.

Bülent, Turkey

2018-03-15 18:47:20 UTC

As I thought in my second hypothesis, the materials contained in the samples are not the same. The sugar found in the fig jam provides protection.

Ayfer Gündoğdu, Turkey

ayf_gundogdu — 2018-03-15 20:58:47 UTC

Different composition and different amount of sugar.The preparation A have more fruit, the preparation B have more sugar

Pilar Spain

2018-03-15 21:33:02 UTC

All the three hypothesis could be true, but the right one is "The jar A contents less sugar than the B one".

Poonam, india

2018-03-16 05:37:51 UTC

All of my hypothesis is related to the content shown in video.

All of my three former hypotheses are partial convenient. Yeast cells had come into fruit preparation A. Fruit preparation A isn’t self-made, but it is organic with less sugar than fruit preparation B. The food label also says that it should be consumed quickly and stored in a cool place after opening. I think that the spoiling of fruit preparation A is caused by temperature (yeast cells grow better at room temperature) and the low amount of sugar in comparison to fruit preparation B.

2018-03-16 11:08:01 UTC

Irgen, Albania

irgen_xhyra — 2018-03-16 11:32:50 UTC

Even though both preparations appear perfectly the same it is not possible, there is no evidence on the provenience of the fruits used figs can vary even though they are figs; second the quantity of fruit used in one of the jars (the jar on the left which is gone bad I presume) does not contain anything else but figs. The presence of sugar (although natural cane sugar) in the second jar has prevented and slowed down the creation of yeast.

Vaishali ,India

vaishalig71 — 2018-03-16 12:21:33 UTC

My hypothesis:Preservatives are required to prolong the shelf life of the food preparation or prevent food spoilage is the most apt.
one more hypothesis can be
organic products spoil faster than the chemically preserved products.

Nina, Slovenia

2018-03-16 13:03:16 UTC

Hypothesis:

1.      The marmalades have different sugar content.
2.      The marmalades have different fruit content.

Ayşegül/TURKEY

2018-03-16 17:41:04 UTC

New hypothesis:
Jar A does contain less sugar and fruit than jar B.

Gilda/Italy

gilda_fiengo — 2018-03-16 19:17:28 UTC

New hypothesis:
The two fruit preparations have a different quantity of sugar. The fruit preparation A has more sugar has been infected with yeast who use sugar to converts carbohydrates to carbon dioxide and alcohols by fermentation

Juanjo/Spain

juanjose_fernandezri — 2018-03-16 19:51:15 UTC

New Hypothesis:
The Chemical composition of the jam is different

Sara Portugal

2018-03-16 19:52:16 UTC

The quantity of sugar in the preparations is a key factor. The preparation with more sugar was infected with yeast and occurred fermentation.

Elizabeth

2018-03-16 20:01:35 UTC

Preparation A has a deterioration in its chemical composition due to the metabolic action of fungal microorganisms that were in an environment with high humidity and that had no preservatives, it is natural puree of the fruit. Preparation B is jam, it is not contaminated due to a greater amount of preservatives

Măndița Baias

baiasmandita — 2018-03-16 20:10:07 UTC

Product A was to be consumed immediately after opening the container. The sugar content is different

Damla Güder, Turkey

dml — 2018-03-16 20:34:54 UTC

jars' sugar contents are different. So new hypotheses: It's difficult to live as a microorganism in a marmalade contains more sugar.

G.Arıkan, Turkey

gokanhoca — 2018-03-16 20:40:26 UTC

The product should be consumed immediately after opening the container. Because it's different sugar content.

Doinita B., Romania

2018-03-16 21:28:07 UTC

Is confirmed my hypothesis that the recipe used in the two jars is not the same.

From the information provided by the two labels, it appears that jar A contains an ecological jam without added sugar and should be consumed quikly after opening.

The jam of jar B is prepared with cane sugar and thus its conservation properties are better.

Milijana, Sebi

2018-03-16 21:32:31 UTC

I have the opinion that the change occurred due to different ways of keeping jars. The turmoil was due to the jar A was in a warm room, and jar B was stored in the refrigerator. If, however, there are differences in the preparation of contents in the jars, then the content in jar A is not sufficiently thermally processed and preserved. It does not contain a sufficient amount of preservatives in itself.

Noel, Malta

noel_harmsworth — 2018-03-17 10:32:08 UTC

Jam A is produced organically with a higher percentage of fruit and therefore higher presence of yeast cells growing on fruit skin that have started the process of fermentation more rapidly once jar was opened.
In jar B less fruit, leads to less yeast cells and therefore much slower fermentation process.

Mirta, Croatia

2018-03-17 10:42:59 UTC

In two jars of jam recipe was not the same.
My hypotheses was that the first jam is made without preservatives.
And my hypotheses is true, because organic food broke faster

2018-03-17 11:11:24 UTC

The concentration of sugar affect the development of fungi

Aleksandra, Poland

kwiekola — 2018-03-17 11:57:29 UTC

Jar A was infected by the yeast because there were 100% of fruit. There wasn't any sugar as a conservant.

Linda, Italy

LindaGiannini — 2018-03-17 12:11:42 UTC

I think that maybe it was a bad conservation

Tanja, Slovenia

brinje_raziskovalci — 2018-03-17 15:39:51 UTC

In the jar A there is less sugar then in the jar B. Therefore microbes (the yeast) can be active in the jar A but not in the jar B (sugar can conservate a jam).

Elżbieta, Poland

e_zalewska — 2018-03-17 16:58:11 UTC

2. In the jar A there are microorganisms.

Petra, Slovenia

petra_munda3 — 2018-03-17 18:16:08 UTC

New hypothesis: Jar A has no preservatives.

LIlia, Moldova

lilia_pasa — 2018-03-17 18:33:30 UTC

Preparation A is infected. It was not properly preserved in the fridge after opening.

IvanaN

nenadic_ivana007 — 2018-03-17 19:37:34 UTC

My hypothesis was on the right track. The preparation was different, A was organic, B had a lot of added sugar which served as a preservative.

Laura, Romania

lauraelenaburcus — 2018-03-17 21:44:07 UTC

The difference between A and B is the presence of the yeast cells (in the preparation A).
So, my hypothesis is the preparation A is ”Fig puree”, 100% ingredients from organic farming and recomanded to be consumed quickly - seeing this: ”During their growth, yeasts metabolize some food components and produce metabolic end products. This causes the physical, chemical, and sensible properties of a food to change, and the food is spoiled” - Wikipedia

Anna, Poland

corkajana — 2018-03-17 22:17:00 UTC

The produkt in the B jar contains prservatives, a lot of sugar

Svetlana, Serbia

svetlananj — 2018-03-17 22:53:38 UTC

the amount of sugar in jar B is significantly higher
In jar A is 100% figs, and in jar B is figs 64% and cane sugar 36%

One of my hypotheses was that more sugar was in the jar B.

I think it's important how yeast bacteria develop in the presence of different sugars.

Organic figs - whether jar A contains a preservative?

Jana, CZ

jjilkova — 2018-03-18 00:09:11 UTC

Jar A is made of 100% fruit while jar B has less fruit, suggar added.
Two out of my 4 hypotheses reflected this:
Hypotheses:
1. the content of the jars is made of different ingrediences
3. there is more suggar in jar B than in jar A.

Anamaria, Romania

2018-03-18 05:30:14 UTC

B has sugar like preservative.

Stelios, Greece From the microscopic analysis we observe yeast cells in the spoiled fruit preparation. This jar contains much more sugar than the unspoiled one. We know (source: wikipedia) that yeast uses glucose and carbohydrates as energy substrates. Therefore, the difference is explained by the excess of sugar in the spoiled fr. prep.

stanast — 2018-03-18 07:04:02 UTC

Zvonko, Serbia

gzvonko62 — 2018-03-18 09:34:42 UTC

The product in the B jar contains much sugar like preservative.

Petr, Czech Republic

2018-03-18 10:13:49 UTC

Left (A) doesn’t contain any preservative, Right (B) contains a lot of sugar as a preservative.

Theodor.L Grecce

2018-03-18 10:44:49 UTC

My first hypothesis was the right one, from the microscopic image we observe the growth of yeasts that are responsible for spoiling the jam in jar A. According to the labels in the jars the jam in jar A has no preservatives at all, while in the jar B has been added sugar at a rate of 36% which is a natural preservative. From Wikipedia «Sugaring

The earliest cultures have used sugar as a preservative, and it was commonplace to store fruit in honey. Similar to pickled foods, sugar cane was brought to Europe through the trade routes. In northern climates without sufficient sun to dry foods, preserves are made by heating the fruit with sugar.^[7] "Sugar tends to draw water from the microbes (plasmolysis). This process leaves the microbial cells dehydrated, thus killing them. In this way, the food will remain safe from microbial spoilage."^[5] Sugar is used to preserve fruits, either in an antimicrobial syrup with fruit such as apples, pears, peaches, apricots, and plums, or in crystallized form where the preserved material is cooked in sugar to the point of crystallization and the resultant product is then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica, and ginger. Also, sugaring can be used in the production of jam and jelly.

Viktorija, Slovenia

2018-03-18 11:03:05 UTC

From microscopic view of samples of the two fruit preparations we observe yeats cells in the spoiled fruit preparation. The Jar 2 contains much more sugar than the Jar 1 and this seems to inhibit yeast growth. The sugar seems to work as a preservative in Jar 2. So the first of my hypothesis is the right one: "one of the jam contains more sugar".

The the first product is ecological so it hasn't got any conservative or preservatives.

2018-03-18 12:44:42 UTC

Jasenka, Croatia

2018-03-18 14:36:34 UTC

I'll go with my first hypotestis: different quantities of preservatives. As we can see on the food labels preparation A has no sugar added but preparation B has. Sugars plays the role of preservative.

From additional information we can conclude that preparation B contains cone sugar and A does not

2018-03-18 14:37:56 UTC

maria

prof_mm2010 — 2018-03-18 16:35:23 UTC

Zvonko, Serbia

gzvonko62 — 2018-03-18 18:36:22 UTC

Revisited hypotheses

The product in the B jar contains much sugar like preservative.

Revisited hyphotheses

2018-03-18 18:39:55 UTC

According with the microscope images we can observe a yeast growing of

Eduardo, Spain

nozal_eduardo — 2018-03-18 18:56:08 UTC

My last hypothesis was the correct one:

The different composition is to blame (glucides levels , the don`t sucres ones, or even another not mentioned in the label)

The reason to choose that one was this paragraph in wikipedia: "Carbon is obtained mostly from hexose sugars, such as glucose and fructose, or disaccharides such as sucrose and maltose... Yeast species either require oxygen for aerobic cellular respiration (obligate aerobes) or are anaerobic.

Natalia Grushko, Ukraine

grushko_nat — 2018-03-18 19:59:22 UTC

One of my hypotheses was correct– there is no sugar. Also the first jar should have a shorter expiration date

Olga, Republic of Moldova

olgagolovetchi — 2018-03-18 21:00:16 UTC

It was about the sugar and the sugar is one of the preservatives.

Maria, Athens

maria_katsa — 2018-03-18 21:48:09 UTC

Preparation B contains more sugar that is natural conservative

Mayte, Spain

mayte_conejero — 2018-03-18 22:44:17 UTC

Sugar concentration

Inmaculada González/Spain

ingoalster — 2018-03-19 08:14:25 UTC

Sugar concentration, preservatives.

Michela, Italy

michelapellizzari4 — 2018-03-19 09:04:16 UTC

My 2, 3 hypothesis were rights and I see numerous yeast cells in the spoiled fruit.

The Jam A come from AGRICOLTURE BYOLOGICAL: 100% FIG, 15,7g/100g carbohydrates.

The jam B: 64% FIG with 54 % SUGAR: 57,1g/100g carbohydrates.

Izabela, Poland

2018-03-19 09:31:48 UTC

Hypothesis:
Microorganisms/yeast/ and too short sugar concentration spoil fruits.

Rishu, India

2018-03-19 13:30:42 UTC

difference in the state of two jam bottles is due to difference in sugar concentration

Marina,Italy

2018-03-19 14:12:06 UTC

Difference of sugar concentration

Lucia Italy

2018-03-19 14:18:04 UTC

The difference in concentration of sugar
particles between the two solutions

Ausra, Lithuania

2018-03-19 15:52:35 UTC

Sugar concentracion

Hector; Spain

2018-03-19 16:42:11 UTC

The difference resides in sugar particles concentration of
the two solutions

2018-03-19 16:42:42 UTC

sugar

2018-03-19 16:43:04 UTC

particles

Renata, Croatia

renata_pintar — 2018-03-19 17:09:04 UTC

Both hypothesis were accurate. Fig jam had added sugar and jam is cooked and pasturized, on the other hand fig puree is just pureed fruit, no sugar added

Pinelopi, Greece

2018-03-19 17:52:48 UTC

The hypothesis about the sugar concentration was the most plausible.

Michelle Ireland

2018-03-19 18:44:24 UTC

The two jams differ in the amount of sugar present

Marija, Serbia

marijadikic73 — 2018-03-19 20:30:11 UTC

Preparation B contains more sugar.

Mustafa BOZOĞLAN, Turkey

mdbozoglan — 2018-03-20 07:41:15 UTC

There was an increase in yeast due to the high sugar content in the second part. so jam, decay and ferment are accelerated. in this case it caused the protective amount to decrease. the contamination caused by the increase of microorganism activity in the studies made here spread rapidly all over the jam.

Rosy

2018-03-20 09:11:17 UTC

There is too much sugar in jar B

Dimitris,GReece

2018-03-20 09:12:19 UTC

Sugar concentration,
Temperature preparation.

2018-03-20 12:03:27 UTC

Ana Molina/Spain

2018-03-20 12:08:55 UTC

In the extra fig jam there is more sugar, so it is posible that some microorganisms could lived there.

MaríaJosé,Spain

mgarcia58 — 2018-03-20 12:54:46 UTC

The jar on the left (A) with 15,7g/100g carbohydrates is made with ecological methods and its sugar content is lower than the other jar (B) with higher sugar percentage 57,1g/100g carbohydrates which causes a faster fermentation.

Marina del Barco SPAIN

marina_bm6 — 2018-03-20 13:17:00 UTC

REVISITED HYPOTHESIS
Preparation A has no added sugar, so ingredients are different in both preparations.

Sugar content is responsible for the spoiling or not of the preparation.

MONICA GARCIA

2018-03-20 21:45:42 UTC

REVIEWED HYPOTHESIS
Composition was indeed different and the puree without almost extra sugar has a better composition for yeast to grow

The biological jam has less concentration in carbohydrates and sugars which made it more vulnerable to heat and oxygen

2018-03-20 22:04:08 UTC

Cristina Raposo

ciraposo — 2018-03-21 00:13:37 UTC

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

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

Kavita, India

2018-03-21 05:57:26 UTC

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

Alexia, Malta

2018-03-21 08:09:28 UTC

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

YOLANDA M (SPAIN)

yolandamarron — 2018-03-21 09:15:44 UTC

The most plausible hypothesis was the one that claims that they were different from the very begining

Marta, Poland

2018-03-21 10:25:36 UTC

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

Joyce - India

sec_coordinator — 2018-03-21 16:04:26 UTC

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

Camino- Spain

2018-03-21 17:30:56 UTC

The main difference is the quantity of sugar, the spoiled jar has been elaborated following an ecological process whereas the jar B has more concentration of sugar.

canisoara — 2018-03-21 17:31:23 UTC

Ceban Ana, Moldova
Sugar concentration

lidiaristea2004 — 2018-03-21 18:45:41 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.

Lidia, Ro

lidiaristea2004 — 2018-03-21 18:51:46 UTC

Natural jam has fewer carbohydrates and sugars, and in contact with heat and oxygen becomes vulnerable.

Kristina, Slovenia

2018-03-21 21:34:14 UTC

The fruit preparation in jar A doesn't have added sugar (no additive).

Gaia, Italy

gaialombardi69 — 2018-03-22 10:00:38 UTC

In the preparation A there are only natural sugars and not added sugars; so the preparation is more sensible to oxydation when open.

Jar A has been yeast contaminated. Jar B has not. Sugar content in A not sufficient to prevent microbial growth

mrsmariaodonnell — 2018-03-22 12:21:26 UTC

Romana, Vienna

2018-03-22 13:41:01 UTC

The main difference is the difference of the sugar contet in the two glases.

Hypothesis AKE

2018-03-22 16:50:03 UTC

If the sugar content is higher in one jar (Jar B) then food spoilage (microbial growth) will be less than jar with less sugar (Jar A)

jar A was conterminated by yeast, maybe a mistake by coo

a_scheuringer — 2018-03-22 22:21:58 UTC

R

2018-03-22 23:23:21 UTC

The rate of decay of the substances in the jar depends on the sugar content

Arnaud, France

2018-03-23 12:10:40 UTC

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

Claudio

2018-03-23 17:24:26 UTC

The right hypothesis is that jar A not have sugar!

Paulo Dionisio, Portugal

paulo_dionisio — 2018-03-23 21:12:44 UTC

The two jams differ in the amount of sugar present in the process. Jam A has less sugar than jam B

chemingui firas

cheminguifiras1966 — 2018-03-24 10:02:28 UTC

nabeul , Tunisia

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

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

Lina from Lithuania

step_lina — 2018-03-24 14:40:49 UTC

There is too much sugar in jar B

Aiki

2018-03-24 19:21:31 UTC

The amount of sugar affects the activity of yeast.

Justyna, Poland

2018-03-24 20:10:30 UTC

Jar 1 contains fig from organic farming so yeasts prefer them.

Lena, Germany

2018-03-25 09:03:14 UTC

Jar A has less sugar and ingredients from organic farming only while jar B has more artificial ingredients that makes it last longer.

Laura, Italy

2018-03-25 17:06:19 UTC

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

Grażyna, Poland

sp171wesola — 2018-03-25 19:51:56 UTC

The content was not the same. There was too little sugar in prepA and the presence of yeast started the fermentation process.

Dorota, Poland

2018-03-25 20:38:01 UTC

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

Beatriz Sanchez, Spain

beatriz_sangar — 2018-03-25 21:13:59 UTC

In the second jar there is more sugar this works as a preservative and the yeast grow faster in warm places

Teresa M G , Spain

tmatamor — 2018-03-25 21:49:30 UTC

The most quantity of sugar in jar B is used for preservation. It was a decisive factor for the different results.

Çağrışım Helhel, Turkey

2018-03-26 07:48:13 UTC

second jar contains aditional sugar in it. This amount of sugar prevent reproduction of yeast because they cannot find enough water for their metobolim.

sunce

suncezgb8 — 2018-03-26 13:09:24 UTC

sugar is preservative, present in second jar.
It affects the activite of yeast (fermentation).

Fiona

2018-03-26 14:58:35 UTC

Jar B had a higher % of sugar. This acted as a preservative preventing it from turning bad as quickly

Lisa, ireland

2018-03-26 15:03:58 UTC

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

Honorata, Portugal

honoratapereira — 2018-03-26 15:33:10 UTC

Hypothesis 3, preparation A, on the right, has a larger quantity of sugar that speeds up the fermentation.

Yessica Calle, Spain

2018-03-26 15:43:55 UTC

The hypothesis about preparation B having more sugar, what better preserves the jar.

Carlo Italy

carlogino — 2018-03-26 18:48:40 UTC

the sugar acts as a preservative and is present in the second jar.
It affects the activity of yeast
favoring the fermentation process.

Monika, CZ

2018-03-26 19:06:54 UTC

more concentracion of

Jason, Ireland

JasonComerford — 2018-03-26 19:23:48 UTC

Having reviewed the labels, I believe my 4th hypothesis is the most plausible:

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

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

Mehtap ARSLAN, Turkey

marslan17051 — 2018-03-27 18:09:52 UTC

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

Eugeania, Romania

2018-03-27 19:51:12 UTC

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

Eva

2018-03-27 21:56:09 UTC

T
Preparations aren't the same. A might stay in a higher temperature and or A could have been opened...

SOFIA D

deltasofi — 2018-03-28 08:44:32 UTC

More suggar added in A preparetion55% instead of 12,3% in A Preparation.Almost yeast is in B preparesio

Kristina, Croatia

klucic5 — 2018-03-28 09:38:13 UTC

Yeasts are the cause of proces in jar A. Also more sugar can preserve fruit for longer time.

Cristina, Portugal

cristinaproenca — 2018-03-28 20:43:09 UTC

1- The jars have different concentrations of sugar

Alexandra A, Romania

2018-03-29 19:55:47 UTC

My second hypothesis :
A - eco fruits - expire quickly, meanwhile B - gmo fruit - have a longer life, but unfortunately unhealthy.

Bertha, Mexico

2018-03-30 08:02:32 UTC

My second hypothesis: Presence of bacteria fed by the sugar contained in preparation A and producing carbon dioxide.

Miguel Angel, Burgos (Spain

kapy83 — 2018-03-30 10:17:59 UTC

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

Orsola,Italy

orsola_parisi58 — 2018-03-30 10:55:14 UTC

My hypothesis is that in the two jars there is a different concentration of sugar which prevents proliferative activity in the B jar.

Laura, Romania

loraduc — 2018-03-30 20:21:42 UTC

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

Anna, Italy

prof_deruvo — 2018-03-31 12:55:54 UTC

. Gas because of yeast proliferation and Less sugar in the fig puree jar means more water and this helps the growth of microrganisms.

Nada, Macedonia

2018-04-01 14:01:08 UTC

Hypothesis 2:
The jar A and jar B did not have the same ingredients. The jar B has higher amount of sugar.

Selen, Turkey

2018-04-01 15:19:43 UTC

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

Dilaray, Turkey

2018-04-01 15:20:55 UTC

Mould Growth,
because of the low sugar concentration, less boiling and putting jam in the jar after they cold, mould get growth.

Salima, India

2018-04-02 15:53:55 UTC

Adding preservatives such as sugarsdoes not allow the growth of microorganisms

Angela Italy

ancolli — 2018-04-02 18:38:25 UTC

Different concentration in sugar: in prepartion B sugar acts as a preservative

Athanasia

11gymilio — 2018-04-03 07:19:55 UTC

Hypothesis 3 and 4
Jars contain defferent material. B that is conserved well is rich in sugar

Kathryn, Armenia

quickstepintomyheart — 2018-04-03 09:37:51 UTC

Increasing sugar content in jam preparation decreases the growth of yeast.

Barbara,Poland

2018-04-03 15:24:27 UTC

Jar A has certificated fig ( eco fig). In jar B are modified fig.

Aylin, Türkiye

2018-04-03 17:16:17 UTC

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

Slavica, Croatia

ps_slavica — 2018-04-03 17:56:03 UTC

I like sentence (warning): Consume quickly!
No sugar in A-jar, didnt store in a cool place.

Neerja Mony

neerjamony — 2018-04-04 10:52:29 UTC

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

Cinzia Vignoli, Italy

2018-04-04 14:37:52 UTC

I think that the difference between the two products depends on the presence of the sugar that allows a different conservation,

Semih, TÜRKİYE

2018-04-04 19:11:03 UTC

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

Justyna, Poland

chemica121212 — 2018-04-04 22:33:41 UTC

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

Nițescu Emilia-Elisabeta, Romania

2018-04-05 07:14:54 UTC

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

Kerstin, Austria

2018-04-05 11:26:35 UTC

I still think that it probably was the different portion of sugar.

Ricardo RG:

RicardoRG — 2018-04-06 18:22:27 UTC

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

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

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

I think that this happened because there is more sugar in jar B.

mpietrzyk199 — 2018-04-07 18:41:17 UTC

Ramona Vasilescu,

vochinramona — 2018-04-08 16:06:15 UTC

Romania
The fist ist without sugar. By fermentation, the sugar from jar B becoming alcool

Serena - Italy

serena_dorigotti — 2018-04-08 17:59:32 UTC

The two fruit preparations have really different ingredients. Also they have also been produced with different processes.

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

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

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

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

Majid - Pakistan

2018-04-09 12:52:24 UTC

The two preparations followed different process of preparation and also vary and the ingredients are different.

Salima India

2018-04-09 15:35:38 UTC

I did the experiment with slight variation. I had taken three test tubes

A with no sugar

B with moderate sugar (50%)

C with very high and very little water

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

There was no such doubt

Alexandra Fratti, Greece

alexiafratti — 2018-04-09 16:13:43 UTC

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

Crina, Romania

ecrinaaurelia — 2018-04-09 16:29:12 UTC

As i think jar B has more sugar then jar A, so prevents the growth of yeast.

Hande Kamer,Turkey

2018-04-11 11:59:50 UTC

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

Nadeem Altaf,Pakistan

newtonvalamor0312 — 2018-04-11 15:52:35 UTC

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

Ourania Lampou, Greece

2018-04-13 13:49:21 UTC

Probably, there is a different proportion of ingredients in the jars.

viki dogani, greece

2018-04-14 14:35:23 UTC

The first has less sugar, the second has more sugar, energy, bacteria which help it to preserve

Sarah, USA

sab205 — 2018-04-14 16:07:13 UTC

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

Audrey Dublin

a_carty1 — 2018-04-15 12:23:36 UTC

Most plausible A has less added sugar than B

Ozrenka, Croatia

2018-04-15 13:16:01 UTC

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

zeynep,Turkey

2018-04-16 13:16:52 UTC

my second hypothesids is the most plausible.

Jeane de Fátima, Rio de Janeiro - Brasil

jeanedefatima — 2018-04-17 13:05:54 UTC

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

adela_zigert — 2018-04-18 14:00:15 UTC

Samet Yavuz TERZİ, TURKEY

2018-04-19 07:44:31 UTC

There is no sugar in the first jar and it is not stored in the cold place.

Selda-turkey

seldasezer1983 — 2018-04-20 18:19:14 UTC

sugar and temperature can be differences

cihan süle

cihansulebilsem — 2018-04-21 16:10:59 UTC

jar A , the ratio of the sugar has been added less than required amount.

Nurhayat Kayar

2018-04-23 16:05:57 UTC

I think my hypottheses true because yeast fermantation are carries out in jar. and in jar is carries out fizzed.And other jar is normal .

nazım kırdaş

2018-04-24 08:36:33 UTC

fig fruits are more unstable compared to pomegranate reçeline.

Meryem EGRIOGLU

megri_1971 — 2018-05-07 19:03:07 UTC

The first has less sugar, the second one has more sugar

Aysun Caliskan

2018-11-02 21:12:50 UTC

their expiration dates may be different.

özlem

2018-12-02 12:52:10 UTC

the result depends on the amount of sugar

Eylem GÜRKAN

eylemgurkan — 2019-01-27 21:58:00 UTC

The amount of sugar

çağdaş turan turkey

113aytoldu — 2019-03-21 08:11:33 UTC

the result depends on the amount of sugar

Δημήτρης

dkelefiotis — 2019-05-29 14:15:03 UTC

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

Ivica

ivica_gregurec — 2019-09-09 20:16:11 UTC

Ivica G

ivica_gregurec — 2019-09-09 20:16:11 UTC

Ivica G.

ivica_gregurec — 2019-09-09 20:16:12 UTC

The amount of sugar

İkra

2021-12-10 04:20:33 UTC

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