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Science Fair Project Prezi
Transcript of Science Fair Project Prezi
Meat (1/4" X 1" Squared),
Milk (2 TBS)
Cheese (1/4" X 1" Squared)
Apple (1/2'' squared).
32 small containers In each box, place 4 of the small containers: In each place 1 sample each of the meat (1/4" X 1" Squared), milk (2 TBS), cheese (1/4" X 1" Squared), and apple (1/2'' squared). Place lids on the containers. Place 8 small containers in each box
4 with lids, 4 without
( I used baby food jars ) Place 2 boxes with lids in locations, 1 in a cool climate and 1 in a warm climate.
Place 2 boxes without lids in locations, 1 in a cool climate and 1 in a warm climate. (Each with a lamp overhead) Check boxes every day and write down any changes
for 5 days Take lots of notes. 2 with lids and 2 without In each box place the next 4 small containers: In each place 1 sample each of the meat, milk, cheese, and apple. Do not place lids on the containers. How Light and Temperature Effect the Rate at Which Food Spoils I think that the food will be more effected and spoil faster if it's in warmer temperature and bright light rather than colder temperature and no light. Purpose My purpose is to see if light and temperature effect the rate of food spoiling. I want to know if light and hot temperature will cause food to spoil faster then no light and cold temperature. By knowing this it will help the community know how to store food. How Light and Temperature Effect the Rate at Which Food Spoils.
Too find out how rapidly food spoils and if light and temperature effect it. procedure Hot and cold temperatures can help make packaged food last longer than food that is not packaged.
Food no matter what, can’t escape light and light causes fat, protein, and vitamins to breakdown. This causes food to start discoloring, and lose flavor.
You can also extend the shelf life of food by taking the water out of them. This is called dehydration. Light can cause colorful herbs/spices to lose their color. When this happens nutrients and flavor fade also.
If certain foods like dried meat, tea, coffee, and soups are stored properly, they can last for years. background
research Source 1 - "Describe the Different Ways That Food Spoils." Food Safety Education. N.p., n.d. Web. 11 Jan. 2013. Source 2 - "Does Light Affect How Fast Foods Spoil?" LIVESTRONG.COM. N.p., n.d. Web. 11 Jan. 2013 Source 3 - ScienceDaily. ScienceDaily, n.d. Web. 11 Jan. 2013 The best food to store and foods with low or no amount of water.
Keep away from heat and light and it will last longer. Source 4 - "Food Storage." Safety Information: How Food Spoils- UNL Food Team. N.p., n.d. Web. 11 Jan. 2013. Source 5 - "Food Storage Shelf Life." Long Term Food Shelf Life. N.p., n.d. Web. 11 Jan. 2013.
To reduce spoilage, handle food with care. If there are dents in cans or bruising on produce, it can cause microrganisms to grow faster. Both warm temperature and light decimates nutrients, vitamins, and taste in food.
Foods stored at 50 - 60 degrees F will last longer than foods stored at higher temperatures.
I am going to make 4 boxes, 2 boxes with lids and 2 without. In the boxes without lids, 1 box with a lamp will be placed in cold condition (under 50 degrees), the other in warmer conditions (room temperature). The boxes with lids will each be placed in a warm (room temperature) and cold location (under 50 degrees). In each of the boxes I will have 8 containers, 4 with lids, 4 without. In each container I will place 2 turkey, 2 milk, 2 cheese and 2 apple samples in small containers EXPERIMENTAL DESIGN: Food dies faster in warm temperatures because microorganisms grow faster in warmer temperatures. Bibliography
"Describe the Different Ways That Food Spoils." Food Safety Education. N.p., n.d. Web. 11 Jan. 2013.
"Does Light Affect How Fast Foods Spoil?" LIVESTRONG.COM. N.p., n.d. Web. 11 Jan. 2013
"Food Storage." Safety Information: How Food Spoils- UNL Food Team. N.p., n.d. Web. 11 Jan. 2013.
"Food Storage Shelf Life." Long Term Food Shelf Life. N.p., n.d. Web. 11 Jan. 2013.
ScienceDaily. ScienceDaily, n.d. Web. 11 Jan. 2013 Results:
My Hypothesis was true. Light and temperature did affect the rate of food spoiling. The darker and the cooler the environment the food didn’t spoil as quick. It spoiled but it didn’t spoil faster than the food placed in a light and warm environment.