Science



☒ Not achieved ☑Achieved☑☑Advanced
 * Science Fair Marking Term 2 2011**

☑Clear aim/hypothesis carried through ☑Method, accurate experimentation ☑Accurate experimentation, controls, variables, repetitions ☑Results clear, accurate, include appropriate data ☑Conclusions are in line with aim/hypothesis ☑Results are interpreted and discussed (conclusion)
 * Scientific Process and Background:**

☑Design of the experiment ☑Use of apparatus and materials
 * Technical Skill:**

☑Imaginative/creative ideas ☑New/Unusual application in science
 * Originality:**

☑☑Colour/form/clarity/graphics ☑☑Innovative appeal
 * Presentation of Display:**

☑Authentic ongoing record with raw data included ☑Has supporting documentation, bibliography, acknowledgements
 * Log Book:**

What a fantastic Science Fair Sophie. You have clearly followed the project outline and completed an excellent experiment on preserving. Your project is well structured, easy to follow and your data collection/observations have been recorded well. It is great that you have included some 'Science' behind you findings re: what was in vinegar to make it good at preserving. Well done Sophie, you should be proud of your effort!
 * Teacher Comment:**

I think my science fair went quite well. I am proud of my result. I did think I would need to test them longer but it was good I didn't need to. I was surprised That there were results in the first couple of days.
 * Student Comment:**

Introduction: After watching my Dad make chilli sauce I started to wonder how he was able to prevent mold growing on his chilli as he does not always keep it in the fridge. Then we got talking how people preserved food in the olden days as they didn’t have refrigeration. I learnt that people dried or salted their solid food to preserve it. It got me thinking about how you might be able to naturally preserve foods that weren’t solid. I decided to do an experiment to see what natural ingredients work the best to preserve liquid foods.

Aim: My aim is to find out what natural ingredients will preserve liquid foods (stewed apple and pureed pumpkin) the best and for the longest period of time.

Hypothesis: I think that vinegar will be the best natural preservative because it is quite acidity and I know that it has prevented mold growing on my dad’s home made chili sauce!  I think that sugar will be the worst natural preservative because it does not contain acid like the others!

**//Good start Sophie, can you please include your Method so I know how you are going to conduct your experiments and what products you are going to use. Start your experiments as soon as possible.//**

Equipment:


 * 10 mini snap lock containers
 * Stewed apples
 * Pureed pumpkin
 * Teaspoon
 * Tablespoon
 * Vinegar
 * Salt
 * Sugar
 * Lemon juice
 * Mask
 * Gloves

Method:


 * 1) Line up 5 of the containers.
 * 2) Place 3 tablespoons of stewed apple into the containers.
 * 3) Add 2 teaspoons of vinegar to one container

Add 2 teaspoons of salt to one container

Add 2 teaspoons of lemon juice to one container

Add 2 teaspoons of sugar to one container

Leave one container with nothing added, this is the control

4. Repeat with the 5 containers of pureed pumpkin. 5.Wear gloves and mask to check containers everyday for 12 days.

6. Record changes in log book.

7. Remember to take lots of photos.

Analysis:

Conclusion: After completing my investigation I have come to the conclusion that my hypothesis was correct. I discovered that vinegar was the best at preserving both the sweet liquids (stewed apples) and savoury liquids (pureed pumpkin). Salt also prevented mold growing on both sets of samples, however the apple started to change colour.

I noticed that the control and the container with the sugar started to change and grow mold the quickest.

This experiment shows that if you want to naturally preserve liquid foods you will need to add vinegar or salt.

References:

Mum

Dad

100 Amazing First Prize Science Fair Projects

Internet