Thursday, May 20, 2010

Conclusion

It seems after I got all my results that water is the best to stop apples from rotting. The sugar also stopped the rotting process. The soap completely failed. The vinegar changed color. The salt absorbed the moisture. The air still looked eatable but not in the best condition. Overall my entire hypothesis was sort of right and wrong. I think I would have let the apples sit for a month next time.

Day Seven

1. Air


2. Water


3. Salt


4. Sugar


5. Vinegar


6. Dish Soap

Day Six

1. Air


2. Water


3. Salt


4. Sugar


5. Vinegar


6. Dish Soap

Day Five

1. Air


2. Water


3. Salt


4. Sugar


5. Vinegar


6. Dish Soap

Day Four

1. Air

2. Water

3. Salt

4. Sugar

5. Vinegar


6. Dish Soap

Day Three

1. Air

2. Water

3. Soap

4. Sugar

5. Vinegar

6. Dish Soap

Day Two

1. Air1


2. Water 1


3. Salt 2


4. Sugar 1


5. Vinegar 4


6. Dish Soap 5

Day One

We prepare six apple slices, all from the same ripe apple.



Then we immerse them is six different environments.

1. Air 1


2. Water 1


3. Salt 1


4. Sugar 1



5. Vinegar 2


6. Dish Soap 3

Note: when placed in the dish soap the apple experienced an immediate change in appearance

Hypothesis

I think that common house hold substances can stop or slow down apples from rotting.

  1. Get 6 plastic bags and put dry sugar in one, dry salt in another, hand soap in another, Vinegar in another, air in another and the last with water.
  2. Fill each one so it is at least a half of the jar.
  3. Get two apples and split it up into 6ths and put one apple in each jar with the aforementioned items.
  4. Put each jar in a windowsill making sure the spot is not too hot also each needs the exact same amount of sunlight.
  5. Take photos and make observations every day for a week
  6. Then Come back and record the results.