Conclusion- Andy When we added the two teaspoons of Morton salt on the apple slices, the slices with the salt grew less mold than the ones without salt. If we went further in these experiment we would try to make apples from rotting a longer period of time. In our experiments there was nothing wrong that happened. We did every part of the steps needed correctly. We had a fun time going out and buying the experiment products, meeting up, and working on it with each other.
Acknowledgements-Group Effort
Eric-I would like to thank everybody's parents in our group for letting us do this project, but I would like to thank my mom and Steven's dad the most because, my mom gave the apples to use for the experiments and Steven's dad allowed us to use his kitchen's utensils and his household for the experiment.
Steven-I want to thank my family for the salt
Andrew Claros-
Andy-
Variables-Eric
(make more concise)
Independent Variable- The number of weeks that have passed since Morton salt has been added to the apple slices
Dependent Variable- The amount of mold on the apple slices(rating 1-5)
Control- Same type of apples(Fuji), same type of salt(Morton) on the apples, same amount of salt(2 teaspoons) on the apples, same type of container(Zip-loc bag), same area where the apples are kept, same temperature
Hypothesis-Eric
If Morton salt is added to the slices of the Fuji apples, then the apple slices will be preserved better than the apple slices without salt.
Problem-Eric
What will happen to the apple slices when 2 teaspoons of Morton salt is added to them?
Materials-Eric
6 Fuji Apples
10 Zip-loc bags
A knife
At least 10 teaspoons of Morton salt
Analysis-Andy
Three of the six slices of apples were covered in Morton salt, and the other three had no salt on them. Two teaspoons of Morton salt was put onto the three slices. The slices of apples without salt grew more mold than the slices that had salt (how much more? use numbers). The mold was thick and greenish-brown. It covered the whole inside of the apple.(the data table shows 5 trials, but analysis only talks about 3 slcies/trials; which one is it?)
Graph-Steven
Abstract-Andrew
My group members and I wanted to know how food preservation worked. We knew that salt was a good preservative for foods so we tried to see if it actually worked. First, we cut the apples in half and covered half the slices in 2 teaspoons of Morton salt from the kitchen and the other half is not covered in any salt. Next, the apples are put into Ziploc bags separately. Progress is checked weekly. After one week, the apples with salt's bag filled with water by a small portion of the bag and the apples became soft and grew a little mold. The apples without salt had much more mold than the apples with salt but did not have any water in it. Yes, salt does make the apples last longer. The apples that did not have salt grew mold faster than the apples that did not have salt (awk.). I think the experiment would have been better if the apples were cut more precisely in half (why?).
Purpose-Andy People can have a better understanding of salt preservation and how it affects apples (sf). People also needs to know if it would slow down the growth of mold on apples. Would the salt keep the apple from rotting or will the apple still rot. People may also be interested see if there are other kinds of different mold that may grow on the fruit (but your study doesn't test mold types). The experiment will be about salting apples in a Ziploc bag. A last thing of why others should learn about food preservations is so they can be ready to make food last for a long time incase you are trapped inside your house or an emergency happens.
History-Eric (use black only, bold glossary terms, period goes after the parenthesis)
(too much information in 1st paragraph, group & break up) Sodium Chloride, more commonly known as salt, is an essential element in the diet of humans, animals, and plants (Detroit Salt Company, 2010). Although salt is something that is essential, too much consumption can be deadly. Salt has been in use as many things before written language was discovered. The most common use of salt was preservation. Man’s discovery of the preserving qualities of salt was stumbled upon by accident, but the discovery has benefited us (Wilkinson, 2013). Salt can be used as mold, bacteria, and yeast preservatives, but there is no practical way to eliminate mold (Goldcoast Flood, 2012). There are three types of molds. Allergenic mold, pathogenic mold, and toxic mold (Bond, 2008). Allergenic molds can cause allergic or asthmatic symptoms, but are not dangerous. Pathogenic molds can cause serious health effects. Toxic molds, as it's name states, creates toxins that causes serious health effects to everybody. Salt has a long and unique history. Salt has also been used as money. Roman soldiers protected salt trading routes and in return, they were paid in salt. Medieval pavement for salt trades still exist today in Germany. Salt was also mixed with animal organs for sacrifices. It was also used in Sumo wrestling to ward off the evil spirits. As humans became more and more civilized and moved toward agriculture and domestication of animals, the demand for salt increased. In the 17th century, salt was the leading cargo and has been the cause of bitter warfare (Frater, 2009). During the Revolutionary War, British soldiers intercepted the rebel's supply of salt, therefore destroying their ability to preserve food for the soldiers. Salt was used to preserve Egyptian mummies and Egyptian hieroglyphics record salt-making in Egypt. Salt has been used as the subject of humorous cartoons, music, poetry, and lots more. Salt has played a key role in West Africa during the great trading of Mali and has even been used as a fundraiser idea in Africa. However, salt in our country is rarely used. Only 6% of salt is used in the U.S. And 17% of salt is used for de-icing streets (Frater, 2009).
Process-Eric (explain the process of food preservation, not the lab procedure; include citations!)
There are many ways one can make salt: solar evaporation, rock salt mining, and vacuum evaporation. Out of all three methods, solar evaporation is the oldest method used to make salt. It is basically the capturing of salt water in shallow ponds where the sun evaporates most of the water. Rock salt mining is the second oldest method. It is by far, the safest method in salt-making. In this process, large machines travel through vast cave-like passageways performing various operations. The last method, vacuum evaporation, yields a very high purity salt. The first operation done is known as solution mining. Wells are drilled and then connected via lateral drilling. Water is then pumped down one well. The salt dissolves and the resulting brine is forced to the surface through the other well. It is then piped into large tanks for storage (Detroit Salt Company, 2010).
(explain more about preservation, explain brining, pickling, jerky, etc; not enough information)
The way salt works when it preserves food items, is that it drains the water out of the food. Molds and bacterias need water as a food source in order to survive and because salt takes out the water, it allows the food item to preserve itself. Most people usually put the food in the refrigerator as to keep it safe after the salt has been applied. This way, the food is even preserved even longer. Salt isn't just used for preservatives. Salt is also used in cooking. A lot of chefs use salt to: add flavor to the food, reduce the tenderness, and reduce the cooking time. This is the way salt works and it has been in use for many centuries.
Applications-Andrew (too short; sources?) Scientists may be able to find new ways of preserving foods with salt. There are currently several ways of preserving food. One way is brining, where you mix salt with water in a barrel, and keep the foods fresh. Scientists are currently trying to find new ways to preserve food for a longer period of time. Preserving food is important because it keeps from most foods go to waste.
Glossary-Eric ( bold these words when used in text; add part of speech)
Allergenic mold (n)- a mold that does not normally cause life-threatening health effects and tend to affect individuals who are already allergenic,asthmatic, and have a weak immune system.
Bacteria (n)- a member of a large group of unicellular microorganisms lacking organelles and an organized nucleus, including some that can cause disease.
Consumption (n)- the eating,drinking, or ingesting of something.
Element (n)- a part or aspect of something, esp. one that is essential or characteristic.
Mold (n)- a furry growth of minute fungal hyphae.
Pathogenic mold (n)- a mold that tends to cause infections and are quite harmful to individuals with low functioning immune system.
Preservation (n)- the action of preserving something.
Sodium Chloride (n)- a colorless or white crystalline compound , NaCl, used in the manufacture of chemicals and as a food preservative and seasoning.
Toxic mold (n)- a mold that can produce serious health effects in most people.
Toxins (n)- a poisonous substance that is produced by living cells and organisms and is capable of causing diseases.
Observation- Steven
Week1. After applying two teaspoon of salt on the apples and observing the apples closely the salt dissolved into the apple.(One apple was bruised from the beginning)
Week2. Two weeks after applying salt the apples feel soft and observing it closely the salt drained some water out of the apple and the water washes away left over salt on the apples. -Steven
Week3.The mold starts to rapidly grow on the apples. The apples are 1/2 mold and 1/2 flesh
Data TabIe-Steven
Procedure
Get all necessary materials ready for the experiment.
Cut the apples in half with a knife. (Adult supervision needed)
Place all halves in individual Ziploc bags.
Add two teaspoons of salt onto 5 apple slices
Close the Ziploc bags and label the bags that had salt added S:A, S:B, S:C, etc. and the bags that had no salt just A, B, C, etc.
Wait one week to one month and record observation every 7 days
Check the apples to see if there is any mold on them and record the data on a table. (ratings: 5 for fresh, 4 if it has gone brown, 3 if it has grown mold, 2 if half the apple slice is covered in mold, 1 if almost the whole apple slice is covered in mold, and 1 if the whole apple is covered.
Reflection-Eric
During our research, we found out that salt has a long and unique history. Salt has been the cause of bitter warfare and trade. Salt has also been used to pay soldiers for their work. Even to this day, there is still a salt road in Germany. Salt is also mixed with animal parts to use for sacrifices. Even sumo wrestlers use salt when they battle to ward off the evil spirits from them. The most important quality of salt, would be the ability to preserve. Believe it or not, this preserving quality was stumbled upon by accident. Egyptians even used salt to preserve the bodies of people for mummification. This discovery has benefitted us ever since.
When we were conducting our experiment, we had a lot of fun, but also a lot of confusion in the process. Most of the time, we were forced to adapt to many changes. For example, our original project was about burgers, but because of inconveniences with the project, we had to change the test material to apples instead. During our experiment, we discovered that salt drains water out of the food material. This is the way salt works to preserve the food. If we were to do this project again, I think what we should of done instead is put the apples in the refrigerator instead of just leaving them out in the open.
Works Cited-Andrew (are all of these sources cited?)
Bond, B. (2008, November 18).10 important facts about mold. Retrieved from http://in-houseinspections.com/inspection-discoveries/test/
Detroit Salt Company. (2010) “Salt History-Millions of Years in the Making.” The Detroit Salt Company. www.detroit salt.com/salt-history.html
Wilkinson, S. (2013).Why is Salt Used as a Preservative?. Retrieved from www.ehow.com/how-does_4568483_why-salt-used-as-preservative.html
Rubric for 2e.
Your Points
Total Points
Purpose
3.5
5
History
3.5
5
Process
2
5
Future (Current Applications)
3
5
Glossary (10, abc)
5
5
Works Cited
0
5
Total
17
30
Rubric for 2f- deadline extended to 4/30
You will get Tuesday class time (4/30) to make any additional revisions.
Must use 3rd person AND in-text citations for Purpose, History, Process, & Applications paragraphs.
Pts. Earned
Pts. Possible
Abstract (Q1-2)
5
5
Purpose
4
5
History
3.5
5
Process
3
5
Applications (Formerly Future)
3
5
Reflection (about research AND lab)
5
5
Glossary
4
5
Works Cited
4
5
Total
31.5
40
Rubric for 5-6ab- deadline 5/3
You will get class time (4/30 & 5/2) to make additional revisions to your wikispace page.
When we added the two teaspoons of Morton salt on the apple slices, the slices with the salt grew less mold than the ones without salt. If we went further in these experiment we would try to make apples from rotting a longer period of time. In our experiments there was nothing wrong that happened. We did every part of the steps needed correctly. We had a fun time going out and buying the experiment products, meeting up, and working on it with each other.
Acknowledgements-Group Effort
Eric-I would like to thank everybody's parents in our group for letting us do this project, but I would like to thank my mom and Steven's dad the most because, my mom gave the apples to use for the experiments and Steven's dad allowed us to use his kitchen's utensils and his household for the experiment.
Steven-I want to thank my family for the salt
Andrew Claros-
Andy-
Variables-Eric
(make more concise)
Independent Variable- The number of weeks that have passed since Morton salt has been added to the apple slices
Dependent Variable- The amount of mold on the apple slices(rating 1-5)
Control- Same type of apples(Fuji), same type of salt(Morton) on the apples, same amount of salt(2 teaspoons) on the apples, same type of container(Zip-loc bag), same area where the apples are kept, same temperature
Hypothesis-Eric
If Morton salt is added to the slices of the Fuji apples, then the apple slices will be preserved better than the apple slices without salt.
Problem-Eric
What will happen to the apple slices when 2 teaspoons of Morton salt is added to them?
Materials-Eric
Analysis-Andy
Three of the six slices of apples were covered in Morton salt, and the other three had no salt on them. Two teaspoons of Morton salt was put onto the three slices. The slices of apples without salt grew more mold than the slices that had salt (how much more? use numbers). The mold was thick and greenish-brown. It covered the whole inside of the apple.(the data table shows 5 trials, but analysis only talks about 3 slcies/trials; which one is it?)
Graph-Steven
Abstract-Andrew
My group members and I wanted to know how food preservation worked. We knew that salt was a good preservative for foods so we tried to see if it actually worked. First, we cut the apples in half and covered half the slices in 2 teaspoons of Morton salt from the kitchen and the other half is not covered in any salt. Next, the apples are put into Ziploc bags separately. Progress is checked weekly. After one week, the apples with salt's bag filled with water by a small portion of the bag and the apples became soft and grew a little mold. The apples without salt had much more mold than the apples with salt but did not have any water in it. Yes, salt does make the apples last longer. The apples that did not have salt grew mold faster than the apples that did not have salt (awk.). I think the experiment would have been better if the apples were cut more precisely in half (why?).
Purpose-Andy
People can have a better understanding of salt preservation and how it affects apples (sf). People also needs to know if it would slow down the growth of mold on apples. Would the salt keep the apple from rotting or will the apple still rot. People may also be interested see if there are other kinds of different mold that may grow on the fruit (but your study doesn't test mold types). The experiment will be about salting apples in a Ziploc bag. A last thing of why others should learn about food preservations is so they can be ready to make food last for a long time incase you are trapped inside your house or an emergency happens.
History-Eric (use black only, bold glossary terms, period goes after the parenthesis)
(too much information in 1st paragraph, group & break up)
Sodium Chloride, more commonly known as salt, is an essential element in the diet of humans, animals, and plants (Detroit Salt Company, 2010). Although salt is something that is essential, too much consumption can be deadly. Salt has been in use as many things before written language was discovered. The most common use of salt was preservation. Man’s discovery of the preserving qualities of salt was stumbled upon by accident, but the discovery has benefited us (Wilkinson, 2013). Salt can be used as mold, bacteria, and yeast preservatives, but there is no practical way to eliminate mold (Goldcoast Flood, 2012). There are three types of molds. Allergenic mold, pathogenic mold, and toxic mold (Bond, 2008). Allergenic molds can cause allergic or asthmatic symptoms, but are not dangerous. Pathogenic molds can cause serious health effects. Toxic molds, as it's name states, creates toxins that causes serious health effects to everybody.
Salt has a long and unique history. Salt has also been used as money. Roman soldiers protected salt trading routes and in return, they were paid in salt. Medieval pavement for salt trades still exist today in Germany. Salt was also mixed with animal organs for sacrifices. It was also used in Sumo wrestling to ward off the evil spirits. As humans became more and more civilized and moved toward agriculture and domestication of animals, the demand for salt increased. In the 17th century, salt was the leading cargo and has been the cause of bitter warfare (Frater, 2009). During the Revolutionary War, British soldiers intercepted the rebel's supply of salt, therefore destroying their ability to preserve food for the soldiers. Salt was used to preserve Egyptian mummies and Egyptian hieroglyphics record salt-making in Egypt. Salt has been used as the subject of humorous cartoons, music, poetry, and lots more. Salt has played a key role in West Africa during the great trading of Mali and has even been used as a fundraiser idea in Africa. However, salt in our country is rarely used. Only 6% of salt is used in the U.S. And 17% of salt is used for de-icing streets (Frater, 2009).
Process-Eric (explain the process of food preservation, not the lab procedure; include citations!)
There are many ways one can make salt: solar evaporation, rock salt mining, and vacuum evaporation. Out of all three methods, solar evaporation is the oldest method used to make salt. It is basically the capturing of salt water in shallow ponds where the sun evaporates most of the water. Rock salt mining is the second oldest method. It is by far, the safest method in salt-making. In this process, large machines travel through vast cave-like passageways performing various operations. The last method, vacuum evaporation, yields a very high purity salt. The first operation done is known as solution mining. Wells are drilled and then connected via lateral drilling. Water is then pumped down one well. The salt dissolves and the resulting brine is forced to the surface through the other well. It is then piped into large tanks for storage (Detroit Salt Company, 2010).
(explain more about preservation, explain brining, pickling, jerky, etc; not enough information)
The way salt works when it preserves food items, is that it drains the water out of the food. Molds and bacterias need water as a food source in order to survive and because salt takes out the water, it allows the food item to preserve itself. Most people usually put the food in the refrigerator as to keep it safe after the salt has been applied. This way, the food is even preserved even longer. Salt isn't just used for preservatives. Salt is also used in cooking. A lot of chefs use salt to: add flavor to the food, reduce the tenderness, and reduce the cooking time. This is the way salt works and it has been in use for many centuries.
Applications-Andrew (too short; sources?)
Scientists may be able to find new ways of preserving foods with salt. There are currently several ways of preserving food. One way is brining, where you mix salt with water in a barrel, and keep the foods fresh. Scientists are currently trying to find new ways to preserve food for a longer period of time. Preserving food is important because it keeps from most foods go to waste.
Glossary-Eric ( bold these words when used in text; add part of speech)
Observation- Steven
Week1. After applying two teaspoon of salt on the apples and observing the apples closely the salt dissolved into the apple.(One apple was bruised from the beginning)
Week2. Two weeks after applying salt the apples feel soft and observing it closely the salt drained some water out of the apple and the water washes away left over salt on the apples. -Steven
Week3.The mold starts to rapidly grow on the apples. The apples are 1/2 mold and 1/2 flesh
Data TabIe-Steven
Procedure
Reflection-Eric
During our research, we found out that salt has a long and unique history. Salt has been the cause of bitter warfare and trade. Salt has also been used to pay soldiers for their work. Even to this day, there is still a salt road in Germany. Salt is also mixed with animal parts to use for sacrifices. Even sumo wrestlers use salt when they battle to ward off the evil spirits from them. The most important quality of salt, would be the ability to preserve. Believe it or not, this preserving quality was stumbled upon by accident. Egyptians even used salt to preserve the bodies of people for mummification. This discovery has benefitted us ever since.
When we were conducting our experiment, we had a lot of fun, but also a lot of confusion in the process. Most of the time, we were forced to adapt to many changes. For example, our original project was about burgers, but because of inconveniences with the project, we had to change the test material to apples instead. During our experiment, we discovered that salt drains water out of the food material. This is the way salt works to preserve the food. If we were to do this project again, I think what we should of done instead is put the apples in the refrigerator instead of just leaving them out in the open.
Works Cited-Andrew (are all of these sources cited?)
Bond, B. (2008, November 18). 10 important facts about mold. Retrieved from http://in-houseinspections.com/inspection-discoveries/test/
Detroit Salt Company. (2010) “Salt History-Millions of Years in the Making.” The Detroit Salt Company. www.detroit salt.com/salt-history.html
Frater, J. (2009, May 11). 15 fascinating facts about salt. Retrieved from http://listverse.com/2009/05/11/15-fascinating-facts-about-salt/
No Author. Mold – A Brief History. (2012, April 12). Retrieved from http://www.goldcoastflood.com/mold-a-brief- history/ (not cited yet)
Wilkinson, S. (2013). Why is Salt Used as a Preservative?. Retrieved from www.ehow.com/how-does_4568483_why-salt-used-as-preservative.html
Rubric for 2e.
Rubric for 2f- deadline extended to 4/30
You will get Tuesday class time (4/30) to make any additional revisions.
Must use 3rd person AND in-text citations for Purpose, History, Process, & Applications paragraphs.
Rubric for 5-6ab- deadline 5/3
You will get class time (4/30 & 5/2) to make additional revisions to your wikispace page.