The Freshness Factor
Chemistry- Grade:
- 9
- Teacher:
- Anita Metcalfe
My project examined the effects of natural preservatives versus synthetic preservatives on the edibility and shelf life of everyday foods like bread, apples, and lettuce. I selected this project to learn more about which preservative is most effective in everyday, real-world applications, particularly because preservatives are already used in everyday meals. By observing the effects of preservatives on foods daily for 5-6 days, I found that foods preserved with a synthetic preservative (potassium sorbate) always had a longer shelf life and took longer to spoil compared to foods preserved with a natural preservative (vinegar) or without any preservative at all, thus confirming my hypothesis. The findings of this project revealed that synthetic preservatives were the most effective in slowing down the growth of bacteria and extending the shelf life of all types of foods. This project is significant to future and daily life because it allows people to make more informed choices about food preservation by considering how effective synthetic preservatives are despite potential concerns, emphasizing their importance in preventing food waste and keeping foods fresh.