| Abstract |
This experiment studied how different preservatives affect food decomposition over 10 days. Six jars were prepared using no preservative (control), salt, sugar, vinegar, lemon juice, and alcohol. Each jar was observed daily for changes in pH, cloudiness, smell, bubbles, and mold growth. Overall, the results supported the hypothesis that preservatives slow decomposition by reducing microbial activity, although none completely stopped spoilage. My project combines chemistry, biology, and real world applications such as food safety, food waste, and SDG 2.
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