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Testing Nutrient Levels of Fruit
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deleted-112356
- Posts: 3
- Joined: Fri Oct 05, 2012 1:10 pm
- Occupation: Student Grade 12
- Project Question: The 'Blasting the Flu Virus' experiment gave me an idea on what I can do for this years science fair in my class. Changing the experiment to he most effective common cold killer instead of the most effective flu vaccine would interest me. Would it be possible to perform this experiment in a school lab or home setting? If so what materials would be best to use?
- Project Due Date: January 18
- Project Status: I am just starting
Testing Nutrient Levels of Fruit
Hi. I am interested in the effectiveness of packaging for things like fruit or vegetables. I would like to test if the different materials change the amount of protection provided to nutrients like antioxidants or vitamins and minerals. How could I test this most accurately?
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donnahardy2
- Former Expert
- Posts: 2671
- Joined: Mon Nov 14, 2005 12:45 pm
Re: Testing Nutrient Levels of Fruit
Hi,
This is a great project idea! The primary concern in food packaging is to reduce the oxidation of the food item. There are two project ideas on the Science Buddies website that you could adapt for this project. The first is based on browning of apples and the second is a quantitative assay for vitamin C:
https://www.sciencebuddies.org/science- ... p001.shtml
https://www.sciencebuddies.org/science- ... p044.shtml
Other vitamins and minerals are more stable, so it would be more difficult to find an assay to measure that would allow you to measure the effect of packaging. Depending on the food item that you choose for your testing, you might want to measure moisture content or change in color.
There are other aspects of food packaging that you could investigate as well, however you should plan to do just one carefully controlled experiment for your science project.
http://www.dow.com/packaging/pdfs/768-23201.pdf
Please post again if you have more questions.
Donna Hardy
This is a great project idea! The primary concern in food packaging is to reduce the oxidation of the food item. There are two project ideas on the Science Buddies website that you could adapt for this project. The first is based on browning of apples and the second is a quantitative assay for vitamin C:
https://www.sciencebuddies.org/science- ... p001.shtml
https://www.sciencebuddies.org/science- ... p044.shtml
Other vitamins and minerals are more stable, so it would be more difficult to find an assay to measure that would allow you to measure the effect of packaging. Depending on the food item that you choose for your testing, you might want to measure moisture content or change in color.
There are other aspects of food packaging that you could investigate as well, however you should plan to do just one carefully controlled experiment for your science project.
http://www.dow.com/packaging/pdfs/768-23201.pdf
Please post again if you have more questions.
Donna Hardy