This science fair project was conducted to measure the levels of saturated fat in different types of cooking oil. The tests were done using peanut oil, canola oil, corn oil, soya bean oil and olive oil.
This science fair project was done to compare the vitamin C concentration in oranges during various stages of ripening. The testing was done by extracting the juice from an unripe orange, half-ripe orange and a fully ripe orange.
This science fair project was performed to ascertain if carbohydrate solutions will make aspirin dissolve faster and improve their absorption. The testing was done by placing aspirin in a cup of water, a cup of water with sugar added and a cup of water with corn flour added.
This science fair project was conducted to compare the effectiveness of various types of food wrappers in keeping food chilled. The science fair project was done by using aluminum foil and plastic food wrap and observing how long each type of insulation could keep a bottle of water cold.
This science fair project was performed to investigate tongue sensitivity: to which type of taste (bitter, sour, salty or sweet) is the tongue most sensitive? Participants were given salt, sugar, lime juice and bitter chocolates.
This science fair project was performed to study the effect of green tea on the heartbeat of daphnia. The science project experiment was done by comparing green tea and Altace, a blood pressure medication.
The purpose of this experiment was to determine how the ascorbic acid content of pure orange juice is affected by air exposure and temperature.
The information gained from this experiment would be beneficial to anyone who is health conscious, and could help consumers to decide how to store orange juice, in order to keep the highest level of ascorbic acid possible.
The purpose of this experiment was to measure the amount of natural sugar content change in three different types of apples over time out of cold storage.
The information gained from this experiment would help people know why and which apples are changed the most in sugar content when taken out of cold storage.
The purpose of this experiment was to determine whether irradiation had an effect on the nutritive value of beef.
My first hypothesis was that irradiated and nonirradiated beef would have the same amount protein and nitrogen. My second hypothesis was that the lipids in irradiated beef would be less than nonirradiated beef.
The manipulated variable in this experiment was the irradiated ground
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