We’ve conducted our first experiment to observe the conditions which favour microbes that spoil our food to grow and thrive.
We used rice for this first experiment and we’ve settled different conditions. In the following pictures you can see how much rice has changed after 1 week and after 2 weeks.
TUBE A: raw (uncooked) rice, room temperature (15-20 degrees), no water.
TUBE B: Boiled Rice; room temperature (15-20 degrees), water and air presence
TUBE C: Boiled rice; in the fridge (3-4 degrees), water and air presence
TUBE D: Boiled rice; room temperature (15-20 degrees), covered in oil, no air presence
CONCLUSIONS DRAWN BY THE STUDENTS
A) Only rice from tube B got spolied, therefore the conditions we have to avoid are the ones found in tube B.
B)Microbes need water, air, a warm temperature and a time lapse to grow and thrive.
C) The conditions in B have to be avoided when packaging and storing our food.