This week in
science, we presented our projects we’ve been working on. My powerpoint was on
the effect of natural preservatives in whipped cream. I tested the table life
of two whip creams; one with lemon juice and one without.
When you use
natural preservatives, you are not using additives. Chemical preservatives use
additives. Lemons, garlic, rock salt, and fermentation are all examples of
natural preservatives.
Preservatives
help preserve food by preventing the growth of bacteria. They do this by keeping
the cells from functioning the way they should. This is the most intriguing
part to me.
● Naturally preserved foods can last up to 3-6
months.
● Salt has been used as a preservative
for thousands of years.
● Lemon juice adds vitamin C to the
foods.
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