|
|
|
Elementary School - Grades 4-6
|
|
P=Project E=Experiment
|
Which condition has a greater affect on the ripening of bananas?
[P]
[P]
Measure How Much Water is Absorbed by Dried Beans
[E]
Which crops are found most often in processed foods.
[E]
Determine if absorbent materials could help preserve produce.
[E]
Determine which type of container will keep a banana freshest the longest.
[E]
How Does Packaging Affect the Ripening of Fruit?
[E]
The Effectiveness of Various Preservatives on the Color of Applesauce
[P]
The effects of pH level on apple juice fermentation
[P]
The effect of maturity level on malic acid, brix, and starch levels in various apples
[P]
Determining the Crunchability, Floatability, and Stability of Breakfast Cereals
[E]
Find out which brands of cereal taste best to children and whether those brands are the most nutritious.
[E]
Measure pH level of different fruits
[P]
Study the ripening process of peaches in different container materials to determine which environment caused the sugar production rate to rise the most.
[E]
Determine if the ripening of a banana is effected by the environment.
[E]
Find out which edible substance cools the heat of an ingested jalapeno pepper the fastest.
[E]
Which liquid preserves a cucumber the best: cola, white vinegar and carbonated water?
[P]
How much water is in an orange?
[E]
Which fruits, citrus or non-citrus will contain the most water or liquid?
[P]
Where do apples store the best?
[P]
The optimal conditions for fruit ripening
[E]
Which amount of carbon will best decolorize apple juice?
[P]
|
|
Middle School - Grades 7-9
|
|
P=Project E=Experiment
|
Determine how cooking time affects the ability of the natural pectin in cranberry sauce to form a solid gelatin.
[E]
The Effects of Acids and Bases on Cooking Potatoes
[E]
Does Lutein Content Vary Significantly in Domestic vs. Imported Avocados?
[E]
Determine what preservatives keep fruit from turning brown the longest.
[E]
Effects of pH on the Browning of Cut Apples
[E]
Find at what exact temperature will a pineapple denaturize by exposing it to heat so that it will not affect the setting of Jell-O.
[E]
Examining the Cleaning Effects of Practical Household Solutions on Produce
[E]
The Effect of Cinnamon on E. coli Growth
[E]
The ability of differing containers to maintain the freshness of produce, possibly due to the container's ability to diffuse ethylene gas.
[E]
Determine what combination of Pectinase and Cellulase (Enzymes) will produce more apple juice in my experiment.
[E]
Determine whether chili peppers have high acidity to cause indigestion.
[E]
Which fruit has a greater rate of dehydration?
[P]
Which apple type changes in sugar content most after removal from cold storage?
[P]
Determine which type of lettuce carries more bacteria, hand washed or pre-bagged
[E]
Effect of Storage Temperature on the Deterioration of Hop Oil
[P]
Is it possible to separate fly-damaged olives from good olives by density differences
[E]
Determine the effects of honey on extending the shelf life and preserving fruits and vegetables.
[E]
Determine if dehydrating fruits inhibits spoilage rate.
[E]
Investigate which cereal stays crispy longer.
[E]
Test if people can tell the difference between a soy based food product and an animal based food product.
[E]
Does controlled atmosphere storage affect the malic acid and starch levels in apples?
[E]
[P]
Which type of vegetables, fresh, frozen, or canned, produce the most gas?
[E]
How much iron is found in different types of cereals?
[E]
The effect of temperature and air exposure on the ascorbic acid content of orange juice
[P]
What is the relationship between the amount of reducing sugars and the absorbance at 730 nm in fruit juices?
[P]
Determine the sugar composition of various brand name apple juices
[P]
|
|
High School - Grades 10-12
|
|
P=Project E=Experiment
|
Biochemical Analysis of Mechanisms of Cold Tolerance in Citrus
[E]
Comparing Ascorbic Acid Concentrations in Different Types of Orange Juice
[E]
How does temperature affect how long it takes Chinese cabbage to ferment into kimchee reaching a pH of 3.5?
[E]
Compare the effect of acidic fruit juices on apple slices to determine which juice will be the most effective in preventing oxidation (browning).
[E]
Microbe Levels in Almonds
[E]
The Effect of Various Antioxidants on Apple Browning
[P]
Iron content in fruits and vegetables
[E]
Are Vegetables Stealing Zinc from Your Diet?
[E]
|
|
Useful Links
|
|
R=Resource
|
Science Fair Projects Resources
[R]
Food Science Resources
[R]
Chemistry Resources
[R]
Citation Guides, Style Manuals, Reference
[R]
Safety Resources
[R]
[R]
Food Science Fair Books
|
|
