The Browning SchoolThe Rot Race Life Science 1-BAndrew Bates

The Browning SchoolThe Rot Race Life Science 1-BAndrew Bates ZoullasNew York, NYDr. PerryJanuary 30, 2018Abstract:Introduction:What fruit will rot the quickest, and why? Fruit go bad due to microorganisms such as bacteria and mold which is called enzymatic processes or bruising. The process in which microorganisms damage the fruit is called microbial activity. During the rotting process microorganisms such as bacteria and molds release their own enzymes as they grow, which thus speeds up the rotting process. oxidizing enzymes speed up chemical reactions between oxygen and food components.

The microorganisms, on the fruit grow from oxygen intake causing these enzymes speed up the spoiling process. Free water is another factor in microbial growth. It is not bound to any components in a food and it can be used for microbial growth. If the type of fruit is changed then it is expected the rotting process will change, because there are different amounts of water in each fruit and some are acidic which should kill the bacteria. So, it is hypothesized that the strawberry containing about 92 percent water, will rot first then the banana which contains 74 percent what with a lot of other minerals that cause rotting. Then the apple and pear will rot because they contain 84 percent water, and lastly the orange which contains 87 percent water but is acidulous. Data Table: Time For Different Types of Fruit To Rot (Hours)Fruit TypeTime for Fruit to Rot (hours)Banana66.7Pear83Strawberry52.

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3Apple96.4Graph:**No data for oranges because they got overwhelmed by the strawberries mold before it could rot.**Analysis:Bananas:                          Pears:                               Strawberries:                    Apples: The Mean: 66.7 hours      The Mean: 83 hours          The Mean: 52.3 hours       The Mean: 96.4 The Mode: 69.3 hours      The Mode: 69.

3 hours       The Mode: 56.4 hours       The Mode: 91.7 The Median: 69.3 hours    The Median: 69.3 hours    The Median: 56.4 hours    The Median: 91.

7The mean of these data sets showed that on average the strawberries rot the quickest(52.3 hours). The mean also showed that on average bananas(66.7 hours) rot quicker than pears(83 hours) and apples, and apples take the longest to rot(96.4 hours). For all of the data sets the mode and median were close to the number of the mean. The pears mode and median were not close to the mean at all.  The pears and apples share the same mode and median(69.

3 hours). The lowest mean, mode and median were the strawberry’s (52.3 hours; 56.4 hours  for both mode and median). The highest mean, mode and median were the apple’s (96.4 hours; 91.7 hours for both the mode and median).

The mean for the strawberries was 52.3 hours comparing to the mean for the apples was 96.4 hours with a 44.1 hour difference. The oranges got overwhelmed by the mold from the strawberries, so the could not be seen. The percent decrease from apples to pears was 14%.

The percent decrease from apples to bananas was 31%. The percent decrease from apples to strawberries was 46%. This shows that the strawberries take 46% less time to rot then the apples.Discussion:Materials and Method:Have a banana, an apple, an orange, a pear and strawberries Cut the banana into five piecesCut the apple into five piecesCut  the orange into five piecesCut a pear into five piecesCut 3 strawberries into 6 pieces and take 1 awayPut the 5 different fruit groups on a plate with water cup in the centerPut a cover over the plateObserve all fruit 2 times per dayRecord data and observations Conclusion:The data supports the hypothesis, which was how the strawberry will rot first then the banana then the apple and pear and lastly the orange. It was hypothesized that the pear and apple would rot at the same time but the pear ended up rotting before the apple. A source of error in this experiment is the fact that the mold that covered all of the strawberries could have spread to the other fruit.

For example all of the mold spread from the strawberries to the oranges and covered them. The first part of the experiment did not work due the dry air. So, there had to have some source of humid air.Work Cited:”Describe Why Food Spoils.”, Clemson University, 2012, www.foodsafetysite.

com/educators/competencies/general/spoilage/spg1.html. Accessed 3 Jan. 2018.Srivastava, Mala.

“List of Fruits & Vegetable with a High Water Content.” SFGATE,

html. Accessed 2 Jan. 2018.