I'm thinking of doing something along these lines...
- get two burgers each from 3 different fast food outlets- 1 burger in each group is the control
- record how many preservatives, salt, sugar etc in each
- take a photo on the 1st day
- take a photo of each every 3 days till end of experiment
- compare preservative amounts with amount of decay/mould
this would prove a hypothesis of something like highert the amount of sugar/salt/preservatives , the longer the burger is edible.
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