Kiwi acidity

Finally found this- as an approximation

found it at: http://www.greathealth247.com/ph-acid-alkaline-food-chart.html

acessed: 27/5/2010

Info on acidity in foods. some suprising-and weird results curry sauce- who would've thought?

I got the information at http://www.engineeringtoolbox.com/food-ph-d_403.html

for a full list of foods (excluding kiwi unfortunately), see above

accessed on: 27/5/2010 last changed: 2005

Problems (of course!)

As the end of this blog draws nearer, my ideas grow clearer.

not really, but I just thought of that, and wanted to start the blog off like that. after having some short conversations with various people, I have decided that maybe apple is not the best way to go, as it doesn't decay very fast, so will probably not be a good subject. A soft fruit (or veggie) might be better, for a more exaggerated set of results, as in this situation, there is no exact way to measure one of the quantities invo;ved (i.e. level of decay) other than as a comparison.

Another problem I thought of is that an apple is a very acidic fruit, which might affect the results. so I'll have to go with something more neutral. Not too hard, either, because it'll probably take longer to rot. the short list is:

- Tomato- although because it is made of two different parts, it might not be accurate enough, or introduce another variable

- Bannana- although it might be too soft

- Kiwi fruit- no foreseeable problem, but seems too good to be true

Just to make it a little easier, I'll throw in some research

Method (1)

This is my 'final' method' as in it is specific, but will undergo many changes in all likelyhood
Hypothesis
That different substances preserve food with differing effectiveness
Aim
To observe the preserving effects of different well known preservatives on apple pieces.
Equipment
5 clear plastic containers, labelled with a number
[2 Apples, peeled and divided into quarters with seeds removed] i will now be substituting potatos for apples- see my later posts
Salt
Oil
Caster sugar
Vinegar
Pair of tweezers
Camera

Method
1. Fill each of the containers- one with salt, one with suger, one with vinegar and one with oil. Try to keep contact with substances to a minimum.
2. Take a photo of each apple quater on top of a peice of paper numbered 1, 2, 3, 4 or 5.
3. using tweezers, place one numbered piece of [apple] potato in each container, including the empty one.
4. Using tweezers, each day remove each peice of [apple] potato and photograph, before replacing in it's container.
5. observe and record changes in the [apple] potato.


I plan on measuring the amount of decay comparatively with the other apple piesec, especially the one without any preservative. I will compare amount/types of mould and level of withering. If anyone thinks of any other measure, please let my know :)

Climate Graph

After many scanner and internet issues, here it is