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 :)