Space Food and Nutrition pdf - Virtual Astronaut

8. Let all three plates sit for an hour, and observe for anybrowning.9. Using a variety of tools (ruler, square centimeter graphpaper, foil, etc.) to measure the brown, exposed area ofthe fruits and vegetables.Discussion1. Which fruit and which vegetable turned browner thanthe others?2. Which fruit and which vegetable did not turn as brownas the others?3. Can you think of another chemical inhibitive thatcould be used to preserve fruits and vegetables?4. What would be the best way to pack fruits and vegetablesfor space flight?Extensions1. Does the amount of vitamin C in the water affect therate that fruit and vegetables will turn brown? Test thishypothesis by using one-half tablet, one tablet, andtwo tablets of vitamin C in the water.2. Will temperature affect the rate of browning on fruitsand vegetables? Try the experiment again, but thistime place them in the refrigerator and in a warm darkplace for the same amount of time.3. Lemon juice is a common ingredient listed in recipesfor fruit pies. Repeat the experiment again to determinewhether lemon juice has an effect on browning.4. Use a vacuum pump to keep fresh fruit from beingexposed to air (vacuum sealing). Observe the rate ofbrowning.5. Slicing, coring, and peeling are techniques for providingsingle servings and eliminating waste. Determinethe amount of weight and volume reduced by slicing,coring, and peeling apples and oranges.AssessmentThe students will present their findings to the class.Classroom graphs and charts may be used to illustrate informationlearned.24 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ