All Science Fair Projects  

Science Project Forum

   
Welcome to the Mad Scientist's Forum! Join thousands of other students who've received help from the Mad Scientist and our science Mentors!
Register first, then post your questions below. Registration takes only 1 minute! Meet the Mad Scientist
Lost your
password?
Go Back   All Science Fair Projects > Get Help for Your Grade 6-8 Science Fair Projects > Food Science (Grades 6-8)
User Name
Password

   
 
Thread Tools Display Modes
Prev Previous Post   Next Post Next
  #1  
Old 11-27-2005, 03:15 PM
ashmik ashmik is offline
Junior Member
 
Join Date: Nov 2005
Posts: 2
Rep Power: 0
ashmik is helpful, nice and has lots of friends here
Question Gas Matters

I need help..ASAP...My project is the processing of fresh, frozen and canned vegetables and to see if and how much gas they produce. I'm using corn, carrots, and greenbeans. My process is to take 45 ml of vegetable with 15 ml of vinegar in 50 ml test tubes with balloons on top to measure the gas produced. The results have been minimal to nothing. I was wondering if I need to adjust the amount of vegetable or vinegar to produce better results. If anyone has any suggestions, I'd be very appreciative. My progect is due soon. Thanks....
Reply With Quote
 

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Gas Matters 2 curious456 Food Science (Grades 6-8) 0 02-19-2009 02:23 PM
Science Teachers judy Science Teacher's Corner 30 07-18-2006 12:57 AM
Yeast and bread ravenj2006 Food Science (Grades 9-12) 40 01-22-2006 11:31 AM
Gas Matters ashmik Biology (Grade 6-8) 0 11-27-2005 06:20 AM


All times are GMT -8. The time now is 02:22 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
Copyright (C) 2006 All Science Fair Projects.com All Rights Reserved