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Go Back   All Science Fair Projects > Get Help for Your Grade 6-8 Science Fair Projects > Food Science (Grades 6-8)
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  #21  
Old 10-19-2006, 03:19 PM
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Food.... Hehe. So many people I've told this to. I'll say it as many times as necessary to help people:

Mold on a bread.

Taste testing.

How fast do kinds of cake mix rise the fastest. (I think you will pick this one)

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  #22  
Old 10-19-2006, 03:46 PM
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hey razor!! oh and whoever needed that food thing : try doing how the appearance of foods and drinks affect how well you can indentify them
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  #23  
Old 10-19-2006, 07:58 PM
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Default hi

i really need help like today for an science project not using bacteria nor humans
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  #24  
Old 10-21-2006, 06:57 AM
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Quote:
Originally Posted by bgurl9900
hey razor!! oh and whoever needed that food thing : try doing how the appearance of foods and drinks affect how well you can indentify them
That sounds pretty good, but I think it would be a really hard project to go through with.
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  #25  
Old 10-22-2006, 05:49 AM
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Default yeah

will i guess ,do you have any ideas
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  #26  
Old 10-26-2006, 03:00 PM
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Unhappy help me!!

i wanted to do to a project figuring out witch food has the most starch...i know you can add iodine to the food but i would like to know if theres a way to figure out which one has MORE starch...If anyone out there knows a better project can they please give me some ideas...Thanks
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  #27  
Old 10-26-2006, 03:02 PM
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What grade are you in and what are you most interested in GunzFirez?
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  #28  
Old 10-26-2006, 03:14 PM
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im in 7th grade and i would really like to do a project about food
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  #29  
Old 10-26-2006, 03:56 PM
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Here is a good list of science projects based on food:

If you shake up different kinds or brands of soft drinks (e.g., carbonated), will they all spew the same amount?
Do all breakfast cereals that say they have 100% of the US RDA for iron really have the same amount? (here's the test)
Are all potato chips equally greasy (you can crush them to get uniform samples and look at the diameter of a grease spot on brown paper)? Is greasiness different if different oils are used (e.g., peanut versus soybean)?

I have to split this all up because I can't post such large posts.
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  #30  
Old 10-26-2006, 03:56 PM
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Does eating breakfast have an effect on school performance?
Do the same types of mold grow on all types of bread?
Does increasing the ethylene concentration ripen fruit more quickly.
Does light effect the rate at which foods spoil?
Do foods containing preservatives really stay fresh longer than foods without them?
How does time or season of harvest affect the chemistry and nutritional content of food?
Does exposure to light affect the amount of vitamin C in juice?
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