This week we focused on food preservation. There are lots of ways to keep microorganisms from growing on food - freezing, drying, heating, etc. We experimented with all of these techniques and ended up with dehydrated mushrooms, some super salty beef jerky, and low acid level canned vegetables.Later on in the week we experimented with our sense of taste. The students "mapped" their tongues to see if different regions corresponded to different taste sensations. We also discussed and experienced how both smell and sight highly influence what we think we are tasting.

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