Descripción
In a series of experiments, students will learn about why fresh vegetables age so quickly, and what factors speed up the browning process. They will learn how the surface tension of the salad oil, the permeability of the waxy leaf cuticle, and the spongy air spaces in the leaf all affect browning and wilting.
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Auteurs
Auteur Cy Ashley Webb
Catégories 6-8 años, Ficha para imprimir, 8-10 años, Experimento/Práctica, 10-12 años, Science Fair - Education, Biología, Inglés add
Mots clés add
Date de publication 27 / 08 / 2020
Licence La licence originale de la ressource est respectée.
Que se passe t’il ? lancer session
Why Do Greens Turn Brown?
Commentaires
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