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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Autores
Autor Cy Ashley Webb
Categorías 6-8 años, Ficha para imprimir, 8-10 años, Experimento/Práctica, 10-12 años, Science Fair - Education, Biología, Inglés add
Etiquetas add
Fecha de publicación 27 / 08 / 2020
Licencia Se respeta la licencia original del recurso.
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Why Do Greens Turn Brown?
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