A-peeling Apples
Ms. Minsart's Class
Ways We Like To Eat
Apples
One 
= 1 student |
Raw
|
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Dried Slices
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Baked
|
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Caramel Covered
|
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Sliced,
dipped in Caramel
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Sliced,
with Peanut Butter
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Sliced,
with melted Chocolate |
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Sliced,
with Strawberry Syrup |
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Sliced,
with Icing |
|
Apple Crisp
|
|
Applesauce
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Ways We Usually Eat Apples
(We don't always get what we want.)
|
One  = 1 student |
Juice
|
|
Raw
|
|
Caramel Covered
|
|
Sliced,
with Caramel |
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Sliced,
with Peanut Butter |
|
Sliced,
with melted Chocolate |
|
Rings
with Powdered Suga |
|
Apple Pie
|
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Apple Crisp
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Applesauce
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Weight Loss of Apples, in grams
All apples were Gala, donated by a student
|
|
Group
|
Whole |
Peeled |
Chopped |
Group 1
|
4
|
64
|
81
|
Group 2
|
3
|
81
|
85
|
Group 3
|
10
|
76
|
61
|
Group 4
|
8
|
40
|
48
|
Group 5
|
8
|
97
|
75
|
Average Losses
|
6.6
|
71.6
|
70
|
Conclusions:
- The students were surprised that Apple 2 (peeled) lost the most
water through evaporation. Most had assumed that it would be apple 3 (chopped).
- We took a field trip on Wednesday and didn't have enough time before electives
to measure for Wednesday...so our results are a bit off. We continued the next
day and had to wait through the weekend for the last measurement.
- Wow...was
the response to Monday's measurement. That's a big difference!
- The students
noticed that the peeled apple had more space to evaporate from the core...but
apple 3 (chopped) had more surface area exposed so that was confusing.
- The peel
seemed to keep the apple from evaporating more quickly...although the chopped-to-smaller-bits
sample evaporated more quickly on some measurement days than the group whose
apples which were only chopped into slices.
- Mold began to grow by Monday and students wondered if the mold would cause the apples to weigh more.
Hmmmmm....
- Time to start a worm composting bin and feed some worthy worms a few scientific
apple scraps and lunch leftovers.
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