Atanasov K. and Ivanov I.

SFFD

My partner and I decided to follow how organic and nonorganic food changes throughout time. In order to do so, we bought an organic apple from a bio store, and another one, nonorganic, from the local supermarket. We left them under the same conditions for 25 days. Then, we decided to make a similar experiment, but this time with a burger, and for a shorter time period. Our background knowledge about the topic was that nonorganic food means a type of food that has less than 70% natural ingredients. Synthetic chemicals are used in non-organic food in order to boost their growth. Things that are also used on this type of food are synthetic fertilizers, irradiation, sewage sludge, and/pr pesticides (naturallivingfamily.com). As these substances are used to boost the food’s growth and make the date suitability longer, the non-organic food should root slower than the organic. Our results matched most of what we knew before the experiment. It was obvious that organic foods would rot a lot faster. However, nobody expected such a difference in the end. Our hypothesis was supported completely by the experiment. Just as we had guessed, the organic products rotted faster than the non-organic ones. After completing this experiment, we wanted to make another one, but this time using organic and non-organic burgers. The results were completely expected - the organic one has rot faster than the non-organic one.