In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process. After the experiment, learners measure the exposed surface area of the foods. This activity relates to how food is prepared for the Space Shuttle. This lesson plan includes background information, discussion questions, and extensions.
Keywords:Plants,Data Analysis,NSDL,space food,Biological science,Space Shuttle,NSDL_SetSpec_ncs-NSDL-COLLECTION-000-003-112-056,Health and Nutrition,Informal Education,Mathematics,Social Sciences,Communicating Results,Data Collection,Upper Elementary,space,vegetables,vitamin C,oai:nsdl.org:2200/20110926121801810T,refrigeration,Gathering Data,ripening,General science,Human Body,Aerospace Engineering,preserve,Invention and Innovation,Middle School,Formulating Explanations,preservatives,Measurement,Chemical Reactions,Science as a Career,Life Science,Elementary School,Health/Medicine,Conducting Investigations,History/Policy/Law,Chemistry,chemical inhibitive,Acids and Bases,browning,Ecology, Forestry and Agriculture,General,Engineering,NASA,Science and society,Space science,fruits,Physical science,Education,Technology,Asking Questions,Space Science