An experiment was conducted to see if food would go stale or bad in a vacuum chamber. Five types of food were tested: apples, milk, graham crackers, potato chips, and bread. The food was divided into two groups, one stored in a vacuum-sealed jar and the other left open to the air. After four weeks, the results showed that the vacuum-sealed food retained its freshness and texture, while the open food had gone stale or bad. The vacuum-sealed graham crackers and potato chips remained crunchy and fresh, while the open ones were stale. The vacuum-sealed bread and apple remained moist but developed mold, while the open ones became dry and moldy. The vacuum-sealed milk remained relatively fresh, but the open milk had gone bad. The experiment demonstrated that a vacuum can help preserve food from going stale, but it may not prevent it from going bad due to other factors such as mold growth.
Here are the key facts from the text:
1. The experiment tested the effect of vacuum storage on various foods to see if it would prevent them from going stale or bad.
2. The foods tested included apples, milk, graham crackers, potato chips, and white bread.
3. The foods were stored in jars with and without vacuum seals for four weeks.
4. Graham crackers stored in a vacuum jar remained crunchy and fresh, while those stored without a vacuum seal became stale.
5. Potato chips stored in a vacuum jar remained crispy, while those stored without a vacuum seal became stale.
6. Apples stored in a vacuum jar lost some moisture but remained more hydrated than those stored without a vacuum seal, which became dehydrated.
7. Bread stored in a vacuum jar remained moist but developed mold, while bread stored without a vacuum seal became dry and developed mold.
8. Milk stored in a vacuum jar remained fresh for three weeks past its expiration date, while milk stored without a vacuum seal went bad.
9. The experiment was conducted using a DIY vacuum chamber made from a jar and a rubber seal.
10. The results suggest that vacuum storage can help preserve some foods, but not all, by preventing moisture and air from affecting them.