effects of Big mac
Aim: To test the effect of decay in processed foods vs. non-processed foods
Hypothesis: The processed foods will last longer than the non-processed foods because they contain more preservatives and artificial ingredients. Background Information: Preservatives are often added to food to prevent their spoilage, or to retain their nutritional value and/or flavor for a longer period. The basic approach is to eliminate microorganisms from the food and prevent their regrowth. This is achieved by methods such as a high concentration of salt, or reducing the water content. MacDonald's foods are made up of antimicrobial preservatives, which inhibit the growth of bacteria or fungi, including mold. Common antimicrobial preservatives include sorbic acid (and its salts), benzoic acid (and its salts), calcium propionate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium EDTA.
Big Mac:
Ingredients:
• 100% BEEF PATTY,
• BIG MAC BUN,
• PASTEURIZED PROCESS AMERICAN CHEESE,
• BIG MAC SAUCE,
• SHREDDED LETTUCE,
• PICKLE SLICES, ONIONS
Preservatives:
Calcium Carbonate- is used as a food preservative and color retainer in organic fruits and some foods. It is also a stabilizer and is added mainly to dairy products. When ingested in quantities that overpass the requirements of the human body it can cause hypercalcemia; which means that there is more calcium in our body than the normal clinical standards.
Sodium Propionate- it is used primarily as a mold inhibitor in bakery products. It is approved for use as a food additive, and it is a safe. However, the shelf life of the bread is increased and it no longer is fresh bread.
Sodium benzoate- is a preservative that is commonly put in sauces. It is also a cause for hyperactivity in children, it is the same substance that Coca Cola uses which makes it dangerous for children to eat.
Calcium Disodium EDTA
Hypothesis: The processed foods will last longer than the non-processed foods because they contain more preservatives and artificial ingredients. Background Information: Preservatives are often added to food to prevent their spoilage, or to retain their nutritional value and/or flavor for a longer period. The basic approach is to eliminate microorganisms from the food and prevent their regrowth. This is achieved by methods such as a high concentration of salt, or reducing the water content. MacDonald's foods are made up of antimicrobial preservatives, which inhibit the growth of bacteria or fungi, including mold. Common antimicrobial preservatives include sorbic acid (and its salts), benzoic acid (and its salts), calcium propionate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium EDTA.
Big Mac:
Ingredients:
• 100% BEEF PATTY,
• BIG MAC BUN,
• PASTEURIZED PROCESS AMERICAN CHEESE,
• BIG MAC SAUCE,
• SHREDDED LETTUCE,
• PICKLE SLICES, ONIONS
Preservatives:
Calcium Carbonate- is used as a food preservative and color retainer in organic fruits and some foods. It is also a stabilizer and is added mainly to dairy products. When ingested in quantities that overpass the requirements of the human body it can cause hypercalcemia; which means that there is more calcium in our body than the normal clinical standards.
Sodium Propionate- it is used primarily as a mold inhibitor in bakery products. It is approved for use as a food additive, and it is a safe. However, the shelf life of the bread is increased and it no longer is fresh bread.
Sodium benzoate- is a preservative that is commonly put in sauces. It is also a cause for hyperactivity in children, it is the same substance that Coca Cola uses which makes it dangerous for children to eat.
Calcium Disodium EDTA