Students | Grace McGeachy
Allyson Dundass |
School | HWDSB - Dr. John Seaton - Sheffield |
Level | Junior 7/8 - Grade 8 |
Group | Group 3 - Health Sciences II |
Abstract | The purpose of our project was the examine the differences between homemade items with few ingredients and processed items commonly found in students' lunches. We wanted to examine rates of mold growth on these items and possible variables. |