The Saltier, The Better
Caitlin Syho, Michelle Chan
Killarney Secondary
Floor Location : 020701

Preservatives like salt are extremely important to lengthen the shelf life of foods. We decided to test the bacteria growth of chicken broth samples with higher concentrations of sodium. We dissolved no-salt chicken bouillon cubes into boiling water and poured the mixture into separate jars, each having a greater concentration of sodium, leaving one as the control group. We streaked each sample onto agar plates on the 1st, 3rd, 5th and 8th day. The final results show that the sample of chicken broth with the highest concentration of sodium had the least surface area growth of bacteria.