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Lab Report: Mcdonald 21 Days Observation Observation

The document summarizes a 21-day observation of a McDonald's cheeseburger and fries. Over time, both foods hardened in texture and smelled worse. The cheeseburger shrank and its ingredients peeled off or darkened. The fries shrank, darkened, and developed odors. Both contained many preservatives to extend shelf life. After seeing the changes, the author realized they should limit fast food due to the chemical additives.

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135 views3 pages

Lab Report: Mcdonald 21 Days Observation Observation

The document summarizes a 21-day observation of a McDonald's cheeseburger and fries. Over time, both foods hardened in texture and smelled worse. The cheeseburger shrank and its ingredients peeled off or darkened. The fries shrank, darkened, and developed odors. Both contained many preservatives to extend shelf life. After seeing the changes, the author realized they should limit fast food due to the chemical additives.

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© © All Rights Reserved
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Watcharit Athikhamanon

Key 5661199
Lab report : McDonald 21 days observation
Observation:
This lab report is focusing on the among of food additives, which were put in Mcdonalds
cheeseburger and fries. And idea of this experiment is also to see how the McDonald and fries would
be change within the set duration for 21 days. In my perspective, there are bunches of the additional
substance in these two objects for instance preservative (antioxidants, acidulant, mold Inhibitor),
leavening, humectant, and anti-caking agents. From the prediction, I think there is only a tiny change
with the appearance comparing to the original appearances of cheeseburger and fries because
according to the additives and the curtain properties of those substance that could help food to have a
longer expiry date and help to keep it look not too different from its original one.
Data Table:
Appearance

Texture

Smell

Date
Cheeseburger

Fries

Cheeseburger

Fries

Cheeseburger

Fries

1/10/15

- fresh

- shrink

- soft

- hard
- oily

- fresh

- fresh

5/10/15

- dry
- turn brown
- pickle looks
old

- dry
- getting
brown

- hard

- hard
- oily

- smell of
cheese

- smell of
potato

6/10/15

- oily

- mold is
growing on
one frie

- harder than
before

- oily
- hard

- fresh

- stinky

8/10/15

- pickle is peel
off
- cheese is
gone

- not
change
much

- hard

- oily
- hard

- little stinky

- smell of
rancid oil

12/10/15

- vegetable on
burger is very
peel off

- oily
- shrink

- hard

- oily
- hard

- smell of
cheese

- rancid oil

13/10/15

- shorten
- hard
- color of
ketchup is
darker than
before

- dark spot
- oily

- hard

- hard

- smell of
cheese

- oil
- very stinky

15/10/15

- smaller
- not change
much compared
to previous
observation

- remain the
same color

- hard

- oil
- hard
- sticky

- little stinky

- smell of oil

19/10/15

- black spots
- vegetables are
hard

- oily
- vey light

- hard

- hard

- stinky

- rancid oil

20/10/15

- get small
- pickle is peel
off

- oily
- remain
yellow

- hard
- ketchup form
clump

- hard

- extremely
stinky

- smell of
rancid oil

Conclusion:
After the observation of Cheeseburger and fries, I had seen that those two objects are not
much different. On the last day of observation, the texture of cheeseburger is totally different because
at first it is very smooth but after 21 days the bund is very hard. The size of each ingredient including
bunds are get shorten compared with the first day. The smell of cheeseburger is totally different, it
smell very fresh on the first day, but it very stinky on the final observation. The change of fries are not
much different. The appearance of fries are not change much, it only shrink,peel and shiny because of
oil that seep off. However, the smell of fries is awful, but not on the first observation. The actual
additives in Cheeseburger (including cheese, ketchup, pickle, and mustard) are:
Enriched Flour ( Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid )
High Fructose Corn Syrup
Calcium Sulfate
Calcium Carbonate
Ammonium Sulfate
Ammonium Chloride
Sodium Stearoyl Lactylate
DATEM
Ascorbic Acid
Azodicarbonamide
Mono and Diglycerides
Ethoxylated Monoglycerides
Monocalcium Phosphate
Enzymes
Guar Gum
Calcium Peroxide
Sorbic Acid (Preservative)
Calcium Propionate and/or Sodium Propionate (Preservatives)
Soy Lecithin
Sodium Citrate
Citric Acid
Sodium Phosphate
Lactic Acid
Acetic Acid
Sodium Pyrophosphate

Color
Lecithin
Alum
Potassium Sorbate
Polysorbate 80
Turmeric

An additive that use to add in Mcdonalds fries are:


Hydrogenated Soybean Oil
Citric Acid
Dextrose
Sodium Acid Pyrophosphate
From the hypothesis that the appearance of cheeseburger will not change much due to the properties
of the additive which the company had put it in. Comparing the result with the hypothesis is slightly the
same because the cheeseburger on the last day of data collection does not change much from the
beginning. The data obviously show the tiny changes on cheeseburger and fries, both object get
shorten, harder in texture, and deliver a very strong smell. After I had seen the changes over 21 days,
it make me realized that I should stop or minimize eating fast food because an additives that they had
put in could keep these food for over weeks, and what will happen to my stomach and health if I
consumed a big quantity of these additives. It is not difficult for me to get sick by the effect from these
scary chemical substances.
Reference:
Shukla, P. (2015). There are 19 Ingredients in Your McDonalds French Fries! [website].
Retrieved from http://food.ndtv.com/food-drinks/there-are-19-ingredients-in-your-mcdonalds-frenchfries-736343?desktop=true
Martino, J. (2014). This Is Whats REALLY In A McDonalds Hamburger [website]. Retrieved
from http://www.collective-evolution.com/2014/05/15/this-is-whats-really-in-a-mcdonalds-hamburger/

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