Does turmeric make food products such as bread, milk and, strawberries last longer? Turmeric is a plant native to South Asia that has numerous medicinal properties, such as being an anti-septic and anti-bacterial. In order to test, methylene blue was used to test the freshness of milk. When methylene blue is placed into milk, it changes the color from white to a light blue. When milk begins to spoil, it returns to its normal white coloration. For strawberries and bread, the amount of fungus on the bread and strawberries was the test for freshness.


    The results of the experiment for milk took 7-15 hours longer to spoil than control samples of milk without turmeric. The more turmeric put into the milk, the longer it lasted. The results for the experiement for bread was less conclusive. Despite that there before was a clear difference in which bread had turmeric on it or not, there only a slight noticeable difference in fungi on the bread. The results for the experiement for strawberries ended in similar results. There was not much difference between strawberries with tumeric and strawberries without turmeric.



     The researcher's hypotheses were both proven correct and proven wrong. The researcher was able to prove their hypothesis for milk. The milk took quite a lot longer to spoil when it had tumeric in it; over 7 hours longer in some cases. There was a major visible difference; the blue dye used turned white when bacteria grew in the milk, causing it to spoil.


     This research proved that adding turmeric to milk can cause it to last longer. This shows that turmeric can be used as a food additive to allow certain foods to last longer. They also suggested further research that could test the efficacy of turmeric in food. Th