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Year 11 Investigating Science - leaching toxins from food

In our practical investigation focused on cause and effect through inferences and generalisations, we delved into the acidity levels of lime, strawberry, and chili through a leaching experiment followed by pH testing using universal indicator solution. This investigative approach models the practices of Aboriginal and Torres Strait Islander peoples who have long utilised observation and inference in their traditional knowledge systems, particularly in relation to bush tucker. As we mimicked the leaching process, we used 4 beakers to observe if the amount of time the food samples were in the water affected the acidity level. The subsequent pH tests unveiled intriguing patterns, similar to the meticulous observations made by Indigenous communities to understand the properties of bush tucker.

Lime, known for its tangy flavour, exhibited the highest acidity level, reflected vividly in the strong red colouration of the indicator solution. Meanwhile, strawberries, though still acidic, presented a milder pH compared to lime, showcasing a slightly less intense color change. Chilli, typically associated with heat rather than acidity, surprisingly revealed that it was quite neutral and after carrying out the leaching process became a deeper green colour than what was started with. This hands-on exploration not only allowed us to observe the varying acidity levels within the tested foods but also facilitated broader insights into the causes and effects of acidity in natural substances. Through our experiment, we were able to make informed inferences and draw generalisations about acidity, contributing to a deeper comprehension of cause-and-effect relationships in scientific inquiry, mirroring the traditional practices of Indigenous peoples in understanding the properties of bush tucker.

~ Angelina Fakher