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textoFiltroFichatipo de documento Biologie - Expérimentation/Travaux pratiques
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In a series of experiments, students will learn about why fresh vegetables age so quickly, and what factors speed up the browning process. They will learn how the surface tension of the salad oil, the permeability of the waxy leaf cuticle, and the spongy air spaces in the leaf all affect browning and wilting.
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Fecha publicación: 12.5.2016
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