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How Much Water Is in a Fruit?

Author(s): Nancy P. Moreno, PhD, Barbara Z. Tharp, MS, and Judith Dresden, MS.

Which of the Following Contain Water?

Students will use measures of weight and volume while investigating the amounts of water in two different fruits. Students also will learn how the process of drying (removing water) helps to preserve foods.

If you ask your students to name the main components of foods they eat, most would not mention water. However, all plant and animal food products contain some water. Fresh fruits and vegetables are mostly water. A tomato, for example, is 90% water! (This high water content is one reason why fresh produce spoils relatively quickly.) Other foods, such as cereals and grains, contain less water. 

Many foods in the grocery store are processed to remove moisture before packaging. Such processing creates a dry environment in which it is difficult for bacteria, molds and insects to grow/live, and gives food a longer shelf life. 

 


Funded by the following grant(s)

National Institute of Environmental Health Sciences, NIH

National Institute of Environmental Health Sciences, NIH

The Environment as a Context for Opportunities in Schools
Grant Numbers: 5R25ES010698, R25ES06932


Houston Endowment Inc.

Houston Endowment Inc.

Foundations for the Future: Capitalizing on Technology to Promote Equity, Access and Quality in Elementary Science Education