What are 3 testable questions for FOOD?

Here are 3 testable questions about food, designed to be easily investigated through experiments:

1. Does the temperature of water affect how quickly pasta cooks?

* This could be tested by boiling pasta in different temperatures of water (e.g., simmering, boiling, and very high heat) and measuring the cooking time.

2. How does the ripeness of a banana affect its sweetness?

* This could be tested by using bananas of varying ripeness levels (green, yellow, brown) and using a refractometer to measure their sugar content.

3. Does the type of oil used affect the crispness of fried chicken?

* This could be tested by frying chicken pieces in different oils (e.g., vegetable oil, olive oil, coconut oil) and evaluating their crispness using a sensory panel or a measurement tool like a texture analyzer.