Before refrigeration, perishable foods were preserved through the use of dehydration and salt. Today there are new technologies to keep food fresh. This kit lets students conduct labs on six preservation techniques. Developed by Ed Alcamo. Includes materials for 30 students – cloves, cotton swabs, markers, forceps, index cards, iodized salt, vinegar, flint glass vials, petri dishes, sterile discs, nutrient agar, and a teacher’s guide with background information.