Bacteria do eat it look at the meat in the burger it's shrunk and darkened in color and the chips don't look as nice either, but overal the high amount of preservatives means that it takes longer to rot and overall I'm not letting someone tell me what to eat.
Yea I understand that. However a "chip", perhaps a wood chip, is flat and wide like a potato chip. However fries do not meet that description and as such, "fries" is a more accurate name.
My science teacher in middle school did this experiment, after 3 months, the most tht happened was the bread growing a little mold. The rest stayed the same
Kind of a myth/overstatement. There's a lot of other food that doesn't rot.
In this grossly biased comparison, it's all about the moisture. The burger and fries are fried and the bread was baked, possibly toasted. This drove the moisture out of them. The watermelon however, does that really need to be explained? If it were processed by baking/dehydrating, the result would be that same.
Science: http://aht.seriouseats.com/archives/2010/11/the-burger-lab-revisiting-the-myth-of-the-12-year-old-burger-testing-results.html
This guy does an experiment with:
Sample 1: A plain McDonald's hamburger stored on a plate in the open air outside of its wrapper.
Sample 2: A plain burger made from home-ground fresh all-natural chuck of the exact dimensions as the McDonald's burger, on a standard store-bought toasted bun.
Sample 3: A plain burger with a home-ground patty, but a McDonald's bun.
Sample 4: A plain burger with a McDonald's patty on a store-bought bun.*
Sample 5: A plain McDonald's burger stored in its original packaging.
Sample 6: A plain McDonald's burger made without any salt, stored in the open air.
Sample 7: A plain McDonald's Quarter Pounder, stored in the open air.
Sample 8: A homemade burger the exact dimension of a McDonald's Quarter Pounder.
Sample 9:A plain McDonald's Angus Third Pounder, stored in the open air.
He found that the only burgers to rot, were samples 7, 8, 9. The only, I repeat only, reason others did not rot, was because they became to dehydrated for the bacteria to grow. Note that sample 2 did not rot and sample 8 did. Give the article a gander, it is really an interesting read.
If bugs don't eat it why should you? ( shows pictures of fruits and vegetables) Oh but poison chemicals on health food is okay..>_<* but plain dehidrated fast food without chemicals, HELL NO, am I right? Cause fuck science and logic, im just gonna be a burger slandering hobbit bitch.
In this grossly biased comparison, it's all about the moisture. The burger and fries are fried and the bread was baked, possibly toasted. This drove the moisture out of them. The watermelon however, does that really need to be explained? If it were processed by baking/dehydrating, the result would be that same.
This guy does an experiment with:
Sample 1: A plain McDonald's hamburger stored on a plate in the open air outside of its wrapper.
Sample 2: A plain burger made from home-ground fresh all-natural chuck of the exact dimensions as the McDonald's burger, on a standard store-bought toasted bun.
Sample 3: A plain burger with a home-ground patty, but a McDonald's bun.
Sample 4: A plain burger with a McDonald's patty on a store-bought bun.*
Sample 5: A plain McDonald's burger stored in its original packaging.
Sample 6: A plain McDonald's burger made without any salt, stored in the open air.
Sample 7: A plain McDonald's Quarter Pounder, stored in the open air.
Sample 8: A homemade burger the exact dimension of a McDonald's Quarter Pounder.
Sample 9:A plain McDonald's Angus Third Pounder, stored in the open air.