Students in Mr. Canino’s Hydroponics class at CPPHS took a break from learning about hydroponic systems to experience New York State’s rich history in the apple farming industry.
Exploring New York's Rich Agriculture Heritage
Gathering outside the greenhouse, students got hands-on experience with traditional cider making using fresh apples donated by the Wineglass Marathon. Working together, the class cut, crushed, and pressed the apples into fresh apple cider.
Science in Action: Refractometers and Enzymes
The activity combined agricultural history with practical food science:
Sugar Content Analysis: Students used refractometers to measure the sugar content of their freshly pressed cider and compared it to store-bought apple juice.
Enzymatic Reactions: The class also received a lesson on biochemistry, learning how enzymes react and cause the natural browning of crushed apples.
Special thanks to the Wineglass Marathon for donating the apples and supporting interactive learning for our students!