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State-winning student presents egg-coating study; WVU OT student offers transition modules to board
Summary
A Pendleton County student described a state-winning science-fair project showing olive oil coatings reduced eggshell weight loss over 42 days; the board also heard a WVU occupational therapy student outline a five-module transition program for juniors and seniors that produced statistically significant gains in student confidence.
Ross, a Pendleton County student, told the school board his state-winning science-fair project tested four food-safe eggshell coatings and found olive oil reduced weight loss and preserved egg quality over a 42-day storage period. "Olive oil was the best coating that you could do on the egg," Ross said during the meeting.
The presentation described the experiment design (coatings: olive oil, coconut oil, gelatin and lard; two unwashed and two washed eggs; refrigerated and countertop storage), measurement method (percent change in weight over 42 days) and quality checks using USDA-style…
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