Purpose: One very common example of oxidation occurs when apples are sliced open revealing the white 'mantle' of the apple which over time turns brown. This week, Scientific AmeriKen will attempt several natural fruit juices to determine if any of them will be able to keep the apple from turning brown. Hopefully this weeks Scientific AmeriKen will find an answer to increasing fruit salad aesthetics.
Hypothesis: It is believed that a method to counteract oxidation is to supply acids to the apple. Therefore it is believed that the more acidic the juice the better the apples will look over time. The hypothesis of this experiment is that lemons will prevent the best, then orange juice, water and then the control.
Equipment: Used in this experiment was 2 apples, a lemon, an orange, water, a knife, clock, and pen and paper.
Procedure: The first step is to slice the apple down the middle, then apply lemon juice on top of the exposed "mantle". Repeat this step with orange juice and water and note the starting time of each exposure. Examine apples every so often and compare the browning in each apple. Note results.
|Used on apple||After 27 minutes||After 42 minutes||After 4 Hours Two minutes|
|Lemon Juice||All mantle white||~3% of mantle browned||~10% browned|
|Orange Juice||~8% Browned||~15% browned||Browned|
|Water||100% slightly browned||100% close to browned||Browned|
|Control||35% browned||50% browned 50% close to browned||Browned|
Conclusion: Based on the result, it would
seem the most efficient way of keeping the apples from browning was to
apply a little bit of lemon juice to the apples. It is noted that even
after 4 hours of exposure to the air, the apple treated with the lemon
juice remained mostly white. It is also noted that it is not advised to
play video games during experimentation as it may lead to uneven time increments