Apple cut into 2 pieces

30 minutes 1 hour 1 hour and 30 minutes

One side of the apple Both sides having Almost all areas of the
shows slight change its more brownish color. apples are turned
color into brown. brown already.

Apple cut into 4 pieces

Milk
30 minutes 1 hour 1 hour and 30 minutes

Very less browning Almost no visible color Still almost no visible

occurred on its surface changes occurred on changes occurred
its surface
 Lemon
30 minutes 1 hour 1 hour and 30 minutes

Less browning Just a little additional Still, a very little

occurred on its surface browning on its browning occurred on
surface its surface

Water
30 minutes 1 hour 1 hour and 30 minutes

More brownish colors More visible browning Again, more visible

occurs in its surface occurred on its surface browning showed on
its surface

Soda
 30 minutes 1 hour 1 hour and 30 minutes

Deeper brownish color More browning More and more

occurred on its surface occurred on both sides browning appeared on
of its surface its surface

Question: What will keep the apple from turning brown?

Hypothesis: Dipping the apple slices in different types of liquid will slow down the
browning or oxidation process.

Conclusion: I therefore conclude upon my observation during this experiment that both
milk and lemon proves that it can slow down the oxidation process of an apple. However, on
the other hand water and specially soda accelerated the oxidation process of the apple.