• Tell me what you noticed happening in this experiment?
Apples tend to get a brown color when cut open and exposed to oxygen. But with the first sample which is the addition of lemon juice to the flesh of the apple, it worked very well without the apple losing its natural color. While for the sample with white vinegar on it, it didn’t keep the apple from turning brown, wherein fact it just accelerates the browning of the apple. And lastly with the addition of fruit fresh, it has already been expected for it to keep the apple from browning.
• Why do you think this happened?
The enzyme of the apple which is called polyphenol oxidase reacts with the oxygen in the air, as a result it creates a chemical reaction that is responsible for giving the apple’s flesh the brown color. Ascorbic acid which could be found on lemon juice and fruit fresh, will react with the oxygen before the oxygen reacts with the enzyme in the apple, therefore, prevents the apple from browning. But for the sample with vinegar on it, it shows that something more than acidity affected the browning.
• How did the apple slices change in their appearance?
The first sample with the lemon juice incorporated on it, it keeps the natural color of the apple. While the sample with vinegar on it, it just accelerates the browning of the apple when compared to the controlled one. But for the sample with fruit fresh incorporated into it, it shows almost the same effects when compared to the sample with lemon juice incorporated on it.
• Which group had the least amount of browning?
The one with the least amount of browning has to be the one with the lemon juice. It makes me think that the more ascorbic acid is on the solution the more effective it could be when it comes to preventing the apple from browning.
• Which had the most?
It is clear that the sample with the most browning on it will be the vinegar one.
• Which ingredient prevents the apples from turning brown the
most? The most efficient solution is the lemon juice. • Why do they think that ingredient worked the best? It has the presence of ascorbic acid, wherein it has been studied and has been showed to be effective when it comes in preventing not just for apples but for the different kinds of fruits from browning.