Philippine Christian University

Sampaloc 1, Dasmariñas City, Cavite 4114

SENIOR HIGH SCHOOL
S.Y. 2022-2023

Activity # 7 (Performance Task 3)

NAME: Poe, Amierain Justine O. STRAND & SECTION: STEM F-GALILEE
DATE/WEEK NO.: 04/02/23 WEEK 6 SCORE: / 60

ACTIVITY
FOOD SPOILAGE
Objectives:
● identify possible factors of each reaction.

● understand the chemical kinetics on food spoiled experiment; and

● analyze chemical reactions that occur on this experiment.

Materials:

● Apple Knife

● Water sealable bag/ zip lock bag

● Refrigerator/ improvise cooling device Clear container

● Pure lemon juice

Procedure:
1. Cut an apple into four slices, each with approximately the same surface area of flesh exposed.
2. Dip the first slice in water and place it on a surface. The first slice acts as the control.
1. Dip the second slice in lemon juice and place it next to the first slice.
2. Place the third slice in the refrigerator, or in a small cooler filled with ice.
3. Place the fourth slice in a sealable bag, removing as much air as possible.
4. Compare the four slices after 10, 20, and 30 minutes, and record the amount of browning that
occurs on the apple flesh at each time increment. Discuss observations in relation to what the
apple was exposed to.
Picture/Illustration
Apple slice in water Apple slice in lemon Apple slice in cold Apple slice in a seal
juice ice/refrigerator bag
 Observations
There is no visible Lemon juice is a citric This is the safest way This process is a little
browning after 10 acid and has a high ph to preserve apples for trickier. If we leave
minutes. After 20 value. It turns apple a short period time. even a small portion of
minutes, a little slice brown in the first None of the apple air inside a bag, that
browning can be seen 10 minutes, and by the slices turned brown could lead to the apple
as the water on the next 20 and 30 after 10,20 or 30 browning. In my case,
apple slice slowly minutes, the apple is minutes. the apple was fine in
fades away. After 30 fully spoiled and all 3 observations.
minutes, a major part brown.
of the apple can be
seen browning.

Questions:
1. Based on your observation, why is it that the apple slices change color when exposed to
different environments?
- When an apple is cut, oxygen is introduced into the injured plant tissue. In all the
environments we kept apples in, the more and faster they got exposed to oxygen or acidic
materials, the more they browned.

2. Which of the 4 slices turn its color different immediately? Why?

- The slice that was exposed to lemon experienced an immediate change in color. Lemon has a
citric acid, which has a very high ph value, making it acidic. When apples were introduced to
this environment, the chemical reactions was fast, and the apples change color immediately.

3. How can you relate the activity to spoiling of foods?

- There are various factors that can damage and spoil food. After doing the activity, we can
learn which environments are dangerous for food and use effective method against them. We
also learn how even small and minor mistakes can spoil if we don’t preserve them or pay
attention to them.

Conclusion:
In your daily living what we should do to avoid the food spoilage?