apple-browning experiment
TRANSCRIPT
![Page 1: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/1.jpg)
An EXPERIMENT conducted by
Astudillo, KhecyCesnorio, Rex
Endocal, KenthGo, Nichole
Tacmo, Stephen
![Page 2: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/2.jpg)
Does the level of acidity of a liquid
affect the speed of browning of an
apple?
IV
DV
![Page 3: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/3.jpg)
BACKGROUND RESEARCH
CONCLUSION
DATA ANALYSIS
HYPOTHESIS
PROBLEM
EXPERIMEN TATION
2 3
45
6
![Page 4: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/4.jpg)
BACKGROUND
RESEARCHPolyphenol oxidase+ oxygen = oxidation
Covering the cut bruised surface with an acid.
![Page 5: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/5.jpg)
HYPOTHESIS
The higher the level of acidity, the slower the speed of browning of an apple.
The lower the level of acidity, the faster the speed of browning of an apple.
![Page 6: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/6.jpg)
ApplesLemon/ CalamansiVinegarMeasuring cupCupsKnife
MATERIALS NEEDED
![Page 7: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/7.jpg)
Prepare all the materials needed. Cut the apple. Pour 2.7 ounce of lemon in the cup and 2.7
ounce of vinegar as well in another cup. Soak the cut apple in the designated cups:
with vinegar and with lemon/calamansi. Observe for 30 minutes and jot down the
details. Repeat the process for trials 1 and 2.
PROCEDURE
![Page 8: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/8.jpg)
TRIAL 1
![Page 9: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/9.jpg)
TRIAL 2
![Page 10: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/10.jpg)
TRIAL 3
![Page 11: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/11.jpg)
![Page 12: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/12.jpg)
Apple with
Trial 1 Trial 2 Trial 3
VINEGAR Turns brown faster
Turns brown faster
Turns brown faster
LEMON Browning doesn’t happen
Turns brown slightly
Browning doesn’t happen
DATA ANALYSIS
![Page 13: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/13.jpg)
Therefore, apple turns brown
slower if been soaked in a higher acidic level of liquid( in this case lemon). Moreover, it turns brown faster if been soaked in a lower acidic level of liquid ( vinegar ).
CONCLUSION
The HYPOTHESIS is ACCEPTED!!!
![Page 14: Apple-Browning experiment](https://reader036.vdocument.in/reader036/viewer/2022062316/5889904c1a28ab330e8b50e3/html5/thumbnails/14.jpg)
CREDITS TOAstudillo, Khecy
Cesnorio, RexEndocal, Kenth
Go, NicholeTacmo, Stephen
THANK U!!!