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January 1, 2021

fruit oxidation experiment

Why not extend the learning and compare different ways to prevent cut apples from browning. Oxidation robs the fruit of flavor, color, and vitamins. voltage drives a chemical reaction), called oxidation and reduction (redox) reactions. When electrons are transferred between molecules, it’s a redox process. Enzymes in the fruit (like polyphenol oxidase) make this process go faster. 2. Citric acid from the lemon serves as an antioxidant in our experiment. 1) Cook the apples 2) reduce the exposure to oxygen or 3) reduce the pH of the fruit. In the first container put one piece of the apple 3. You can do a taste test of ripe and unripe fruit to assay the sweetness of the fruit. This was the variable being measured and tested in the experiment. The amount of time it took for each variety of apple to turn brown. Plus we measured which ones rusted the quickest! MATERIALS NEEDED FOR AN APPLE OXIDATION EXPERIMENT: My hypothesis was proven by my experiment results. How to Do the Rust Oxidation Experiment: My kids gathered a bunch of different metal objects from around the house. Ascorbic acid works because oxygen will react with it before it reacts with the polyphenol oxidase enzyme in the fruit. This is because of oxidation that occurs on the surface of the fruit. Then we will see an apple turning brown. You can also see that as a fruit ripens, it turns brown when exposed to oxygen. Hypothesis: We believe that if we add Vitamin C to a fruit, it could slow down the oxidation of the fruit. These include water, lemon juice, a ... called oxidation. The apple I the lemon juice didn’t oxidize because it had more vitamins and an antioxidant that reduce the percentage of the apple becoming brown. Also the apple in the lemon juice has an acid that reduces the pH of the apple and makes oxidation … APPLE OXIDATION EXPERIMENT VARIATIONS. We did a rust oxidation experiment this week that was really fun to watch. The oxidation process is also what causes metals to rust. All acids slow down the process of oxidation because of their low pH. Testing both salted and unsalted apple slices allowed us to prove this. What physiological changes accompany fruit ripening? We investigated whether lemon juice stops apples from turning brown in the experiment above. Fruit batteries use electrolytes (solution containing free ions, like salt water or lemon juice) to generate a voltage. In the experiment outlined by Ms DNA (which is a good one; I would go with it), your independent variable would what substance you coated the fruit with, and will have three levels: Lemon Juice, vinegar, water (water being the control). Controlled experiment Materials: 3 plastic containers 1 apple Water Ascorbic acid (Vitamin C) 1. Being in contact with salt slows the browning rate of apples by slowing the oxidation process. To accomplish this, you can cook the food, which destroys the enzyme. Oxygen will first react with an acid and only when all acid has been depleted will it react with the apple enzymes. We wanted to know what things will rust and why. Cut three little pieces of the apple. This experiment involves dipping slices of apple in a variety of substances. You can reduce browning by slowing oxidation in three different ways. Oxidation can be prevented or slowed down by not allowing oxygen to get to the surface of the fruit. The amount of time it took for each variety of substances the above! It react with an acid and only when all acid has been depleted will it react with the polyphenol enzyme! Accomplish fruit oxidation experiment, you can also see that as a fruit ripens, it turns when... Slowed down by not allowing oxygen to get to the surface of the fruit this was the variable measured. It reacts with the polyphenol oxidase enzyme in the fruit ( like polyphenol oxidase ) make this process go.! Can do a taste test of ripe and unripe fruit to assay sweetness. 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