Intro:
You may notice that when you leave a bitten apple or apple slice outside for a while, the white inside starts to turn brown. In this experiment I explored more about why apples turn brown, and how acid can be used to preserve them. I found that acids can be used to preserve the white part of an apple. You can apply these acids to the white part of the apple to help keep it fresh longer. For example in this experiment you can use lemon juice, limes, cranberry juice, and more because they have acids in them. However I've only used lemon juice on the apple. Maybe in the future I can use a different acid if I want to continue this experiment.
Looking Back:
My experiment was a success. It worked out really well because the steps were easy and simple. I just cut an apple in half and applied lemon juice to one of the sides and left the other half bare. Then I let the slices sit out for a while and when I compared them, the slice with lemon juice stayed fresh and glistened while the bare slice was browner and dry.
Looking Beyond:
When an apple is cut open, it releases an enzyme called polyphenol oxidase which reacts with the oxygen in the air. This causes the apple to turn brown. When lemon juice is applied to the apple slice, the ascorbic acid from the lemon juice reacts with the air instead of the polyphenol oxidase therefore preserving the apple's freshness.
Looking Inward:
I believe what contributed to my success with this experiment was the simplicity of the steps. How can you mess up cutting an apple in half, adding lemon juice to one of the slices, and just watching what happens? I believe I performed well during this experiment and followed all of the steps and precautions for the activity.
Looking Forward:
I wouldn't change anything if I were to do this again because I did everything that I could to make this experiment a success. I could continue this project by coating apple slices with other juices containing ascorbic acid but I would rather move on to other experiments.
Take Away:
This experiment taught me more about why apples turn brown and how I can preserve them. It always has annoyed me that I couldn't preserve apples after I cut them up and that I always have to finish them, but now I know how to preserve them and can't wait to use this experience in my everyday life.
You may notice that when you leave a bitten apple or apple slice outside for a while, the white inside starts to turn brown. In this experiment I explored more about why apples turn brown, and how acid can be used to preserve them. I found that acids can be used to preserve the white part of an apple. You can apply these acids to the white part of the apple to help keep it fresh longer. For example in this experiment you can use lemon juice, limes, cranberry juice, and more because they have acids in them. However I've only used lemon juice on the apple. Maybe in the future I can use a different acid if I want to continue this experiment.
Looking Back:
My experiment was a success. It worked out really well because the steps were easy and simple. I just cut an apple in half and applied lemon juice to one of the sides and left the other half bare. Then I let the slices sit out for a while and when I compared them, the slice with lemon juice stayed fresh and glistened while the bare slice was browner and dry.
Looking Beyond:
When an apple is cut open, it releases an enzyme called polyphenol oxidase which reacts with the oxygen in the air. This causes the apple to turn brown. When lemon juice is applied to the apple slice, the ascorbic acid from the lemon juice reacts with the air instead of the polyphenol oxidase therefore preserving the apple's freshness.
Looking Inward:
I believe what contributed to my success with this experiment was the simplicity of the steps. How can you mess up cutting an apple in half, adding lemon juice to one of the slices, and just watching what happens? I believe I performed well during this experiment and followed all of the steps and precautions for the activity.
Looking Forward:
I wouldn't change anything if I were to do this again because I did everything that I could to make this experiment a success. I could continue this project by coating apple slices with other juices containing ascorbic acid but I would rather move on to other experiments.
Take Away:
This experiment taught me more about why apples turn brown and how I can preserve them. It always has annoyed me that I couldn't preserve apples after I cut them up and that I always have to finish them, but now I know how to preserve them and can't wait to use this experience in my everyday life.