Test if the temperature has an effect on how fast the apple slices turn brown. Repeat the experiment and prepare three plates with three apple slices each. Then, put one plate into the fridge, one oven-safe plate into the oven at the lowest setting, and keep one plate at room temperature.
Does the temperature make a difference? Try to find the Arctic apple in your supermarket. Slice one regular apple and one of the Arctic apples. Then observe the apple slices for a couple of hours or even days. Do both of the apples turn brown? View feedback on this project from other users. Hide feedback on this project from other users Recent Feedback Submissions Sort by Date Sort by User Name b5ce09fbbb67d63f6b4de said: What was the most important thing you learned?
Can you suggest any improvements or ideas? Very Good What is your enthusiasm for science after doing your project? Moderate Compared to a typical science class, please tell us how much you learned doing this project. Much more Do you agree? How much is involved in conducting the science research What problems did you encounter?
Overall, how would you rate the quality of this project? Excellent What is your enthusiasm for science after doing your project? Very high Compared to a typical science class, please tell us how much you learned doing this project. The most important thing that I learned was that the bacteria and mold are the leading factors to why bananas go brown What problems did you encounter? High Compared to a typical science class, please tell us how much you learned doing this project.
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Sort by Date. Sort by User Name. However when the fruit is sliced, or squashed, or when the fruit or vegetable begins to break down with age, the enzymes come into contact with oxygen in the air. This causes the fruit to turn brown. Enzymic browning causes a lot of food waste but it can also be useful: we would not have tea or chocolate without it!
The browning can be slowed down by preventing the enzyme from working properly. Lemon juice contains an acid which can stop enzymes working properly as enzymes often work best at a certain pH. Water and sugar, in jam for example, stops oxygen in the air getting to the enzymes and prevents the browning.
As well as causing the fruit to change colour, oxidation can also affect the nutrient content of a fruit or vegetable. Vitamin C, found in some fruits and vegetable can be oxidised when it is exposed to air. The longer a fruit is exposed the less vitamins it will have. Do you see any brown spots? Carefully dip the bottom third of the banana into the boiling water for 30 seconds. What happens to the banana when you submerge it in hot water? After the 30 seconds remove the banana from the boiling water and observe it for another three minutes.
What do you notice? Does the banana look different after a while? When the banana has cooled down, peel the banana. Look at the fruit that was inside the peel. Did you expect the banana to look like that? With the help of an adult cut two slices from the apple on a cutting board. Place each slice onto its side. How do they look? Poke one of the apple slices with a fork several times. Then observe both slices for 15 to 20 minutes. How do the apple slices change over time?
Do you notice a difference between the two slices? If yes, can you explain why? Cut five more slices from the apple and place each slice on its side. Immediately after cutting, sprinkle milk on top of the first slice, distilled vinegar on the second slice, lemon juice on the third slice and water on the fourth slice.
Keep the last slice as is. Then poke each apple slice several times with a fork. What do you think these liquids will do to the apple? Observe all five apple slices for another 15 to 20 minutes. How are the apple slices different after 15 to 20 minutes? What did each liquid do to the apple slice? Can you explain your results? Leave this field blank. Related Articles. Bake for Family Fun Month. Pear-fect Snacks for Kids. Related Recipes. Simply Summer Fruit Salad. Creamy, Crunchy, Crispy Fruit Cup.
Halloween Fruit Parfaits. Festive Fruit Bark.
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