In my experiment I tested 6 different liquids to see their effect on gala apples. My experimental question was; Does the type of liquid affect an apples degree of oxidization? I found out that the liquid does affect the apple.
For this experiment my hypothesis showed that the lemon juice would preserve the apple and keep the apple the lightest shade the longest. This hypothesis was correct. In each trial I tested the apple soaked in lemon juice had a significantly lighter color than the rest of the apples drenched in other liquids.
All of my data is based on an apple oxidization color chart with a corresponding number, based on each color from 1-10 (Mr. Metzmaker helped me find it). My averages for each liquid are 1.3 for lemon juice, 1.9 for grapefruit juice, 2.3 repeatingfor orange juice, 2.4 for apple juice, 2.07 for water, and 3 for my variable of nothing. This shows that the lemon juice kept the apple from oxidizing the best. These results were made after 6 hours of observation.
In my experiment I learned that the more acidic the liquid is the more it prevents oxidization on apples. One issue that could have affected the experiment was that not all of the apples were able to be placed into the liquids at the same …show more content…
That would probably be too much work and would alter the taste of the apple. The real point of this experiment was to see if there was actually a way to prevent oxidization without chemicals, and there is! I did this experiment to see if there is an ingredient from the fruit that could maybe be taken out of it and used for a formula, we know that the more acidic the fruit is the more it preserves the apple. Maybe that is the answer, maybe one day scientists will make a formula from lemons or other fruit and materials that is a much healthier option than the chemical spread that is placed on top of your fast food prepackaged