Testing Anti-Browning Agents on Apples

Grade:

10

Teacher:

Jomaly Cotto

This experiment investigated the effectiveness of various household liquids in preventing apple slices from browning due to oxidation. Equal-sized apple slices were soaked in lemon juice, salt water, sugar water, clear soda, and vinegar, then observed over about two hours for color changes. The results showed that lemon juice was the most effective at preventing browning, followed by salt water, while vinegar caused the most browning. The experiment concluded that acidic and salty liquids slow enzymatic browning in apples.

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