Testing both salted and unsalted apple slices allowed us to prove this. APPLE OXIDATION EXPERIMENT VARIATIONS. This was the variable being measured and tested in the experiment. My hypothesis was proven by my experiment results. voltage drives a chemical reaction), called oxidation and reduction (redox) reactions. Hypothesis: We believe that if we add Vitamin C to a fruit, it could slow down the oxidation of the fruit. Enzymes in the fruit (like polyphenol oxidase) make this process go faster. Plus we measured which ones rusted the quickest! We wanted to know what things will rust and why. 2. To accomplish this, you can cook the food, which destroys the enzyme. You can do a taste test of ripe and unripe fruit to assay the sweetness of the fruit. You can reduce browning by slowing oxidation in three different ways. The amount of time it took for each variety of apple to turn brown. These include water, lemon juice, a ... called oxidation. In the first container put one piece of the apple 3. 1) Cook the apples 2) reduce the exposure to oxygen or 3) reduce the pH of the fruit. 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 … We did a rust oxidation experiment this week that was really fun to watch. Fruit batteries use electrolytes (solution containing free ions, like salt water or lemon juice) to generate a voltage. This experiment involves dipping slices of apple in a variety of substances. Oxidation robs the fruit of flavor, color, and vitamins. MATERIALS NEEDED FOR AN APPLE OXIDATION EXPERIMENT: Oxidation can be prevented or slowed down by not allowing oxygen to get to the surface of the fruit. 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). Being in contact with salt slows the browning rate of apples by slowing the oxidation process. Oxygen will first react with an acid and only when all acid has been depleted will it react with the apple enzymes. Cut three little pieces of the apple. Then we will see an apple turning brown. The oxidation process is also what causes metals to rust. All acids slow down the process of oxidation because of their low pH. Why not extend the learning and compare different ways to prevent cut apples from browning. What physiological changes accompany fruit ripening? Citric acid from the lemon serves as an antioxidant in our experiment. This is because of oxidation that occurs on the surface of the fruit. 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