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    Chemistry Investigatory Project Report

    Uploaded by

    Raj Chaudhari
    Yash Gosavi completed a chemistry investigatory project on why apples brown. The project tested different substances and temperatures to determine the best way to preserve apple slices and prevent browning. Key results found lemon juice was the best preservative and colder temperatures caused faster browning. Yash concluded lemon juice works best due to its high citric acid content and lowering of pH levels in apples.

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    © All Rights Reserved
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    Chemistry Investigatory Project Report

    Uploaded by

    Raj Chaudhari
    1K views9 pages
    Yash Gosavi completed a chemistry investigatory project on why apples brown. The project tested different substances and temperatures to determine the best way to preserve apple slices and prevent browning. Key results found lemon juice was the best preservative and colder temperatures caused faster browning. Yash concluded lemon juice works best due to its high citric acid content and lowering of pH levels in apples.

    Original Description:

    project of chemistry on WHy apple brown

    Original Title

    CHEMISTRY INVESTIGATORY PROJECT REPORT (2)

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    Yash Gosavi completed a chemistry investigatory project on why apples brown. The project tested different substances and temperatures to determine the best way to preserve apple slices and prevent browning. Key results found lemon juice was the best preservative and colder temperatures caused faster browning. Yash concluded lemon juice works best due to its high citric acid content and lowering of pH levels in apples.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    1K views9 pages

    Chemistry Investigatory Project Report

    Uploaded by

    Raj Chaudhari
    Yash Gosavi completed a chemistry investigatory project on why apples brown. The project tested different substances and temperatures to determine the best way to preserve apple slices and prevent browning. Key results found lemon juice was the best preservative and colder temperatures caused faster browning. Yash concluded lemon juice works best due to its high citric acid content and lowering of pH levels in apples.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 9

    CHEMISTRY

    INVESTIGATORY PROJECT
    REPORT

    'WHY ARE THE


    APPLES BROWN'

    Name: YASH .M. GOSAVI


    Std : XII-SCIENCE
    School Roll No: 12123
    School: Central Railway Senior
    Secondary School
    :: CERTIFICATE ::

    This is to certify that


    Mr. Yash .M. Gosavi
    of class XII-Science has
    completed the chemistry project
    entitled
    'Why Are The Apples
    Brown'
    himself and under my guidance
    during the academic year 2021-22.
    The progress of the project has been
    continuously
    reported and has been in my
    knowledge consistently .

    External Examinar

    Teacher Incharge Head of Instituition


    :: ACKNOWLEDGEMENT ::

    I sincerely thank our Chemistry teacher


    Mr. B. P. Singh
    for His guidance, encouragement and
    support throughout
    the duration of the project without his
    motivation and
    help the Successful completion of this
    project would not have been Possible

    I would also like to extend my gratitude


    to the entire
    Chemistry department of Central railway
    Senior
    Secondary School for their constant
    support.

    Yash Gosavi
    XII-Science
    :: Index ::

    1. Introduction
    2. Certificate
    3. Acknowledgment
    4. Objective
    5. Requirement
    6. Method
    7. Result
    8. Conclusion
    9. Discussion
    :: OBJECTIVE ::

    My project is about what the factors that


    are affecting apple slices turning brown

    What the best ways are to help


    preserve the apple slices.
    The materials I used were Fuji apples, strips to test
    the pH of the substances used,

    a dropper,
    a plastic food wrap,
    a glasses,
    a thermometer,
    a browning chart,
    a pens,
    a knifes,
    a clod area such as a freezer,
    a warm area similar to an oven,
    a camera,
    a plastic gloves,
    a small table to place all of the apples on,
    a timer,
    and substances that ranged in different pH
    levels which were lemon juice, orange
    juice, water, soda (sprite,) mineral water,
    cranberry juice, and baking soda.
    Methods

    The method :
    I used was to first get each
    substance and then to take the pH strips
    and test the pH of each liquid, then to
    line up the slices of apples on the table,
    then to use the dropper and put and
    equal amount of drops of each substance
    on each individual apple, then to set a
    control apple aside, then to set the
    timer, then to record how long it takes
    for each apple slice with each different
    substance on it to turn dark brown.
    Results

    My results were that lemon juice is the best


    preservative to put on apple slices and that
    cranberry juice is the worst. The order of the
    preservatives from best to worst goes from lemon
    juice, to soda, to mineral water, to water, to an
    apple slice with nothing on it (control,) to orange
    juice, to baking soda and ending with cranberry
    juice.

    My results for the second experiment were that the


    best temperature to put apple slices at is a warm
    tempertature such as 100 degrees Fahrenheit, then
    at room temperature, then a temperature of 39
    degrees Fahrenheit, and ending with the worst
    temperature to put apple slices at when wanting to
    preserve them which is a freezing temperature
    such as 32 dregrees Fahrenheit.
    Conclusions

    I came to the conclusion that lemon juice is the best


    substance to put on apple slices when wanting to
    preserve them because it is high in citric acid. It is
    also has Vitamins A, C and E in it. These are good
    because it lowers the pH level of the apple causing
    it to turn brown slower.

    Discussion

    It is best to put apple slices at a hot temperature


    because if you put it at a cold, the ice breaks down the
    cell walls of the apple and introduces the enzyme
    called "polyphenol oxidase" to air which is what
    turns the apple brown.

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