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    Can Calamansi Juice Slow The Browning of An Apple?

    Uploaded by

    Tony Dela Vega
    The document presents a hypothesis that calamansi juice can slow the browning of apples. It provides background research that explains how the enzyme polyphenol oxidase causes browning in apples when exposed to oxygen by initiating chemical reactions. The experiment tests this by cutting apples into pieces and placing half in a bowl with calamansi juice and half in a plain bowl. Within a few minutes, the apple slices without juice began browning while the slices with juice did not, supporting the hypothesis that calamansi juice can slow the browning process in apples.

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    Can Calamansi Juice Slow The Browning of An Apple?

    Uploaded by

    Tony Dela Vega
    58 views6 pages
    The document presents a hypothesis that calamansi juice can slow the browning of apples. It provides background research that explains how the enzyme polyphenol oxidase causes browning in apples when exposed to oxygen by initiating chemical reactions. The experiment tests this by cutting apples into pieces and placing half in a bowl with calamansi juice and half in a plain bowl. Within a few minutes, the apple slices without juice began browning while the slices with juice did not, supporting the hypothesis that calamansi juice can slow the browning process in apples.

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    calamansi

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    The document presents a hypothesis that calamansi juice can slow the browning of apples. It provides background research that explains how the enzyme polyphenol oxidase causes browning in apples when exposed to oxygen by initiating chemical reactions. The experiment tests this by cutting apples into pieces and placing half in a bowl with calamansi juice and half in a plain bowl. Within a few minutes, the apple slices without juice began browning while the slices with juice did not, supporting the hypothesis that calamansi juice can slow the browning process in apples.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    58 views6 pages

    Can Calamansi Juice Slow The Browning of An Apple?

    Uploaded by

    Tony Dela Vega
    The document presents a hypothesis that calamansi juice can slow the browning of apples. It provides background research that explains how the enzyme polyphenol oxidase causes browning in apples when exposed to oxygen by initiating chemical reactions. The experiment tests this by cutting apples into pieces and placing half in a bowl with calamansi juice and half in a plain bowl. Within a few minutes, the apple slices without juice began browning while the slices with juice did not, supporting the hypothesis that calamansi juice can slow the browning process in apples.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    Question

    Can calamansi juice slow the browning of an apple?


    Hypothesis
    My Hypothesis is that calamansi juice can slow the browning of an apple.
    Background Research
    I researched that apples contain a large amount of enzymes called polyphenol oxidase. Polyphenol
    oxidase is capable of oxidizing polyphenols. The polyphenols oxidase initiates a series of chemical
    reactions, changing the polyphenols and producing brown pigments.

    The process of oxidation in apples can be slowed down by stopping the enzymes and preventing the
    production of brown pigments. This can be done by exposing the apple to an acidic component such as
    vinegar, cream of tartar, lemon, or lime juice to water bring down the pH on the surface on your food. I
    would guess that cream of tartar would have the mildest flavor, but youd have to judge for yourself. If
    you find lemon juice too tart, you could add some sugar to balance the flavor. The citric acid in the
    lemon juice will still do its work regardless of whether you choose to sweeten it up or not.
    Independent Variable
    Calamansi Juice

    Dependent Variable
    Browning of the apple

    Control
    Same container, same time, same temperature, same amount of apple used
    Experiment
    I did an experiment using 2 bowl plates, apple, calamasi juice, and knife. I started cutting the apple
    to 8 pieces and distributed them evenly in the bowls. I poured the lemon juice into the 1st bowl and
    empty in the other one. After a few minutes, I noticed that the slices of apple in the bowl without lemon
    juice is turning brown while the slices in the bowl with lemon juice does not brown in that time but it
    will because my objective is to slow down not to prevent. The results of the experiment I didsupports
    my hypothesis.
    Conclusion
    The experiment I did work well and supports my hypothesis, this regards that the lemon juice can
    slow the browning of apple. It takes only few minutes to experiment because the browns of apples will
    show immediately. Like I said in my Background research that the polyphenols oxidase initiates a series
    of chemical reactions, changing the polyphenols and producing brown pigments, it produces
    immediately when cut.

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