An EXPERIMENT conducted by

Astudillo, KhecyCesnorio, Rex

Endocal, KenthGo, Nichole

Tacmo, Stephen

Does the level of acidity of a liquid

affect the speed of browning of an

apple?

IV

DV

BACKGROUND RESEARCH

CONCLUSION

DATA ANALYSIS

HYPOTHESIS

PROBLEM

EXPERIMEN TATION

2 3

45

6

BACKGROUND

RESEARCHPolyphenol oxidase+ oxygen = oxidation

Covering the cut bruised surface with an acid.

HYPOTHESIS

The higher the level of acidity, the slower the speed of browning of an apple.

The lower the level of acidity, the faster the speed of browning of an apple.

ApplesLemon/ CalamansiVinegarMeasuring cupCupsKnife

MATERIALS NEEDED

Prepare all the materials needed. Cut the apple. Pour 2.7 ounce of lemon in the cup and 2.7

ounce of vinegar as well in another cup. Soak the cut apple in the designated cups:

with vinegar and with lemon/calamansi. Observe for 30 minutes and jot down the

details. Repeat the process for trials 1 and 2.

PROCEDURE

TRIAL 1

TRIAL 2

TRIAL 3

Apple with

Trial 1 Trial 2 Trial 3

VINEGAR Turns brown faster

Turns brown faster

Turns brown faster

LEMON Browning doesn’t happen

Turns brown slightly

Browning doesn’t happen

DATA ANALYSIS

Therefore, apple turns brown

slower if been soaked in a higher acidic level of liquid( in this case lemon). Moreover, it turns brown faster if been soaked in a lower acidic level of liquid ( vinegar ).

CONCLUSION

The HYPOTHESIS is ACCEPTED!!!

CREDITS TOAstudillo, Khecy

Cesnorio, RexEndocal, Kenth

Go, NicholeTacmo, Stephen

THANK U!!!