All acids slow down the process of oxidation because of their low pH. 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. The amount of time it took for each variety of apple to turn brown. 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). My hypothesis was proven by my experiment results. Then we will see an apple turning brown. This was the variable being measured and tested in the experiment. You can also see that as a fruit ripens, it turns brown when exposed to oxygen. This is because of oxidation that occurs on the surface of the fruit. We investigated whether lemon juice stops apples from turning brown in the experiment above. voltage drives a chemical reaction), called oxidation and reduction (redox) reactions. Oxidation robs the fruit of flavor, color, and vitamins. Ascorbic acid works because oxygen will react with it before it reacts with the polyphenol oxidase enzyme in the fruit. Testing both salted and unsalted apple slices allowed us to prove this. 1) Cook the apples 2) reduce the exposure to oxygen or 3) reduce the pH of the fruit. Cut three little pieces of the apple. APPLE OXIDATION EXPERIMENT VARIATIONS. These include water, lemon juice, a ... called oxidation. MATERIALS NEEDED FOR AN APPLE OXIDATION EXPERIMENT: 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. When electrons are transferred between molecules, it’s a redox process. Plus we measured which ones rusted the quickest! Citric acid from the lemon serves as an antioxidant in our experiment. What physiological changes accompany fruit ripening? Hypothesis: We believe that if we add Vitamin C to a fruit, it could slow down the oxidation of the fruit. In the first container put one piece of the apple 3. Oxygen will first react with an acid and only when all acid has been depleted will it react with the apple enzymes. Oxidation can be prevented or slowed down by not allowing oxygen to get to the surface of the fruit. This experiment involves dipping slices of apple in a variety of substances. Enzymes in the fruit (like polyphenol oxidase) make this process go faster. Fruit batteries use electrolytes (solution containing free ions, like salt water or lemon juice) to generate a voltage. Why not extend the learning and compare different ways to prevent cut apples from browning. You can reduce browning by slowing oxidation in three different ways. 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