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Why Do Apples Go Brown!

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Assalamu Alaicom wr wb

 

How are you all?? Insha Allah in the best of health and imna :D

 

Okay, our Year 10 school certificate major science project has been handed to us. In it we are to plan, document and perform a scientific experiment on a topic we choose to prove.

 

I chose, "Why Do Apples Go Brown?"

 

Our first step was to have an investigation planner - which will answer all these:

 

Title, Aim, Hypothesis, Independent variables, Dependent variables, Materials, Experimental variables, Control, Method, Diagrams, Results, and Safety.

 

This part of our assignment is out of 30... and i'm really shaky about my answers making sense. I'm not sure if the way i set out my experiments really prove why apples go brown. And this is something i need someone to check for me. Also, do any of you think an introduction will be appropriate?

 

Here it is:

 

Title of investigation:

Why do cut apples go brown???!!!

 

1. Aim:

To find out, through the conduction of a number of experiments, what makes peeled apples go brown, how long it takes and the possibilities for lengthening this process from happening.

 

2. Hypothesis (what I think will happen):

We all know that when apples are cut, they gradually darken in color and eventually dry up. This gradual change may, however, depend on the different environments they are exposed to, causing a chemical reaction called oxidation.

 

3. Why I think this will happen

After conducting research in week three, I assume that the darkening in color of a peeled apple is a result of a reaction taking place between the enzymes in an apple and the oxygen it is surrounded by.

 

4. Independent variable:

In my experiments, I will only change one thing at a time and record what happens. The things I would change will be:

Covering the peeled apple and leaving it exposed to oxygen (air)

The temperature of the environment that the peeled apple is placed in

The placement/displacement of lemon juice on peeled apples

The liquid a peeled apple is tested in

 

5. Dependent variable:

The things I would record respectively to question 4 are:

Covering the peeled apple up to examine the difference, in terms of time, between “covered and exposed” apples.

If the peeled apple stays longer without darkening in a cold or warm environment

The effective use of lemon juice on peeled apples and the amount used

The comparison between the lengths of time an apple is more preserved while in specific liquids.

Through out most of my independent variables, I would need to record my results in terms of time.

 

6. Materials:

 

 Materials for part A (to prove the process of oxidation by examining the contrast between covering a peeled apple with clear cling wrap and leaving it uncovered):

o 2 apples

o Cling wrap

o Peeler

o Gloves

 

 Materials for part B (to find out if temperature of the environment, that the peeled apple is placed in, delays the process of oxidation):

o 2 apples

o Peeler

o Gloves

 

 Materials for part C (to examine if lemon juice prevents peeled apples from going brown):

o 2 apples

o 20mL of lemon juice

o Peeler

o Gloves

 

 Materials for part D (to find out weather the darkening of a peeled apple to brown differentiates between placing it in different types of liquids):

o 2 apples

o 50mL of vinegar

o 50mL of water

o Peeler

o Gloves

 

7. Experimental variables:

The things I will keep the same during the experiments (because they would change the results if they were allowed to change are):

 The size of the apples

 The type and color of the apples

 The temperature environment (unless the experiment specifies a change)

 The time taken to conduct experiments

 

8. Control:

 I will compare my results to the original product i.e. the peeled original apple that has not yet detected change

 

9. Method:

 Part A: (to prove the process of oxidation by examining the contrast between covering a peeled apple with clear cling wrap and leaving it uncovered)

(i) Wear your gloves to avoid direct contact with the apples or any other materials used.

(ii) Carefully use a peeler to peel both apples.

(iii) Immediately cover one apple with clear cling wrap and place it in a normal room temperature environment.

(iv) Leave the second peeled apple exposed to the air and place it beside the first peeled, wrapped apple.

(v) For 30 minutes, note down any changes after every 5 minutes that pass.

(vi) Do this for both apples: Covered and exposed.

(vii) Place your findings in a table.

 

 Part B: (to find out if the temperature of the environment delays the process of oxidation)

(i) Wear your gloves to avoid direct contact with the apples or any other materials used.

(ii) Carefully use a peeler to peel both apples.

(iii) Place one apple in the fridge’s freezer and another in a normal room temperature environment

(iv) For 30 minutes, note down any changes after every 5 minutes that pass.

(v) Do this for both apples: The one in the fridge’s freezer and the other that’s in a normal room temperature.

(vi) Place your findings in a table.

 

 Part C: (to examine if lemon juice prevents apples from going brown)

(i) Wear your gloves to avoid direct contact with the apples and any other materials used.

(ii) Carefully use a peeler to peel both apples.

(iii) Dip one apple in 20mL of lemon juice and the other leave it as it is after it’s peeled.

(iv) Place both apples in the same room temperature.

(v) For 30 minutes, note down any changes after every 5 minutes that pass.

(vi) Place your findings in a table.

 

 Part D: (to find out weather the darkening of an apple to brown differentiates between placing it in different liquids):

(i) Wear your gloves to avoid direct contact with the apples and any other materials used.

(ii) Carefully use a peeler to peel both apples.

(iii) Dip one apple in vinegar and the other in water for 5 minutes.

(iv) Place both apples out of their liquids in the same room temperature.

(v) For 25 minutes, note down any changes after every 5 minutes that pass.

(iv) Place your findings in a table.

 

10. Diagrams:

(i gotta draw these on paper)

 

 Experiment Part A

 

 

 

 

 

 

 Experiment Part B:

 

 

 

 

 

 

 Experiment Part C:

 

 

 

 

 

 

 Experiment Part D:

 

 

 

 

 

 

11. Results:

a) Experiment Results Part A:

To prove the process of oxidation by examining the contrast between covering an apple with clear cling wrap and leaving it uncovered.

TIME (mint.)

 

-------------------------------------------------------------

|CONDUCTED CHANGES|

-------------------------------------------------------------

TIME (min.)| COVERED APPLE | EXPOSED APPLE |

------------------------------------------------------------

0 – 5

-------------|----------------------|----------------------------------

5 – 10

-------------|----------------------|------------------------------------

10 – 15

-------------|----------------------|-----------------------------------

15 – 20

-------------|----------------------|------------------------------------

20 – 25

-------------|----------------------|------------------------------------

25 – 30

-------------|----------------------|------------------------------------

 

Questions:

i) What was the difference between the results of the covered and the uncovered apple?

 

ii) Did the cling wrap prevent the apple from changing color?

 

iii) What can you say about apples and air exposure?

 

B) Experiment Results Part B:

To find out if the temperature of the environment delays the process of oxidation.

 

-------------------------------------------------------------

|CONDUCTED CHANGES|

-------------------------------------------------------------

TIME (min.)| APPLE IN FREEZER |APPLE IN NORMAL ROOM TEMP.

-----------------------------------------------------------

0 – 5

-------------|-----------------------|-----------------------------------

5 – 10

-------------|-----------------------|-----------------------------------

10 – 15

-------------|-----------------------|----------------------------------

15 – 20

-------------|-----------------------|-----------------------------------

20 – 25

-------------|-----------------------|-----------------------------------

25 – 30

-------------|-----------------------|------------------------------

 

Questions:

i) What was the difference between the results of the covered and the uncovered apple?

 

ii) Did the refrigerator’s freezer wrap prevent the apple from changing color?

 

iii) What can you say about the apple being in different temperature environments?

 

 

c) Experiment Results Part C:

To examine if lemon juice prevents apples from going brown.

 

-------------------------------------------------------------

|CONDUCTED CHANGES|

-------------------------------------------------------------

TIME min.| APPLE DIPPED IN LEMON JUICE |APPLE WITH NOTHING ADDED

-----------------------------------------------------------

0 – 5

-----------|--------------------------------------|----------------------

5 – 10

-----------|--------------------------------------|----------------------

10 – 15

-----------|--------------------------------------|---------------------

15 – 20

-----------|--------------------------------------|----------------------

20 – 25

-----------|--------------------------------------|----------------------

25 – 30

-----------|--------------------------------------|-----------------

 

Questions:

i) What was the difference between the results of the lemon juice-dipped apple and the apple kept the same?

 

ii) Did the lemon juice prevent or prolonged the apple from changing color?

 

iii) What can you say about the apple being dipped in lemon juice?

 

d) Experiment Results Part D:

To find out weather the darkening of an apple to brown differentiates between placing it in different liquids

 

-------------------------------------------------------------

|CONDUCTED CHANGES|

-------------------------------------------------------------

TIME min. | APPLE DIPPED INVINEGAR |APPLE DIPPED IN WATER

-----------------------------------------------------------

0 – 5

-------------|--------------------------------|--------------------------

5 – 10

-------------|--------------------------------|-------------------------

10 – 15

-------------|--------------------------------|-------------------------

15 – 20

-------------|--------------------------------|--------------------------

20 – 25

-------------|--------------------------------|--------------------------

25 – 30

-------------|--------------------------------|---------------------

 

Questions:

i) Which liquid enabled the apple to have less exposure to oxygen? Why?

 

12. Safety:

The safety precautions I need to take care of are:

 Sensible use of apple peeler to prevent injuries

 Using glove to prevent getting in contact with materials used – as this may interfere with any chemical reactions taking place.

 Cleaning equipments used and returning them to their correct place

 

MAy Allah (swt) reward...

Edited by guidance

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PropellerAds

Let me know your findings, cause i've been dyin to know why that happens and how to stop it from happenin!! :D

 

sorry not much of a help am i..... :D

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al salamo alaykom

:D very good work

 

3. Why I think this will happen

After conducting research in week three, I assume that the darkening in color of a peeled apple is a result of a reaction taking place between the enzymes in an apple and the oxygen it is surrounded by

 

i always thought it was because of the iron in the apple reacting with oxygen..like rusting

 

barak Allah feek

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Jazakom Allahu khair sisters...

 

sis girl from da past... i actually researched that part :D

 

But do apples rust!!!! e!!!

 

Anyhow so do you all think that what im focussing on and the type of results i'm using will really prove why apples go brown??

 

:D

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:D

wow! your experiment write up is rather long.

 

lemme kno the results.

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Assalmaou Alaicom wr wb :D

 

Well, just came back from school a couple of hours ago.

 

Today was my dealine in submitting it in... I worked on it's layout this morning, gave it in :PHEWW: and got my marks lunch time.

 

Since my diagrams were a bit wonky and not that scientific, i lost half a mark - and alhamdulilah got 49.5/50.

 

It seems like i was doing okay after all... now just waiting on conducting all those experiments to prove "Why Do Apples Go Brown?"

 

So i'll get back to you on that one :D :D :D

 

Jazakom Allahu khair,

Wassalmaou ALaicom wr wb

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:D

just a quick answer

apples go brown because the cells get oxidised by the oxygen in the air around them. also, the warmer the conditions, the quicker they go brown so thats why they last longer if u put them in the fridge!

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