Chemistry Investigatory Project On Brown

Chemistry
Investigatory
Project
Browning of Apples
By: - Prakash Dwivedi
Class: - XII Maths
School: - Maria Mata
Convent High School
Maria Mata Convent
School
Exam roll no:-

This is to certify that Prakash Dwivedi, a student of Class XII
Math has successfully completed the project guided by Mr.
Rakesh Rajput (subject teacher) during the academic year 2020-
21 in practical fulfilment of Chemistry practical examination
conducted by AISSCE .
AIM:-
Signature of Examiner:->
Sign. Of Chemistry Teacher :->
To study the factor those are affecting apple
slices turning brown and the best way to
preserve the apple slices.
ACKNOWLEDGEMT: -
In the accomplishment of this project successfully. Many
people have best owned upon me their blessings and the heart
pleaged support, their time I am utilizing to thank all the
people who have been concerned with the project.
Primarily I would thank god for being able to complete this
project with success. Then I would like to my principal
Miss.Linze and Chemistry teacher Mr. Rakesh Rajput ,
whose valuable guidance has been the once that helped me
this project and makes it full proof success his suggestions
and his instructions has served as the major contributor
toward the completion of this project
Then I would like to thank my parents and friends who have
helped me with their valuable suggestions and guidance has
been helpful in various phase of the completion of the project.
CONTENT:-
1) Theory
2) Material required
3) Procedure
4) Result
5) Conclusion
THEORY:-
Apples contain an enzyme called “polyphenol oxidase“(phenolase). In the presence of
oxygen from air, this enzyme catalysis the formation of brown pigment called
“melanins”.
Treatment of the apple slices with ascorbic acid, citric acid, or acetic acid will reduce
the level of browning. The reduction in browning is dependent on the type of substance
and its concentration. Soaking in water will temporarily reduce the level of browning by
restricting the amount of oxygen in contact with apple slices.
When fruit or vegetable is peeled or cut, enzyme contained in the plant cell are released.
In presence of air, the enzyme phenolase catalyses one step in the biochemical conversion
of plant phenolic compound to form brown pigment called melanins. This reaction, called
enzymatic browning, occurs readily at warm temperature when pH is between 5.0 and
7.0. The presence of Iron or Copper can increase the rate of reaction. This can easily be
observed when fruit is cut with a rusty knife or mixed in a copper bowl.
Bruising or other injury to the plant tissue disrupts the arrangement of chemicals within
the cells and allows these chemicals to make contact with oxygen. This may lead to
browning of uncooked fruits. Enzymatic browning can be significant problem, limiting the
shelf life of many fruits and vegetables which have had little heat applied during
processing. However, enzymatic browning is not always a defect. The browning reaction
contributes to the desirable colour and flavour of raisins, prunes, coffee, tea and cocoa.
Material Required:-
- Apples
- pH paper
- Tongs
- Glasses
- Pens
- Knife
- Plastic Gloves
- A timer
- Lemon juice
- Orange juice
- Soda
- Mineral water
- Baking soda
- Water
Procedure:-
The method I used was t o
1.First get each substance and then to take the pH stripes
and test the pH of each liquid, then cut apples into slices
and line up slices of apple on table
2.Place an untreated apple slice on a paper towel. Label
the towel “Control”.
3.Using tongs, dip an apple slice into lemon juice for 30
seconds, place it on towel, and label with the same name
of solution.
4.Rinse the tongs and repeat the same procedure for the
other five solutions.
5.Soak one slice in water for 30 second. Place it on a towel
and label the towel “Water Soak”.
6.Then to set the timer, then to record how long it takes for
each apple slice with different substance on it to turn
dark brown.
7.Note the time and temperature in your data table.
Compare your result with those obtained.
OBSERVATION:-
RESULT:-
My results were that the lemon juice is the best preservative to put
on apple slices and that baking soda is 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 and ending with baking soda.
My results for the second experiment were that the best
temperature to put apple slice at is a warm such as 100˚
Fahrenheit, then at room temperature of39˚ 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˚ Fahrenheit.
CONCLUSION:-
I come 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 Vitamin A, C and E in it.
These are good because it lowers the pH level of the apple
causing it to turn brown slower. 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 wall of the apple and introduces the
enzyme called “polyphenol oxidase” to air which turns the
apple brown.
Fig.:- Browning of apple with different substance

Chemistry Investigatory Project On Brown

Uploaded by

Copyright:

Available Formats

Chemistry Investigatory Project On Brown

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chemistry Investigatory Project On Brown

Uploaded by

Copyright:

Available Formats

Chemistry

Exam roll no:-

Fig.:- Browning of apple with different substance

You might also like