The document describes a student's hypothesis that browning of peeled apples is caused by enzyme action when exposed to air and can be prevented by boiling to denature the enzymes. It outlines an experiment to test this hypothesis by manipulating temperature and observing color change in peeled apple pieces at different temperatures.
The document describes a student's hypothesis that browning of peeled apples is caused by enzyme action when exposed to air and can be prevented by boiling to denature the enzymes. It outlines an experiment to test this hypothesis by manipulating temperature and observing color change in peeled apple pieces at different temperatures.
The document describes a student's hypothesis that browning of peeled apples is caused by enzyme action when exposed to air and can be prevented by boiling to denature the enzymes. It outlines an experiment to test this hypothesis by manipulating temperature and observing color change in peeled apple pieces at different temperatures.
The document describes a student's hypothesis that browning of peeled apples is caused by enzyme action when exposed to air and can be prevented by boiling to denature the enzymes. It outlines an experiment to test this hypothesis by manipulating temperature and observing color change in peeled apple pieces at different temperatures.
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DATE:
LAB #: 3 TITLE: A PLAN & DESIGN EXERCISE- PRACTICE
OBSERVATION: Marsha noticed that whenever she helped her grandmother to peel apples for a pie, her grandmother would always remind her to squeeze some lime juice over the apples to stop them from turning brown.
Marsha’s grandmother did not know why the lime juice stopped the discoloration of the peeled apples. After much thought and research, Marsha proposed the following hypothesis and planned and designed an experiment to test her hypothesis.
HYPOTHESIS: Browning of peeled apples is caused by enzyme action when peeled fruit is exposed to the air. Boiling the peeled apples should denature enzymes and prevent browning.
VARIABLES: Manipulated variable- temperature Controlled variable- type of apple Responding variable- colour change in peeled apple
AIM: to investigate the effect of temperature on enzyme action in peeled apples
APPARATUS: Petri dish Beaker Distilled water MATERIALS: apples
