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    Apple Oxidation

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    alexa gaming

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    © All Rights Reserved
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    Apple Oxidation

    Uploaded by

    alexa gaming
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    Apple oxidation

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    3 views3 pages

    Apple Oxidation

    Uploaded by

    alexa gaming

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Apple oxidation

    GROUP 6: AKIESHA ESPINA, CARL WENDIEL DOLIGUEZ, HERCY MACALALAG,


    JANNA MARI, PHOEBE PARRENAS, VICTORIA SABUERO
    Rationale and Introduction
    Why does an apple have oxidation? To answer this question you first need to
    understand that when an apple is sliced into pieces the apple will react to the
    oxygen in the air and will lead to oxidation, it takes about 5 minutes for an apple
    to start turning brown. When an apple or vegetable oxidize it loses nutrients,
    oxidation depends on the temperature the colder it is the slower the oxidation
    process is.
    This phenomenon is due to a biochemical reaction known as enzymatic browning.
    Inanimate objects, such as apple in fruit salads and apples cultivated on trees,
    demonstrate apple oxidation. When a portion of the apple starts to turn brown,
    the apple has oxidized. The enzymes which store vitamin C are exposed to oxygen
    when an apple cell is broken. The first thing we thought would stop the apple
    from browning was acidic solutions, or liquids with a low pH level. Vinegar,
    however, seems to have a low pH level as well, and it started to have sped up the.
    Thus, until all the acid has been consumed ascorbic acid will keep the apple from
    becoming brown. Anti-oxidants, or Vitamin C, is a factor of lemon juice. Ascorbic
    acid will react with oxygen before oxygen reacts with the apple enzyme.
    The purpose of this study is to know which is more effective when comes to
    preventing apple oxidation. To know what substance is more effective, an
    experiment was conducted. The substance used were lemon, water, vinegar, and
    the last zip lock with nothing. The substance with the best result will be the most
    effective for vendors and future researchers. The least effective was the zip lock
    with nothing in it, next to the zip lock with nothing water was the least effective.
    The second most effective was the lemon and the most effective substance was
    the vinegar. Therefore, the most effective substance is vinegar. Knowing this
    information, this study will be able to help vendors and future researchers.

    Problem:
    1. Why do apple oxidize so swiftly?
    2. What will happen to the apple if it is exposed to air?
    3. What is the effect of the apple to the vendors if the apple will get oxidize?
    Objectives:
    1. To know why apple oxidizes swiftly
    2. To know what happens to an apple if its exposed to air
    3. To know the effect of apple oxidation to vendors.

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