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Factors affecting the oxidation on apples - Coggle Diagram
Factors affecting the oxidation on apples
Materials
Cranberry, lemon and orange juice
Red apple slides
Knife
Measuring cup
Color gradient (from google)
All of them are available at my house
ziploc bags
marker to label
Brainstorm ideas
How different types of acidic juices help preventing oxidation
The lower the pH, the better the juice will perform as an antioxidant
Variables
Independent
Type of juice
Controlled
Amount of juice use
Range of time measuring
Room temperature
Amount of apple slides per bag
Dependent
Oxidation color
Experiment
The change will be measure at hours 0, 1, 5, 12 and 24
Safety precaution: be careful when using the knife
Put 2 apple slides into each ziploc bag, 3 filled with the different types of juice, and one left without anything
The oxidation will be measure with a color gradient, which will show a scale of oxidation colors
Variables like weather or light will not be measured or control
Resources
http://csef.usc.edu/History/2005/Projects/J0402.pdf
https://healthyeating.sfgate.com/ph-levels-apple-orange-grape-cranberry-fruit-juices-12062.html
https://www.scientificamerican.com/article/experts-why-cut-apples-turn-brown/
https://www.seriouseats.com/2015/09/how-to-prevent-apple-pear-browning.html
https://www.scienceabc.com/eyeopeners/why-do-apples-turn-brown-and-how-can-you-prevent-it.html