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Effect of Acids and Bases On The Browning of Apples

This document describes an experiment to observe the effect of acids and bases on the browning of apple slices. Apple slices are submerged in vinegar, lemon juice, a baking soda solution, a milk of magnesia solution, and water. Observations are made immediately and after a day to note differences in browning, texture, and other characteristics. The results will indicate whether the chemicals affected the browning reaction and if acidity influences browning.

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Ankur Agarwall
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1K views2 pages

Effect of Acids and Bases On The Browning of Apples

This document describes an experiment to observe the effect of acids and bases on the browning of apple slices. Apple slices are submerged in vinegar, lemon juice, a baking soda solution, a milk of magnesia solution, and water. Observations are made immediately and after a day to note differences in browning, texture, and other characteristics. The results will indicate whether the chemicals affected the browning reaction and if acidity influences browning.

Uploaded by

Ankur Agarwall
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Effect of Acids and Bases on the Browning of

Apples
The following materials are needed for this exercise:

 Five slices of apple (or pear, banana, potato, or peach)


 Five plastic cups or other clear containers
 Vinegar (or dilute acetic acid)
 Lemon juice
 Solution of baking soda (sodium bicarbonate) and water (you want to dissolve the baking
soda. Make the solution by adding water to your baking soda until it dissolves.)
 Solution of milk of magnesia and water (ratio isn't particularly important - you could
make a mixture of one part water one part milk of magnesia. You just want the milk of
magnesia to flow more readily.)
 Water
 Graduated cylinder or measuring cups

Procedure:

Label the cups:

o Vinegar
o Lemon Juice
o Baking Soda Solution
o Milk of Magnesia Solution
o Water
 Add a slice of apple to each cup.
 Pour 50 ml or 1/4 cup of a substance over the apple in its labeled cup. You may want to
swirl the liquid around the cup to make sure the apple slice is completely coated.
 Make note of the appearance of the apple slices immediately following treatment.
 Set aside the apple slices for a day.

Observe the apple slices and record your observations. It may be helpful to make a table listing
the apple slice treatment in one column and the appearance of the apples in the other column.
Record whatever you observe, such as extent of browning (e.g., white, lightly brown, very
brown, pink), texture of the apple (dry? slimy?), and any other characteristics (smooth, wrinkled,
odor, etc.)

 If you can, you may want to take a photograph of your apple slices to support your
observations and for future reference.
 You may dispose of your apples and cups once you have recorded the data.
 If the slices look the same, this would indicate that the acidity of the treatment had no
effect on the enzymatic browning reaction in the apples. On the other hand, if the apple
slices look different from each other, this would indicate something in the coatings
affected the reaction. First determine whether or not the chemicals in the coatings were
capable of affecting the browning reaction.
 Even if the reaction was affected, this does not necessarily mean the acidity of the
coatings influenced the reaction. For example, if the lemon juice-treated apple was white
and the vinegar-treated apple was brown (both treatments are acids), this would be a clue
that something more than acidity affected browning. However, if the acid-treated apples
(vinegar, lemon juice) were more/less brown than the neutral apple (water) and/or the
base-treated apples (baking soda, milk of magnesia), then your results may indicate
acidity affected the browning reaction.

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