Science experiment: How to prevent oxidation?
Why do apples turn brown? The process that turns apples brown is known as oxidation. As soon as the apple is peeled, oxygen triggers an enzyme called polyphenol oxidase, which oxidizes the polyphenols in the apple. The chemical product of this oxidation then reacts with amino acids to form melanin, which gives the apple its brown color. The browning of apples can be reduced. In this experiment, we will try to find out what element can slow down the browning.
- Honey (1 teaspoon in 1 cup of water).
-Lemon juice (1 teaspoon in 1 cup of water)
- Vinegar 1 teaspoon in 1 cup of water
-Salt 1/4 teaspoon in 1 cup of water
- A knife
- An apple
Pour one item to be tested into each ramekin or bowl and leave the control bowl empty.
Cut the apple into 7 pieces. It is important to use one good apple for the observations to be valid.
Place one piece of apple in each ramekin. Note the time and set a timer to go off after 15 minutes.
Determine the end of the experiment based on the browning of your control piece. Depending on your apple variety (and various other elements) it can take anywhere from 15 to 60 minutes to really show.
So our ideal solution was salt for the very slightly different color than the original!
Painting with an apple
Young and red paint
Draw a tree on a sheet of paper.
Cut an apple in half.
Put the different colored paint in bowls and have the children dip the apples in.
Stamp the apple on the tree to create apples.