if there wasnt a last minute i wouldnt get anything done...

ever.

materials:
- 6 identical bowls
- measuring jug
- chopping board
- knife
- 1 large red apple
- digital camera
- paper and pencil/pen to record observations

ingredients:
- 400 ml of tap water
- 200 ml of extra virgin olive oil
- 200 ml of white vinegar
- 200 ml of lemon juice
- a pinch of salt

step one:
mix the salt with only 200 ml of the water. make sure that the solution is combined well and that most of the salt has been dissolved.

step two:
remove the core of the apple and cut the apple into 6 identical pieces

step three:
pour the salty water, the vinegar, the oil, the lemon juice and the remaining 200 ml of the tap water into five separate bowls.

step four:
place one of the six pieces of apple in each of the five bowls. make sure that each apple is fully and completely covered by the mixture in the bowls. place the last, remaining piece of apple in the empty bowl. this apple will remain at room temperature for the experiment.

step five:
after every hour check, the progress of the apple and how it looks. take notice of how brown the apple is, how much time has elapsed and what substance the apple is lying in. take pictures and record observations.

step six:
after 8 hours, record the final observations and remove apples from the mixtures they are lying in. the experiment has now stopped. clean all the materials used and make sure that they are dried well for next time the experiment is repeated.

step seven:
repeat the experiment 2 more times. record results and then get an average of all of the three results.

oh i also bought the olive oil and the wrong kind of vinegar

asdghffsdafhghjg

today i bought the apples i needed for my experiment..

so please tell me...

WHY DO APPLES TURN BROWN??


Apples and other produce (e.g., pears, bananas, peaches, potatoes) contain an enzyme called polyphenol oxidase or tyrosinase that reacts with oxygen and iron-containing phenols that are also found in the apple. The oxidation reaction basically forms a sort of rust on the surface of the fruit. You see the browning when the fruit is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzyme and other chemicals.









wow.

so heres what i gotta do...

so once again ive decided that my srp is going to be called ' what is the best way to stop cut apples from going brown'.

i have no idea how this is going to work but im going to give it a go... right now

firstly...

i think i am going to need:

- LOTS and LOTS of similar sized room temperature apples (approximately 5 or 6)
- big bowls
- stuff to dip the apples in like vinegar, oil, water, apple juice, salty water, sugary water etc.
- a knife to cut the apples with
- a chopping board to cut the apples on

and then...

- first i cut the apples into halves, or quarters, or eights...or sixteenths.
- then i fill the bowls with enough dipping stuff to cover the whole apple.
- then i dip the apples in the stuff and i observe the changes.

in the end...

it should probably take about 1 day but i could repeat it lots of times or do different situations or something.

however...

im thinking that i should do 1 apple where i dont do anything to it. but then i dont know. should i soak the apple in it or should i just paint the apple with stuff? coz if i soak it, thats a lot of oil im gonna need. and then what do i do with it afterwards. but painting the apples with stuff looks really dodgy.

oh and im thinking that my independent variables would be the different substances and the dependent variable would be the brown-ness of the apples. and the controlled variables would the amount of substance the apples will be dippied/painted in.

i think...

i think...

bye.

BRAINWAVE ALERT!!!

I GOT A REALLY GOOD IDEA FOR MY SRP!!! and i bet you anything that its better than yours :)

or not...

thats all :)