how could I test why apples go brown in an experiment?

Answer 1

Have an apple siting in the plain air, and then have one sitting in a room full of something other than oxygen, if not possible. First figure out why apples turn brown then, I'm sure you will have plenty of ideas.

Answer 2

You can't really test (show) "why" they go brown, but you could try to control the environment of the apples and see which go brown and which don't. Experiments show what factors seem to be associated with what outcomes, but it's never 100% conclusive.

If you can do chemical analysis on the apple, you could also examine how the tissue differs when brown versus not, and research what causes those chemical changes.

Answer 3

Dehydration of food is an important aspect in the food processing industry with many fruits, such as apples, dried to provide a product that is easy to handle, store and use.



Fruit slices generally begin to change colour and dehydrate when exposed to heat and with apples the discolouring is more noticeable.

Answer 4

You could try exposing the apples to a variety of media, left out in the air, frozen, peeled, unpeeled, under water, buried in sand, sugar, salt and see which medium produces the greatest browning and then try and work out why that is.

Don't forget to wipe a cut surface with lemon juice and then explain why that seems to stop the browning - if it does of course.

Answer 5

Let an apple sit out for a long period of time. Compare it to a rip apple and explain what happened. Hope this helps!

Answer 6

have you ever observed that the brown spots on fruit, like bananas, are many times referred to as "sugar spots"? it extremely is the place the sugar is uncovered to air. i could reccomend getting 2 forms of apple, one sweeter than the different, and distinctive the paper or chemical that variations shade whilst uncovered to sugar. try the two apples with the paper or chemical to coach one has greater sugar, then divulge the two to air. the only with greater sugar could turn brown speedier.