BIOL130L Lecture Notes - Lecture 2: Vitamin C, Red Delicious, Food Browning
13 Nov 2017
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When an apple is cut or bruised or exposed to oxygen it quickly starts to become brown. This is caused by the oxygen that triggers oxidation in the enzymes in the chloroplast of the apple. After oxidation starts, this make the apple become discoloured and expire faster. (joslyn ,2015) The object of this experiment is to observe what happens to a cut up apple when it is placed in water, left in air, left in the fridge and placed with lemon juice. Place one apple slices on each of the three plates. Cut a lemon and rub it all over one apple slice. Place apple slice with the lemon on it on table. Results from worst to best: apple left in air. Was the worst looked dry, brown and bruised. Brown, soggy, seemed to be falling apart a little: apple left if fridge. Looked a little dry, had a couple brown spots: apple with lemon.
