BIOL211 Lecture Notes - Lecture 3: Polyphenol Oxidase, Food Browning, Apple I
Document Summary
It is very commonly known that apples go from being almost white to being a brownish color over time. The apple browning process is the oxidation of polyphenol oxidase in the presence of oxygen (guardo, 2014). The objective of this experiment is to determine the factor that affects the browning process of apples. It is hypothesized that as the amount of oxygen around the decreases, the amount of browning will also decrease. Materials and method: 1 apple, 1 knife, 3 watch plates, 1 beaker, water fridge lemon juice. Cut apple in to quarters using the knife and put them in different containers. Set 1 quarter in alone in the air. Pour water into the beaker and put the second quarter into to it. Pour lemon juice into one of the containers and put one quarter into it. Finally put the last apple core in the lemon juice poured on to the watch plate.
