Effect of Acids and Bases on the Browning of Apples - Chemistry Experiments

Purpose of the Experiment

When you cut an apple, the exposed surface starts to react with oxygen in the air.

Darren Hester

The purpose of this chemistry laboratory exercise is to observe the effects of acids and bases on the rate of browning of apples when they are cut and the enzymes inside them are exposed to oxygen.

A possible hypothesis for this experiment would be:

Acidity (pH) of a surface treatment does not effect the rate of the enzymatic browning reaction of cut apples.

Index: Effect of Acids and Bases on the Browning of Apples - Chemistry Experiments

1. Purpose of the Experiment
2. Gather Materials
3. Procedure - Day One
4. Procedure and Data - Day Two
5. Results
6. Conclusions
7. Additional Questions