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

1. Based on your results, what substances in each apple treatment affected the enzyme activity responsible for the browning of the apples? Which substances did not appear to affect the enzyme activity?

2. Vinegar and lemon juice contain acids. Baking soda and milk of magnesia are bases. Water is neutral, neither an acid nor a base. From these results, can you conclude whether acids, pH neutral substances, and/or bases were able to reduce the activity of this enzyme (tyrosinase)? Can you think of a reason why some chemicals affected the enzyme while others didn't?

3. Enzymes speed the rate of chemical reactions. However, the reaction may still be able to proceed without the enzyme, just more slowly. Design an experiment to determine whether or not the apples in which the enzymes have been inactivated will still turn brown within 24 hours.

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