objective-
to observe if the apple oxidized faster in plane water or in lemon.
back ground information-
· When the fruit is exposed to air it becomes brown
· The enzymes and iron in the apple oxidize
· Lemon juice has a lot of vitamin C
· Lemon juice is a antioxidant and reduces oxidation
· The acid in the juice reduces the pH value of the exterior of the apple ad by this oxidation is difficult to occur
· Being more exposed to oxygen goes brown a little faster.
· After 20 minutes, most of the enzymes and many of the vitamins begin to naturally go away or reduce, noticeably reduced due to the oxidation.
· Vitamin C helps avoid oxidation
· The enzymes and iron in the apple oxidize
· Lemon juice has a lot of vitamin C
· Lemon juice is a antioxidant and reduces oxidation
· The acid in the juice reduces the pH value of the exterior of the apple ad by this oxidation is difficult to occur
· Being more exposed to oxygen goes brown a little faster.
· After 20 minutes, most of the enzymes and many of the vitamins begin to naturally go away or reduce, noticeably reduced due to the oxidation.
· Vitamin C helps avoid oxidation