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    The papaya, strawberries, blackberries, carrots, romaine lettuce, onions were all affected. The baking soda dissolving the enzymes in the fruit made it softer and more mushy. The onion slice began to turn a yellowish-greenish color after the baking soda had been on it.

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    The papaya, strawberries, blackberries, carrots, romaine lettuce, onions were all affected. The baking soda dissolving the enzymes in the fruit made it softer and more mushy. The onion slice began to turn a yellowish-greenish color after the baking soda had been on it.

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    5 views1 page

    Doc

    Uploaded by

    Naveen Kemraj
    The papaya, strawberries, blackberries, carrots, romaine lettuce, onions were all affected. The baking soda dissolving the enzymes in the fruit made it softer and more mushy. The onion slice began to turn a yellowish-greenish color after the baking soda had been on it.

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    Naveen Kemraj Chem Honors 10-7 2/21/11 Inquiry Lab on Pg.

    586

    I used a papaya, strawberries, blackberries, carrots, romaine lettuce, and onions. With the papaya, when the baking soda was applied, the areas where the baking soda felt kind of mushy and soft. The same thing happened with the strawberries and the blackberries. I would only assume that the baking soda was dissolving the enzymes in the fruit, making it softer and more mushy. The romaine lettuce and the carrots, however, didnt react with the baking soda. The onion slice began to turn a yellowish-greenish color after the baking soda had been on it for a while.

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