Chemistry

Investigatory
Project
Browning of
Apples
By: -
Class: - XII
School: -
 Exam roll no:-
This is to certify that __________a student
of Class XII has successfully completed
the project guided by Chemistry teacher
during the academic year 2019-20 in
practical fulfilment of Chemistry practical
examination conducted by AISSCE .

Signature of Examiner:->
Sign. Of Chemistry Teacher :->
 AIM:-
To study the factor those are
affecting apple slices turning
brown and the best way to
preserve the apple slices.
ACKNOWLEDGEMT: -
 CONTENT:-

1) Theory
2) Material required
3) Procedure
4) Result
5) Conclusion
 THEORY:-
Apples contain an enzyme called “polyphenol
oxidase“(phenolase). In the presence of oxygen from air, this
enzyme catalysis the formation of brown pigment called
“melanins”.

Treatment of the apple slices with ascorbic acid, citric acid, or

acetic acid will reduce the level of browning. The reduction in
browning is dependent on the type of substance and its
concentration. Soaking in water will temporarily reduce the level
of browning by restricting the amount of oxygen in contact with
apple slices.

When fruit or vegetable is peeled or cut, enzyme contained in the

plant cell are released. In presence of air, the enzyme phenolase
catalyses one step in the biochemical conversion of plant
phenolic compound to form brown pigment called melanins. This
reaction, called enzymatic browning, occurs readily at warm
temperature when pH is between 5.0 and 7.0. The presence of
Iron or Copper can increase the rate of reaction. This can easily
be observed when fruit is cut with a rusty knife or mixed in a
copper bowl.

Bruising or other injury to the plant tissue disrupts the

arrangement of chemicals within the cells and allows these
chemicals to make contact with oxygen. This may lead to
browning of uncooked fruits. Enzymatic browning can be
significant problem, limiting the shelf life of many fruits and
vegetables which have had little heat applied during processing.
However, enzymatic browning is not always a defect. The
browning reaction contributes to the desirable colour and flavour
of raisins, prunes, coffee, tea and cocoa.
Material Required:-

- Apples
- pH paper
- Tongs
- Glasses
- Pens
- Knife
- Plastic Gloves
- A timer
- Lemon juice
- Orange juice
- Soda
- Mineral water
- Baking soda
- Water
 Procedure:-
The method I used was to
1.
First get each substance and then to take
the pH stripes and test the pH of each
liquid, then cut apples into slices and line
up slices of apple on table
2.
Place an untreated apple slice on a paper
towel. Label the towel “Control”.
3.
Using tongs, dip an apple slice into lemon
juice for 30 seconds, place it on towel,
and label with the same name of solution.
4.
Rinse the tongs and repeat the same
procedure for the other five solutions.
5.
Soak one slice in water for 30 second.
Place it on a towel and label the towel
“Water Soak”.
6.
Then to set the timer, then to record how
long it takes for each apple slice with
different substance on it to turn dark
brown.
7.
Note the time and temperature in your
data table. Compare your result with
those obtained.
OBSERVATION:-

What Substance Prevent Apples

from Browning ?
30

25

20

15
Time(Mins)

10

0
Lemon juice Orange juice Tomato juice Milk Black coffee Water
RESULT:-My results were that the
lemon juice is the best preservative to put on
apple slices and that baking soda is worst. The
order of the preservatives from best to worst
goes from lemon juice, to soda, to mineral water,
to water, to an apple slice with nothing on it
(control), to orange juice and ending with baking
soda.
My results for the second experiment were that
the best temperature to put apple slice at is a
warm such as 100˚ Fahrenheit, then at room
temperature of39˚ Fahrenheit, and ending with
the worst temperature to put apple slices at when
wanting to preserve them which is a freezing
temperature such as 32˚ Fahrenheit.
 CONCLUSION:-
I come to the conclusion that lemon juice is
the best substance to put on apple slices
when wanting to preserve them because it is
high in citric acid. It is also has Vitamin A, C
and E in it. These are good because it lowers
the pH level of the apple causing it to turn
brown slower. It is best to put apple slices at
a hot temperature because if you put it at a
cold, the ice breaks down the cell wall of the
apple and introduces the enzyme called
“polyphenol oxidase” to air which turns the
apple brown.
 Fig.:- Browning of apple with different
substance