DATE:

LAB #: 3
TITLE: A PLAN & DESIGN EXERCISE- PRACTICE

OBSERVATION:
Marsha noticed that whenever she helped her grandmother to peel apples for a pie, her
grandmother would always remind her to squeeze some lime juice over the apples to stop them
from turning brown.

Marsha’s grandmother did not know why the lime juice stopped the discoloration of the peeled
apples. After much thought and research, Marsha proposed the following hypothesis and
planned and designed an experiment to test her hypothesis.

HYPOTHESIS:
Browning of peeled apples is caused by enzyme action when peeled fruit is exposed to the air.
Boiling the peeled apples should denature enzymes and prevent browning.

VARIABLES:
Manipulated variable- temperature
Controlled variable- type of apple
Responding variable- colour change in peeled apple

AIM:
to investigate the effect of temperature on enzyme action in peeled apples

APPARATUS:
 Petri dish
 Beaker
 Distilled water
MATERIALS:
 apples

PROCEDURE:

RESULTS:
Expected Results:
TRIALS OBSERVATIONS
A- boil
B-freeze
C- room temp
Treatment of Results:

PRECAUTIONS/ LIMITATIONS/ ASSUMPTIONS