CHIJ Katong Convent FCE Secondary 2 Express

Name: ______________________________ ( ) Class: _________ Date:__________

SECONDARY 2 EXPRESS COURSEWORK

Red apples are one of your favourite fruits to eat as a snack. One day, you got caught up with
school work and forgot to eat the cut apple slices that was left on the table. You noticed that the
apple had turned brown on the surface. Curious, you then decided to carry out a simple food
experiment to see how different conditions affect the browning of an apple in terms of
appearance, texture and mouthfeel.

You did some research and decided on these 3 conditions - left at room temperature, dipped in
sugar solution and dipped in lime solution. To ensure that the experiment is fair and accurate,
these are the factors considered:

• ½ of a red apple cut into even sized wedges

• Sugar solution: 1 teaspoon sugar dissolved in 50ml water
• Lime solution: apple wedge coated with 1 lime, squeezed
• Apples will be dipped/coated for 30 seconds and then removed
• Apples will be left exposed at room temperature for 30 minutes

With support from your background research and final results, you will select the apple with the
best outcome in terms of appearance, texture and mouthfeel.

WK TASKS
Term 2 STAGE 1: BACKGROUND RESEARCH (10m)

Wk. a. Research on:

1 i) Why do apples turn brown? Identify the name of the reaction.
ii) How does the reaction affect the outcome of the apple in terms of
appearance, texture and mouthfeel?
iii) What are some other fruits and vegetables that turn brown?
iv) What are some other ways to slow down the browning in fruits/vegetables?
 Wk. 2 STAGE 2: PLANNING THE EXPERIMENT (40m)

a. Write out the planning process to show how to carry out the experiment logically and
fairly.
• Aim – 6m
• Ingredients list – 4m
• Equipment list – 5m
• Method – 20m
• Observation table – 5m

CHIJ Katong Convent FCE Secondary 2 Express

Wk. 3 STAGE 3: EXECUTION OF EXPERIMENT & SENSORY
EVALUATION (35m)

a. Carry out your experiment (following your template from stage 2) and observe how
different conditions affect the browning of the apple. (20m)
b. Record down the sensory evaluation properties of the apple in your observation table.
(10m)
c. Take clear, close up photos of all the apples BEFORE & AFTER carrying out the
experiment. (5m)

Wk. 4 STAGE 4: CONCLUSION OF EXPERIMENT (15m)

a. Based on the results (observation table & pictures) and support from background
research, explain your outcome (with reasons) as to why it turned out that way
and choose the best sample for each characteristic.
b. Conclude which is the best sample overall and link it back to the aim of your
experiment.

Note:
• Use only font type Arial 11 or Times New Roman 12.
• You are not allowed to bring in any other materials except for your coursework handout.