WOLMER’S BOYS’ SCHOOL

CHEMISTRY IMPLEMENTATION

NAME: Aswani Forrest

DATE: March 11, 2024

CLASS: 5E

POOL: 5 Pool 6

CANDIDATE NUMBER: 1001280960

METHOD: The experiment was conducted by selecting a green-skinned fruit and a fruit with a

different colored skin. Each fruit was cut in half and juiced separately. The pH of each juice was

then measured using a calibrated pH meter. This process was repeated with other pairs of fruits.

A control was introduced using juice from a neutral fruit, such as watermelon, for pH

comparison. The pH values of the juices were calculated accurately, ensuring the accuracy of

data.

RESULTS: The results showed a consistent trend of lower pH values for green-skinned fruits,

supporting the hypothesis. The lower pH values indicate higher sourness, suggesting that green-

skinned fruits are indeed more sour. The trend of lower pH values for green-skinned fruits was

consistent across all pairs of fruits tested.

Green-skinned fruits:

 Green apples: pH around 3.3

 Limes: pH around 1.8
 Green grapes: pH around 3.1

Other colored-skin fruits:

 Red apples: pH around 3.3

 Oranges: pH around 3.0
 Red grapes: pH around 3.1

Neutral fruit (used as control):

 Watermelon: pH around 5.5

DISCUSSION: The pH scale, which ranges from 0 (most acidic) to 14 (most alkaline), was used

to quantify the sourness of the fruits. A lower pH value indicates a higher acidity level, which is

often associated with a sour taste. For instance, limes, with a pH of around 1.8, are known for

their intense sourness. On the other hand, watermelon, with a pH of around 5.5, is much less sour

and was used as a control for comparison.

The results of the experiment provide a scientific basis for the common perception that green-

skinned fruits are more sour than fruits with other colored skins. For example, green apples and

green grapes, both with a pH of around 3.1, are more sour than red apples and red grapes, which

have the same pH value. This suggests that the color of the fruit skin might be an indicator of its

sourness.

LIMITATIONS: While the experiment was carefully conducted, there were potential sources of

error. Variations in fruit ripeness and pH meter calibration could have affected the results. To

minimize these errors, the pH meter was calibrated before use, and fruits of the same type and

ripeness were used for consistency. However, it’s important to note that the assumption that

sourness is primarily indicated by pH levels may not hold true for all individuals due to

variations in taste perception.

REFLECTIONS: This experiment has helped understand the factors that contribute to the

sourness of fruits, which can be useful when selecting fruits for cooking or eating. The

knowledge gained from this experiment has made me more aware of the factors that contribute to

the taste of fruits. Adjustments were made to ensure the consistency of the fruits used and the

calibration of the pH meter. The information was communicated clearly and accurately, using

appropriate scientific language.

CONCLUSION: The results of the experiment support the hypothesis that green-skinned fruits

are more sour than other colored-skin fruits. The pH values found in this experiment provide a

scientific basis for this conclusion. Specifically, the green-skinned fruits (green apples, limes,

and green grapes) had pH values of around 3.3, 1.8, and 3.1 respectively, which were

consistently lower than the pH values of the other colored-skin fruits (red apples, oranges, and

red grapes) with pH values of around 3.3, 3.0, and 3.1 respectively.

The lower pH values indicate a higher acidity level, which is often associated with a sour taste.

This suggests that the color of the fruit skin might be an indicator of its sourness. The aim of the

experiment was to investigate and compare the sourness levels of green-skinned fruits with other

colored-skin fruits, and the conclusion is directly related to this aim. The pH values found in this

experiment provide a scientific basis for this conclusion.