Conclusion
From the results obtained from the three repeated tests vinegar appears to have increased the speed of the oxidation reaction, whereas the salt has significantly reduced the speed of the oxidation reaction. Lemon and lime had very similar results and were the next two solutions to significantly reduce the reaction time. This can be seen as their Curve of Best Fits (CoBF) are all below the CoBF of the air/controlled apple slice. Instead of the lemon juice being more effective stated in the hypothesis it has turned out that the salt water has had the largest effect in reducing the reaction time.
Reflection
Some difficulties encountered through the experiment, were the precision cutting need to cut all the apple wedges to identical sizes, avoiding the cross-contamination of all the different solutions and the even distribution of solution on each wedge of apple. To overcome these problems time was taken to precisely slice the apples, different pairs of gloves were worn and tongs were washed between each application of solution to the apple, and each wedge was soaked in solution for a certain amount of time.
The results differed from the hypothesis as the lemon didn’t turn out to be most effective. However the lemon was a close second to the salt water in being effective in reducing the reaction time.
To improve this experiment I would have chosen a different type of apple, which would brown faster as three hours, is too long just to sit down and watch apples brown. Have more apples so that wedges don’t have to be cut over a long period of time for thin equal wedges, instead larger, equal wedges can be cut.
The results differed from the hypothesis as the lemon didn’t turn out to be most effective. However the lemon was a close second to the salt water in being effective in reducing the reaction time.
To improve this experiment I would have chosen a different type of apple, which would brown faster as three hours, is too long just to sit down and watch apples brown. Have more apples so that wedges don’t have to be cut over a long period of time for thin equal wedges, instead larger, equal wedges can be cut.
Discussion
This experiment allows for apples to be kept fresher for longer, as ways for slowing the reaction time have been found. Browned apples don’t have much taste and the texture of them is not pleasant so apples can now be kept fresher for longer and can be enjoyed for longer.