Experimental Record
Aim: To investigate the effect of applying many solutions of different pH to apple slices in reducing the time of the browning process.
Hypothesis: It is expected that the effect of the lemon juice on the wedges of apple will reduce the time of the browning process as it is more acidic.
Hypothesis: It is expected that the effect of the lemon juice on the wedges of apple will reduce the time of the browning process as it is more acidic.
Equipment:
Method:
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Variables
Independent: Different solutions used on the surface of the apples
Dependent: The time taken for apples to brown
Controlled: Size of apples, temperature, amount of solution applied and the time and area where the experiment was conducted.
Dependent: The time taken for apples to brown
Controlled: Size of apples, temperature, amount of solution applied and the time and area where the experiment was conducted.