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Broad Question
Which apple type preserves best over time

Specific Question
Do different apple types effect the browning of apples

Hypothesis
Red apple will start to brown before the green apple

Independent Variable:
Types of apples

Dependent Variable:
Time apple stays and starts to brown

Variables That Need To Be Controlled:
Manipulated and Responding

Vocabulary List That Needs Explanation
Apple, Preservation, Browning, Spread, Manipulated, Responding, Variables

General Plan

 * I will set up and conduct the experiment in school
 * I will measure by the spread of browning on apples

Potential Problems And Solutions
Problems: The apples might possibly go bad before starting experiment Solutions: Buy two more apples if necessary

Safety Or Environmental Concerns
Use knife safely when cutting.

Experimental Design
= Controlled, manipulated experiment =

Number Of Trials:
Three or more

Number Of Subjects In Each trial:
Five of each

When data will be collected
4/30/12

Number of Observations:
Five or more

Where will data be collected?:
At school =Resources and Budget Table= media type="custom" key="13273984" width="54" height="54"

Background Research
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 * Apples will start browning once the skin has been peeled since the apple makes contact with oxygen
 * The enzymes contained in the apple start to react from the oxidation produced in the air from being peeled
 * Red apples contain anthocyanins while green apples don't, that is what differs their flavors and color
 * There are different colored apples varying from red, green, and yellow, all have a different flavor depending on color
 * Apples can still turn brown even when it is just a little bruised or battered the inside of the apple still meets with oxygen
 * To preserve apple slices for a few days by dipping the pieces in citric acid which is contained in other fruits like a lemon

Detailed Procedure

 * Buy red and green apples then cut them into five or more pieces for experiment
 * Take pictures of the pieces throughout the day and analyze the apples browning
 * Record the browning of the apples and how much it spreads on each piece
 * Add data on to the poster with pictures and the other results

Conclusion
Green apples stayed good longer than the red apples. Different apple types do have a difference in browning time. My hypothesis was correct that red apples would start browning before the green apples.