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Effect of Acids and Bases on the Browning of Apples - Chemistry Experiments

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Purpose of the Experiment
When you cut an apple, the exposed surface starts to react with oxygen in the air.

When you cut an apple, the exposed surface starts to react with oxygen in the air.

Darren Hester
Apples and other fruit will turn brown when they are cut and the enzyme contained in the fruit (tyrosinase) and other substances (iron-containing phenols) are exposed to oxygen in the air (for more information, read this FAQ on apple browning).

The purpose of this chemistry laboratory exercise is to observe the effects of acids and bases on the rate of browning of apples when they are cut and the enzymes inside them are exposed to oxygen.

A possible hypothesis for this experiment would be:

Acidity (pH) of a surface treatment does not effect the rate of the enzymatic browning reaction of cut apples.

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