Chemistry

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

Observe the apple slices and record your observations. It may be helpful to make a table listing the apple slice treatment in one column and the appearance of the apples in the other column. Record whatever you observe, such as extent of browning (e.g., white, lightly brown, very brown, pink), texture of the apple (dry? slimy?), and any other characteristics (smooth, wrinkled, odor, etc.)
If you can, you may want to take a photograph of your apple slices to support your observations and for future reference.
You may dispose of your apples and cups once you have recorded the data.

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