How Does Tap Water Affect Apple Browning

•In the old days the apple was generally somewhat bitter tasting, so it was used to make alcoholic cider, which in turn got a lot sweeter and fulfilled this “sweetness” we crave. •The apple tree has grown and changed to contain cyanide in the seeds so that the seeds won’t be consumed. This preserves the apple lineage, so that it does not go extinct.

The purpose of this lab was to figure out which would be a better buffer, lime juice or potato juice? We found through our observations and our data that our hypothesis that potato juice would be a better buffer was incorrect. For example in the beginning of our lime juice and potato juice trial when we mixed hydrochloric acid at zero drops the pH of the lime juice was 3.3 and after 30 drops of hydrochloric acid the pH of the lime juice was 2.6. In comparison the pH of potato juice at the beginning of the hydrochloric acid trial was 7.0, and after 30 drops the pH changed to 4.1. So the difference in pH in the lime juice was less than the pH of potato after 30 drops of the acid. This data proves that our hypothesis that potato juice would be

Purpose: The purpose of this experiment is to observe chemical changes in common consumer products to determine if the chemicals are basic, acidic, or remain neutral when mixed with other chemicals.

In Part C of the experiment, the process completed in Part B was performed again on the six Kool-Aid drink samples: black cherry, cherry limeade, grape, mixed berry, strawberry, and tropical punch. The cherry limeade, grape, mixed berry, and tropical punch samples were undiluted stock solutions that were used in the SpectroVis. The black cherry solution was diluted with a 2-fold dilution. The 3 mL of black cherry solution was diluted with 3 mL of deionized water. This was done because the Red 40 dye was too concentrated. The strawberry solution was first diluted by a 2-fold but the absorbances values were too high and fell outside the acceptable range of 0-1. Therefore, 8 mL of strawberry solution was diluted with 12 mL of deionized water. These values for all of the solutions were recorded in Table 5. The solutions were emptied down the sink. All the glassware and cuvettes were rinsed with deionized water and dried. The volumetric flasks and caps were returned to the appropriate containers.

Since Alka Seltzer is swallowed and reacts with stomach acid, the vinegar is in this experiment is substituting as the stomach acid. The principle of limiting reagents relates to this lab because

This is because each kind of apple has a different concentration of catechol oxidase (Daniela Finkel, 2013). Therefore, each apple has a unique speed at which it will produce benzoquinone, and turn brown.

After the amount of carbon dioxide lost was found, stoichiometry lets the loss of carbon dioxide to help find the amount of sodium bicarbonate reacted. Moreover, the mass of sodium bicarbonate and the mass of the original tablet help calculate the percent by mass of sodium bicarbonate. An observation made is that the changing amounts in each trial according to Table 1.1 show that, with changing amounts of starting material, the mass of carbon dioxide and the mass of sodium bicarbonate are inevitably affected. However, looking closely at Figure 1.1, the amounts of vinegar added increased in the experiment consequently making it the excess reactant to the sodium bicarbonate causing the graph in Figure 1.1 to level out. The tables should then show a steady increase in the percent by mass in the tablet and the amount of carbon dioxide

Catechol, in the presence of oxygen is oxidized by catechol oxidase to form benzoquinone (Harel et al., 1964). Bananas and potatoes contain catechol oxidase that acts on catechol which is initially colorless and converts it to brown (Harel et al., 1964). In this experiment, the effect of pH on the activity of catechol oxidase was conducted using buffers ranging from pH2 to pH10. Two trials were conducted due to the first trial results being altered by an external factor. The results were acquired by taking readings every 2 minutes for 20 minutes from a spectrophotometer and then recorded on to the table. The data collected in the table were then made into graphs to illustrate the influence of pH on the catechol oxidase catalyzed reaction. After analysis, the data revealed that pH did have a significant influence on the enzyme as recorded by absorbance per minute. However, the data was collected was not accurate due to external factors, thus the results are debatable and should be experimented again for validation.

This showed that there was a limiting reactant in the Alka-Seltzer tablet that forced the production of product to end. When the volume of vinegar reached 10 mL, the average mass of NaHCO3 plateaued equating to an average of 45% by mass of NaHCO3. Due to the high amount of trials, the accuracy in the determination of percent by mass of NaHCO3 increased. However, the standard deviation showed that the precision was low. This brings The percent by mass of NaHCO3 in each tablet in this experiment increased as the amount of vinegar used in solution increased.

Enzymes are high molecular weight molecules and are proteins in nature. Enzymes work as catalysts in biochemical reactions in living organisms. Enzyme Catecholase is found on in plants, animals as well as fungi and is responsible for the darkening of different fruits. In most cases enzymatic activities are influenced by a number of factors, among them is temperature, PH, enzyme concentration as well as substrate concentration (Silverthorn, 2004). In this experiment enzyme catecholase was used to investigate the effects of PH and enzyme concentration on it rate of reaction. A pH buffer was used to control the PH, potato juice was used as the substrate and water was used as a solvent.

If cucumbers are kept in lemon juice, water, or vinegar, which will preserve the cucumbers best? A question like this could solve simple, everyday issues. Preserving food is a common problem, and many people could benefit from knowing one of the best liquids to preserve a cucumber and its benefits. The expected outcome of this experiment is that vinegar will preserve cucumbers the best because it is an acetic acid that can kill microorganisms and prevents mold-induced softening. To find the answer to this question each of the three liquids were poured into a different labeled cup, and one baby cucumber was placed in each cup. The cucumbers were left in the cups for one week and observed to see which liquid kept the cucumber preserved the

Experiment to investigate the amount of sodium hydroxide needed to neutralize the solution of vinegar

“Why do apples turn brown?", https://www.youtube.com/watch?v=gbArE5dv0W4, Youtube, “Scishow”, 9 Jul 2014,22 March 2017 Aim: To determine why apples turn brown and how long it takes for them to turn brown. Hypothesis: What happens if lemon is added to apple slices, then what will occur is lemon is mixed with water and then added to apple slices. Variables: - The independent variable is the lemon and the amount of lemon water added to the bowl.

Vitamin C, or ascorbic acid, is a well-known supplement that is essential to the human body. Vitamin C helps grow and repair body tissue, make collagen, heal wounds, and strengthen bones and teeth. Unfortunately, the body does not produce this vitamin itself, therefore it must be obtained from another source. Vitamin C is present in significant amounts in both fruits and vegetables. These foods are commonly pasteurized – a process that applies heat to destroy pathogens that cause spoilage in food. Pasteurization is great for preserving foods, but its effects on the food’s contents are important to consider. This process could affect the levels of ascorbic acid in the foods being consumed for their vitamin C content. Specifically, orange juice, one of the most popular sources of vitamin C, is going to be used to examine the effects of pasteurization on ascorbic acid levels in this experiment.

Prior to pasteurization, orange juice is deaerated because the presence of dissolved oxygen effects on color, flavor and most importantly vitamin C. One of the key steps of orange juice processing is deaeration since vitamin C has high sensitivity of oxygen. Removing air from orange juice provides to minimize oxidative reactions such as oxidation of ascorbic acid and flavor compounds, and also to decrease corrosion if the package of juice is made of metal. In addition to this point, the ascorbic acid content of orange juice is also affected by high oxygen permeability containers. Another negative effect of oxygen is giving a brown color. During orange juice processing there are some possibilities of entraining air during pumping, mixing and tank filling. The product quality can be improved by vacuum deaerator Figure 11. The capacity of the equipment is 3 tons/hour. Residual O2 levels below 0.5-1.0 mg/L depending on product.