Chemistry Investigatory Project

BHARTI VIDYAPEETH ENGLISH MEDIUM
SCHOOL BALEWADI, PUNE

SESSION: 2022-23
Chemistry Investigatory Project
Science Experiment: Why Are the Apples Brown
Project: Food Science, Plant Science
BY: HUZAIFA LOKHANDWALA

SUBJECT TEACHER: Neshtha Dev madam
PRINCIPAL MADAM: Mrs. Bhavana Rai madam
CLASS: 12th B
ROLL NO: 13
Certificate
This is to certify that Huzaifa Lokhandwala of

class XII science has successfully completed the
project under my supervision. The candidate
himself did all the work related to the thesis.
The approach towards the subject has been
sincere and scientific
Date:
Signature
ACKNOWLEDGEMENT
I am deeply indebted to my chemistry teacher

Neshtha ma’am, without whose constructive
guidance this project would not have been a
success. Her valuable advice and suggestions
for corrections, modifications, and
improvements did enhance my perfection in
performing my job well. I am obliged to Mrs.
Bhavana Rai ma’am, our principal for providing
the best facilities and environment to bring out
our innovations and spirit of inquiry through
this venture. I am grateful to my parents whose
blessings and wishes have gone a long way in
the completion of this arduous task. Last but
not the least, I thank all my friends and batch
mates, without their prompt support my effort
would have been in vain.
Objectives: Participants
will explore the chemical
reaction behind apple
browning. Time to complete
activity: 1 hour and 15
minutes.
Background: Fruit
turns brown when exposed
to air because a reaction is
happening when a cut piece
of fruit is exposed to oxygen. This is called enzymatic browning. The
name enzymatic browning comes from the fact that an enzyme
located in the fruit reacts with oxygen from the air to turn the fruit
brown. The chemical reaction can be simplified to: Polyphenol
Oxidase + O2 → Melanin (Brown Colour) Oxygen activates the
compound polyphenol oxidase in the fruit to turn the fruit brown.
Polyphenol oxidase is the enzyme.
Materials:
➢ Fresh apple slices
➢ Water
➢ Fruit Fresh (product used to prevent browning)
➢ Apple juice
➢ White vinegar
➢ Tongs
➢ Paper towels
➢ Paper plates
Methods:
➢ Take out 3 bowls and put water, lemon juice, and vinegar
in the bowls respectively.
➢ Label a paper plate “water.”
➢ Using the tongs dip apple slices into water for 30 seconds.
➢ Take out the apple slices and place the paper plate
labelled “water.”
➢ Label a paper plate “lemon juice.”
➢ Using tongs, place apple slices into the lemon juice for 30
seconds.
➢ Take out the apple slices and place on the paper plate
labelled “lemon juice.” (Make sure to rinse the tongs aver
each use to avoid cross contamination!)
➢ Label a paper plate “control.”
➢ Place apple slice(s) on this plate without dipping them
into anything.
➢ Place on a paper plate labelled “Fruit Fresh.”
➢ Sprinkle apple slice(s) with Fruit Fresh.
➢ Using tongs dip an apple slice(s) into apple juice for 30
seconds.
➢ Place on a paper plate labelled “Apple Juice.” (Remember
to rinse the tongs!)
➢ Using tongs, dip apple slice(s) in vinegar for 30 seconds.
➢ Place on a paper plate labelled “Vinegar.”
➢ Record your observations every 10 minutes for three
intervals.
Observations:
➢ The treatment group of apple slices that were dipped in
the water should have some browning, but not as much
as the control. This is due to the water restricting the
amount of oxygen meeting the fruit tissues. If there isn’t
as much oxygen available, then less reacts with PPO to
convert the phenolic to melanin (brown colouring on the
surface of fruits).
➢ The control was not treated with any solution and
therefore the reaction was able to proceed, and the fruit
turned brown.
➢ The treatment group of apple slices dipped in the lemon
juice solution should inactivate the browning enzyme.
Polyphenol oxidase (the enzyme) is pH dependent. The
pH of lemon juice is between 2.0-2.5. A lower pH means
the substance is more acidic. The acid in lemon juice
inactivates polyphenol oxidase to prevent browning.
➢ The treatment group of apple slices sprinkled with Fruit
Fresh should prevent browning. Fruit Fresh is a
commercial product that contains vitamin C (also known
as ascorbic acid). Ascorbic acid is naturally found in
lemons. The vitamin C should prevent the browning
reaction from occurring.
➢ The treatment group of apple slices dipped in the white
vinegar should prevent browning as well. The vinegar has
a pH between 2.4-3.0. Vinegar should be like the lemon
juice, apples however they could be slightly browner.
Result:
➢ Effect is undesirable.
➢ Can decrease the quality of the food/storage.
➢ Can lead to spoiling.
Precautions:
➢ An effective method is Sulfuring. Sulfuring commercially

is done on fruits using sulfur dioxide gas.
➢ A sulfite dip can also be used. Either sodium bisulfite,
sodium sulfite, or sodium meta-bisulfite can be used; use
3/4 to 1 1/2 teaspoons of sodium bisulfite per quart of
water. Place sliced fruit in the mixture and soak for 5
minutes. If fruit is in halves place in the mixture for 15
minutes. Rinse lightly under cold water and place on
drying trays. This can be done indoors or outdoors. Note:
some people have asthmatic reactions to sulfur.
➢ A fruit juice dip can also be used. Any fruit juice that is
high in vitamin C is an effective pretreatment though it
does not work as well as ascorbic acid (remember,
ascorbic acid is pure vitamin C). Examples are orange,
lemon, pineapple, and grape juice.
➢ Honey dip — Many store-bought dried fruits have been
dipped in a honey solution. Honey dipped fruit is much
higher in calories.
How this concept is applied in the food industry:
In the food industry, a common way to apply the techniques
of enzymatic browning is drying fruit. Drying fruit is the
oldest known method for preserving food. Drying fruit is safe
because you are removing moisture, and this prevents
microorganisms from growing in it. Dried fruit is also more
compact and needs less storage space; keeps/travels well.
Light coloured fruits (apples, apricots, peaches, pears) tend
to darken during drying and storage. This process is called
oxidation. Oxidation robs the fruit of flavour, colour, and
vitamins. To prevent this from happening, it is common to
pre-treat the fruit in a solution before beginning the process
of drying.
BIBLIOGRAPHY:
1. www.wikipedia.com
2. www.britanica.com
3. www.wolframalpha.com

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BHARTI VIDYAPEETH ENGLISH MEDIUM

SCHOOL BALEWADI, PUNE

BY: HUZAIFA LOKHANDWALA

This is to certify that Huzaifa Lokhandwala of

I am deeply indebted to my chemistry teacher

➢ An effective method is Sulfuring. Sulfuring commercially

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