Poked Potato:The potato was very hard as it was raw and it didn't have any reactions

Control:It was the same as a normal potato

Added vinegar:It was the same, except with vinegar in the bowl and it did not have any reactions

Added lemon:It was the same as a normal potato with lemon in the bowl

Added milk:It was also the same with milk on top and in the bowl

Observation 1

When I checked on them in the morning before heading to school, it seemed that the control banana was dark yellow with brown spots all over, the poked banana was even more moldy with brown strokes, and the banana with lemon sprinkled on it did the best as it looked in perfect condition. The banana with vinegar wasn't in good condition with brown spots on it, and the apple in milk was quite brown on both the curved and flat surfaces. 

In conclusion, the poked banana ended up being the worst, as my hypothesis predicted, and the best one was the banana sprinkled with lemon. My takeaway from this experience is that oxidation affects fruits like bananas, making them turn brown, and it shows how oxygen can change organic materials.

BREAD: My hypothesis was that the bread would become soggy and sour with lemon on it, but it kept it soft (Not sure about the sour part, I didn't taste it)

BANANA: I predicted that the vinegar would spoil the banana , that the poked one would shrivel , and that part was correct, although I thought that the milk and lemon would spoil the banana and make it soggy, it actually preserved it quite well, leading to a conclusion that :

LEMON IS A VERY GOOD PRESERVATIVE!

After 3 hours the potato with holes in it had become slightly rotten otherwise all the other potatoes were still fresh and all of them were in a good shape.

The next day the normal potato had become slightly rotten and but the potato with holes in it had become fully rotten. The one with vinegar and milk had also become slightly rotten but the one with lemon juice on it had not become rotten at all and was still fresh.

• Vinegar was working very well for a couple of hours and was looking in good shape without any problems and looked edible so far.

• Lemon was working just as well as the vinegar , except for the fact that the lemon was a better preservative because after some time , the banana had started to rot and smell bad.

• The normal banana was smelling bad and looked a bit brown and inedible and in very bad shape, so after some time I threw it out.

• The poked apple looked even worse because of the oxidation of the banana.The term oxidation is referred to as when there is one or more chemical reactions which happen with any other chemicals in the food.

• The milk apple was just in the same state as the control apple and started to rot, which I would estimate about a bunch of hours after I was in bed (11:30 - 12:00)

C O N C L U S I O N :

• Just as I had predicted , the poked banana looked , and smelt the worst.So , my prediction was correct.I hd guessed that this apple would look bad, due to all the oxidation , after I saw it in the morning.

Right after I had laid the banana and bread out I realised each banana had a different texture.Except for the control each banana had a different chemical that may or may not help it have a better shelf life and preserve it for longer

Observation 2

The control had gone brown and the poked banana had oxidised already everything else except for the lemon juice banana had gone a bit brown .The lemon juice banana,I noticed had not gone brown or rotted.For the bread the one with lemon juice was soft and moist but the control was very hard.

Observation 3

All the bananas had oxidised but the lemon banana.I realised that the lemon juice preserved the banana for longer periods of time.The lemon juice bread was still soft and moist but the control got really hard and inedible.

Conclusion

My hypothesis was proved right as the one in lemon juice did not oxidise because it has a acid called citric acid that helps preserve it and have a longer shelf life.

1. Tapioca starch 1 cup

2.1/3 cup of water

3.1/4 cup brown sugar