Apple Oxidation Lab Report by Kelisa VanWinkle https://padlet.com/kelisavanwinkle/zikn4l0a7isyg3e0 en-us 2024-04-29 22:56:42 UTC 2024-04-30 00:17:21 UTC hello@padlet.com https://padlet.net/icons/png/1f9ea.png kelisavanwinkle https://padlet.com/kelisavanwinkle/zikn4l0a7isyg3e0/wish/2974389991

  • 1 apple

  • Plain water

  • Salt water

  • Sugar water

  • Honey water

  • Pure lemon juice

  • Lemonade

  • Apple Juice

  • Orange Juice

  • Cups

  • Labels for each type of liquid

    • ]]>     2024-04-29 23:40:43 UTC https://padlet.com/kelisavanwinkle/zikn4l0a7isyg3e0/wish/2974389991     kelisavanwinkle https://padlet.com/kelisavanwinkle/zikn4l0a7isyg3e0/wish/2974406666 Step 1: Read the text about apple oxidation with the “Apple Browning” passage. Using the information from the passage, plan an experiment to test liquids for ascorbic acid.

    Step 2: Students will write down predictions about how each liquid will affect the oxidation process of the apple (using the information they read in Step 1 to support their predictions).

    Step 3: Prepare and pour each liquid into its own bowl, cup, or baggie. Be sure to label the liquids and use the same amount of each.

    Step 4: Slice an apple into small pieces.

    Step 5: Immediately place one apple piece into each liquid. Make sure the liquid is covering the white part of the apple. Leave one piece of apple out of the liquid as the control variable.

    Step 6: After 3 minutes, remove the apples from the liquid and place them on a platter. Record observations in a chart.

    Step 7: After 6 minutes, observe the apples again and record any new observations.

    Step 8: Check predictions and complete the reflection printable. The students will use both the details from the text and their own observations to make their conclusions.

    ]]>     2024-04-29 23:58:00 UTC https://padlet.com/kelisavanwinkle/zikn4l0a7isyg3e0/wish/2974406666     kelisavanwinkle https://padlet.com/kelisavanwinkle/zikn4l0a7isyg3e0/wish/2974415595 Acids prevent apples from oxidizing and turning brown the most effectively. Water and salt water slowed the oxidizing of the apples but are less effective than acidic liquids. The sugary liquids delay the oxidizing of the apples but they still brown slightly.

    ]]>     2024-04-30 00:08:07 UTC https://padlet.com/kelisavanwinkle/zikn4l0a7isyg3e0/wish/2974415595     kelisavanwinkle https://padlet.com/kelisavanwinkle/zikn4l0a7isyg3e0/wish/2974425162

  • Plain water and salt water slowed the oxidizing (browning) of the apple slices.

  • The apple slices sugar water and honey water browned slightly.

  • Pure lemon juice kept the apple slice from browning.

  • The apple slices in the the lemonade, apple juice, and orange juice browned slightly.

    • ]]>     2024-04-30 00:16:08 UTC https://padlet.com/kelisavanwinkle/zikn4l0a7isyg3e0/wish/2974425162