Apples Browning

Conclusion

     The experiment was about whether or not vitamins could prevent apples from browning.  It was also on whether some vitamins could prevent apple slices from browning better than others.  This experiment would determine whether or not vitamins could prevent fruit from browning too much and losing their nutrients.  This experiment found out that powdered vitamins work better than liquid vitamins.

     To see if vitamins could prevent apples from browning, is why I did this project.  It was a pretty easy project, which I liked.  Just because it was easy is not the only reason I did this experiment.  I also did it because, I was interested in it.  This was a fun experiment.  I would not mind to do this experiment again, as long as I do the lab correctly.  I was excited to find out if any of the apple slices did not brown.  This was an amazing experiment.

     Since, vitamins do contain antioxidants it can change the process of free radicals.  Free radicals are caused when the apple is exposed by oxygen.  Meaning, the skin of the apple is a covering to protect it from oxygen.  When an apple is cut the skin can no longer protect it.  

     Even though Vitamin C had antioxidants it also covered the whole apple with powder.  So the powder was another coat of protection, just like the skin was.  Since, the other vitamins all where liquids it had less protection over the apple slice.  This is why, Vitamin C prevented the apple slice from browning the most.