Presentation is loading. Please wait.

Presentation is loading. Please wait.

M Y E XPERIMENT : The Effects On Produce From Acidic and Basic Solutions By: Lara Rabbath Image Source: London Times Cartoons; www.londontimes.us.

Similar presentations


Presentation on theme: "M Y E XPERIMENT : The Effects On Produce From Acidic and Basic Solutions By: Lara Rabbath Image Source: London Times Cartoons; www.londontimes.us."— Presentation transcript:

1 M Y E XPERIMENT : The Effects On Produce From Acidic and Basic Solutions By: Lara Rabbath Image Source: London Times Cartoons;

2 Q UESTION : The Purpose of This Experiment is to Observe the Effects of Fruits and Vegetables that are Categorized by their Level of Acidity in Basic or Acidic Solutions.

3 R ESEARCH O VERVIEW : Organic FruitpH Level Apple3.90 Lemon Zucchini SolutionpH Level Lemon Juice2.00 Vinegar Water pH7.00 NaCO 3 & Water8.00 Mg(OH)2 & Water9.00 Research Sources:

4 H YPOTHESIS : The Fruit Or Vegetable, In Any Case, Will Stay Intact In The Solution That Has The Lowest pH Level (Highest Level of Acidity). Image Source:

5 M ATERIAL &E QUIPMENT : Five Slices of Organic: Apple, Zucchini, and Lemon Fifteen Clear Plastic Cups 600 mL Vinegar 600 mL Lemon juice Solution of Baking Soda (Sodium Bicarbonate) and Water (355 mL of Tap Water with g of NaHCO 3 ) Solution of Milk of Magnesia and Water (355 mL of Each Tap Water and Milk of Magnesia) 600 mL of Tap Water Graduated cylinder and/or Measuring Cups Toothpicks

6 P ROCEDURE : Label the cups: Vinegar Lemon Juice Baking Soda Solution Milk of Magnesia Solution Water Pour 200 mL of Each Solution in its Corresponding Cup Add a slice of Apple, Zucchini and Lemon in to Each Solution Set Aside the Cups for Four Days and Note any Changes. Use Toothpicks and Gloves to Handle Slices During Observation

7 R ESULTS & D ATA : Day One Lemon Juice VinegarWaterBaking Soda Solution Milk Of Magnesia Solution Lemon No Changes Looks Carbonated Most Carbonated, Extracted Yellow throughout Skin and Solution Most Color and Juice Separation Zucchini Most Browning; Slightly Softer Browning Skin; Softer Than Lemon Solution No ChangesSofterSlight Solution Separation Apple No ChangesMost Browning Indicated, Softest subject 3 rd darkest Slice, Apple Skin Color Unchanged Edges of Skin getting dark; but not much browning 2 nd Softest and Rotted Apple Slice

8 Day Two Lemon Juice VinegarWaterBaking Soda Solution Milk Of Magnesia Solution Lemon No Changes Looks Carbonated Most Carbonated, Extracted Yellow throughout Skin and Solution Most Color and Juice Separation Zucchini Most Browning; Softer than Day 1 Browning Skin; Softer Than Lemon Solution No ChangesSofter Than Day One Slight Solution Separation Apple No ChangesMost Browning Indicated Skin and Pulp Softest subject 3 rd darkest Slice, Apple Skin Color Unchanged Edges of Skin getting dark; but not much browning 2 nd Softest and Rotted Apple Slice

9 Day Three Lemon Juice VinegarWaterBaking Soda Solution Milk Of Magnesia Solution Lemon Smooth skin Layer No ChangesSlight White Residue Noticed Yellow throughout Skin and Solution; Softer Skin Most Color and Juice Separation; Smoothed Browning Skin Zucchini Most Browning; Slightly Softer; Looks like Vinegar Sample Browning Skin; Softer Than Lemon Solution Soft, BrowningSofter; 3 rd Brownest Slight Solution Separation; Beginning to Brown Apple Pink is slowly working off the Skin Most Browning Indicated, Softest subject 3 rd darkest Slice, Apple Skin Color Unchanged Edges of Skin getting dark; Brown Pulp. 2 nd Softest and Rotted Apple Slice

10 Day Four Lemon Juice VinegarWaterBaking Soda Solution Milk Of Magnesia Solution Lemon Smooth soft lemon skin Looks swollenWhite Residue on the Top of the Surface; Lemonade – like coloring *Almost dark Brown, both lemon and solution. Lemon began to Sink. Browning More On Skin Zucchini Most Browning; Slightly Softer ;Getting Darker with time Browning Skin; Softer Than Lemon Solution *Browning; Super Soft, Brown Center; White Residue on the Surface Most Maintained texture; However Appeared Swollen; Green Solution Yellow Juice Separation; Extremely Tender Apple Pink from Skin is Traveling Down the Pulp Pink Mainly in Solution. Skin matches pulp. 3 rd darkest Slice, Apple Skin Color Unchanged *A lot of browning; mainly around skin (Almost Black) Skin, Very Crispy Slight Solution Separation; browning and Solution Evaporating.

11 From The Following Experiment, I Conclude that Regardless of the pH Levels None of the Produce Reacted Similarly To a Solution. However, All Endured Osmosis. Browning and Texture Changes Occur When the Fruit or Vegetable is Cut/Bruised because These Actions Damage the Cells Walls, Thus Allowing the Solutions to React With the Enzymes and Other Chemicals. This Natural Oxidation Reaction can be Slowed or Prevented By Inactivating the Enzyme with a Solution With a High Acidity. This Inhibits the Growth of Microorganisms but Not the Chemical Stability Due to the Process Diffusion and Osmosis Through Time. C ONCLUSION : Research Sources: Image Source:

12


Download ppt "M Y E XPERIMENT : The Effects On Produce From Acidic and Basic Solutions By: Lara Rabbath Image Source: London Times Cartoons; www.londontimes.us."

Similar presentations


Ads by Google