An experiment required by our natsci2... Uploading it to at least share it with you guys :)

1. Astudillo, Khecy
Cesnorio, Rex
Endocal, Kenth
Go, Nichole
Tacmo, Stephen

2. 
IV
DV

3. 
BACKGROUND
RESEARCH
CONCLUSION
DATA
ANALYSIS
HYPOTHESISPROBLEM
EXPERIMEN
TATION

4. 
BACKGROUND
RESEARCH
Polyphenol oxidase+ oxygen
= oxidation
Covering the cut bruised
surface with an acid.

5. 
HYPOTHESIS
The higher the
level of acidity,
the slower the
speed of
browning of an
apple.
The lower the
level of acidity,
the faster the
speed of
browning of an
apple.

6. 
Apples
Lemon/ Calamansi
Vinegar
Measuring cup
Cups
Knife

7. 
 Prepare all the materials needed.
 Cut the apple.
 Pour 2.7 ounce of lemon in the cup and 2.7 ounce of
vinegar as well in another cup.
 Soak the cut apple in the designated cups: with
vinegar and with lemon/calamansi.
 Observe for 30 minutes and jot down the details.
 Repeat the process for trials 1 and 2.

12. 
Apple with Trial 1 Trial 2 Trial 3
VINEGAR Turns
brown
faster
Turns
brown
faster
Turns
brown
faster
LEMON Browning
doesn’t
happen
Turns
brown
slightly
Browning
doesn’t
happen

13. 
Therefore, apple turns brown
slower if been soaked in a higher
acidic level of liquid( in this case
lemon). Moreover, it turns brown
faster if been soaked in a lower
acidic level of liquid ( vinegar ).
The HYPOTHESIS is
ACCEPTED!!!

14. 
CREDITS TO
Astudillo, Khecy
Cesnorio, Rex
Endocal, Kenth
Go, Nichole
Tacmo, Stephen
THANK U!!! 