The document describes an experiment testing the hypothesis that the higher the level of acidity, the slower an apple will brown. The experiment involved soaking cut apples in lemon juice or vinegar and observing the browning over multiple trials. The results supported the hypothesis, as the apples soaked in lemon juice, which has a higher acidity than vinegar, browned more slowly. In conclusion, the level of acidity affects the speed of browning of apples, with higher acidity slowing the browning process.