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.
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.
8.
9.
10.
11.
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!!!