Slowing the Oxidation of pH'ruits
Christina Liang, Emily Zhang
Sir Winston Churchill
Floor Location : 020110
Out of lemon juice, orange juice, vinegar, saltwater, and sprite, which slows down the browning in apples, pears, and avocados the most? Saltwater inhibits the enzymes from working, slowing the oxidation process. The fruit was cut into cubes and soaked in the liquids. They were compared to a colour chart at different times. This was repeated twice more. The saltwater solution had the most effective results in the slowing of the browning process in fruit because the chloride ions in salt interfered with the browning. The hypothesis was correct, in which salt water slowed the oxidation of fruits the most.