I am wondering what makes my apple turn brown? The science experiment was observed over an entire week. First, the students noticed the apple in their lunch boxes: if cut, it turns brown. Why? What makes it change color? Based on a survey, I recorded the children's opinions or hypotheses. Is there a way to stop the darkening? What can we do to the apple besides not cutting it at all? Following all these curiosities, we created an experiment. We placed apple pieces in containers with water, oil, lemon juice, and plain air. The piece exposed to air darkened the fastest.
Then we cut pieces of apples and added sugar, salt, baking soda, and others and did not cover the containers. The pieces exposed to lemon juice, salt and sugar showed the least signs of oxidation. This prompted a talk about how people used to preserve food in the past and how sugar and salt are still used today for preserving fruit and vegetables.
The students noticed that the worst change of color and rot happened to the pieces exposed to baking soda and air.
The kids loved all the stages of the oxidation experiment, they checked the trays every morning when they got to school, watching the changes with lots of excitement.
Here are the pictures we took during our experiment:
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