Fruit Spoilage Lab
Abstract: The purpose of this lab is to see if lemon juice has an effect on fruit turning brown. When fruit is exposed to the air, it turns brown so the target of the lab was to try and prevent discoloration of the fruit. Using lemon juice and water, apples and bananas were tested to find if the chemicals really did prevent brown coloring from appearing on the fruit. With the lemon juice as the independent variable and the apples and bananas as the dependent variable, the fruits were tested for twenty minutes to see if anything pertaining to the color changed.
Introduction/ background: When food is left out or unrefrigerated for a period of time, it becomes limp or rotten. It may turn brown or have a funky smell. This is …show more content…
Using the water droppers, add three drops of lemon juice to one apple slice and three drops to one banana slice.
Clean the water dropper.
Using the water dropper again, add three drops of water to a different apple slice and three drops to a different banana slice.
Leave the remaining fruit slices alone.
Label the petri dishes pertaining to what was added: for example, the fruit that had lemon juice added should be labeled as “lemon juice” and the fruit that was given water labeled “water”, etc.
Set the timer for twenty minutes and leave the fruit alone.
After twenty minutes, rate the brownness of the fruit on a scale of one to five; one being completely brown and five being no brown at all. Record findings and then make two bar graph for the different fruits, with the groups of fruit on the x-axis and the rated “brownness” on the y-axis.
Observations and data: The different groups of fruit are labeled as follows: apples with lemon juice are A1, apples with water are A2, apples with nothing are A3, bananas with lemon juice are B2, bananas with water are B2, bananas with nothing are B3. Here is a data table showing the ratings that were applied to each group:
A1
Abstract: The purpose of this lab is to see if lemon juice has an effect on fruit turning brown. When fruit is exposed to the air, it turns brown so the target of the lab was to try and prevent discoloration of the fruit. Using lemon juice and water, apples and bananas were tested to find if the chemicals really did prevent brown coloring from appearing on the fruit. With the lemon juice as the independent variable and the apples and bananas as the dependent variable, the fruits were tested for twenty minutes to see if anything pertaining to the color changed.
Introduction/ background: When food is left out or unrefrigerated for a period of time, it becomes limp or rotten. It may turn brown or have a funky smell. This is …show more content…
Using the water droppers, add three drops of lemon juice to one apple slice and three drops to one banana slice.
Clean the water dropper.
Using the water dropper again, add three drops of water to a different apple slice and three drops to a different banana slice.
Leave the remaining fruit slices alone.
Label the petri dishes pertaining to what was added: for example, the fruit that had lemon juice added should be labeled as “lemon juice” and the fruit that was given water labeled “water”, etc.
Set the timer for twenty minutes and leave the fruit alone.
After twenty minutes, rate the brownness of the fruit on a scale of one to five; one being completely brown and five being no brown at all. Record findings and then make two bar graph for the different fruits, with the groups of fruit on the x-axis and the rated “brownness” on the y-axis.
Observations and data: The different groups of fruit are labeled as follows: apples with lemon juice are A1, apples with water are A2, apples with nothing are A3, bananas with lemon juice are B2, bananas with water are B2, bananas with nothing are B3. Here is a data table showing the ratings that were applied to each group:
A1