B06 : How do different pH levels of liquids affect the enzymatic browning of apples?
| Students | Abdullah Bajwa
|
| School | IND - Al-Falah Islamic School - Oakville |
| Level | Junior 7/8 - Grade 7 |
| Group | Group 5 - Life Sciences |
| Abstract | This Experiment was carried out to see which pH range of a liquid would be best suited for the prevention of enzymatic browning of apples. It was determined to see if a strong acid, weak acid, a weak base, or a strong base would limit the percentage of enzymatic browning on the freshly cut apple slices. The four liquids ranging in pH levels which were used were of the following: Lemon juice (pH 2.5), milk (pH 6), hand soap (pH 9.5), and bleach (pH 12.5). |