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My Experiment:

My Experiment:. The Effects On Produce From Acidic and Basic Solutions By: Lara Rabbath. Image Source: London Times Cartoons; www.londontimes.us. Question :.

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My Experiment:

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  1. My Experiment: The Effects On Produce From Acidic and Basic Solutions By: Lara Rabbath Image Source: London Times Cartoons; www.londontimes.us

  2. Question: • The Purpose of This Experiment is to Observe the Effects of Fruits and Vegetables that are Categorized by their Level of Acidity in Basic or Acidic Solutions.

  3. Research Overview: Research Sources: http://www.pronamel.us/what_is_acid_erosion/about_acidic_foods.aspx#acidity

  4. Hypothesis: • The Fruit Or Vegetable, In Any Case, Will Stay Intact In The Solution That Has The Lowest pH Level (Highest Level of Acidity). Image Source: http://www.123rf.com/photo_12720837_thinking-girl-with-apple-on-head.html

  5. Material&Equipment : • Five Slices of Organic: Apple, Zucchini, and Lemon • Fifteen Clear Plastic Cups • 600 mL Vinegar • 600 mL Lemon juice • Solution of Baking Soda (Sodium Bicarbonate) and Water(355 mL of Tap Water with 520.5 g of NaHCO3) • Solution of Milk of Magnesia and Water(355 mL of Each Tap Water and Milk of Magnesia) • 600 mL of Tap Water • Graduated cylinder and/or Measuring Cups • Toothpicks

  6. Procedure: • Label the cups: • Vinegar • Lemon Juice • Baking Soda Solution • Milk of Magnesia Solution • Water • Pour 200 mL of Each Solution in its Corresponding Cup • Add a slice of Apple, Zucchini and Lemon in to Each Solution • Set Aside the Cups for Four Days and Note any Changes. • Use Toothpicks and Gloves to Handle Slices During Observation

  7. Results & Data:

  8. Conclusion: • From The Following Experiment,I Conclude that Regardless of the pH Levels None of the Produce Reacted Similarly To a Solution. However, All Endured Osmosis. • Browning and Texture Changes Occur When the Fruit or Vegetable is Cut/Bruised because These Actions Damage the Cells Walls, Thus Allowing the Solutions to React With the Enzymes and Other Chemicals. • This Natural Oxidation Reaction can be Slowed or Prevented By Inactivating the Enzyme with a Solution With a High Acidity . This Inhibits the Growth of Microorganisms but Not the Chemical Stability Due to the Process Diffusion and Osmosis Through Time . Research Sources: http://pickyourown.org/food_acidity_ph_list.htm http://cookingsciencetradition.blogspot.com/2011/02/brining-or-pickling.html Image Source: http://www.oneresult.com/articles/nutrition/what-are-antioxidants-and-how-do-they-help

  9. Questions?

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