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An experiment with apples and lemons

Discover how certain substances in foods react with oxygen, causing deterioration in color, texture, and taste. Learn how antioxidants, such as vitamin C in lemons, can prevent or slow down this process. Conduct an apple and lemon experiment to observe the effects and understand the importance of food preservation.

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An experiment with apples and lemons

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  1. 1.Cut an apple in half. •Foods oxidise when certain substances in them react with oxygen and deteriorate, producing bad smells, rancid tastes, alterations in their colour and texture, etc. •For example, many fruit and vegetables discolour when they come into contact with the air. •Anti-oxidants are substances which prevent oxidation. An experiment with apples and lemons

  2. 2.Rub one of the halves of the apple with a lemon.

  3. The apple that was rubbed with lemon is not discoloured. The apple that was not rubbed with lemon has oxidised (turned a darker colour). 3.After a few hours, observe what has happened.

  4. Explanation •When the apple is cut in half, substances are released which react with the oxygen in the air and produce brown pigments. •Lemon juice contains vitamin C, which is an antioxidant, and prevents or slows down this reaction with oxygen.

  5. Conclusions With this experiment, we have demonstrated: • The importance of taking care of foods to avoid deterioration caused by certain external agents. •The need to use certain products in order to conserve them.

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