These are both the apples right after I cut them. They don't have lemon juice on them
And this is thirty minutes after I put the lemon juice on.
this experiment went alright it didn't really work but you could see the difference a little bit. If I could do this again I would probably poor more lemon juice and let it set for a longer time. I don't really think the lemon juice helped that much.
I think I this experiment went good but I felt I was done in ten minutes If I could do this project again I would spend more time I feel like every time I do a experiment I rush through it and dont spend enough time on it.
Lemon juice helps keep the apple from browning, because it is full of ascorbic acid (Vitamin C) and it has a low (acidic) pH level. Ascorbicacid works because oxygen will react with it before it will react with the polyphenol oxidase.
I think I this experiment went good but I felt I was done in ten minutes If I could do this project again I would spend more time I feel like every time I do a experiment I rush through it and dont spend enough time on it.
Lemon juice helps keep the apple from browning, because it is full of ascorbic acid (Vitamin C) and it has a low (acidic) pH level. Ascorbicacid works because oxygen will react with it before it will react with the polyphenol oxidase.