Abstract: In this project I used different food wrappings to determine which wrapping will keep refrigerated apple slices the freshest. I cut 15 apple slices, and I had four different food wrappings. I wrapped three apple slices in each wrapping. I made sure each apple slice was separate from the other. I left three apple slices unwrapped to see how they reacted to not being covered. I predicted that the aluminum foil would protect and keep the apple slices the freshest.
Introduction
Hypothesis: If I use aluminum foil to cover my apple slices, then it will keep my apple slices fresher than the other food wrappings.
Research:
Have you ever cut an apple and later went back to see that the apple began to turn brown? This chemical process is called oxidation. Oxidation happens when oxygen interacts with another substance. When the apple is cut, oxygen reacts with certain proteins called enzymes. These interactions lead to several other interactions in the apple, causing the apple to turn brown. When an apple begins to turn brown, it begins to look unappealing and distasteful. Sometimes when an apple turns brown, it begins to desiccate. The process of desiccation happens when something loses water. The skin of an apple retains liquid and …show more content…
One of my control variables was that I used the same apples to ensure that everything was accurate. I cut the apples evenly. I also made sure that I didn't touch the cut surface of the apple, doing this could cause contamination. I then began to wrap my apple slices. For each food wrapping, I wrapped three apples. I also left three apples untouched. I carefully placed the apples on a plate, and put them in the refrigerator. I left them refrigerated for three days. My independent variable was that I changed the food wrapping placed on each apple slice. My dependent variable was the freshness of the apple slices and their physical
Introduction
Hypothesis: If I use aluminum foil to cover my apple slices, then it will keep my apple slices fresher than the other food wrappings.
Research:
Have you ever cut an apple and later went back to see that the apple began to turn brown? This chemical process is called oxidation. Oxidation happens when oxygen interacts with another substance. When the apple is cut, oxygen reacts with certain proteins called enzymes. These interactions lead to several other interactions in the apple, causing the apple to turn brown. When an apple begins to turn brown, it begins to look unappealing and distasteful. Sometimes when an apple turns brown, it begins to desiccate. The process of desiccation happens when something loses water. The skin of an apple retains liquid and …show more content…
One of my control variables was that I used the same apples to ensure that everything was accurate. I cut the apples evenly. I also made sure that I didn't touch the cut surface of the apple, doing this could cause contamination. I then began to wrap my apple slices. For each food wrapping, I wrapped three apples. I also left three apples untouched. I carefully placed the apples on a plate, and put them in the refrigerator. I left them refrigerated for three days. My independent variable was that I changed the food wrapping placed on each apple slice. My dependent variable was the freshness of the apple slices and their physical