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Design carry out and report on an experiment that investigates the browning of a fruit or vegetable.
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- Words:
- 2187
- Submitted:
- Wed May 05 2004
... BIOLOGY ASSESSMENT TASK - PART 2 Design carry out and report on an experiment that investigates the browning of a fruit or vegetable. Aim: To design, carry out and report on an experiment which investigates the browning of red delicious, pink lady, granny smith, braeburn and royal gala apples with regard to temperature and pH levels. Hypothesis: It is expected that each apple will brown at a faster rate at warmer temperatures and at an optimal pH level. The degree and speed at which each apple portion browns will depend upon the strength and amount of the enzyme phenolase present in each portion. Background Information: Apples will turn brown when cut and exposed to air. This can be partly attributed to the action of enzymes which are organic catalysts. They speed up chemical reactions without taking part in the reaction. Enzymes are sensitive to temperature and pH and have optimal levels of each variable
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