MY EXPERIMENT:

The Effects On Produce From Acidic and Basic Solutions

By: Lara Rabbath

Image Source:London Times Cartoons; www.londontimes.us

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.

RESEARCH OVERVIEW:

Organic Fruit pH Level

Apple 3.90

Lemon 2.00 - 2.60

Zucchini 5.69 - 6.10

Solution pH Level

Lemon Juice 2.00

Vinegar 2.40-3.40

Water pH 7.00

NaCO3 & Water 8.00

Mg(OH)2 & Water 9.00

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

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

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

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

RESULTS & DATA:Day One

Lemon Juice

Vinegar Water Baking Soda Solution

MilkOf Magnesia Solution

Lemon No Changes No Changes Looks Carbonated

Most Carbonated, Extracted Yellow throughout Skin and Solution

Most Color and Juice Separation

Zucchini Most Browning; Slightly Softer

Browning Skin;Softer Than Lemon Solution

No Changes Softer Slight Solution Separation

Apple No Changes Most Browning Indicated, Softest subject

3rd darkest Slice, Apple Skin Color Unchanged

Edges of Skin getting dark; but not much browning

2nd Softest and Rotted Apple Slice

Day Two

Lemon Juice

Vinegar Water Baking Soda Solution

MilkOf Magnesia Solution

Lemon No Changes No Changes Looks Carbonated

Most Carbonated, Extracted Yellow throughout Skin and Solution

Most Color and Juice Separation

Zucchini Most Browning; Softer than Day 1

Browning Skin;Softer Than Lemon Solution

No Changes Softer Than Day One

Slight Solution Separation

Apple No Changes Most Browning Indicated Skin and Pulp Softest subject

3rd darkest Slice, Apple Skin Color Unchanged

Edges of Skin getting dark; but not much browning

2nd Softest and Rotted Apple Slice

Day Three

Lemon Juice

Vinegar Water Baking Soda Solution

MilkOf Magnesia Solution

Lemon Smooth skin Layer

No Changes Slight White Residue Noticed

Yellow throughout Skin and Solution; Softer Skin

Most Color and Juice Separation; Smoothed Browning Skin

Zucchini Most Browning; Slightly Softer; Looks like Vinegar Sample

Browning Skin;Softer Than Lemon Solution

Soft, Browning

Softer; 3rd Brownest

Slight Solution Separation; Beginning to Brown

Apple Pink is slowly working off the Skin

Most Browning Indicated, Softest subject

3rd darkest Slice, Apple Skin Color Unchanged

Edges of Skin getting dark; Brown Pulp.

2nd Softest and Rotted Apple Slice

Day Four

Lemon Juice

Vinegar Water Baking Soda Solution

MilkOf Magnesia Solution

Lemon Smooth soft lemon skin

Looks swollen White Residue on the Top of the Surface; Lemonade –like coloring

*Almost dark Brown, both lemon and solution. Lemon began to Sink.

Browning More On Skin

Zucchini Most Browning; Slightly Softer ;Getting Darker with time

Browning Skin;Softer Than Lemon Solution

*Browning; Super Soft, Brown Center; White Residue on the Surface

Most Maintained texture; However Appeared Swollen; Green Solution

Yellow Juice Separation; Extremely Tender

Apple Pink from Skin is Traveling Down the Pulp

Pink Mainly in Solution. Skin matches pulp.

3rd darkest Slice, Apple Skin Color Unchanged

*A lot of browning; mainly around skin (Almost Black) Skin, Very Crispy

Slight Solution Separation; browning and Solution Evaporating.

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 .

CONCLUSION:

Research Sources:http://pickyourown.org/food_acidity_ph_list.htmhttp://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

QUESTIONS?