Determining The Average Level Of Browning Lab Hypothesis

The reason for this experiment was to figure out which solution would prevent the apples from browning the most and to determine if pH has an effect on the prevention of browning of the apples. My hypothesis stated that white grape juice would prevent the apples from browning the most. This hypothesis was refuted, lemon was actually the solution that prevented the browning of the apples the most. Before the apples were dipped in the solution, the average rating of the apples on a scale of 0 to 5, 0 being the least brown and 5 being the most, solution A, apple juice, was 0. The average rating on the apples going into solution B, lemon juice, was 0. The average rating on the apples going into solution C, water, was 0. The average rating on the apples going into
This shows that all the apple pieces were least brown before being dipped in the various solution. This can also be visually seen in the “Data” section.The average rating of browning on the apples 24 hours after being dipped in solution A was 2.67. The average rating for apples 24 hours after being dipped in solution B was 0. The average rating on the browning of apples 24 hours after being dipped in for solution C was 3.33. The average rating on the browning of apple 24 hours after being dipped in solution D was 2.73. The average rating for the apples dipped in no solution was 4.67. Notice how solution B had a rating of 0 at the beginning and the ending of the experiment. In contrast solution D started with a rating of 0, but ended in a rating of 2.73. I thought solution D would be the cause of the apples being rated the least brown but it wasn’t. On the pH, scale solution A was read as 4. This is in the acidic range. Solution B was read on the pH scale as 2. This was the most acidic out of all the solutions. Solution C was read on the pH scale as 7. This is neutral, not being acidic nor a base. Solution D was read on the pH scale as