How Does The Liquid Affect The Brownness Of A Vinegara

Data Analysis The pH of a liquid affects the brownness of a banana. This experiment was started by the question,”Does the pH of a liquid affect the browning time of a banana? “ The hypothesis was “that the lower the pH the less brown a banana will turn.”. The experimental group was bananas placed in liquids with varying pH levels : lemon juice, lime juice, vinegar, baking soda water, alkaline water, and distilled water. This experiment’s dependent variable is the number of spots each banana has after two hours of sitting out.The independent variable is the banana. The control group was bananas laid on a plate. The last variable is the control variables are: number one is the amount of liquid in each cup, number two is the time each banana was soaking, number three is that the same digital pH tester was used for each test, and number four is that all of the bananas were the same type and all were peeled. Soak the bananas three minutes on each side.Once the bananas are done soaking
The scale went from zero to five. Each number was assigned its own number of brown spots. Zero had zero brown spots, one had one brown spot, and so on to five. For each trial the control group’s average outcome was 2.5 on the scale. Lemon Juice averaged at 0. The runner up is Lime Juice which averaged at 1. Vinegar was next and averaged at 3.3. The following liquid had a surprising result Distilled Water averaged at 3.6. Alkaline Water waas next averaging 4. The worst liquid was Baking Soda Water, it averaged at 5. Most of the liquids had the same number of spots for each trial. There is a pattern where the higher the pH the browner the bananas got. For example lemon juice had an average pH of 2.60 and didn’t get 1 brown spot at that trials end. Another example is that baking soda water with an average 9.04 had 5 brown spots every time at the end of the trial. This says that the higher the pH the browner a banana will