RRL of oxidation of fruits
Preparation of food takes a lot of time. Even if the dish is only composed of fruits. A lot of dishes have vegetables in them. These can also be useful especially when preparing lots of different food at the same time. If you look at cooking websites they will suggest to use lemon water.
In our experiment we will attempt to find out which is better at preserving the sliced, chopped, and or diced food. Since our experiments are limited by time and costs, we will stick to the simplest of the available options. So this study or experiment was already tried by the chefs and scientists at America’s test kitchen. At this link you will find the source of our idea for this project; http://science.wonderhowto.com/how-to/best-investigatory-projects-science-16-fun-easy-ideas-kickstart-your-project-0147689/. Since many homemakers have trouble in the preparation of sliced fruits.
Our first instinct to this is to soak them in water. To keep them longer you can soak them in 2 tbsp of honey to 1 cup of water. The ratio is 2 tbsp:1 cup. As you can see it isn’t that expensive. If you are not a fan of honey you can also use salt water. You can still use the lemon juice trick to help prevent immediate browning.
The materials for this experiment is not that expensive. It is very easy to do. If you want there is a step-by-step instruction in this report.
The history of this is people noticed that when sliced produce was dipped in water they did not brown as easily. Soon enough people began to try this new innovation. This was also the start when the fruits lasted longer even when sliced. People were not satisfied by this. They soon experimented with many different liquids to see which one would do best.
Why do some fruits and vegetables turn brown after you cut them?
The cells of apples and other produce (e.g., pears, bananas, peaches, potatoes) contain an enzyme (called polyphenol oxidase or tyrosinase) that, when in contact with oxygen, catalyzes one step of the biochemical
In our experiment we will attempt to find out which is better at preserving the sliced, chopped, and or diced food. Since our experiments are limited by time and costs, we will stick to the simplest of the available options. So this study or experiment was already tried by the chefs and scientists at America’s test kitchen. At this link you will find the source of our idea for this project; http://science.wonderhowto.com/how-to/best-investigatory-projects-science-16-fun-easy-ideas-kickstart-your-project-0147689/. Since many homemakers have trouble in the preparation of sliced fruits.
Our first instinct to this is to soak them in water. To keep them longer you can soak them in 2 tbsp of honey to 1 cup of water. The ratio is 2 tbsp:1 cup. As you can see it isn’t that expensive. If you are not a fan of honey you can also use salt water. You can still use the lemon juice trick to help prevent immediate browning.
The materials for this experiment is not that expensive. It is very easy to do. If you want there is a step-by-step instruction in this report.
The history of this is people noticed that when sliced produce was dipped in water they did not brown as easily. Soon enough people began to try this new innovation. This was also the start when the fruits lasted longer even when sliced. People were not satisfied by this. They soon experimented with many different liquids to see which one would do best.
Why do some fruits and vegetables turn brown after you cut them?
The cells of apples and other produce (e.g., pears, bananas, peaches, potatoes) contain an enzyme (called polyphenol oxidase or tyrosinase) that, when in contact with oxygen, catalyzes one step of the biochemical