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Easy⏱ time30 min + wait$ cost4

Browning & Antioxidants

Test which kitchen liquids stop a cut apple from turning brown — oxidation you can slow.

Start building ↓
fig — working model Result first

The build

Step 01

Cut samples

Slice the apple into equal pieces.

Step 02

Coat each

Dip pieces in different liquids; leave one plain.

Step 03

Wait

Set them out for 30–60 minutes.

Step 04

Compare

Rank how brown each slice became.

Working Principle

Cut apple exposes enzymes that react with oxygen to form brown pigments; acidic coatings slow that enzyme down.

The science behind it

A closer look

This enzymatic browning is oxidation; antioxidants like vitamin C in lemon juice block the reaction.

Take it further

Variables to test

  • 1 Test more liquids and rank antioxidants.
  • 2 Refrigerate one set — does cold slow browning?
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Milk Plastic (Casein)
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