Group+4+-+Apple+Experiment


 * Is there any benefit in leaving apples out over a period of time? **

Marleen Pratiwi - Biology Karina Madelin Tristandy - Biology Emily Foead - Physics Ardhito Wiyanto - Physics Prabowo Dwianto - Chemistry Annissa Zhafarina - Chemistry

When apples are left out and exposed to oxygen, they begin a process called browning. The browning is caused by the reaction of the enzyme polyphenol oxidase when it reacts with oxygen. One effect of this browning is that the apple begins to look rotten, and people do not want to eat it anymore. These experiments are to see if there is any benefit in leaving an apple out, such as whether or not apples can generate more energy, or to see if the rate of bacteria growth on the apple can decrease, and the effect on the pH of the apple.
 * Introduction: **


 * __BIOLOGY __**
 * Research Question: **How does the length of exposure to oxygen affect the bacteria growth on an apple slice?


 * Aim: **To investigate how oxidation of an apple enzyme can affect bacteria growth.
 * Hypothesis: ** The more time the apple is exposed to oxygen, the greater the bacteria growth will be because the bacteria require oxygen to grow. The exposure to the oxygen will increase the rate of growth.

- Petri dish (13) - <span style="font-family: 'Calibri','sans-serif';">Nutrient Agar (1.3//l//) - <span style="font-family: 'Calibri','sans-serif';">Apples - <span style="font-family: 'Calibri','sans-serif';">Cotton bud - <span style="font-family: 'Calibri','sans-serif';">Stopwatch - <span style="font-family: 'Calibri','sans-serif';">Bunsen Burner - <span style="font-family: 'Calibri','sans-serif';">Incubator - <span style="font-family: 'Calibri','sans-serif';">Laminar - <span style="font-family: 'Calibri','sans-serif';">Beaker - <span style="font-family: 'Calibri','sans-serif';">Electric heater - <span style="font-family: 'Calibri','sans-serif';">Sterilizer - <span style="font-family: 'Calibri','sans-serif';">Alcohol
 * <span style="font-family: 'Calibri','sans-serif';">Materials: **

//<span style="font-family: 'Calibri','sans-serif';">Independent: //<span style="font-family: 'Calibri','sans-serif';"> Length of exposure (0, 5, 10 minutes) //<span style="font-family: 'Calibri','sans-serif';">Dependent: //<span style="font-family: 'Calibri','sans-serif';"> Amount of bacteria growth //<span style="font-family: 'Calibri','sans-serif';">Controlled: //<span style="font-family: 'Calibri','sans-serif';"> Temperature (37ºC), Amount of Agar (100ml)
 * <span style="font-family: 'Calibri','sans-serif';">Variables: **


 * <span style="font-family: 'Calibri','sans-serif';">Procedure: **
 * 1) <span style="font-family: 'Calibri','sans-serif';">Prepare a beaker (250 ml)
 * 2) <span style="font-family: 'Calibri','sans-serif';">Put in 4 g of Agar solution inside of the 250 ml beaker(20 g = 1 liter water, so 200 ml of water will require 4 grams.)
 * 3) <span style="font-family: 'Calibri','sans-serif';">Put 200ml of water inside of the beaker, and place a magnet inside of the beaker, in the solution.
 * 4) <span style="font-family: 'Calibri','sans-serif';">heat the beaker, along with the agar solution let the magnet stir the solution.
 * 5) <span style="font-family: 'Calibri','sans-serif';">wait until the solution has reached boiling point
 * 6) <span style="font-family: 'Calibri','sans-serif';">pour agar solution inside of glass bottle
 * 7) <span style="font-family: 'Calibri','sans-serif';">Sterilize agar solution, (wait for 15 minutes)
 * 8) <span style="font-family: 'Calibri','sans-serif';">Pour agar solution in sterilized petri dish, and wait until it solidifies
 * 9) <span style="font-family: 'Calibri','sans-serif';">Sterilize our hands using alcohol
 * 10) <span style="font-family: 'Calibri','sans-serif';">After the agar is solidified, put in bacteria from apples using a cottonbud.
 * 11) <span style="font-family: 'Calibri','sans-serif';">Using the bunsen burner, burn the edges of the Petri dish to ensure there is no bacteria
 * 12) <span style="font-family: 'Calibri','sans-serif';">Seal the Petri dish with the agar and apple bacteria inside, and leave in incubator (37ºC) to multiply.
 * 13) <span style="font-family: 'Calibri','sans-serif';">Observe bacteria growth every 6 hours

<span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">1  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">15  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">5 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">1  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">16  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">10 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">1  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">12  ||
 * <span style="font-family: 'Calibri','sans-serif';">Raw Data **
 * **<span style="font-family: 'Calibri','sans-serif';">Time of exposure (minutes) ** ||  **<span style="font-family: 'Calibri','sans-serif';">Trials **  ||  **<span style="font-family: 'Calibri','sans-serif';">Number of bacteria colonies **  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">2  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">15  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">3  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">17  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">13  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">2  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">18  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">3  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">14  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">11  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">2  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">14  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">3  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">19  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">17  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">Control || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">1  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">6  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">Control || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">1  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">6  ||


 * <span style="font-family: 'Calibri','sans-serif';">Processed Data **
 * **<span style="font-family: 'Calibri','sans-serif';">Time of exposure (minutes) ** ||  **<span style="font-family: 'Calibri','sans-serif';">Number of bacteria colonies **  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">15  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">5 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">14.75  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">10 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">15.5  ||

<span style="font-family: 'Calibri','sans-serif';">In general, it appears that there is a positive relationship between the time of exposure to oxygen and number of bacteria colonies. This is because polyphenol oxidase decreases the amount of bacteria growth. However, when the apple is exposed to oxygen, the enzyme polyphenol oxidase is used up, resulting in greater bacteria growth. Thus, our hypothesis is correct.
 * <span style="font-family: 'Calibri','sans-serif';">Graph: **
 * <span style="font-family: 'Calibri','sans-serif';">Conclusion: **

<span style="font-family: 'Calibri','sans-serif';">Overall, the experiment went well, however the method of counting the bacteria may not be as accurate as we thought it would be. It was difficult to count the bacterial colonies after a certain period of time because we do not have access to appropriate instruments. Furthermore, the temperature may not have been constant at 37ºC, which could have affected the growth of bacteria. To fix this problem, it would be best if we kept the Petri dish inside the incubator instead of taking it home. However, we would not have been able to measure the growth of bacteria if we left it.
 * <span style="font-family: 'Calibri','sans-serif';">Evaluation: **


 * __<span style="font-family: 'Calibri','sans-serif';">PHYSICS __**
 * <span style="font-family: 'Calibri','sans-serif';">Research Question: **<span style="font-family: 'Calibri','sans-serif';">How does the length of exposure to oxygen affect the electricity generated by an apple?


 * <span style="font-family: 'Calibri','sans-serif';">Aim: **<span style="font-family: 'Calibri','sans-serif';">To investigate how the exposure to oxygen affects the voltage (potential difference) generated by an apple.
 * <span style="font-family: 'Calibri','sans-serif';">Hypothesis: **<span style="font-family: 'Calibri','sans-serif';">The longer the apples are left out, the less electricity the apple will generate. A lower pH should result in less browning, so a browned apple will be less acidic. The electricity comes from the apple's acidity, which means that the electric potential will be less.

- <span style="font-family: 'Calibri','sans-serif';">6 apples - <span style="font-family: 'Calibri','sans-serif';">Alligator clips - <span style="font-family: 'Calibri','sans-serif';">Stopwatch - <span style="font-family: 'Calibri','sans-serif';">Knife - <span style="font-family: 'Calibri','sans-serif';">Voltmeter - <span style="font-family: 'Calibri','sans-serif';">Strip of copper - <span style="font-family: 'Calibri','sans-serif';">Strip of zinc - <span style="font-family: 'Calibri','sans-serif';">Sandpaper
 * <span style="font-family: 'Calibri','sans-serif';">Materials: **

//<span style="font-family: 'Calibri','sans-serif';">Independent: //<span style="font-family: 'Calibri','sans-serif';"> Time of exposure (0, 5, 10 minutes) //<span style="font-family: 'Calibri','sans-serif';">Dependent: //<span style="font-family: 'Calibri','sans-serif';"> Amount of voltage generated //<span style="font-family: 'Calibri','sans-serif';">Controlled: //<span style="font-family: 'Calibri','sans-serif';">Amount of apple (half an apple each trial), position of alligator clips
 * <span style="font-family: 'Calibri','sans-serif';">Variables: **


 * <span style="font-family: 'Calibri','sans-serif';">Procedure: **
 * 1) <span style="font-family: 'Calibri','sans-serif';">Take the strips of metal and rub them with sandpaper
 * 2) <span style="font-family: 'Calibri','sans-serif';">Attach alligator clips to the metal and connect them to the voltmeter.
 * 3) <span style="font-family: 'Calibri','sans-serif';">Slice the apple in half.
 * 4) <span style="font-family: 'Calibri','sans-serif';">Wait for the specified amount of time.
 * 5) <span style="font-family: 'Calibri','sans-serif';">Insert the metal strips into the flesh of the apple.
 * 6) <span style="font-family: 'Calibri','sans-serif';">Record the voltage.
 * 7) <span style="font-family: 'Calibri','sans-serif';">Repeat for other trials as necessary.
 * <span style="font-family: 'Calibri','sans-serif';">Raw Data **

<span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">1  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.963  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">5 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">1  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.976  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">10 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">1  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.959  ||
 * **<span style="font-family: 'Calibri','sans-serif';">Length of exposure (min) ** ||  **<span style="font-family: 'Calibri','sans-serif';">Trials **  ||  **<span style="font-family: 'Calibri','sans-serif';">Voltage (V) ± 0.014 **  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">2  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.951  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">3  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.965  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.978  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">2  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.957  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">3  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.952  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.961  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">2  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.938  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">3  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.943  ||
 * ^  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.955  ||


 * <span style="font-family: 'Calibri','sans-serif';">Processed Data **
 * **<span style="font-family: 'Calibri','sans-serif';">Length of exposure (min) ** ||  **<span style="font-family: 'Calibri','sans-serif';">Average Voltage (V) **  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.964  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">5 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.962  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">10 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0.949  ||

<span style="font-family: 'Calibri','sans-serif';">Uncertainty of voltmeter: 0.0005 V <span style="font-family: 'Calibri','sans-serif';">Uncertainty of repetition (0 minutes of exposure): 0.978-0.951= 0.027/2= 0.014 <span style="font-family: 'Calibri','sans-serif';">Uncertainty of repetition (5 minutes of exposure): 0.976-0.952=0.024/2=0.012 <span style="font-family: 'Calibri','sans-serif';">Uncertainty of repetition (10 minutes of exposure): 0.959-0.938=0.021/2=0.011 <span style="font-family: 'Calibri','sans-serif';">Absolute uncertainty= 0.014
 * <span style="font-family: 'Calibri','sans-serif';">Analysis **

<span style="font-family: 'Calibri','sans-serif';">The trend of the data is for the voltage to decrease as time goes on. When the apple undergoes enzymic oxidation, the browning should cause the pH of the apple to become less acidic. The electricity is generated from the apple's acid melting part of the metals and freeing the electrons. This lets the electrons flow, creating an electric current and potential difference.

<span style="font-family: 'Calibri','sans-serif';">When the apple is less acidic, it is less able to melt the acid, so that means less electrons are delocalized. This results in less potential difference, or less voltage generated by the apple.

<span style="font-family: 'Calibri','sans-serif';">The results indicate that the voltage of the apple decreases as time goes on. This is because browning decreases the acidity of the apple, which results in less voltage generated.
 * <span style="font-family: 'Calibri','sans-serif';">Conclusion **

<span style="font-family: 'Calibri','sans-serif';">The main problem that we think could be improved is the independent variable. Time is our independent variable, but our interval of time could be increased in order to get a better look at the effect of time on the voltage. Our interval of 5 minutes could possibly be not enough to adequately measure the change in voltage. Our method was sound, as that is the same method that is used for other 'fruit battery' experiments, which follow the same procedure as our experiment. Overall, we could have been more efficient if we had another voltmeter in order to be able to do two trials at a time.
 * <span style="font-family: 'Calibri','sans-serif';">Evaluation **


 * __<span style="font-family: 'Calibri','sans-serif'; font-size: 17px;">CHEMISTRY __**
 * <span style="font-family: 'Calibri','sans-serif'; font-size: 17px;">Research Question **<span style="font-family: 'Calibri','sans-serif'; font-size: 17px;">: How do O2 and H2O affect the pH level of apples?

**<span style="font-family: 'Calibri','sans-serif';">Aim **<span style="font-family: 'Calibri','sans-serif';">: To identify the effects of the surrounding environment to the acidity of apples **<span style="font-family: 'Calibri','sans-serif';">Hypothesis **<span style="font-family: 'Calibri','sans-serif';">: If the apples were left in the open area for a longer amount of time, then after being juiced, the acidity would increase because the reactant interacted with the air.


 * <span style="font-family: 'Calibri','sans-serif';">Materials **<span style="font-family: 'Calibri','sans-serif';">:
 * <span style="font-family: 'Calibri','sans-serif';">Apples
 * <span style="font-family: 'Calibri','sans-serif';">Beakers
 * <span style="font-family: 'Calibri','sans-serif';">pH-indicator strips
 * <span style="font-family: 'Calibri','sans-serif';">A blender
 * <span style="font-family: 'Calibri','sans-serif';">Water

//<span style="font-family: 'Calibri','sans-serif';">Independent //<span style="font-family: 'Calibri','sans-serif';">: Time (0, 5, 10, 30 and 60 minutes) //<span style="font-family: 'Calibri','sans-serif';">Dependent //<span style="font-family: 'Calibri','sans-serif';">: pH level of apples //<span style="font-family: 'Calibri','sans-serif';">Controlled //<span style="font-family: 'Calibri','sans-serif';">: Amount of apples (1 apple cut down into 2 pieces), Amount of water (50 mL)
 * <span style="font-family: 'Calibri','sans-serif';">Variables **<span style="font-family: 'Calibri','sans-serif';">:

<span style="font-family: 'calibri','sans-serif';">1) Cut an apple into 2 pieces to get the inside to interact with the surrounding air <span style="font-family: 'calibri','sans-serif';">2) Wait for the specified amount of time <span style="font-family: 'calibri','sans-serif';">3) Put the piece of apple and 50 mL of water into the blender <span style="font-family: 'calibri','sans-serif';">4) Blend the piece of apple until it turns to juice <span style="font-family: 'calibri','sans-serif';">5) Measure the pH level of juice
 * <span style="font-family: 'Calibri','sans-serif';">Procedure **<span style="font-family: 'Calibri','sans-serif';">:

//<span style="font-family: 'Calibri','sans-serif';">pH level of water: 6 // //<span style="font-family: 'Calibri','sans-serif';">pH level of apples: 4 //
 * <span style="font-family: 'Calibri','sans-serif';">Raw data **<span style="font-family: 'Calibri','sans-serif';">:
 * **<span style="font-family: 'Calibri','sans-serif';">No. ** ||  **<span style="font-family: 'Calibri','sans-serif';">Amount of water (mL) **  ||  **<span style="font-family: 'Calibri','sans-serif';">Time (minutes) **  ||||||||  **<span style="font-family: 'Calibri','sans-serif';">pH level **  ||
 * ^  ||^   ||^   ||||||||  **<span style="font-family: 'Calibri','sans-serif';">Number of trials **  ||
 * ^  ||^   ||^   ||  **<span style="font-family: 'Calibri','sans-serif';">1 **  ||  **<span style="font-family: 'Calibri','sans-serif';">2 **  ||  **<span style="font-family: 'Calibri','sans-serif';">3 **  ||  **<span style="font-family: 'Calibri','sans-serif';">4 **  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">1. || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">50  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">2. || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">50  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">5  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">3. || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">50  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">10  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  ||
 * <span style="font-family: 'Calibri','sans-serif';">Processed Data: **


 * **<span style="font-family: 'Calibri','sans-serif';">Time (minutes) ** ||  **<span style="font-family: 'Calibri','sans-serif';">Average pH level **  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">0 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">5 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  ||
 * <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">10 || <span style="display: block; font-family: 'calibri','sans-serif'; text-align: center;">4  ||


 * <span style="font-family: 'Calibri','sans-serif';">Graph: **

<span style="font-family: 'Calibri','sans-serif';">To conclude, our experiment is to find out whether the time of exposed apples affect the pH level, mixed with 50ml of H20. We set the time for 0, 5 and 10 minutes and then we measure it straight away. The experiment went successfully but the results were not as expected. It turns out, the time of interaction with the surrounding air does not affect the pH level of apples. Therefore, the acidity of apples does not increase, proving our hypothesis to be incorrect.
 * <span style="font-family: 'Calibri','sans-serif';">Conclusion **<span style="font-family: 'Calibri','sans-serif';">:

<span style="font-family: 'Calibri','sans-serif';">Considering the experiment was successful, our variables and procedure could not have been problematic. Throughout the experiment, our disciplinary members managed to work effectively. Our apples were also fresh and ready to use. To increase the efficiency of the experiment, perhaps we could lessen the use of water, because it might slightly neutralize the apples’ pH level. Another correction would be the time. We could possibly take more time to leave the apples in the open area for it to interact with the H2O longer. This way, when the apples become rotten, it is more likely that the pH level changes.
 * <span style="font-family: 'Calibri','sans-serif';">Evaluation **<span style="font-family: 'Calibri','sans-serif';">:

<span style="font-family: 'Calibri','sans-serif';">Based on the three experiments conducted, we are able to conclude that there is no benefit to leaving apples out. Leaving apples out will result in a greater rate of bacterial growth, a decrease in the amount of energy generated, and no change in pH. So, in order to prevent browning from occurring, various methods can be used, such as salt, boiling the apple, or coating it in lemon juice. However, these methods also have effects onto the apple itself.
 * <span style="font-family: 'Calibri','sans-serif';">Overall Conclusion: **

<span style="font-family: 'Calibri','sans-serif';">Our community (BINUS International School) sometimes provides fresh fruits for primary and elementary students as well as teachers. However, the school tends to leave apples out without knowing the consequences, which can be harmful to health. So, having knowledge of this can help to prevent these harmful effects.


 * <span style="font-family: 'Calibri','sans-serif';">Evidence **