For this lab, I took an apple, and cut them into slices. One slice had lemon juice, one vinegar, one salt, one sugar, and one plain. after an hour, the plain one browned most, and the sugar one as well, and the vinegar one too. The lemon juice and salt ones still looked like they were in good shape though, so the lemon juice and salt solutions are the best for preserving food. (But it should probably be diluted so it doesn't affect the taste.
When fruits brown, it's actually called oxidation. and lemon juice and salt have agents that prevent the oxidation process. Vinegar has some of those agents as well, but not enough. Dugar doesn't really possess any of the agents, so it doesn't help preserve the apples.
There was a little trouble during this experiment, because my dad unknowingly messed up the order, so it took a little time identifying all of the slices again, but I still got pretty good and accurate results.
I learned how to preserve foods, which is actually pretty useful, because browning fruit slices has always bugged me a little. But I'll probably dilute the salt/lemon juice in water before putting it with the fruit.
When fruits brown, it's actually called oxidation. and lemon juice and salt have agents that prevent the oxidation process. Vinegar has some of those agents as well, but not enough. Dugar doesn't really possess any of the agents, so it doesn't help preserve the apples.
There was a little trouble during this experiment, because my dad unknowingly messed up the order, so it took a little time identifying all of the slices again, but I still got pretty good and accurate results.
I learned how to preserve foods, which is actually pretty useful, because browning fruit slices has always bugged me a little. But I'll probably dilute the salt/lemon juice in water before putting it with the fruit.