sm2468
Posts: 2
Joined: Wed Jul 18, 2018 4:54 am
Occupation: Student

Experiment on recovering browned apples with salt

Postby sm2468 » Wed Jul 18, 2018 5:10 am

Hello,

I recently conducted an experiment where I use different concentrations of salt in 100ml of water, in attempt to recover already discolored cylindric apple cores (2cm long). The higher the salt concentration, the whiter the apple is.

I understand why the apple turns brown at the beginning, however what I don't understand is how and why salt can recover (whiten) a browned apple.

Thank you!
SM

RicaC
Student Expert
Posts: 81
Joined: Sat Jul 15, 2017 10:14 am
Occupation: Student

Re: Experiment on recovering browned apples with salt

Postby RicaC » Sat Jul 21, 2018 7:27 am

Dear sm2468,

Apples turn brown because of oxidation. Salt can recover a browned apple because it interferes with the apple's oxidation. According to howstuffworks, "salt around the outside of the food draws water molecules out and replaces them with salt molecules until the amount of salt is equal inside and out". This shows that salt can pull water away from an apple, meaning that it is harder for oxygen to reach its surface.

I hope this helps you understand why salt can recover a browned apple.

RicaC

sm2468
Posts: 2
Joined: Wed Jul 18, 2018 4:54 am
Occupation: Student

Re: Experiment on recovering browned apples with salt

Postby sm2468 » Fri Aug 03, 2018 1:24 am

Dear RicaC, thanks for your answer! :)

RicaC
Student Expert
Posts: 81
Joined: Sat Jul 15, 2017 10:14 am
Occupation: Student

Re: Experiment on recovering browned apples with salt

Postby RicaC » Fri Aug 03, 2018 5:59 am

Dear sm2468,

No problem. I am glad I was able to help!

RicaC


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