Determination of anti-oxidant

liquids

Group Members
1. Ojie Folorennah Fin Majilis
(E20141008503)
2. Siti Rabiatul Adawiyah Bt Omar
(E20141008525)
3. Emyliana Lapisah
(E20141008550)
4. Julaikha Bt Jamaluddin
(E20141008762)

List of contents

Problem statement
Research question
Background research
Hypothesis
Materials and Apparatus
Procedure
Result
Discussion
Conclusion

Problem statement

When exposed to environment for a long

period for example more than 1 hour, the area
inside of an apple becomes brownish. As a
result, the taste of this apple changed. (not
fresh)

Research Question

Which solution is most

effective to prevent the flesh
of the apple from turning to
brown?

Background research
Apples contain an enzyme that reacts to
both oxygen and iron that found in the
apple. It will not work unless it has that
oxygen.
This is why the apples only turn brown after
you slice them. This is what gives it the
brown discoloration on the skin.

Hypothesis
Lemon juice will have the best prevention of
oxidation on the apples.

Apparatus and materials

1.
2.
3.
4.
5.
6.

250 ml beaker
1 tin of carbonated drink
Apples
teaspoon salt
Lemon
Tap water

Procedure
Prepare 4 type of solution, salt solution, tap water
, carbonated drink and lemon juice.
Cut an apple into 5 sections as the sample.
Soak 4 slice of apple into 4 different solution that
have been prepared (3-5 minutes)
A slice of apple use as control in the experiment.
After that, let 5 of them expose to air, put on the
table and observe the changes in every 30 minutes
until 2 hours.
Observe the result, compare each slice to the
control.

Observation
After 30 minutes...

After 1 hour..

After 1 hour and 30 minutes

After 2 hours

Observation
Type of liquids

Lemon Juice

Salt solution

Tap water

Control

30

No brown spot
formed

No brown spot
formed

A few
brown spot
is formed

Controlled

60

No brown spot
formed

No brown spot
formed

More
brown spot
formed

Controlled

90

No brown spot
formed

No brown spot
formed

Brown spot
formed
increase

Controlled

120

No brown spot
formed

A little brown
spot formed

Brown spot
formed at
almost of
the surface
of apple

Controlled

Time (min)

Rubric observation
Type of liquids

Possible effective antioxidation scale

Effective anti-oxidation
scale through experiment

Lemon juice

4: very effecient

Salt solution

3: effecient

Tap water

2: not effecient

Control

controlled

Result
After 2 hours, slice that soak in tap water
has brown spot on certain area, other 3
still fresh.
Lemon juice is the best antioxidant liquid
among them.

Discussion
Lemon juice is one of the most highly antioxidant juices,.Antioxidants
are compounds that neutralize free radicals, or unstable oxygen molecules,
Vitamin C, also known as ascorbic acid or L-ascorbic acid, is one of the
most important antioxidants. Lemon is the best liquid that prevent oxidation
process in an apple.Lemon contain large amount of ascorbic acid that has
ability to prevent the enzyme in apple react with oxygen in air.

Discussion
While salt is also good for antioxidant.Salt draws water out of cells via
the process of osmosis. Essentially, water moves across a cell
membrane to try to equalize the salinity or concentration of salt on
both sides of the membrane. If you add enough salt, too much water
will be removed from a cell for it to stay alive or reproduce. Organisms
that decay food and cause disease are killed by a high concentration
of salt.
Water is not suitable for antioxidant because H2o will react with
oxygen in the air that why there is many brown spot on the apple

Conclusion
Hypothesis is accepted.Lemon juices is
the best for prevention of oxidant of apple
so maybe next time we should test it to
human as anti-aging product.