Project+apple+decay

=﻿﻿﻿= =**The Apple Experiment﻿**=

Ronald of Ewing High School, Class of 2013
Ronald is a Sophomore at Ewing High School, Ewing, NJ. He is the founder and president of his school's UNICEF Club, and enjoys volunteering with many organizations such as One Simple Wish. Ronald enjoys most maths and sciences, and is especially interested in human anatomy and the brain. Ronald is considering Rider University as a school that he would attend post-high school.

Danielle of Clearview Regional High School, Class of 2012
Danielle is a Senior at Clearview Regional High School, Mullica Hill, NJ. She is the president of the Varsity Club at her high school, and plays softball and basketball at her school. Danielle LOVES mathematics, and wants to incorporate mathematics into her future endeavors. Danielle is considering attending Rider University, and plans on visiting Rider frequently during her upcoming Senior year.

Procedure:
The purpose of our project was to see if adding chemicals, lemon juice and lemon-scented ammonia cleaner, to Red Delicious Apples (PLU 4021- inside joke) would expedite the decay/browning process of the apples. We cut one apple into six slices, and put each of those six pieces into Pitri Dishes #1-6. The apples in Pitri dishes 1 & 2 were treated with LEMON JUICE, the apples in Pitri dishes 3 & 4 were treated with the AMMONIA cleaner, and the apples in Pitri dishes 5 & 6 were not treated with any solution, acting as the CONTROL for the solution-effect variable of our experiment.

We then decided that we should take one of each type of apple, LEMON JUICE, AMMONIA, and CONTROL, and put one sample in a Pitri dish with a cover, and one without. This was to test the effects that oxygen had on decay in conjunction with the possible-expediant solutions.

Hypothesis:
We believe that the samples without a cover will decay faster, and that the solutions will affect the



=RESULTS:=

-DATA- lid ||= 25g || 14g || -44% || no lid ||= 18g || 24g || +33 1/3% || lid ||= 24g || 21g || -12.5% || no lid ||= 17g || 20g || +17.64705882% || lid ||= 20g || 16g || -20% || no lid ||= 19g || 18g || -5.26315789% ||
 * Sample || Solution || Starting Weight || Ending Weight || Percent Change ||
 * = Apple/Petri 1 ||= LEMON JUICE SOLUTION
 * = Apple/Petri 2 ||= LEMON JUICE SOLUTION
 * = Apple/Petri 3 ||= AMMONIA CLEANER
 * = Apple/Petri 4 ||= AMMONIA CLEANER
 * = Apple/Petri 5 ||= NO SOLUTION
 * = Apple/Petri 6 ||= NO SOLUTION

Conclusion:

There is an evident weight loss in all specimens with LIDS on, which can be caused by the fact that the solutions were unable to leave the Petri dish and therefore the specimens with lids had more time for the chemical reactions to take place. The specimens with ammonia browned MUCH MUCH faster than the rest, and specimen 4 browned the quickest. Specimen 4 had a lid and was treated with ammonia. In conclusion, by placing LIDS on Petri dishes 1, 3 and 5 it sped up the decaying process especially with the apples soaked in ammonia. By doing this experiment we concluded that our hypothesis was partially incorrect, as the specimens with lids