Conclusions - Post Lab
1. Which substances were effective in preventing browning of apple slices?
There were two substances that were effective in preventing the browning of apple slices. Those were the ascorbic acid and the citric acid.
2. Did some of the treatments alter the smell, texture, or appearance of the slices? Which ones and how?
Yes, some of the treatments altered the smell, texture, and appearance of the slices. The smell was changed on the acids. the texture of the slice with oil was affected. The appearance of the apples were not greatly affected, only different stages of browning.
3. Is the treatment necessarily a good choice for a preservative just because it prevented browning? Why or why not?
No, It prevented the browning, but it involved covering the apple slice in a chemical. This changes the apple and its smell, texture, and appearance.
There were two substances that were effective in preventing the browning of apple slices. Those were the ascorbic acid and the citric acid.
2. Did some of the treatments alter the smell, texture, or appearance of the slices? Which ones and how?
Yes, some of the treatments altered the smell, texture, and appearance of the slices. The smell was changed on the acids. the texture of the slice with oil was affected. The appearance of the apples were not greatly affected, only different stages of browning.
3. Is the treatment necessarily a good choice for a preservative just because it prevented browning? Why or why not?
No, It prevented the browning, but it involved covering the apple slice in a chemical. This changes the apple and its smell, texture, and appearance.