Antioxidant (6)

Procedure to study the effects of different types of solution on the oxidation of apples (2)

Cut an apple into five equal slices

Procedure to study the effects of different types of solution on the oxidation of apples (3)

Put one of the apple slices in a Petri dish as a control

Procedure to study the effects of different types of solution on the oxidation of apples (4)

Use a forceps to soak each apple slice into sugar solution, lime juice, sodium bicarbonate solution and common salt solution

Procedure to study the effects of different types of solution on the oxidation of apples (5)

After 1 minute, place the apple slices from the four solutions into a Petri dish and leave them to be exposed to air for 15 minutes

Procedure to study the effects of different types of solution on the oxidation of apples (6)

After 15 minutes, observe the changes to the apple slices in the four types of solution with the apple not soaked in any solution

Manipulated variables for an experiment studying the effect of various types of solutions on the oxidation of apples

The type of solution

Responding variables for an experiment studying the effect of various types of solutions on the oxidation of apples

Colour changes on apple slices

Constant variables for an experiment studying the effect of various types of solutions on the oxidation of apples

- Surrounding temperature - Size of apple slice

Examples of foods containing beta carotene (4)

Pumpkin

Examples of foods containing beta carotene (5)

Apricot