Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Science Investigation by Sophie Morris

No description
by

Elizabeth Harris

on 15 September 2016

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Science Investigation by Sophie Morris

Aim:
To observe changes in a solid when left exposed to the atmosphere.
Materials and Equipment
Plastic plates
A pen
3 apples ( 1 cut and 2 whole)
Paper
iPad
What Did I Find Out?
I found out that the reason that apples go brown is because there is specific chemical in apples called Polyphenol Oxidase which is a enzyme. Once you cut into an apple you are opening up some of the cells inside it. The Polyphenol Oxidase enzyme reacts to the oxygen in the atmosphere and begins to turn the apple brown.

So apples only go brown when they have been cut, so therefore it is certain that the whole apples did not brown at all.


Procedure:
Steps:

Step 1: Label plates.

Step 2: Place apples in sun and shade.

Step 3: Check on apples at 10:05am, 12:05pm and 10:05am.

Step 4: Compare how brown each apple has gone and list the traits of each apple.
Sophie Morris' Science Investigation

WITH LILY SMITH
Cut Apple In Shade
At 10:05am
Solid
Ripe
Fresh, sweet odour
Opaque
Smooth texture
Green exterior
White interior
At 12:05pm
Solid
Mouldy texture
Rotten Odour
Dry texture
Brown in core area
White near apple skin
Green exterior
At 10:05am (24 hours)
Solid
Near completely brown
Rotten odour
Furry/moldy texture
The juice evaporated almost immediately
Most brown near core area
Apple mass smaller
Cut Apple in Shade
(24 hours)
Whole Apple in Shade
At 10:05am
Solid
Opaque
Damp
Smooth texture
Light green exterior
Ripe
White interior
Sweet odour
At 12:05pm
Solid
Sweet odour
Brown specks on exterior
White interior
Heavy
Smooth skin
Cool exterior
Ripe
At 10:05am (24 hours)
Solid
Multiple specks on exterior
Sweet odour
Ripe
Hard exterior
Smooth skin
Heavy
Warm exterior
Whole Apple in Shade
Cut Apple in Sun
Whole Apple In Sun
1. Physical or Chemical Investigation
Our investigation was- We set up a investigation where we measured and observed what makes apples go brown when left exposed to the atmosphere for a period of time. This investigation showed this was a chemical change because the odour and colour of the apple changed and were irreversible. Once the apple was introduced to the sun almost immediately brown specks appeared on the cut apple. The reason apples go brown is because there is a certain chemical Polypheonal Oxidase (PPO) which is also an enzyme. Once the apple is cut open and left to the atmosphere the Polypheonal Oxidase reacts to the oxygen in the atmosphere causing the apple to go brown. The physical change accompanying the chemical change was the juice in the apple evaporated and changed from liquid to gas.
2. Describe the action that caused the change.
The apple became brown when it was left to the atmosphere for 24 hours because of the process of evaporation. The sun was able to evaporate the juice in the cut apples quickly, while both whole apples did not show any signs of browning because it is impossible for Polypheonal Oxidase to react to the oxygen when it has not been exposed to the oxygen in the atmosphere. The cut apples were brown at the 1 hour mark. After 24 hours the cut apples had lost their fresh, sweet smell and gain a rotten odour however the whole apples kept their sweet smell.
Cut Apple in Sun at 24 hours
Whole Apple in sun at 24 hours
3. List 2 or 3 things you think your group could of done better in the procedure.
One of main difficulties of the procedure was that my group had to relocate the apples in the sun because of foot traffic and limited sun. This would have changed the amount of sun the apple causing the investigation not to be a fair test. Another difficulty was that my group did not have the chance to check on the apple at 2:05pm due to school work, therefore we were unable to collect the data for the 2:05pm.
At 10:05am
Solid
Cool exterior
Ripe
Sweet odour
Heavy mass
No brown specks
At 1:05pm
Solid
Warm exterior
Heavy mass
Sweet odour
3 brown specks on exterior
Hard exterior
At 10:05am
At 10:05am

Solid
Damp
Cold
Smooth
Ripe
Sweet odour
Hard exterior
Opaque
Small mass
Solid
Half of juice evaporated
Small mass
Dry
Apple has gotten smaller than skin
Furry texture
Rotten odour
Solid
All juice evaporated
Opaque
Near completely brown
Furry texture
Rotten warning odour
Apple mass smaller than skin
At 2:05pm
At 10:05am (24 hours)
Solid
No juice evaporated
Warm exterior
Heavy
Sweet odour
White interior
5 brown specks on exterior
Full transcript