Science+Fair+Lit+Review+RN

RN

**Purpose:**
The purpose of this experiment is to prevent enzyme activity within two slices of apples.

**Review of Literature**
 Little children must wonder why the slices of apples they eat, always turn an ugly color of brown so quickly. The answer to the question is simple: enzymic browning. Enzymic Browning is the answer to the child's question about his/her apple slices.

 A good, ripe gala apple must look smooth with clean skin and must feel firm and heavy. If not it is either rotten or has been stored in a refrigerator for too long. To store the apple, keep cold in the refrigerator but not for too long or else it will become tender and brown. The coloring is usually yellow with red stripes. Its origin is New Zealand and its specific scientific name is 'malus domestica'. Apples' (but specifically gala apples) nutritional contents are: 80 calories, Carbs 22g, Vitamin A 2%, Calcium 2%, Vitamin C 20%, and Iron 2%. ( "The Gala Apple Tastes Somewhat like a Golden Delicious Because They're Related!")

However, to learn how enzymic browning on apples actually work, one must know what the other contents of the fruit are. Apples contain and enzyme called 'phenolaze'. Every time an apple is cut, or when its interior meets oxygen from outside, those enzymes are released. The oxygen in the air then causes the phenolase to activate the development of browning called 'melanin'. This development is commonly known to be called 'enzymic browning' or 'oxidation'. ( "Vitamin C And Apple Experiment.")

 Enzymic browning occurs when other enzymes catalyze the oxidation of phenols in the apple to form compounds. Enzymic browning is desirable but undesirable in some cases. It is beneficial for making flavors for tea and making the color and flavor for dry fruits such as raisins. The cases in which it is undesirable would be farmers' produce. This is troublesome for farmers because it creates for them and economic loss if the browning occurs in many produce. Oxidation is also unappealing for seafood and fruits and vegetables (especially apples and potatoes) because the far will give off a malodorous smell. Nonetheless, certain substances can prevent or stop this from happening or simply slower the process. The process can be prevented by: manipulating the apple with certain chemicals, annihilating important chemicals with heat, using scids, or ascorbic acid. Blanching-to destroy enzymes- is usually used to preserve the color in vegetables and 'scids' are used to preserve the colors in fruits (particularly apples). Ascorbic acid can prevent the browning by reducing the quinones back to the original phenol compounds. ( "What Causes the Browning of Foods?")

 Ascorbic acid just another scientific term for Vitamin C. Factually, if you were to slice an apple in half then put crushed vitamin C tablets on one half and not the other, you would notice browning taking affect on the one without the smeared tablets within the first 30 minutes. Studies have shown that Vitamin C helps to strengthen tissues and bones within the human body to grow and repair. Supplemental Vitamin C doesn't necessarily reduce blood pressure or arterial stiffness. A large amount of Americans actually have a low intake level of Vitamin C because of poor consuming of fruits and vegetables. ( "Vitamin C (Ascorbic Acid): Antioxidant Used for Colds and Other Health Conditions.)

Here is a chart of the recommended Vitamin C:
 * **Category** || **Vitamin C: Recommended Dietary Allowance (RDA)** **For children under 1, only an adequate intake (AI) is available** ||
 * **CHILDREN** ||
 * **0-6 months** || 40 mg/day

Adequate Intake (AI) ||
 * **7-12 months** || 50 mg/day

Adequate Intake (AI) ||
 * **1-3 years** || 15 mg/day ||
 * **4-8 years** || 25 mg/day ||
 * **9-13 years** || 45 mg/day ||
 * **FEMALES** ||
 * **14 to 18 years** || 65 mg/day ||
 * **19 years and up** || 75 mg/day ||
 * **Pregnant** || **//18 years and under://** 80 mg/day

**//19 years and over//:** 85 mg/day ||
 * **Breastfeeding** || **//18 years and under://** 115 mg/day

**//19 years and over//:** 120 mg/day || ( "Vitamin C (Ascorbic Acid): Antioxidant Used for Colds and Other Health Conditions.)
 * **MALES** ||
 * **14 to 18 years** || 75 mg/day ||
 * **19 years and up** || 90 mg/day ||


 * **Category**

**(Children & Adults)** || **Tolerable Upper Intake Levels (UL) of Vitamin C** || ( "Vitamin C (Ascorbic Acid): Antioxidant Used for Colds and Other Health Conditions. Second page)
 * **1-3 years** || 400 mg/day ||
 * **4-8 years** || 650 mg/day ||
 * **9-13 years** || 1,200 mg/day ||
 * **14-18 years** || 1,800 mg/day ||
 * **19 years and up** || 2,000 mg/day ||

Vitmain C is generally known to be used for the cold, but studies have shown that it only treats the severe circumstances of such as skiers, marathon athletes, or soldiers dealing with cold harsh weather. It shows little affect to treat or prevent the common cold of average people. The Recommended Dietary Allowance (RDA) suggests that children my age should consume 45 mg of Vitamin C (or acsorbic acid) a day. Foods that you can consume that contain natural vitamin c are: broccoli, strawberries, tomatoes, green peppers, sweet potatoes, and citrus fruits and juices. ( "Vitamin C (Ascorbic Acid): Antioxidant Used for Colds and Other Health Conditions.)

 All of this information is good to have in mind because it can help you in the present day world. If you have to know how much or how little of Vitamin C you must consume at a specific age, it can benefit your health and knowledge of how to take care of yourself and others' health. If you were to have to teach a smaller child what apples to eat and not eat, the child can learn from you that it is best to choose the tough and clean one (ripe one) rather than the nasty brown one(rotten one). Not only that but the information given let's you know how to prevent fruits and vegetables from becoming unfavorable.

**Hypothesis:**
If a slice of a gala apple will brown in 30 minutes without any action manipulated onto it, then a slice of apple with a crushed Vitamin C tablet will brown in less than 30 minutes.

**Materials:**

 * (1) red gala
 * (1) small pharmacy pill grinder
 * (3) Vitamin C tablets
 * (1) cutting board
 * (1) kitchen knife
 * science journal
 * pencil
 * (1) handheld stopwatch

**Procedures:**

 * 1) Obtain all materials listed above.
 * 2) <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">Find a proper place to use the cutting board within your household kitchen.
 * 3) <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">Place single gala apple on top of cutting board
 * 4) <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">Carefully slice the apple, with adult supervision, throughout the entire middle.
 * 5) <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">Place the two halves of sliced apples 5 centimeters from each other, facing upwards.
 * 6) <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">Separately, take the single Vitamin C tablet and place within the handheld grinder and grind.
 * 7) <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">Place the grind-ed substance in a small plate.
 * 8) <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">Gather remains of the tablet and carefully sprinkle some on top of one slice of apple.
 * 9) <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">Set timer to 30 minutes.
 * 10) <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">Observe and record every 10 minutes.
 * 11) <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">Repeat three times.

**Conclusion: Has not started experiment yet**
= Works Cited: = <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">"The Gala Apple Tastes Somewhat like a Golden Delicious Because They're Related!" //<span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">Gala Apples //<span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">. N.p., n.d. Web. 02 Oct. 2013.<http://www.produceoasis.com/Items_folder/Fruits/Gala.html>.


 * <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">This site is very informative on the topic of gala apples. My project deals specifically with these kinds of apples and this site provides excellent facts about this particular fruit.

<span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">"Vitamin C And Apple Experiment." //<span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">The Home School Scientist //<span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">. Marci Goodwin, 9 Apr. 2012. Web. 24 Sept. 2013. <http://thehomeschoolscientist.com/vitamin-c-and-apple-experiment/>.
 * <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">This website is a valid source of information because it is published and approved by a sponsor that is majored in Biology and has a lot of good responses to her experiments and information.

<span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">"Vitamin C (Ascorbic Acid): Antioxidant Used for Colds and Other Health Conditions." //<span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">WebMD //<span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">. WebMD, 13 Dec. 2012. Web. 25 Sept. 2013. <http://www.webmd.com/vitamins-and-supplements/lifestyle-guide-11/supplement-guide-vitamin-c>.
 * <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">This webpage is a valid source of information because it displays material that is valid and given by real professional pharmacists and doctors. The information was published by a medical doctor that is a board certified diplomat of the American Board of Internal Medicine. This tells me I can trust this cite and also because it is copyright.

<span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">"What Causes the Browning of Foods?" //<span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">What Causes the Browning of Foods? //<span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;"> N.p., n.d. Web. 03 Oct. 2013. <http://www.scienceofcooking.com/browning_of_foods.htm>.
 * <span style="color: #000000; font-family: arial,helvetica,sans-serif; font-size: 9pt;">This website is a valid source of information because it explains thoroughly the facts about enzymic browning and everything else that deal with my topic. The website on the bottom is a company that is copyrighted.