Science+Fair+RN


 * My science fair project is:** Vitamin C and Apple Experiment


 * My hypothesis**: If a vitamin C tablet is crushed upon a sliced apple, then the fruit will not brown as much the slice of apple that lacks the crushed vitamin C tablet.

**Sources:**
@http://thehomeschoolscientist.com/vitamin-c-and-apple-experiment/
 * __//Source 1//__**
 * This website is a company, because of .com, that gives accurate and informative facts about school science experiments. It is a valid source of information because the publisher is majored in Biology and she clearly revises everything she is asked to submit on her website.
 * The page of this website has excellent visuals that help me understand more to the experiment.
 * The feedback of this page was good feedback by real students and teachers with supportive comments.
 * 1) Apples contain an enzyme called 'phenolase'. Every time an apple is cut, the those enzymes are released. Oxygen in the air then causes the phenolase to activate the development of brown coloring called 'melanin'.
 * 2) This development is referred to as enzymic browning or oxidation but certain substances can stop this process however.
 * 3) 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.

__**//Source 2//**__ @http://www.webmd.com/vitamins-and-supplements/lifestyle-guide-11/supplement-guide-vitamin-c
 * This webpage is a company, because the URL reads .com, that is published by a certified medical doctor who is majored in many medical degrees. Not only that but her biography that is linked to the website states many of her medical accomplishments.
 * The publishers biography gives me much more confidence in trusting the cite because it shows me her level of expertise in the subject.
 * This website also is sponsored my many accredited sponsors.
 * 1) Vitamin C helps to strengthen tissues and bones within the human body to grow and repair.
 * 2) 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.
 * 3) Vitmain C is commonly 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.
 * 4) The Recomenedary Dietary Allowance (RDA) suggests that children my age should consume 45mg of vitamin c a day.
 * 5) Foods that you can consume that contain natural vitamin c are: broccoli, strawberries, tomatoes, green peppers, sweet potatoes, and citrus fruits and juices.

__//**Source 3**//__ []
 * 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.
 * The site is copyrighted and it is run by a trusting company "Produce Oasis" which gives information about and how to prepare fruit and vegetable produce.
 * The feedback on this site is good and positive.
 * 1) 1 medium gala apple contains: 80 calories, Carbs 22g, 2% Vitamin A, 2% Calcium, 20% Vitamin C, and 2% Iron.
 * 2) A quality gala apple looks smooth with clean skin.
 * 3) The coloring is usually yellow with red stripes. Also the firmness of the apple matters or else it is a rotten one.
 * 4) It should feel firm and heavy.
 * 5) To store the apple, keep cold in the refrigerator but not for too long or else it will become tender and brown.
 * 6) Studies from researchers at Yale University claim that the scent of apples causes relaxation.
 * 7) New Zealand is their origin but they're now common throughout the United States.
 * 8) The simple scientific name for the fruit is 'malus domestica'.

__//**Source 4**//__ .
 * 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
 * 1) Browning of foods can be non-enzymatic or enzymatic.
 * 2) Enzymic browning occurs when other enzymes catalyze the oxidations of phenols in the fruit to form compounds.
 * 3) Enzimic browning is not desirable for: farmers because it creates economic losses for them, fruits and vegetables (especially APPLES and potatoes), and seafood.
 * 4) Enzymic browning is good for: making flavor for tea and making color and flavor for dry fruits such as raisins.
 * 5) Enzymic browning can be prevented with chemials or to annihilate important chemicals with heat.
 * 6) Blanching-to destroy enzymes- is usually used to preserve the color in vegetables.
 * 7) Scids are used to preserve colors in fruits (particularly APPLES).
 * 8) Ascorbic acid can prevent the browning by reducing the quinones back to the original phenol compounds.

=Works Cited:=

"The Gala Apple Tastes Somewhat like a Golden Delicious Because They're Related!" // Gala Apples //. N.p., n.d. Web. 02 Oct. 2013. .
 * 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.

"Vitamin C And Apple Experiment." // The Home School Scientist //. Marci Goodwin, 9 Apr. 2012. Web. 24 Sept. 2013. . "Vitamin C (Ascorbic Acid): Antioxidant Used for Colds and Other Health Conditions." // WebMD //. WebMD, 13 Dec. 2012. Web. 25 Sept. 2013. .
 * 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.
 * 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.

"What Causes the Browning of Foods?" //What Causes the Browning of Foods? // N.p., n.d. Web. 03 Oct. 2013. .


 * 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.