Introduction
In this experiment, we will determine the effect of salt water and lemon juice on the dehydration rate of different types of apples.
Aim
To determine how lemon juice and saltwater affect the dehydration rate of various types of apples.
Theory
1. We hypothesized that lemon juice would increase the rate of hydration of apples.
2. Dehydration is the loss of water from any given material.
3. Regardless of the type, each apple experience a dehydrating rate that ranges from 83% to 87%.
Requirements
1. Three different types of apples. This will include Granny Smith, Gala, and Golden Delicious.
2. Knife
4. Saltwater
5. Lemon Juice
6. Color-coded screen
7. Cardboard chamber
8. Notebook
9. Pen or Pencil
Procedure
Step 1: Take three types of apples like Gala, Granny Smith, and Golden Delicious.
Step 2: Cut 27 slices from each of these apples.
Step 3: Weight these slices.
Step 4: Dip these slices in three solutions: saltwater, distilled water, and lemon juice.
Step 5: Take a color-coded screen and place the specimen on it.
Step 6: Place this color-coded scene in a cardboard chamber.
Step 7: Place this chamber near a window.
Step 8: Measure the weight loss in the specimen on a regular basis until the weight becomes constant.
Step 9: When you no longer see the weight loss, that is the state when weight becomes constant.
Step 10: Record your observations.
Observation
1. From the obtained measurement, we found no significant difference between all three apples for the dehydration rate.
2. We observe that no matter what their type is, they were able to lose water that, ranges from 83% to 87%.
3. When we dipped the apple in a solution of saltwater, it dehydrated slower than we dipped the apple in distilled water.
4. The difference between when an apple was dipped in saltwater and when dipped in distilled water ranges from 2% to 7%.
5. We observed that most of the dehydration rate of water took place for the first three days.
6. Apples got most affected by saltwater.
Result
1. The hypothesis in which we assumed that the rate of dehydration of apples would increase with lemon juice is not right.
2. For the first three days of the experiment, the dehydration rate was slower for the saltwater.
Precautions
1. Try to perform at least five tests with each kind of apple for accurate results.
2. Remove the specimen only after it stops losing weight further.
Conclusion
In this experiment, we determined the effect of lemon juice and salt water on the dehydration rate of three kinds of apples.
Viva Questions With Answers
Q.1 What was the aim of your experiment?
ANS. We aimed to determine the effect of salt water and lemon juice on the dehydration rate of different types of apples.
Q.2 Most of the dehydration took place for how many days?
ANS. The dehydration rate of water took place mostly for the first three days.
Q.3 What is the difference between dipping apples in saltwater and distilled water?
ANS. Apple, when dipped in saltwater, dehydrates slower than when it is dipped in distilled water.
Saquib Siddiqui is a Mechanical Engineer with expertise in science projects and experiments. Saquib’s work focuses on integrating scientific concepts with practical applications, making complex ideas accessible and exciting for learners of all ages. In addition to his practical work, Saquib has authored several articles, research papers, and educational materials.
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