[ Discussion ]
Based off the outcome of this experiment, where the apple variety that browned the quickest was actually the saltiest one, the Royal Gala, and the slowest to brown was a sweeter variety, the Pink Lady, there no trend between these apples except that they were of different varieties. This would mean that it was not about whichever variety was the saltiest or most acidic that affect their browning rate, it was more that each variety was unique in a way that their oxidation rates were different. But that was on the assumption that this experiment was properly controlled and performed. I believed that there was another factor affecting their browning rates because a single apple from each variety was used for this experiment, so if one of the apples were different from the rest of its variety, this experiment would have been affected by an uncontrolled factor.
As a result of this, the experiment would have been improved if apples slices from multiple apples were used for this investigation. The clear plastic food cover also increased browning time as it inhibited the apple slices from browning by trapping oxygen within the plate, so extra oxygen could not get in to oxidise the apples. I suggested this because from experience, apples turned brown within 20 minutes. Another factor that had lengthened their browning time, was the temperature. This experiment was performed in winter, and as cold temperatures always slowed down chemical reactions, it was most probable that this and the plastic food cover increased the browning time of the apples.
To apply the experimental findings to a real situation, they would be used in a report that compiled many other similar experiments, to answer the aim of this experiment, which apple variety was truly the most resilient to browning. This would help many people wanting to consume apples, but do not like the brown appearance when oxidation occurs, as they would know which apple would be a better choice for them.
As a result of this, the experiment would have been improved if apples slices from multiple apples were used for this investigation. The clear plastic food cover also increased browning time as it inhibited the apple slices from browning by trapping oxygen within the plate, so extra oxygen could not get in to oxidise the apples. I suggested this because from experience, apples turned brown within 20 minutes. Another factor that had lengthened their browning time, was the temperature. This experiment was performed in winter, and as cold temperatures always slowed down chemical reactions, it was most probable that this and the plastic food cover increased the browning time of the apples.
To apply the experimental findings to a real situation, they would be used in a report that compiled many other similar experiments, to answer the aim of this experiment, which apple variety was truly the most resilient to browning. This would help many people wanting to consume apples, but do not like the brown appearance when oxidation occurs, as they would know which apple would be a better choice for them.