Variables
Independent Variables
These were the variables that were changed to test their effect on the dependent variable.
The variety of apple that was testedThere were four varieties of apple that was tested for their browning rate.
They are:
|
Whether or not the slice was submerged in salt waterBeing in contact with salt slows the browning rate of apples by slowing the oxidation process. Testing both salted and unsalted apple slices allowed us to prove this.
|
Dependent Variables
This was the variable being measured and tested in the experiment.
The amount of time it took for each variety of apple to turn brown
Measuring the time it takes for each slice to turn brown is a way of testing the browning rate of those slices. This way, we can see the effect of the independent variables on the browning time.
Controlled Variables
These are the variables that were held constant to makes sure the experiment was fair.
The environment the apples were exposed toDifferent environments can cause different browning rates, especially temperature. This is why the same environment was used for all slices of apple.
|
The size, shape and exposed surface area of the apple slicesDifferent sizes and shapes affect the exposed surface area. Lower surface area meant less contact with oxygen, ultimately meaning there would be less oxidation and therefore less browning. This would give the slice/s a slower browning speed, so the size, shape and exposed surface area was kept constant.
|
The amount of time each slice was submerged in salt water
|