Annex A - Group Research Proposal

  

Investigative Skills in Science

 Research Proposal Form

 

Project Title: Investigation of the effect of common condiments on the oxidation of polyphenoloxidase in apple

 

Class

S2-07

Group:

F

 

SN

Name of student

Email

1

K.R.Esvanth 

kanakala_ramakrishna_esvanth@s2020.ssts.edu.sg 

2

Kazu Ho

kazu_ho_jie_an@s2020.ssts.edu.sg

3

Kiran Lim

kiran_lim@s2020.ssts.edu.sg

 

 

Type of research:

X

Test a hypothesis: Hypothesis-driven research

e.g. Investigation of the anti-bacteria effect of chrysanthemum

 

Measure a value: Experimental research (I)

e.g. Determination of the mass of Jupiter using planetary photography

 

Measure a function or relationship: Experimental research (II)

e.g. Investigation of the effect of temperature on the growth of crystals

 

Construct a model: Theoretical sciences and applied mathematics

e.g. Modeling of the cooling curve of naphthalene 

 

Observational and exploratory research

e.g. Investigation of the soil quality in SST

 

 

Category of research: 

Sub-category: 

Cellular and molecular biology

Cell physiology

Reference

https://www.societyforscience.org/isef/categories-and-subcategories/all-categories/

 

 

 

 

 

 

 

 

 

Research Plan

 

Project Title: Investigation of the effect of common condiments on the oxidation of apples by polyphenol oxidase.

 

1. INTRODUCTION: 

If you have ever kept fruits or vegetables out of the fridge, most of them will take on an unappealing brown hue in a matter of minutes. Such fruits include avocados, pears, bananas, and potatoes. In this experiment, it will be focused on apples. This inevitable process is caused by a chemical reaction called enzymic browning. More specifically, browning occurs because of an enzyme called polyphenol oxidase. 


During the experiment, we will let apples brown in different familiar condiments. We will use LiveColor to test the red, green and blue values of the browned apple slices. Using this application, we have a unit that we can now use to measure the apples' brown hues and compare.


This experiment will present many real-world applications that society can benefit from. It can prove that the apples you buy in the supermarket are chemically modified in this experiment. This is why they last a long time even when exposed to the surrounding air in supermarkets and markets. For example, let's say someone decided to go to the local supermarket to buy groceries. When they arrive at the supermarket, they see red and healthy apples. However, these apples' origins and the processes they have gone through remain unknown. It is common knowledge that it is physically and financially impossible to resupply fresh apples every day.  This leads the customer at the supermarket to one conclusion. The apples contain chemicals that prevent them from browning and maintain their fresh appearance. This implies that we have been eating chemicals that affect us in the long term. To further illustrate this my point, by proving that you can use everyday condiments to preserve fruits like apples, preserving fruits using this method would be more widely accepted and more people would eat it. this is what we are trying to achieve; a healthier alternative to prevent the apples from browning without using chemicals that may be hazardous to health. Using kitchen chemicals that are more affordable for low-income families, we can help improve lives one by one. These common condiments will not just work for apples only but for other fruits and vegetables. This will definitely positively impact the food production industry and reduce food wastage.



 

2. RESEARCH QUESTION(S):

 

2.1 Research question being addressed

Can different kitchen chemicals affect the rate of oxidation of apples. 

 

2.2 Hypothesis

DIfferent kitchen chemicals cause the oxidation of apples at different rates. 

 

2.2.1 Independent variable

Kitchen chemicals 

 

2.2.2 Dependent variable

The slices of apple 

 

2.2.3 Controlled variables

  1. The volume of chemicals used

  2. The same size of apple slices

  3. The same location 

  4. The same amount of time apple slices are submerged in kitchen chemicals 

  5. The same temperature throughout the experiment 

 

 

 


 

3.    Method

 

3.1 Equipment list:

 

-       Beakers 

Quantity- 7

-     Stopwatch 

Quantity- 1

-       Food grade Bicarbonate

Quantity- 10g

-       White Vinegar

Quantity- 10g 

-       Salt

Quantity- 10g

-       Sugar

Quantity- 10g

-       Distilled water( control)

Quantity- 50ml

-       Tap water

Quantity- 50ml

-        Monosodium Glutamate( MSG)

Quantity- 10

-       Slices of apples 

Quantity- 7

-        Knife 

Quantity- 1

-        Cutting Board 

Quantity- 1

-         Live colour app 



 

 

3.2 Diagrams

Figure 1: Experimental setup

 

3.3 Procedures: Detail all procedures and experimental design to be used for data collection

 

1. Label the eight  beakers with the solutions that we are going to pour inside the beaker for easy identification, with one being labelled as control to serve as the control setup.

2.  Pour the 10g of condiments into the 8 beakers( 50ml for the distilled water and the tap water, and nothing for the control beaker)

3.  Pour 50ml of warm distilled water into the beakers with condiments, before mixing until the condiments are dissolved completely.

4   Leave the beakers with condiments to cool until its room temperature.

5.  When the solutions are at room temperature, gently lowers the apple slices into the beakers.

6.  Take  a stopwatch and record over a period of 30min.  

7.  Use the Live colour app to measure the RGB value of the apple. 

8.  Repeat the experiment 3 times.


3.4 Data Analysis: Describe the procedures you will use to analyze the data / results.

 

9.  Tabulate the RGB data for each piece of the apples as shown below. 

10. Plot a R, G and B average values for each slice of apple dipped in different solutions. 

 


 

4. Risk, Assessment and Management: Identify any potential risks and safety precautions to be taken.

 

Table 1: Risk Assessment and Management table

Risk

Assessment

Management

Students may accidentally swallow or come in contact with  the slices of apples that are in contact with the chemicals. 

Medium

Students must avoid eating and drinking  at all times in the laboratory. 

Knives are involved in this experiment so there is a potential danger that students may cut themselves.

Medium

Use gloves or ask for adult supervision.

Students may drop the beaker and there would be glass shards on the floor leading to students getting cut by those glass shards. 

Low

Approach the experiment with caution. If it happens, then ask for the teacher-in-charge’s help to clean the mess. 

The used condiments in the experiment might not be disposed properly. Thus, someone would  get injured from it. 

Low

Use caution and ensure that no excessive amounts of condiments are consumed by anyone.

Legend

Low

Unlikely and no severe harm

 

Medium

Likely but not severe OR Unlikely but severe

 

High

Likely and Severe harm

 

 


 

5. References: List at least three (3) different major sources (e.g. journal articles, books, internet sites) from your literature review. Choose the APA format and use it consistently to reference the literature used in the research plan. List your entries in alphabetical order for each type of source. It must be cited in the proposals. Please note that all references must be cited in the Proposal.

Apple Oxidation Experiment. (n.d.). Retrieved January 14, 2021, from https://www.kiwico.com/diy/Science-Projects-for-Kids/3/project/Apple-Oxidation-Experiment/3012

Kids Discover. (2016, December 20). An Apple a Day. Retrieved January 14, 2021, from https://kidsdiscover.com/teacherresources/oxidation-experiment-for-kids/

Why do apple slices turn brown after being cut? (2007, July 30). Retrieved January 14, 2021, from https://www.scientificamerican.com/article/experts-why-cut-apples-turn-brown/#:~:text=When%20an%20apple%20is%20cut,to%20





 

 

 


 

6. Bibliography: List at least three (3) different sources (e.g. Book, Journal Article, Magazine Article, Encyclopedia Article, Newspaper Article, Website, Youtube video) from your literature review. Choose the APA format and use it consistently to reference the literature used in the research plan. List your entries in alphabetical order. The entries must NOT be the same as those in the reference section. Please note that all Bibliographic entries must NOT be cited in the Proposal.

DNAgeek. (2011, April 12). Oxidation in apples. Retrieved January 14, 2021, from https://www.youtube.com/watch?v=ZwU8xY5VnQ

          Scienceoffcenter. (2017, December 04). Apple Oxidation. Retrieved January 14, 2021,         from https://www.youtube.com/watch?v=HOlqfZwoklc

WebsterPublicLibrary. (2020, April 07). Apple Oxidation Experiment. Retrieved January 14, P2021, from https://www.youtube.com/watch?v=_1FoxvGq9F0


  

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