SIP Proposal (Appendix D)

APPENDIX D

Science Investigative Project

Project Proposal Form

Name:

Claire Tay Ern Ying  (6)

Sec 2/13

Topic of investigation  :

Oxidation of peaches

A     Observations made
I noticed that every time I ate peaches, the peaches tended to turn brown very quickly. I heard that salt water was an effective method of retaining the colour of the peaches, and I wanted to test if this was true. I also wondered if there were any other commonly available household substances that could retain the colour of the peaches. 


Based on background knowledge, I also know that Vitamin C is a good preservative.


B   Research Question
What is the best household preservative to prevent the browning of cut peaches?


C     Hypothesis
Redoxon (1000 mg) is the best household preservative to prevent the browning of cut peaches as it contains a high concentration of Vitamin C.


D     A short summary of research done on the area of investigation

Peaches contain an enzyme (called polyphenol oxidase or tyrosinase) that reacts with oxygen and iron-containing phenols that are also found in the peach. The browning appears when the fruit is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzyme and other chemicals.

E     Bibliography

http://recipes.howstuffworks.com/question168.htm