The purpose of this experiment was to investigate how different substances affect the browning of sliced apples, and what are some things that can be done to retard the browning process. In this experiment, apples were sliced and the five appropriate substances were applied. Baking soda was applied, and on another slice lemon juice was applied also. Seran Wrap was wrapped tightly around the flesh of another, and the fourth apple was placed face down in water. The final slice was set out to sit in the air, as it was the control. No changes were made to this apple. Once each individual task was completed with each apple, the clock was set to work.

The first apple to brown was the control, the apple treated with nothing but air. This browned after an average of 136.5 minutes, and the baking soda apple soon followed at 172 minutes. Next went the apple wrapped in Seran Wrap after 195 minutes, and after that went the apple that had been in the water. This slice took much longer to brown though, and finally buckled at 2970 minutes. Finally, after nearly three days, the apple previously dipped in lemon juice could no longer stand the oxygen and browned after 4080 minutes. All of the apples browned at different times for different reasons.