As a part of Cambridge science curriculum, an experiment was conducted to check if we can stop the peeled fruit from going brown.
The students took a peeled apple and divided it into 3 pieces. 1 piece they dipped in salt water, 1 piece they dipped in normal water and 1 piece they left untouched (No treatment). It was observed that apple that was in salt water did not turn brown even after 2 hours and the apple with no treatment started turning brown after 15 minutes only.
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