Five Red Delicious apples, five Asian pears, and five Haas avocados cut into fifty four 2 cm cubes (from supermarket)
One sharp knife
one 10+ centimeter ruler
colourchart from http://www.popsci.com/science /article/2012-12/beersci-how-beer-gets-its-color
One cup of each liquid (pure lemon juice, pure orange juice, white vinegar, 1 tbs of salt dissolved in 1 cup of water, and sprite)
Camera
Procedure
The apple, pear, and avocado cubes that were not submerged into any liquids were the control group of the experiment.
The temperature of the room was set to exactly 19 degrees Celsius.
All the fruits were gathered at room temperature, and the colour chart was printed off from the internet.
Next, the fruits (avocado, pears, and apples) were cut into three six 2 cm cubes each and labeled with the different coloured sticky notes on a glass tray.
Then, the apple cubes were submerged into a cup of different liquids (pure lemon juice, pure orange juice, white vinegar, 1 tbs of salt in 1 cup of water, and sprite) for 2 seconds and then placed on the class tray. The same procedure was repeated for the avocado and pear cubes.
Observations of the fruits were taken every 5 minutes, 30 minutes, 1 hour, 2 hour, and 6 hours.
Steps 2-4 were repeated and labeled trial 2 and trial 3
The results were compared with each other and the results of all three trials were calculated into averages.