Question: What is the effect of acids and bases on the oxidation of apples? General information: Discoloration of apples is the process by which the skin turns brown when 'she is bruised and exposed to the air. Browning is caused by oxygen, O2, reacting with chemicals that destroy the fruit's cells. The reaction is called enzymatic oxidation, a process triggered by enzymes present in apples that trigger the apple's browning process. However, enzymes are quickly destroyed by chemicals or high heat. Vitamin C, being a highly reactive antioxidant, reacts with oxygen present in the body, which prevents and slows down the enzymatic oxidation of apples. Acids and bases can have different strengths. One acid may be stronger than another. The pH scale measures the strength of acids and bases. This scale goes from 1 to 14. 1 is the strongest acid and 6 is the weakest, 8 is the weakest base and 14 is the strongest. 7 is neutral – neither an acid nor a base. The pH of water is 7. The pH of a substance can be measured by indicators. One of these indicators is litmus paper, a yellowish paper coated with a solution that takes on different colors depending on the pH of the substance. Acids release a hydrogen ion into an aqueous (aqueous) solution. You will usually see the formula of an acid with ionizable hydrogen at the beginning, such as HCl, hydrochloric acid, or H(C2H3O2), acetic acid. Acids neutralize bases in a neutralization reaction. An acid and a base combine to form a salt and water. A salt is any ionic compound that could be made with the anion of an acid and the cation of a base. The hydrogen ion from the acid and the hydroxide ion from the base join together to form water.HypothesisIf I put apple slices in a bag with some liquor...... middle of paper. .....ct_acidbase.htmlAcids, Bases and pH. (nd). About.com Chemistry. Retrieved February 18, 2014 from http://chemistry.about.com/od/acidsbase1/tp/Acids-Bases-And-Ph.htmApple Browning. (nd). Browning of apples. Retrieved February 17, 2014 from http://www.chm.bris.ac.uk/webprojects2003/lim/Appleweb2003/applechemistry.htmBrowning (food process). (February 15, 2014). Wikipedia. Retrieved February 16, 2014, from http://en.wikipedia.org/wiki/Browning_(food_process)CHEMTUTOR ACIDS AND BASES. (nd). ACIDS AND BASES CHEMTUTOR. Accessed February 16, 2014 from http://www.chemtutor.com/acid.htm(nd). Retrieved from - http://www.palmbeachschools.org/pc/SciFair1010/documents.2014_Sci_Coord_Handbook.pdfInternational Rules for Pre-College Scientific Research. (nd). Retrieved from - https://student.societyfor science.org/international-rules-pre-college-science-research