SOME CONDITIONS APPLY....

MISS ZHANG HAS APPROVED MY IDEA!!!
BUT SOME CONDITIONS APPLY....
So apart from being very happy that I hv finally gotten the thumbs up....i need to change a couple of things.
Miss Zhang told me to only use one variable. So that's what I'm going to do!
I am going to only test the effect of the apple on a vinegar solution.
However, i'm going to test it on solutions of vinegar with varing amounts of acidity
In one cup I'm going to have just vinegar, and in the other 3 cups i'm going to increase the values of lemon juice at a constant rate to increase the percentage of acidity in each solution.
I researched the percentage of acid in vinegar and lemon. It turns out that vinegar is made up of 5% acid, while lemon is made of 5-6% acid.

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RESEARCH

Vinegar: (www.buzzle.com/articles/vinegar-ph-of-vinegar.html)
...The pH of vinegar depends upon how much acid is present in it. The most commercial distilled white vinegars contain 5% acetic acid and so have a pH value that is somewhere between 2.40 - 3.40....


Lemon: (http://www.herbs2000.com/herbs/herbs_lemon.htm)
...Citric acid also makes up about five to six per cent of the juice and tissues of lemons and limes, this percentage is very high compared to oranges at about one to one and a half percent, or the grapefruit, at about one to two percent citric acid...


I also researched the pH of a substance is determined...
(www.chem4kids.com/files/react_acidbase.html)
That pH scale we talked about is actually a measure of the number of H+ ions in a solution. If there are a lot of H+ ions, the pH is very low. If there are a lot of OH- ions, that means the number of H+ ions is very low, so the pH is high. Think about it for a second. Why would a liquid with high levels of NaOH be dangerous and very basic? The Na-OH bond breaks in solution and you have sodium ions (+) and hydroxide ions (-). The sodium ions don't really pose a danger in solution, but there are a huge number of hydroxide ions in solution compared to the hydrogen ions. All of those excess OH- ions make the pH super-high and the solution will readily react with many compounds. The same thing happens on a less dangerous scale when you add baking soda to water. OH- ions are released in the solution. The numbers of OH- are greater than the H+ and the pH decreases.

I also researched the enzymatic browning reaction of cut apples....(http://www.curriculumsupport.education.nsw.gov.au/secondary/science/assets/aifst/Experiments/apple_browning.pdf)
When fruits or vegetables are peeled or cut, enzymes contained in the plant cells are released. In the presence of oxygen from the air, the enzyme phenolase catalyses one step in the biochemical conversion of plant phenolic compounds to form brown pigments known as melanins. This reaction, called enzymatic browning, occurs readily at warm temperatures when the pH is between 5.0 and 7.0.

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