Become a Rainbow Wizard: foodie tricks and experiments for kids

22.01.2013

Kids, there's more fun to rainbow foods than just cooking and eating them. Try practising some of these experiments in your own kitchen and amaze your friends with these simple tricks, showing them the magicians you are.

The brown apple test

When slicing or cutting an apple into pieces, the fruit turns brown in a short time. Using different methods can keep this from happening as quickly. Try the following and by timing them, see which keeps the apple from browning the longest.

 

You will need:

  • 1 apple
  • 1 lemon
  • knife
  • cutting board

Method:

With an adult supervising, cut the apple into quarters - how many pieces is that? Juice the lemon by first rolling it on a counter until it is soft than cutting it in half and squeezing the juice into a container.

Sprinkle some of the lemon juice onto 2 of the apple pieces. Take one lemon juice covered apple piece and one without and put them into the refrigerator. Leave the other 2 pices out in the air-one with and one without the lemon juice. Checking every few minutes, see how long it takes for each of the apple quarters to turn brown. Which one takes the longest?

Explanation:

This experiment shows how oxygen in the air, acid from the lemon and temperature affects the apple. It demonstrates the principle of free radicals which are damaging and anti-oxidants which are protective substances. The oxygen in the air is a free radical while the acid in the lemon is an antioxidant, in this case it is ascorbic acid also known as vitamin C. The cool temperature also acts as a preservative. So which quarter of the apple took the longest to turn brown? It should have been the piece in the refrigerator with the lemon juice on it. Which one turned brown the most quickly. You should be able to guess just by the explanation - it would be the one left out in the air with no lemon juice.

If you'd like, send a comment saying which piece of the apple was second and which was third to turn brown.

 

 

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