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Prevent the inside of an apple from oxidizing with lemon juice

Suitable For

Grade 2



Time Required

 <24 Hours



What’s it about?

Some foods spoil more quickly than others, but food that have been treated with ‘preservatives’ can stay fresh for long periods of time. When the inside of an apple is exposed to air, a process called oxidation occurs, turning the apple brown. In this science experiment we will use lemon juice to slow down the oxidation process:

Topics covered


What will I need?


Procedure (Method)

Unfortunately, this section is only available in the e-book version of the project.

How does it work?

Unfortunately, this section is only available in the e-book version of the project.

A process called oxidation causes the exposed parts of the apple to react with the oxygen in the air, turning the flesh of the apple brown. ‘Painting’ water on the exposed flesh of the apple does not have an effect, but when the flesh is painted with lemon juice, the oxidation process is slowed down dramatically and the flesh does not change colour for a few hours. In this science experiment, the lemon juice acts as a layer of protection between the exposed apple flesh and the air, hence the destructive oxidation cannot occur if the oxygen cannot penetrate a surface to reach the free radicals it craves.

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