Subject: Help with an A Level project on the browning of Apples please?

A'level Project


When peeled, an apple will eventually turn brown and this browning 
increases when the apple is crushed but apples kept immersed in water 
or that have been plunged into boiling water do not turn brown. What 
might have caused these changes?

Questions
1)Any suggestions for an 
investigation related to this questions? 	
My suggestions so far-

(i) Compare different surface areas of apple exposed to the air.

(ii) Compare different surface areas of apple immersed in boiling 
water.

(iii) Compare different surface areas of apples plunged into boiling 
water.

(iv) Try the same surface area but kept at different temperatures.

(v) Compare different types of apple.
2)Is it an enzyme that causes 
these changes and what is its name?
3)Does the temperature affect this 
enyme?
4)Does exposure to oxygen or air affect this enzyme?
5)Are 
there any other factors that may affect the rate at which the apple 
turns brown or not?

Re: Help with an A Level project on the browning of Apples please?