The hypothesis is that the malic acid content and starch content will decrease as the storage temperature increases.

You will set aside 3 apples, put 12 apples in each of 3 smaller boxes, label them, and put them in different temperature storage rooms. You will cut the 3 apples you set aside in half horizontally, spray the tops with iodine solution, cut the top half in 1/8's, and put them in a juicer. You will measure the malic acid and starch levels and clean the supplies.

You will need 36 Red Delicious apples, 3 30x46x13cm cardboard boxes, 1 clean paring knife, 1 15x46x5cm cardboard box, 1 5ml. Pipetteman pipette, 13 sml.pipette tips, 1 250mL. Beaker, 3 400mL. pipettes, 1 Omega Fruit & Vegetable Juicer, 100mL. Iodine spray (0.5% I2), 1 0.4732 Spray bottle, 1 clean plastic cutting board, 1 Schotts automatic titrater, 1 stir bar, 1 safety glasses, 1 fume hood, 1 100mL. Graduated cylinder, 1300mL. Distilled water, 1 4º C storage room, 1 21º C storage room, 1 32º C storage room, and 1 adult supervisor.

The results of the experiment showed that the malic acid content decreased as the storage temperature increased and that the starch content decreased as the storage temperature increased. The malic acid and starch content both decreased over time in storage.

This science project is interesting because it shows how the temperature of where you store apples affects the amount of malic acid and starch in them.

Experiment variations to consider include measuring the malic acid and starch levels in apples stored in different humidity levels or measuring the malic acid and starch levels in different types of apples.

Hey there! Here are some awesome videos about this science project that we think you'll really like. They're not only super fun, but they'll also help you learn more about the science behind the project. So sit back, relax, and get ready to have some fun!!