that might be a better investigation, or much worse
so, i would pick say 3 different juice (lemon, pineapple and orange), at 3 different volumes... and see which did better and why.... (could be related to apple browning in tins... wait. do they do tinned apples...? or why they mix fruit juices in cartons?
im a bit confused as you can see
)
and then investigate the molecular componant of each? or how acidic they are and why they work best... hm. is that enough?
EDIT: isnt that too simplistic... cos its clearly going to be the one thats most acidic, cos its acidic and the enzyme doesnt work at that???