yeah it worked fine.
i did 2 types of apple, red and granny smith
and then ascorbic, malic and citric acids to find best inhibiors
tested it with lemon juice and orange juice (squeezed) (then tested their pH and volume of vitamin C) to find best inhibitors to use in a fruit salad
i used the colorimeter to test how browning occured, so zeroed it with the juice from the apple, and then every 10 seconds recorded the reading.
i didnt centrifuge it, didnt need to. was lucky.
i mushed up the apple, and put it through a sieve cloth with sand? (dont know the name) and there were no bits
it was a good wee fast one
, did lots of expirements really quickly and cheaply.
it may not have been the most fun but since we only have 4 weeks to do it in it seemed the most practicle.
i dont know how i did for it, ive emailed my teacher to find out, he should get back to me within a few weeks