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Hello everyone, we're going to do the apple experiments.

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That is going to show us how the apples change their color when it has passed some time since they have been cut.

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We're going to do this by placing them in different liquids and we're going to watch its change in color and texture.

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What you are seeing now are the apple slices inside the liquids, which are leveled.

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What do you think is going to happen with the apples?

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I think that the apples that are not covered with anything or that are not in any liquid are going to suffer the process of oxidation.

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Because the ones that are in liquid are not going to be in contact with oxygen.

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And the ones that are not in liquid, like this one, that has oxygen, that can be in contact with oxygen,

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is going to oxidize because, like I said, the molecules are going to be in contact with oxygen and they are going to oxidize.

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So let's see.

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You see all the results of the APPLE experiment that have been left 72 hours from the start of the APPLE experiment.

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This is the original one, and as you can see it is very dry and has a lot of oxidation and I don't think it is very good.

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You see the final results 72 hours later of the start of the experiment.

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As you can see in the foil paper one it has maintained the liquid.

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In the close one it has created fungi and it's as dried as this one.

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In the water one has created also fungi but is with liquid.

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Then the vinegar one it has liquid as you can see and it has no oxidation.

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The milk one, it has maintained with its original color as you can see, very liquid, a little

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bit soft and also the yogurt, the milk has fermented and converted into yogurt.

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Then the Coke one has took the color of the Coke and it's now brown.

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The oil one is very good because it has the original color, as you can see, and the lemon

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juice is the best one because it has the original color, it has no oxidation and it is very

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good.

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Ok, you can see the best ones are the ones inside of the milk, oil and lemon juice.

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This is caused because these liquids act like very good conservants, so they do a very good

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job at preserving the apple with its original color and taste and texture, as you can see.

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The other ones are worse conservants, so they don't do a very good job.

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Thank you.