Reacting with the apple compounds, the free radical steals away electrons and sets in motion other reactions that produce additional free radicals. During these events, the apple surface is quickly oxidized as evidenced in the rapid change in its appearance. Work in pairs. Determine how long it takes for the apple to show signs of browning. Record your results.
Repeat steps one and two using different sections of the same apple and record.
Add the results you've obtained for each of the two trials. Divide this number by 2 to obtain an average time for discoloration. Add about 100 mL of water to a beaker. Hold a vitamin C capsule over the beaker. Carefully twist open the capsule allowing its contents to fall into the beaker.