Question

kate is making a fruit salad. she mixes some apple slices with orange and pineapple slices, and leaves the rest of the apple slices on the counter. a few minutes later, she notices that the apple slices on the counter have turned brown. she wonders what factors affect how quickly sliced fruit turns brown. so, she decides to design an experiment. she has the following supplies available: two apples, two bananas, orange juice, a kitchen knife. using only these supplies, which question can kate investigate with an experiment? do apple slices turn brown more quickly if they are dipped in sugar or in orange juice? do slices of pear turn brown more quickly than slices of banana? do apple slices dipped in orange juice turn brown more slowly than plain apple slices?

Explanation:

Kate has apple slices and orange juice among her supplies. She can use the apple slices to create a control group (plain apple slices) and an experimental group (apple slices dipped in orange juice) to test the browning - rate difference. She doesn't have sugar, and no pears.

Answer:

Do apple slices dipped in orange juice turn brown more slowly than plain apple slices?