Title: Planning and Design- Implementation

Introduction: Browning in cut yam is caused by an enzyme that works best in a neutral pH or
environment. Browning in yam is cause by an enzyme that does not work well in acids or
alkaline environment. Yam contains an enzyme which causes it to turns brown when cut and left
in a neutral environment. An acidic or alkaline pH will prevent the enzyme in cut yam from
turning brown
By end of this experiment we would be able to determine that the browning of the yam is a result
if the protein enzyme that reacts chemically one in contact with oxygen

Method:
A bowl was placed on a flat table. Six bananas were placed in a bowl. The pipette
was taken and placed into the lime juice and the pipette top was squeezed to allow
the pipette to collect some of the lime juice. The pipette was taken to the bowl
with the bananas and the apparatus was set up as shown in the diagram. It was
ensured that the bananas were properly covered with the lime juice and for three
days observations were made. Steps 1 and 2 were repeated but the bananas used
that time were left in open air and observations were made within the same time
period.

Results: Table showing the conditions under which each set of yam was observed and
what was observed at each time interval

Time/min
Conditions s Observations
5 mins
10 mins
Yam with 15 mins
No Browning
lime juice 20 mins
25 mins
30 mins
     
5 mins Slightly light brown
10 mins No visible change
15 mins No visible change
Yam without
20 mins light brown
lime juice
Slightly more brown
25 mins than light brown
30 mins Brown
Discussion: Enzymes are biological catalysts which alter the rate of a chemical reaction.
The yam left in open air without lime juice were more influenced by browning

because the oxygen in air was able to react with the enzymes while the yam

covered by the lime juice did not undergo browning under the time it was

observed because the lime juice when put on the yam denatured the enzymes in

the yam which contribute to browning.

Limitations:

i) Time may have elapsed when the experimenter started the stopwatch after

putting the yams in each bowl and browning had probably begun.

ii) The rate at which the oxygen reacts with the enzymes may be vary in each

slice of yam.

Precautions:
i) It was ensured that the time during which the yams were observed did

not elapse

ii) It was ensured that the skin was properly removed from the yam

allowing a reaction to more readily take place between the banana

and air or the banana and the lime juice

experiment was conducted was constant and room temperature

Reflection:
The purpose of this experiment is to determine if the time taken for browning to

affect the yams can be extended covering them with lime juice.

After conducting this experiment, the experimenter learnt that some produce like

the yams undergo browning because of the presence and action of the enzyme

polyphenol in the fruit with oxygen in air to form an oxide which causes the

browning. It was also seen that this browning could be prevented by putting a

substance like lime juice which can denature or slow the rate of reaction with

oxygen. Knowledge was also gained in learning how to use the basic apparatus in

conducting this experiment and the purpose of each apparatus.

The experiment carried out may be of relevance in life and society where it can be

used to preserve produce that are being canned and commercially sold. It can also

be used by chefs and the food industry to keep fruits from becoming too brown

before getting to cook it. This experiment also educates consumers who can

educate others on how to keep their preserve some fruits.

Some of the justifications made are:

and instead of using a bowl petri dishes were. This was done so as to

reduce the amount of materials needed thus reducing the money needed to

buy the materials.

ii) The time period over which the bananas was to be observed was also

changed instead of observing it for days in was observed for minutes. This

was done to reduce the time taken complete the experiment.

iii) A stop watch was another apparatus also used to ensure that observations

were being made at five minute intervals to be recorded in the table.

Conclusion:
It was concluded that when lime juice is placed on peeled yams it prevents

browning.