Final answer:
The purpose of using acids and bases in apple preservation is to extend the shelf life by controlling microbial growth, ensuring the safety, and preventing the spoilage of the food.
Step-by-step explanation:
The purpose of the acid and base apple preservation experiment is to extend shelf life by preventing spoilage from bacteria, molds, fungi, or yeast (antimicrobials).
Additives like acids and bases in food preservation slow or prevent changes in color, flavor, or texture, and delay rancidity (antioxidants). These methods help maintain the freshness and safety of the food, controlling contamination that can cause foodborne illnesses.
Our ancestors used methods such as salting and sugaring to prevent microbial growth through osmotic pressure, and today, similar principles are used with more advanced food additives. For example, high concentrations of sugar are used in jams and jellies to increase osmotic pressure and prevent bacterial growth, ensuring preservation and safety during storage.