Answer:
hypothesis:
1. Dipping the apple slices in a liquid will slow the browning process.
2. If I put a half of an apple in plain water and the other one in lemon juice then the half of the lemon juice will not oxidize because lemon juice has more vitamin C and also reduce the pH value of the apple and makes oxidation difficult.
3. Which method do you think will work the best?
4. Which one do you think will taste the best?
5. Why do some apples seem to brown faster than others?
Step-by-step explanation: