1. Does storage temperature affect the pH of juice?
--> Does temperature affect the pH level of orange juice?
- Observation: freshly squeezed cold orange juice tastes more sour than orange juice at room temperature
- Research: there is better retention of ascorbic acid in orange juice samples stored in colder temperatures (https://docs.google.com/viewer?a=v&q=cache:EebKuFZGuDwJ:scialert.net/pdfs/pjbs/2008/1365-1369.pdf+%22effect+of+storage+temperature%22%2BpH%2Bjuice&hl=de&gl=de&pid=bl&srcid=ADGEESgQcpIKg_bokFdpuGgv27P1beUpZ77hLsc1QQvIBaydoeJQPP7sxfQVI3AN0liSQGWNIKt5u34OhQAbLJiTGary__ybpZ9ekr45r2k7HVotBqE1l_vDXS3b0-FRJZQhpkWPrLhv&sig=AHIEtbRLEfJPZ2V9nDZNwEi_nh2EVwlaWw&pli=1)
- Research: colder temperatures produce citrus fruit with higher vitamin C levels = more ascorbic acid (http://www.ultimatecitrus.com/vitaminc.html)
2. Does pH level affect the germination of seeds?
- Research: seeds germinate faster and the more seeds germinate in solutions with closer to neutral pH levels
3. Which solvent is most effective in removing stains? (water, alcohol, vinegar, detergent, etc.)
4. Does light affect the rate at which foods spoil?
Narrowing down my ideas
1. I am rather interested in this topic as me and my family members enjoy drinking orange juice. The experiment can also be further expanded upon by testing other factors that affect the orange juice. It will also benefit others by informing them how to best store their orange juice.
2. It is too simple an experiment to conduct and has very little to expand on.
3. It is too simple and the complexity level is very low. It is a standard general experiment.
4. It may be too costly to carry out such an experiment as I need to use a lot of electricity and different light sources and materials.
Final choice
Does temperature affect the pH level of orange juice?
Modification of idea
What affects the pH level of orange juice is the amount of vitamin C, also known as ascorbic acid, in the juice. So, it will be temperature affecting the amount of vitamin C remaining in the orange juice. Instead of only testing the effect of temperature, I can also test the effect of exposure to air on the degradation of vitamin C in the orange juice. Other than that, the material of the container used to store the orange juice can also be tested on how it affects the retention of vitamin C in the juice. After conducting all of these three experiments on temperature, exposure and material of container, I can then do a concluding experiment with all the results of these sub-experiments to see what is the best way to store orange juice to minimize the degradation of the vitamin C content.
Narrowing down my ideas
1. I am rather interested in this topic as me and my family members enjoy drinking orange juice. The experiment can also be further expanded upon by testing other factors that affect the orange juice. It will also benefit others by informing them how to best store their orange juice.
2. It is too simple an experiment to conduct and has very little to expand on.
3. It is too simple and the complexity level is very low. It is a standard general experiment.
4. It may be too costly to carry out such an experiment as I need to use a lot of electricity and different light sources and materials.
Final choice
Does temperature affect the pH level of orange juice?
Modification of idea
What affects the pH level of orange juice is the amount of vitamin C, also known as ascorbic acid, in the juice. So, it will be temperature affecting the amount of vitamin C remaining in the orange juice. Instead of only testing the effect of temperature, I can also test the effect of exposure to air on the degradation of vitamin C in the orange juice. Other than that, the material of the container used to store the orange juice can also be tested on how it affects the retention of vitamin C in the juice. After conducting all of these three experiments on temperature, exposure and material of container, I can then do a concluding experiment with all the results of these sub-experiments to see what is the best way to store orange juice to minimize the degradation of the vitamin C content.
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