Effect of exposure - data

9. How to show that the experimentation was carried out as reported? (Evidence) Use of photograph, audio or video recording.

10. How to organize and present the data collected? (Results)

1^st experiment

Initial pH level of orange juice samples: 3.42

Constant temperature: 8°C (inside fridge)

Elapsed Time (hours)	pH Level of Orange Juice Sample (Covered)	pH Level of Orange Juice Sample (Exposed)
0	3.42	3.42
¼	3.43	3.50
½	3.45	3.56
¾	3.49	3.61
1	3.51	3.65
1¼	3.54	3.68
1½	3.56	3.71
1¾	3.58	3.72
2	3.59	3.72
2¼	3.60	3.75
2½	3.60	3.76
2¾	3.61	3.78
3	3.63	3.82

	Initial pH level	pH level at the end of 3h	Change in pH level	Percentage of change in pH (%)
Covered sample of orange juice	3.42	3.63	+0.21	+6.14
Exposed sample of orange juice	3.42	3.82	+0.40	+11.7

2^nd experiment

Initial pH level of orange juice samples: 3.29

Constant temperature: 8°C (inside fridge)

Elapsed Time (hours)	pH Level of Orange Juice Sample (Covered)	pH Level of Orange Juice Sample (Exposed)
0	3.29	3.29
¼	3.31	3.37
½	3.35	3.42
¾	3.38	3.47
1	3.40	3.51
1¼	3.42	3.54
1½	3.45	3.58
1¾	3.46	3.61
2	3.50	3.65
2¼	3.51	3.68
2½	3.53	3.72
2¾	3.56	3.73
3	3.58	3.75

	Initial pH level	pH level at the end of 3h	Change in pH level	Percentage of change in pH (%)
Covered sample of orange juice	3.29	3.58	+0.29	+8.81
Exposed sample of orange juice	3.29	3.75	+0.46	+14.0

11. What do the data mean? (Data Analysis)

From both experiments, we can see that the pH of both samples of orange juice increase over time. However, the pH of the exposed samples of orange juice increase at a faster rate than the covered samples of orange juice. There is also a greater change (increase) in pH levels of the exposed samples of orange juice at the end of 3h compared to the covered samples. In the first experiment, the exposed sample of orange juice experienced 5.56% more increase in pH compared to the covered sample. In the second experiment, the exposed sample had 5.19% more increase in pH than the covered sample.

This increase in pH level shows the rate at which the vitamin C content in the orange juice is degrading. This shows that vitamin C degrades faster in orange juice when the juice is exposed to air. Also, since there were no other affecting factors to the change in pH level of the orange juice aside from exposure to air, and the experiment was repeated and achieved similar results, it is safe to say that it is fairly accurate.

12. What can you deduce from the discussion of your data analysis? (Conclusion)

With this set of data, I can deduce that exposure to air affects the degradation of vitamin C in orange juice. The more the exposure to air, the faster the rate of degradation of vitamin C in orange juice. This also means that the lesser the orange juice is exposed to air, the better the retention of vitamin C, therefore proving my hypothesis right.