Hypothesis: The avocado half without salt will brown first.
Null hypothesis: There is no difference in brownness of the avocado halves, whether or not they have salt on them.
Independent variable: Salt (amount of salt) (1 teaspoon)
Dependent variable: Time it takes the avocado to get brown. Approximate percentage of area turned brown.
Standardized variables:
- Fridge temperature (40 degrees F approx.)
- Same avocado cut in half
- Size of both halves
- Weight of the avocado halves
- Thickness and depth of the halves
Ingredients:
- Hyvee Hass Avocado (year round growth)
- 1 tablespoon of salt
Experiment:
1. Slice the avocado in two perfect halves and remove the seed.
2. Utilize a teaspoon of salt (approximately 5.69 g)
3. Rub gently 1 teaspoon of salt on one half of the avocado.
4. Place both halves in the fridge (fridge temperature of 39.6° F)
5. Check the avocado after 6 hours and see which one got brown first or covered most of the area.
Results:
Both avocados halves went through the same process of refrigeration at 39.6° F exposed for 6 hours.
One avocado half was rubbed with 1 teaspoon of salt and it resulted to be the first one to brown and the brownness covered most of the avocado half.
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| Avocado halves after being exposed to variables. |
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| Avocado halves just cut |
The avocado without salt surprisingly did not brown at all or at least in the experimentation area. The avocado half that had salt developed a thin liquid layer or crystalline water and looked like sweaty. This was salty water that formed with the salt crystals and the avocado half.
The hypothesis was rejected because salt indeed helped to accelerate the process of the avocado half to get brown. Personally I will be careful for the preparation of guacamole in the group experiment because this could really accelerate the process of the avocado to get brown.
Problems:
If possible it could be useful to see if any other component such as key lime juice would decelerate the process and put salt at the same time. This would let us see if there is like a clash of one component that accelerates the process and one that decelerates. Like this we could tell which one has a predominance over the other.
Also both avocados were left on the bottom of the fridge and it would be nice to test it in a perfect world where your roommates don't open the door of the fridge every hour.
Hey there!! good experiment great choice. It was interesting see how salt plays a big role. but there is a science theory behind that?? It would have been good for you to explain why would you think that the avocado with salt will takes longer to brown out. Excited to see your future posts...
ReplyDeleteNice experiment! I am surprised by your results. I make guac every once in awhile and I always add salt. I will have to try making the full recipe without is and see how it tastes and maybe it will last longer. I read a few of your group members posts so I think your finding will be very helpful. Question: how did you weigh your avacados? Do you have a weighing table?
ReplyDeleteAlejandro, this experiment was really creative! It makes me want guacomole! I've had avacado in salads sometimes, but I've never worked with it like you did. It wonder if the salt would do anything if only applied on the outer skin. That might be interesting to try.
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