Apples and Acidity

The Valley Stream Union Free School District Thirteen’s sixth graders at Howell Road Elementary School recently conducted a science experiment using apples to get into the autumn spirit. The students cut open apples and tested different liquids to prevent browning on the fresh fruit. Students tested lemon juice, vinegar, milk, and water. The experiment was a way for students to learn about acidity and pH levels. Students found that vinegar and lemon juice had enough acidity to prevent browning on their apples, while milk and water had higher pH levels, meaning they did not have enough acidity to keep the fruit fresh.

This type of work aligns with the new New York State Science Learning Standards and the three dimensions of learning: Science and Engineering Practices, Crosscutting Concepts, and Disciplinary Core Ideas. The experiment, along with others regularly conducted throughout the District, allow students to become engaged in their learning and to change up their school days in new and exciting ways. The aim is for students to comprehend their lessons while also understanding their applications in the real world.