Stratford Seventh grade students will test a number of solutions to determine which works best to prevent discoloration in raw cut fruit in a Food Enzyme Lab.

Students will use their understanding of the enzyme polyphenol oxidase, and must determine how to best control it to prevent enzymatic browning in cut fruit. Teams will design an experiment from start to finish, considering all possible variables, necessary experimental controls, various hypotheses, and predicting an expected outcome.

Each team will present their methodology and findings via an oral presentation to the class, and will be graded on the thoroughness of their planning; and their ability to communicate their hypotheses, variables, experimental procedure, results, and conclusions.

This lesson challenges students to consider all possible variables within an experimental process, to thoroughly document their work, and upon conclusion, to identify areas where they could have done something differently for an even more effective result.