Effect of Reaction Conditions on Chemical Reactions

Procedure 1. Place •    Slice 1 (nothing else) in a container at room temperature. •    Slice 2, covered with water, in another container at room temperature. •    Slice 3, coated with cooking oil, in another container at room temperature. Compare Slices 1, 2 and 3 approximately every half an hour until at least one of them browns. (No longer than 3 hours total.) Record your observations. 2. Place •    Slice 4 (nothing else) in a container in the refrigerator. •    Slice 5, covered with water, in another container in the refrigerator. •    Slice 6, coated with cooking oil, in another container in the refrigerator. Compare Slices 4, 5 and 6 approximately every hour until at least one of them browns. (No longer than 3 hours total.) Record your observations.Report Requirements 1. Watch the videos linked below and read the corresponding pages in your lecture textbook: Applications: Reaction Conditions Affect Reaction Products: https://www.youtube.com/watch?v=mAqJmEjCy4E Oxidation-Reduction Reactions: YouTube Professor Dave Explains Oxidation and Reduction https://www.youtube.com/watch?v=VXvtkwubQQgOrganic Oxidation and Reduction: YouTube Professor Dave Organic Oxidation and Reduction2. Browning of fruits and vegetables is a sign of an oxidation reaction. In your experiment, did oxidation happen faster at room temperature (Slices 1 – _3) or in the refrigerator (Slices 4 – _6)? 3. In your experiment, did oxidation happen faster with uncovered slices (Slices 1 and 4), slices in water (Slices 2 and 5), or slices in cooking oil (3 and 6)? 4. Based on your experiment, which would be the best method to preserve pre-sliced fruits or vegetables from oxidizing? 5. If no oxidation was observed after 3 hours for any of the slices, what may be the reasons? 6. In your own words, what is oxidation?

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