As we were making our applesauce a couple of weeks ago, one of the students noticed that the apples were turning brown and wondered why. What was happening? We learned that the process was called oxidation and looked to see if there was any way to stop or slow it down so the apple would still stay its normal color while cut. We talked about experiments and many of our Agape friends remembered that when you conduct an experiment you can only change one thing at a time. Once in their groups, the students decided which liquid would be best for the experiment and then immersed pieces of apples in the liquid to find out whether or not it would stop the apple from browning. We kept one piece out so we could compared it with a piece of apple exposed to the air. After awhile, we noticed that the cut apple on the plate was already browning while we did not notice any change in our different solutions, “salted water, sugary water, sparkling juice, water or vinegar.” We started to illustrate our experiment and talk about conclusions, comparing our results, and continuing to learn about the scientific method.