3. Food can ‘go off’ when it is exposed to
oxygen.
What can we do to preserve our apple?

4. In an investigation an apple was sliced and
subjected to different preservation
methods. The apple was checked after one
hour to see what had happened.
Method of preservation What the apple looked like
Just left on the side Really brown
Placed in the fridge Slightly brown
Placed in carbon dioxide No browning occurred
What do the results tell you about the browning of an apple?
The more oxygen that the apple is exposed to, the browner it becomes. When
there is NO oxygen, no browning occurred.

8. E Number Additive What the additive does? Example
E1… colours Improve appearance Caramel (E150)
E2… preservatives Improve shelf-life (help food
to keep longer)
Sodium Benzoate
(E211)
E3… antioxidants Prevent reactions with
oxygen
Vitamin C (E300)
E4… emulsifiers Improve texture Pectin (E440)
E5… acidity regulators Control pH/Improve taste Potassium
Carbonate (E501)
E6… flavourings Improve taste Monosodium
Glutamate (E621)

9. ADDITIVES
COLOURINGS
ANTIOXIDANTS
FLAVOURINGS
These stop food reacting with oxygen
These are given E numbers
These enhance the flavour
These change the colour of food

15. Sugar can cause:
• Increased weight
• Fatigue
• Tooth decay
• Increase hyperactivity

18. Make him aggressive
Additives
E110, E104, E102