This presentation provides an easy-to-understand introduction to the method section of a research paper.

1. Apple slices and anti-browning agents
Method section
(UoA EN 08)

2. Background
How can we stop apple slices turning brown?

3. Background
How about putting them in:
• fresh water?
• salty water?
• vinegar?
• lemon juice?
or….?

4. Three researchers decided to investigate. They tested five
different solutions .
Reference
Son, S.M., Moon, K.D. and Lee, C.Y., 2001. Inhibitory effects of
various antibrowning agents on apple slices. Food
Chemistry, 73(1), pp.23-30.
https://www.sciencedirect.com/science/article/pii/S0308814600002740
Method section
溶液

5. Research paper summary
Section Details
Introduction Customer demand for fresh fruit leads
suppliers to offer freshly cut apples, but
browning occurs.
Purpose To identify effect of different anti-
browning agents on apple slices
Method Test effect of solutions on apple slices
under controlled conditions
Results Some solutions were more effective
Discussion Reasons were suggested

6. Seven-step method (simplified)
1. Prepare 5 chemical solutions to test
2. Wash and slice apples
3. Dip sliced apples into each solution for 3 minutes
4. Keep dipped apples at room temperature.
5. Measure colour every 10 minutes
6. Stop experiment after 3 hours.
7. Carry out statistical analysis using SAS package 統計分析