text: can somebody tell me what can i use to test how the sweetness of apple make the apple turn brown? the whole question is " does the sweetness of apple make the apple turn brown more quickly?? " can someone tell me how should i do to test for this experiment....and i heard someone said use to chromatography paper to test the sweetness...but i don't how...can ya'll help me...thank you very very much>....< nope. that makes no sense. what you could do is the semiquantitatve use of the benedict's test. benedicts solution is used to test for the presence of sugar. what you would do is the benedicts test on equal samples of each apple. remembering that benedict's changes from blue-gree-yellow-brick, red u can use this range of colours as well as the mass of the precipitate formed to determine which apple contains more sugar. (the one with more sugar would lie to the right of this spectrum of colours etc.) u can then place pieces of apples from each specimen (make sure the surface areas exposed and mass are equal) in the air (keep all other parameters such as wind speed, temperature etc constant) and time too see which pieces brown faster.  what do u think?