Apples turn brown when exposed to air because it undergoes aerial oxidation. Due to this, when the inside of the apple is exposed to the air containing oxygen and water, it turns brown. When apple is uncut, skin of the apple protects it from this process.
If the peeled apple in kept in the refrigerator, the oxidation reaction is greatly slowed down. This is because, rate of chemical reaction decreases with temperature. Hence, in refrigerator it would take several days for it to turn brown.
Conduction directly affects air temperature only a few centimeters into the atmosphere. During the day, sunlight heats the ground, which in turn heats the air directly above it via conduction. At night, the ground cools and the heat flows from the warmer air directly above to the cooler ground via conduction.
To change only one variable which is very important than to test the experiment to match the hypothesis again, I think. It’s been a while since I was on that lesson♀️
