Kushal likes chess, reading, and computer-related activities. He is interested in a future career in astrophysics. Kushal says, "Since an early age, space has held my interest and fascination."
Irritated over apples turning an unappetizing brown color after being cut, Kushal wondered what might be the best way to prevent this phenomenon. He hypothesized that an antibrowning solution must have both a low pH and a high vitamin C content, much like lemon juice has.
After confirming that lemon juice prevents browning, Kushal tested solutions with different pH levels, such as solutions made with baking soda, vitamin C, citric acid, and phosphate buffer saline (PBS). He found that vitamin C and PBS did equally well in preventing browning. In another experiment, he found that the vitamin C content in cut apples decreased over time, but solutions of vitamin C and PBS maintained high vitamin C content in apple wedges.