text: 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. \nWhat do u think?