1. The apple slices were turning brown after
a minute being sliced.
2:
- Apples contain an enzyme called polyphenol oxidase (PPO).
When you slice open an apple, the PPO reacts with
the oxygen in the air and enzymatic browning occurs.
- The chemical reaction between the PPO and oxygen produces melanin,
which is what gives the apple flesh the brown color.
- Fruits turning brown after being sliced is called
enzymatic browning.
3. The apple being sliced.
4. The apple turns brown.
5. A Lemon
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Answers & Comments
1. The apple slices were turning brown after
a minute being sliced.
2:
- Apples contain an enzyme called polyphenol oxidase (PPO).
When you slice open an apple, the PPO reacts with
the oxygen in the air and enzymatic browning occurs.
- The chemical reaction between the PPO and oxygen produces melanin,
which is what gives the apple flesh the brown color.
- Fruits turning brown after being sliced is called
enzymatic browning.
3. The apple being sliced.
4. The apple turns brown.
5. A Lemon