When an apple is cut, oxygen comes in contact with the fruit’s inner tissue and browning occurs. One particular enzyme in the ap
ple cells, polyphenol oxidase, begins breaking down the tissue. This process may be the plant’s way of keeping pests away from a cut or broken area. What could you do to stop this browning action?
The worm feeds via a "pumping" action in which it first uptakes the fluid surrounding it. Then, it expels the fluid while trapping any bacteria within it. The bacteria are then digested for energy and nutrients.
