Freshly cut surfaces of fruits and vegetables discolor when exposed to oxygen in the air. Cut three slices of a fruit (apple) or
vegetable (potato). leave one unwrapped on a plate. Wrap one in plastic wrap. Dip the other in lemon juice.
1. What changes took place in each sample after 1-2 hours?
2. Define oxidation. Why did wrapping or dipping in lemon juice affect the oxidation rate?
3. Define reduction. What is a redox reaction?
4. Explain how antioxidants such as Vitamin E, citric acid, and BHT are used in the foods we eat to preserve them. What are the benefits?
1. What changes took place in each sample after 1-2 hours?
2. Define oxidation. Why did wrapping or dipping in lemon juice affect the oxidation rate?
3. Define reduction. What is a redox reaction?
4. Explain how antioxidants such as Vitamin E, citric acid, and BHT are used in the foods we eat to preserve them. What are the benefits?
1 answer:
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