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nika2105 [10]
3 years ago
8

Me ayudaaan por favor? me dan una hipótesis sobre: ¿Qué hace que los alimentos presenten zonas oscuras una vez que están cortado

s o pelados?
Biology
1 answer:
zhenek [66]3 years ago
5 0

Answer:

Debido a la reacción con el oxígeno.

Explicación:

Los alimentos tienen áreas oscuras una vez que se cortan o pelan debido a la reacción del oxígeno con los fenoles de las frutas. El oxígeno en el aire puede hacer que la fruta en rodajas se dore debido a un proceso llamado pardeamiento enzimático, que es una reacción de oxidación. La enzima fenolasa se encuentra en las células de la manzana que reaccionan con el oxígeno cuando se exponen al aire al cortarlas o pelarlas, por eso los alimentos tienen áreas oscuras o marrones cuando se cortan o pelan.

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