3 years ago

Need help!

1 answer:

5 0

Answer:

When an apple is cut or bruised the oxygen goes into the injured plant tissue. It begins to oxidize from the reaction of the enzymes and oxygen. The apple produces melanin to protect it causing it to brown. Using vinegar and lemon juice help stop the browning because lemon juice has a compound that reacts with oxygen before the oxygen can react with apple. Also, vinegar and lemons are very acidic which slows the browning reaction.

I tried :<

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