Apple juice
Nothing (for a time) as apples are waterproof.
When an apple is put in water, osmosis takes place, the apple being lower water percentage swells with the water rushing in in an effort to reach equilibrium. In short, it gets bigger and mushier.
Apple contains an enzyme called catalase, which breaks down hydrogen peroxide into oxygen and water. If the pieces of apple are small, oxygen "clings" to the apple piece and causes it the float to the surface of the solution.
about 84% of an apple is water.
Applesauce- instant! The apple blows apart.
It will turn into a rooten apple.
The apple turns brown and loses color.
the density of the apple is less than the density of the water, so gravity pulls the water down with more force than the apple causing the apple to be on top of the water
it will go all dry and will lose over 2 thirds of it's weight because of the water loss
A apple is 84 percent water. This is popular fruit.
Yes I know that apple fruit has 80 % of water.