It is an acid. It helps reduce the amount of pH in the plant tissue. If the pH is less that 3.0, the enzyme will be inactivated so the fruit does not turn brown. The enzyme is the main cause for the apple to turn brown. It encourages the oxygen to react with the apple cells.
Yes it can, but the problem is that you wouldn't have the taste of apple anymore. You could use Lemon/Lime/Pineapple Juice. Basically acidity helps but ruins the taste of the fruit itself.
I just researched and found out that Ziploc bag is the most effective and cheapest way to keep it from browning by just sucking up the air when you seal bag.
:D
Did you maybe use brown vinegar instead of white? Next time try squeezing a little lemon juice over the cut surfaces.
Yes. It is used for pickling. Vinegar is acidity, therefore, it keep bacteria from multiplying. Vinegar can be used for many things, cleanser, etc.
NO! I'm doing an experiment for school calle stop rot where you place an allpe slice in each jar filled with a material. My jar with vinegar isn't doing so well...
No, vinegar is an acid it will eat away at the apple.
no
To stop something from rotting we preserve it. Preservation means to stop from rotting.
An apple dissolves when it is rotting because the acids and the air around the apple.
Salt keeps an apple from rotting but acually from my point of view i did this for my science project and it turned outa lemon juice turned out to work better than salt so try it and see what happens :P
rotting it.
We can prevent tooth sensitivity when drinking 2 tbs of apple cider vinegar with 8oz of water 3 times a day?..... by drinking it from a straw.
apple cider vinegar tablets are different to apple cider vinegar because they are tablets
Yes, apple cider vinegar is an acid. Shall I hence the word "vinegar." Apple cider vinegar has vinegar in it which means its automatically an acid.
Water will start to dissolve the apple, but it will in no way rot it. Rotting is caused by decomposers, mainly bacteria. These decomposers can not live under water, so the apple would not rot at all.
Apple juice can BECOME vinegar when it is fermented by acetobacters. It does not contain vinegar- it is changed INTO vinegar.
da well ya
The process of slowly drying a dead body to prevent it from rotting is called
Salt stops an apple from rotting due to its antibacterial properties.