cover the fruit in lemon juice
Well, you can travel by car less frequently, plant more trees because most are being cut down, cut down on your fossil fuels.
When a fruit is cut in half, roughly half.
Well if you put it on your apples it will make your apples not go brown...you know how if you let your apples sit for a long time once you have taken a bite? Well, then the lemon juice makes it not get that brown stuff...and if you are making apple pie and cut up the apples then put a little lemon juice to make it not be brown.
If you are working with fresh fruit and would like to keep it from turning brown, place it in an acidic water bath. That is one-quarter cup of apple cider vinegar or one-quarter cup of lemon juice per quart of water. Mix it together, and as you are slicing your fruit, add it to the water bath. It will keep everything from turning brown.
Natural occurring plactates in the blood is an example. Something that coagulats or thickens the blood to slow or stop its flow, such as when you get cut. Any artificial stuff added to the blood to thicken it.
Oxidation is cause by (obviously) the oxygen in the air. When you cut up fruit for instance, the parts without skin which are exposed will turn brown quickly. Squeezing lemon juice over your fruit (apple, pear, banana, ect) will stop oxidation because the juice contains Vitamin C (ascorbic acid). The ascorbic acid reacts with the oxygen preventing the browning on the apple (fruit). In theory, other citric fruits would do the same thing. Whenever making an apple pie (or pear whatever) squeeze a lemon over the pieces as you cut them up (and toss) this will stop the oxidation process while you are cutting up all the fruit.
No, items can only be cut once, try again and it will just ignore it:)
Pearl
Yes. It aides in keeping them from turning brown.
cut
to make your fruit cut easily and with no mess
to make your fruit cut easily and with no mess