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Probably the most potent, easy and common preservative is that of lemon juice.
Rotting or browning of apple flesh is a reaction that happens thanks to three chemicals: phenols, enzymes and oxygen. The phenols reside in one part of the apples' cells, while the enzymes reside in another. When an apple is cut or bruised, cells are broken open. The phenols and the enzymes then react with each other, with oxygen acting as a catalyst as well as causing oxidation.
The way lemon juice works is to eliminate the enzymes. No enzymes, no browning. Enzymes are proteins, and acids will effectively disable them. Lemon juice is the strongest acid in your edible arsenal. Coating apple halves or pieces with a teaspoon or so of lemon juice should be enough. Really though, if the apples are glazed or coated with any other substance the apple surface will be protected from the air and thus oxygen. No oxygen, no browning. Different apple types have different pH levels as well as different amounts of phenols, enzymes and natural acids, meaning that some are highly susceptible to browning while others hardly brown at all. As well, the more an apple is cut, the more it browns. This is why natural apple sauce is brown.
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Why dehydrated apple slices do not return to original water content upon rehydration What phenomenon was responsible for this behavior What factors could extent of this behavior?
apples consist of ca 80% of water and 20% air. apple structure is organized by parenchyma, which also takes care for that the air in an apple is not randomly distributed. Drying the apple destroys the overall architecture of the apple. Thus when dehydrated not only the water is removed but also the general distribution of air is disturbed and the latter is not reinstalled by simply re-hydrating. A re-hydrated apple most likely has a water content higher than a non dehydrated apple.
How many slices of hard salami equal 1 oz?
16 slices
Do different substances stop the browning of apples?
Lemon juice, because browning is caused by oxygen in the air. The citric acid is an anti-oxidant. Dipping apple slices in a solution of one or two tablespoons of lemon juice in a quart of water will usually prevent the slices from browning. (Metric : 15 to 30 ml per liter)
How can you separate salt from crisps?
Cut a potato into thin slices and fry the slices in very hot oil/fat.
What is a good sentence for the word preserve?
Will you come and help me preserve our park?The prickles contained salt to preserve the flavor." It is important to preserve what few areas of nature we have left for future generations. "" I like to preserve small children in jars and line them up on a shelf in my bedroom. "Thanks for reading my Answers :)
Which household items preserve apple slices best?
A household item that can help preserve apples in lemon juice. Using lemon juice will prevent the apple from turning brown which is caused by an enzyme.
How do you say apple slices in German?
Apple slices can be translated as Apfelscheiben or Apfelstücke.
How do you keep apple slices looking like apple slices after baking an apple pie not like apple sauce?
The type of apple you use makes the difference. The tarter apples tend to hold up better.
Bisect in a sentence?
I had to "bisect" the apple if I wanted two slices of apple!
What is the greatest number of 42 apple slices and 36 orange slices in each bowl?
it is 42
How much fat is in 4 apple slices?
None
Would pepper preserve an apple?
No.
If an apple was sliced into fourths . She ate 3 slices of the apple which fraction of the apple did she eat?
She ate 3/4.
How long do apple slices last untreated?
1 to 3 hours depending on the type of apple
How many apple slices can be divided equally with giving one to a person?
As many as you can cut the apple into.
Can apple slices decompose?
Yes; there is no food that cannot decompose.
Does apple slices with copper foil attract snails?
i have no idea.
