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How can you slow the browning of an apple?
you can prevent an apple from browning by adding lemon juice to it
Does salt water or regular water or lemon juice slow down the browning in a apple?
Lemon Juice (i tried)
What else can you put on fruit from browning besides lemon juice?
Lime juice!
How does lemon kill bacteria?
Lemon juice can inhibit some bacteria if they are sensitive to lower (acidic) pH. As lemon juice is an acid. But there are very high numbers of bacteria in lemon wedges when tested. See link below:
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 do you make lemon apples?
i think you cut the apple into slices and soak them in lemon juice. it'll prevent them from browning.
Why is it that apple slices can be kept from browning by brushing them with lemon juice. infer what role lemon juice plays in this case?
Ascorbic acid from lemon juice act as a preservative; the reaction between polyphenol oxidase (an enzyme) with oxygen from air is stopped.
What is the best way to prevent and apple from browning?
Spritz or soak the pieces with lemon juice.
How do you prevent enzymatic browning in fruits?
Enzymatic browning causes the browning in fruits, (turning pigments brown). As when you cut an apple, or drop and apple; damaging cells. Polyphenol oxidase(tyrosinase) is released by the damaged cells and it oxidizes naturally occurring phenols to guinones.
How can you stop an apple for getting spoild?
If you put lemon juice (or any other citrus fruit juice) it will slow the browning process known as oxidisation.
Why does a lemon make an apple rot?
Lemon juice preserves the apple and keeps it from oxidizing. People use it on apple slices to prevent them from browning. It does not make them rot.
How does citric acid perserve fruits?
The acid oxidizes the fruit to preserve it and keep it from browning. Specifically lemon juice.
