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If a cut apple will not turn brown when not in the presence of oxygen then?
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Why apples donnt go brown when boiled'?
Apples go brown in the presence of oxygen. Boiling means that the apple doesn't come in contact with oxygen.
What cause the discolouration in apples?
Brown streaks may very likely be caused by the larvae of the Apple Maggot.
A sliced apple turning brown is exhibiting the ability to react with oxygen a physical property?
It is because an apple have some iron so when it is exposed into air the iron gets oxidised and turns reddish/ brown.
What chemicals in apples make them turn brown?
Apples turn brown because an enzyme in the apple called pholyphenol (or tyrosinase) reacts with oxygen and phenols containing iron whithin the apple, which basically forms a sort of rust on the surface.
What turn brown faster a an apple or banana?
apple
How does an apple rotins?
how dose a apple turn brown
How does an apple turn to be brown left in tap water?
Regardless of water or air, Apples along with other fruits generally turn brown when exposed to oxygen. This is an chemical reaction between the iron containing molecules and the air (oxygen). Cut/bruised Apple + oxygen will result in browning. You can delay this reaction by adding lemon juice, or other acidic solution (pH changes, reaction variables change).
Why does apple go brown when put in water?
Because the apple has a chemical in it that will make it turn brown when wet.
Why does apples turn brown?
you doshe bag its getting old!!! and cause the oxyegen hits the apple then thats when the apple turn brown
How can you make a apple turn brown?
by leaving it out for a while
Why does lime juice keep an apple from turning brown?
There is a high amount of acid in lime juice and the part of the apple that makes it turn brown(enzyme) when exposed to oxygen, has an edible effect on the enzyme to protect it from browning
What is an hypothesis for cutting an apple?
Hypothesis 1: When you disturb the skin of an apple by cutting the apple into half, the exposed area will turn brown due to exposure to air.Hypothesis 2: If you snugly wrap or cover the exposed area of an apple after cutting it (disturbing the skin), you can slow down how fast the inside turns brown. Hypothesis 3: If you remove all of the skin of an apple and let it sit in the air, the outside will turn brown but the inside will not turn brown at the same rate. Hypothesis 4: If you remove all the skin of an apple AND slice the whole apple into pieces, all sides exposed to air will turn brown; if some slices are thicker, the inside will turn brown more slowly than the exposed outside areas.
