Water, sugars (mainly fructose), citric acid, malic acid, tyrosine (which turns the apple brown), flavinoids, querticin and fiber(cellulose).
Ethylene is a gas produced by the apple which causes the flesh and skin to ripen.
Apples are not a simple chemical compound. They are a combination of many different chemical compounds, including cellulose, sugars, starches and other organic molecules.
http://www.food-allergens.de/symposium-vol1(3)/data/apple/apple-composition.htm
There is none: an apple is NOT a (i.e. ONE, chemical) compound.
Apple is a mixture, not a compound.
This is only an urban legend about apples.
The main acid in apples and other fruits and vegetables is malic acid, which creates the tartness of green apples and certain varieties. It is found in our cells as one of the chemicals in the process of breaking down sugar to provide energy for our cells. Apples also contain ascorbic acid (vitamin C) and small amounts of vitamin B5 (also an acid).
Apples can be red, yellow, or green.
Becouse 25 percent of apples
=In my opinion, green apples taste better than red apples, not a lot or a little better, just better, but if you ask me, red apples are better for you than green apples, because green apples taste better than red apples. Would most people rather eat fried food or grilled food? Obvious answer, but grilled food is better for you than fried food.=
Organic apples are grown without harmful chemicals and pesticides. Non organic apples are grown with those harmful chemicals.
Because they put bad chemicals in it to make it taste good. But really, the apples they use are really sour. They only put a little chemicals in it, though.
Apples can't talk as they don't have lungs or a larynx. They can communicate with other apple trees using chemicals though.
This is only an urban legend about apples.
some of the chemicals in fruit and certain things like the seeds give off chemicals that react and help get rid of the bad cells that make you sick.
Organic is because it has no chemicals.
poo is made by G-1 chemicals which are formed by saturated shale rocks consisting of candied apples
browning is due to oxygen, O2, reacting with chemicals released, breaking down the cells in the fruit. The reaction is called enzymatic oxidation as it is a process catalysed by the enzymes present in the apples
petroleum, natural gas, steel, automobile parts, electronics, clothing, bananas and apples
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.
Yes, this is normal for granny smith apples, it has something to do with cold temperatures while ripening on the tree
Yes, hydrochlorite acid exists inside apples. which is the reason when you add lemon into it, it rots very slowly. Also, apples are know to kill cockroaches very easily, for they are sensitive toward hypholorine chemical liquid or(HCL)