It makes it turn brown
2 hours.
Applying lemon juice to sliced apples helps prevent oxidation.
McIntosh I did a science fair project on oxidation in apples. I first used red delicious apples, but they hardly browned. I then did my experiment over with McIntosh apples, which browned much more.
Apples change because oxidation, polyphenol oxidase (PPO) in the enzyme mix with air and turn it brown. There are ways to stop the process but just for a little.
Normally in cooking cut apples are sprinkled with lemon or lime to slow oxidation (browning). Vinegar will also work depending on what you need the apples for.
Oxidation causes apples to turn brown. The browning you see is a result of the polyphenol oxidase (PPO) enzymes oxidizing.
migala pandi poyi chavuki daggaraga unte ala colour maruthundi ra jaffa!!
Browning of the apples is caused by the oxidation of the enzyme phenol oxidase:phenol oxidase + oxygen---------------melanins
The browning of the apple is due to the oxidation of the surface of the apple when it hits the air. When you've boiled the apple, the surface is now cooked so it no longer responds with oxidation.
When exposed to air, apples turn brown due to oxidation. Lemon juice is rich in vitamin C, which is a natural antioxidant, and stops the oxidation process that turns apples brown when exposed to air. It also lowers the pH (making it more acidic) which is hostile to some of the common microorganisms.
It is a chemical change because cut apples turn brown through the process of oxidation.
no i did an experiment and results were lemon juice