If I remember my doctor mother correctly the oxygen activates the sugar and makes it appear brown but it is not spoiled. You can put lemon on it to prevent the browning...works on other fruits, such at avacado.
No. Blood is bright red when it contains oxygen and dark red when there isn't a lot of oxygen. The blue you see in veins is the vein itself.
Dark brown apple seeds are brown
Dark red blood is oxygen-poor. Bright red blood is oxygen-rich.
This is a physical property because it describes a characteristic that can be observed without changing the composition of the substance. The ability of white phosphorus to glow in the dark is due to its property of emitting light when exposed to oxygen.
In the dark
Phosphorous
When you bleed, your blood appears dark because it lacks oxygen. Oxygen-rich blood is bright red, but when it comes into contact with air and loses its oxygen, it turns dark red.
It is obtained from air. Oxygen is not is not produced in dark reaction but in light reaction
dark red
I think what you mean is a red orange and yellow apple. This type of apple would be called a Gala apple.
Almost all plants grow better in light than dark so an apple tree best grows in light.
Mint turns black when exposed to air because of a chemical reaction that occurs between enzymes in the mint and oxygen in the air. This reaction causes the mint to oxidize, resulting in a dark color change.