Cut brinjal (aka eggplant and aubergine) turn brown due to oxidation caused by an enzyme known as polyphenoloxidase. Some recommendations to delay the browning include
* chilling the eggplant before slicing * blanching the slices in boiling water * soaking the slices in salt water So don't cut it up too far ahead of cooking.
The cut surface of a aubergine turns brown because it reacts with oxygen.
because brinjal have iron thats why brinjal surface is brown
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because of d corrosion.....the constituent of the pulp(probably iron) reacts wid air to form iron oxide.....and the pulp turns black
Cut brinjal into small pieces.Take some pieces in a beaker with a little amount of water and boil it to prepare a brinjal extract.Now filter and collect this brinjal extract.Tests:(1)Add dil. sulphuric acid and ferrous sulphate to the extract.A brown solution will be formed. (1.1)To the solution formed, add few drops of conc.sulphuric acid by the wall of test tube.A brown ring will be formed.(1.2)Add the solution formed in (1) in potassium permangnate(purple).Its colour fades.
The lettuce does not turn brown due to it being cut with a metal knife. It turns brown due to oxidation.
because they contain salt,ice,plastic,iodine
The roots provide the life source to the tree , so, cut the roots, kill the tree.
If a Boston fern turns brown and I cut the brown leaves down there are few green leaves will it come back
If it is a whole apple it will go rotten after about a week, but if it is cut it will only take a couple hours to go brown
The sodium reacts with the air (oxygen) and tarnishes.
Yes, they are safe to eat. Just like when an apple slice has been left out turns brown, avocado exposed to air turns brown as well. Try to consume your avocado the same day you cut it.
brown dark
All diamonds have a flat surface on the top of the cut. The cut with the largest flat surface is an emerald cut.
Rippled surface is a piece of artwork by artist M.C. Escher in 1950. It is made from black and grey-brown linoleum cut to create a rippled effect.