Salt water slows the dehydration (browning of apples) because it is an acid.
it makes the water boil faster
have visual disturbance when reading becomes difficult and have effect of rippeling water around one eye, twice in right eye and once in left eye.
The word apple is a singular noun. The plural would be apples.
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I'll do the best I can to list them all. * apricots * apples (varieties of apples listed below) * bananas * blueberries * Braeburn apples * bing cherries * blood oranges * Bartlett pears * blackberries * Cortland Apples * coconuts * cranberries * cantaloupe * cherries * clementines (much like a tangerine but smaller) * dewberries (edible fruit much like blackberries) * figs * Fuji apples * grapes * granny smith apples * gala apples * golden raisins * golden raspberries * golden kiwi * golden pineapple * guava * grapefruit * Golden delicious apples * honeydew melon * Jon-O-Gold apples * Jonathan apples * kiwi * lemons * limes * mango * Macintosh apples * Marciano cherries * mineola (similar to an orange but sweeter and smaller) * nectarine * oranges * olives (considered to be fruits) * pink lady apples * peaches * pears (there're are many types of pears, one is listed above) * pomegranate * plums * plantains * papaya * plums * prunes * pineapple * raspberries * Reiner cherries (like bing cherries, but yellow) * raisins * red delicious apples * strawberries * star fruit * tangerine * tomatoes (Weird but they are considered to be fruits., Also, there are many varieties of tomatoes such as Roma, cherry, beafsteak etc.) * watermelon
The vinegar will cause more browning on a red apple rather than a green apple because i did it for my science fair! and that was the results.
If you put lemon juice in the water it will prevent the browning.
yes
Browning of apples is due to the creation of brown pigments through enzymatic polymerization of polyphenolic (normally colorless) apple compounds.
Salt water can accelerate the dehydration process of apples due to osmosis, while lemon juice might help slow down dehydration by providing a protective layer of acidity that helps prevent browning. Both can potentially affect the rate of dehydration in different ways.
No because no
J. Visser has written: 'Effect of the ground-water regime and nitrogen fertilizer on the yield and quality of apples' -- subject(s): Apples, Effect of nitrogen on Plants, Groundwater, Plant-water relationships
Salt prevents apples from browning because it inhibits the enzyme responsible for the oxidation process that causes the browning reaction. This enzyme, called polyphenol oxidase, requires oxygen to function, and salt helps block this reaction by reducing the oxygen available.
Both saltwater and lemon juice can slow down the rate of dehydration in apples. Saltwater creates a hypertonic solution that reduces water loss from the apple cells, while the acidity in lemon juice can help preserve the apple by inhibiting enzymatic browning and dehydration.
Browning is polyphenol oxidase (PPO) react with oxygen which form "Rust" Coating freshly cut apples in sugar can reduce oxygen diffusion and thus slow the browning reaction.
When apples are dipped in bleach, the bleach reacts with enzymes in the apple that cause browning, breaking them down and preventing discoloration. This reaction results in the apple turning white as a temporary effect of the bleaching process.
A small amount of lemon juice dashed over cut apples will keep them from browning.