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.
Salt water slows the dehydration (browning of apples) because it is an acid.
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.
No - vinegar is generally made from grapes or apples
Apples turn brown when exposed to oxygen, a process called enzymatic browning. Liquids that contain acids, such as lemon juice or vinegar, can help slow this browning process by lowering the pH and inhibiting the activity of the enzyme polyphenol oxidase. Other liquids, like water or soda, don't prevent browning effectively, but can still cause oxidation if they allow oxygen to reach the apple's surface.
you can use a couple of drops of vinegar
Browning of apples is due to the creation of brown pigments through enzymatic polymerization of polyphenolic (normally colorless) apple compounds.
No because no
vinegar
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.
Yes, apple cider vinegar and cider vinegar are the same thing and is made from fermented apples.
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.