Green apples are more acidic and spoil more quickly. Red and yellow apples are sweeter and take longer to spoil. The tartness of apples will cause them to rot quickly.
Yes, apple would be common because it is just in general. If you were saying a certain kind of apple, like Red Delicious Apple, then it would be proper.
An apple would weigh about 150,000 milligrams.
A skittle would dissolve faster in Coke.
The apple would most likely have a mass of 250 grams
This is a physical change. You only change the shape and size of an apple by slicing it. Chemical changes would mean changing the molecular composition of the apple.
an egg would rot faster
Under the same conditions, a strawberry will rot much faster than an apple.
a plant would respond faster to the apple cider vinegar because its ingredients are much more harmful tp a plant or flower
If stored in the same place, it would probably rot faster in aluminum foil. The more air that is exposed to the apple, the faster it rots. If you tightly seal the Ziploc bag around the Apple, squeezing as much air out as possible, it would last longer than being wrapped in aluminum foil and stored in the same place.
an apple,duuh,orange has protection.;O
The best apple depends on the specific recipe. For cakes that should have distinct, slightly crisp chunks of apple, the Granny Smith apple is best. For cakes in which the apple is mostly absorbed, providing moistness and flavor rather than distinct chunks of apple, a McIntosh or Jonathan would be fine to use.
Out of an apple slice, cheese, and a cracker, they would find the apple slice faster because of it's sweet smell. So the cartoons that you watch/watched like Tom & Jerry, it's not true. Rat's find apples faster, not cheese.
A banana will ripen (and go bad) faster than an apple, and last would be a lemon.
I think an apple because apples contain glucose. Glucose is pretty much plain sugar. The sugar start to ferment and rot.
If an apple is left in sunlight, it will be rotten in 4 days minimum. the sunshine is what will make it rot faster.
I would say granny smith is on lower priced, and stored longer, and has a tendency to go bad over the fuji apples.
Removing the cuticle from an apple would expose the flesh of the apple directly to external factors like air and bacteria, making it more susceptible to decay and spoilage. The cuticle acts as a protective layer that helps retain moisture and inhibit microbial growth, so without it, the apple may spoil faster.