Debate and discussion of any biological questions not pertaining to a particular topic.
To prevent it, just use citric acid that you can get it fron citrus..this can prevent from air oxydation.
Q: Why are chemists great for solving problems?
A: They have all the solutions.
There are certain enzymes in apples (can't remember their names this early in the morning) that cause the oxidation. They are also in potatoes as well. Uncooked potatoes brown like that when cut, but not if they have been cooked. The heat from cooking them denatures the enzymes, and no oxidation takes place.
Apple contains iron and when the cut apple expose to air, the enzyme called "tyrosinase" helps to oxidize and turn apple in brown (brown colour is response to reaction occured). However, the apple dipped with lemon juice or sulphur dioxide prevents this reaction since they are anti-oxidants.
no, i dont think it is dangerous...
if you don't put lemon juice in a fruit salad with apples in it, the apples will turn brown. It's still edible even if its not pretty...
Also, soaking potatoes in water until you cook them will prevent them from becoming brown.
Who is online
Users browsing this forum: No registered users and 7 guests