Question: When apples that have been cut are exposed to oxygen, an enzyme-catalyzed reaction causes them to turn brown. They can be prevented from turning brown

When apples that have been cut are exposed to oxygen, an enzyme-catalyzed reaction causes them to turn brown. They can be prevented from turning brown by coating them with lemon juice (pH = ~3.5.) Explain why this is so.

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Lemon juice contains citric acid Some of the side chain... View full answer

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