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.
Step by Step Solution
3.56 Rating (194 Votes )
There are 3 Steps involved in it
Lemon juice contains citric acid Some of the side chain... View full answer
Get step-by-step solutions from verified subject matter experts
Document Format (1 attachment)
948-C-O-C-R-O-A (2140).docx
120 KBs Word File
