How can we minimize the browning of an apple after it is cut
What will be an ideal response?
Answer:
-Preventing oxygen from reaching the surface of the cut flesh by putting the apple pieces underwater or by putting them in a plastic bag with all the air squeezed out.
-Cooling the food will slow down (but not prevent) the chemical reaction that leads to browning.
-Coat the cut surfaces in an acid such as lemon juice or ascorbic acid (Vitamin C)
-Boiling the apple will destroy the enzyme that catalyzes the browning reaction and will thus slow down the reaction considerably
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