Question
When apples that have been cut are exposed to oxygen, an enzyme-catalyzed reaction causes them to turn brown. Explain why coating them with lemon juice $(\mathrm{pH} \cdot 3.5)$ as soon as they are cut prevents the color change.
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When apples are cut, their cells are damaged, and the enzyme polyphenol oxidase (PPO) is released. Show more…
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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 $(\mathrm{pH}=\sim 3.5) .$ Explain why this is so.
When fruits such as apples and pears are cut, the exposed areas begin to turn brown. This is the result of an enzyme-catalyzed reaction. Often the browning can be prevented or slowed by adding a few drops of lemon juice. What is the chemical basis of this treatment?
When fruits such as apples and pears are cut, the exposed parts begin to turn brown. This is the result of an oxidation reaction catalyzed by enzymes present in the fruit. Often the browning action can be prevented or slowed by adding a few drops of lemon juice to the exposed areas. What is the chemical basis for this treatment?
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