Biology, 20.10.2020 03:01 SavyBreyer
Fruits and vegetables exposed to air begin to brown because of a chemical reaction in their colls. This may result in these foods being thrown out Some people have found that adding lemon juice (citric acid)
to apple slices koops them from turning brown. The prevention of browning is likely the result of
increasing the concentration of enzymes
increasing the temperature
slowing the rate of enzyme action
maintaining the pH
Answers: 2
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Fruits and vegetables exposed to air begin to brown because of a chemical reaction in their colls. T...
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