Freshly cut surfaces of fruits and vegetables discolor when exposed to oxygen in the air. cut three slices of a fruit (apple) or vegetable (potato). leave one unwrapped on a plate. wrap one in plastic wrap. dip the other in lemon juice.

1. what changes took place in each sample after 1-2 hours?
2. define oxidation. why did wrapping or dipping in lemon juice affect the oxidation rate?
3. define reduction. what is a redox reaction?
4. explain how antioxidants such as vitamin e, citric acid, and bht are used in the foods we eat to preserve them. what are the benefits?

Please see attachment

Explanation:

Please see attachment

1 a

2 d

3 a

4 c

explanation:

nacl or sodium chloride is an ionic compound. this is because an ionic compound pertains to a compound that consists of positively and negatively charged ions. in this case, na (sodium) has a tendency to lose one electron when it reacts with with other atoms, so the resulting sodium ion contains 11 protons and 10 electrons, thus making it positively charged (na+), when chlorine reacts, it usually gains one electron to form an ion called chloride, thus making it negatively charged ( since the ions are oppositely charged, they attract.