Fruits and vegetables exposed to air begin to brown because of a chemical reaction in their cells. This may result in these foods being thrown out. Some people have found that adding lemon juice (citric acid) to apple slices keeps them from turning brown. The prevention of browning is likely the result of * increasing the concentration of enzymes
increase in the temperature
slowing the rate of enzyme reaction
maintaining the pH

Amines are good nucleophiles, even though they are neutral molecules. how would the rate of an sn2 reaction between an amine and an alkyl halide be affected if the polarity of the solvent is increased? amines are good nucleophiles, even though they are neutral molecules. how would the rate of an reaction between an amine and an alkyl halide be affected if the polarity of the solvent is increased? because both reactants in the rate-limiting step are neutral, the reaction will be faster if the polarity of the solvent is increased. because both reactants in the rate-limiting step are neutral, the reaction will be slower if the polarity of the solvent is increased. because both reactants in the rate-limiting step are neutral, the reaction will occur at the same rate if the polarity of the solvent is increased. request answer