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Purpose: One very common example of oxidation occurs when apples are sliced open revealing the white 'mantle' of the apple which over time turns brown. ...
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www.scientificameriken.com/yr4/apple.asp
www.scientificameriken.com/yr4/apple.asp
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I don't believe you can make the generalization that all pale skined apples will demonstrate less browning. Browning will be influenced by the parents used to breed a particular variety, growing and storage conditions, etc.
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www.madsci.org/posts/archives/apr2001/988650367.Ag.r.ht...
www.madsci.org/posts/archives/apr2001/988650367.Ag.r.html
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Subject: Can you please explain the process of enzymatic oxidation in apples? ... My friend and I are doing a science fair project on apple oxidation. We researched that enzymatic oxidation is what causes the apple to turn brown when in contact with oxygen. The oxygen reacts with an enzyme in the cells of apples...
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www.madsci.org/posts/archives/apr2001/988650367.Ag.q.ht...
www.madsci.org/posts/archives/apr2001/988650367.Ag.q.html
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The flesh of the apple is being oxidized in the air, and thus the process is called oxidation. ... In apples, the specific enzyme that causes the brownish colour to appear is called polyphenol oxidase (PPO).1 This enzyme is found in many other things, including noodles, breads, and chapattis, and is has the same browning...
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scienceray.com/chemistry/the-oxidation-of-an-apple/
scienceray.com/chemistry/the-oxidation-of-an-apple/
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After I finished the project, I knew more about oxidation than I ever did before. HYPOTHESIS AND BACKGROUND INFO: I did my experiment on the oxidation of apples because I really wanted to know why apples turned brown.
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www.radessays.com/viewpaper/40933/Slave_Resistance.html
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Anti-Oxidized Apples: The Effects of Vitamin C on Oxidation in Apples; J0403; Objectives/Goals; The objective of this project was to determine the effects of various levels of ascorbic acid (Vitamin C) on the oxidation in apples.
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www.usc.edu/CSSF/History/2008/Projects/J0403.pdf
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Question: Why does lemon juice prevent the oxidation and browning of apples? What is the chemical reaction? annette l rubin Answer: My guess would be that the oxidation process is pH dependent. By adding the lemon juice, you lower the pH (lemon juice contains citric and ascorbic acids).
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www.newton.dep.anl.gov/askasci/chem99/chem99349.htm
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Vitamin C, being an highly reactive anti-oxidant reacts with the O2 in the air, preventing/slowing down the enzymatic oxidation of the apples. The diagram below shows the results of half an apple left in the air and the other half treated with lemon juice (which contains high contents of Vitamin C).
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www.chm.bris.ac.uk/webprojects2003/lim/Appleweb2003/app...
www.chm.bris.ac.uk/webprojects2003/lim/Appleweb2003/applechemistry.htm
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Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water. Varieties; There are about 2500 known varieties grown in the US. Thirty-six states grow them commercially with the following as top producers, WA, NY, MI, CA, PA, & VA.
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www.foodreference.com/html/artapples.html
www.foodreference.com/html/artapples.html
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