Why do apples go brown really fast?!
Why do apples go brown really fast?
Answers:
The first two answers are absolutely wrong. The reason for browning of an apple does have to do with air but it is more complicated than "rust". The fact is that when an apple is cut some cell are ruptured and the enzymes inside the cells are exposed to air. The specific enzyme I am talking about is polyphenol oxidase but that's not really important. Anyway the enzymes catalyze a reaction between oxygen and some of the other cell constituents. You can look this up in any food science book under enzymatic browning to see I am right
PhD Food Chemistry and Nutrition