Why does apple turn brown on being cut ?
ans1 : Apple consists an enzyme known as polyphenol oxidase( it is copper containing enzyme).When the fruit is cut the enzyme activates as it is exposed to air.Thus brown color is formed on the cut portion.
When it is dipped in abscorbic acid solution browning of the cut surface can be prevented as the acid inhibits the activity of enzyme.
ans2: Generally ferric ions are brown in color.Apple consists of ferrous ions so when they are cut they are oxidised into ferric ions which are brown in color.
ans1 : Apple consists an enzyme known as polyphenol oxidase( it is copper containing enzyme).When the fruit is cut the enzyme activates as it is exposed to air.Thus brown color is formed on the cut portion.
When it is dipped in abscorbic acid solution browning of the cut surface can be prevented as the acid inhibits the activity of enzyme.
ans2: Generally ferric ions are brown in color.Apple consists of ferrous ions so when they are cut they are oxidised into ferric ions which are brown in color.
No comments:
Post a Comment