What Liquid Will Keep Apples from Turning Brown Experiment: A Comprehensive Guide
Have you ever bitten into a crunchy, juicy apple, only to have it turn brown and unappetizing a few minutes later? This phenomenon is due to an enzyme called polyphenol oxidase (PPO), which is naturally present in apples. When an apple is cut or bruised, the PPO enzyme reacts with oxygen in the air, causing … Read more