Why do apples turn brown when we cut them?
Chemistry For Your Life
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The Science of Browning Apples
This chapter explores the biochemical process behind the browning of cut apples, focusing on enzyme reactions and the role of polyphenols in oxidation. It discusses the development of genetically modified apples that resist browning and raises questions about the implications of such modifications. The conversation also intertwines personal preferences and reflections on advancements in food technology.
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