Why do apples turn brown when we cut them?
Chemistry For Your Life
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The Science of Brown Apples
This chapter delves into the intriguing phenomenon of apples turning brown when cut, exploring the biochemical processes involved in oxidation. The discussion highlights the role of the enzyme polyphenol oxidase and how it transforms sugars into quinones that protect the fruit. Additionally, the speakers contrast personal experiences and perceptions about apple browning with the science behind this protective mechanism.
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