What do you call the inner part of the apple? Not the core- I mean the apple stuff itself.
And why does that part of the apple turn brown when eating it? Is it because of my atrocious halitosis?
Love,
me.
2007-08-28 02:38:09 · 12 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
Aww, did your apple turn brown :(?
You can have mine, I share :D
2007-08-28 03:26:28 · answer #1 · answered by Anonymous · 1⤊ 0⤋
When fruits or vegetables are peeled/cut open...the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed & reacts with the oxygen in the air. The reaction is called oxidation...that's what turns the apple brown & when is bruised too. If an apple is damaged by being hit or dropping it...the apple's cells in it are damaged & exposed to the air inside, causing it to turn brown.
You can use an anti-browning solution to prevent the apples from turning brown!! What you do is brush the surface of the apple with lemon juice or anything citrus...after it is cut or peeled
2007-08-28 03:10:09 · answer #2 · answered by **annie anytime** 3 · 1⤊ 0⤋
The apples flesh turns brown shortly after peeled due to a process called oxidation. It happens when oxigen from the air gets in contact with the apple cells.
to avoid this, if you want to keep it good for a longer time, put the peeled apple cut in quarters (for better accomodation) in a bowl with cold water and juice of one or two lemons.The acid from the lemon will delay oxidation. However it will not stop it. This means they can be good for longer time but wont last one entire day or so without turning brown.
2007-08-28 02:48:10 · answer #3 · answered by deliciasyvariedades 5 · 1⤊ 0⤋
Fresh cut apples turn brown when iron-containing chemicals inside apple cells react with oxygen in the air. To learn more go to the link below.
2007-08-28 02:45:25 · answer #4 · answered by T 2 · 1⤊ 0⤋
How about the meat of the apple. And dude is turns brown due to oxidation, simple science.
2007-08-28 02:47:05 · answer #5 · answered by BlueSea 7 · 1⤊ 0⤋
IT's a simple chemical reaction... th eapple flesh oxidizes and turns brown when exposed to oxygen. Just rub cut surfaces with OJ or lemon juice to prevent this browining.
2007-08-28 02:46:39 · answer #6 · answered by Sugar Pie 7 · 1⤊ 0⤋
because the apple contain high percentage of iron so oxidation take place to iron at apple and convert to brown no long time
2016-05-19 23:59:42 · answer #7 · answered by ? 3 · 0⤊ 0⤋
It is oxidizing with the air and turning brown
2007-08-28 02:51:28 · answer #8 · answered by Experto Credo 7 · 0⤊ 0⤋
because microscopic bacteria eat it. thats why an apple with chemicals sprayed all over it doesn't turn brown; because the natural bacteria are smart enough to stay away from it. hours go by, and its still crisp and white!
2007-08-28 02:49:22 · answer #9 · answered by Anonymous · 0⤊ 1⤋
dude, it's called oxidation... it happens when pealed apples are exposed on air.
2007-08-28 02:45:36 · answer #10 · answered by DruNkStripPeR 3 · 0⤊ 0⤋