WHY DO FRESHLY CUT APPLE TURNS BROWN

Apples turn brown because of a chemical
reaction called “oxidation” , which is caused by
oxygen from the air. Oxygen is one of the
most reactive substances known. Apples are rich in iron,
which is present in all their cells. Oxygen from the air reacts with the iron in the
apple
cells, forming iron oxides, This is just
like the rust that forms on the surface of iron
objects. An enzyme called polyphenol oxidase
(that’s present in these cells) increase the rate of chemical reaction, that is, helps make this
reaction go faster. The oxidized layer (brown color) formed is just to provides some protection against foreign
bodies that may affect the exposed apple cells.
There’s no harm in eating an apple that has
turned brown, for the iron oxide will not affect you. Meanwhile, if you are to prepare apple juice. The iron oxide
gives it the special golden-brown colour, and
it’s a tastier way to consume an apple!

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