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Author Question: Did both varieties of apples brown to the same extent? Explain. ... (Read 56 times)

stock

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on: Aug 19, 2018
Did both varieties of apples brown to the same extent? Explain.

Question 2

Assuming that a solution of ascorbic acid and vinegar both have the same pH, which would be more effective in preventing browning? Why?


raili21

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Reply #1 on: Aug 19, 2018
Answer to Question 1

the two different varieties of apples will not brown to the same extent. The tart apple contains more acid, and this could help slow the browning process.

Answer to Question 2

Ascorbic acid because it is also an antioxidant.


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