Author Question: Did both varieties of apples brown to the same extent? Explain. ... (Read 74 times)

stock

  • Hero Member
  • *****
  • Posts: 573
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

  • Sr. Member
  • ****
  • Posts: 324
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.



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
 

Did you know?

About 100 new prescription or over-the-counter drugs come into the U.S. market every year.

Did you know?

About 80% of major fungal systemic infections are due to Candida albicans. Another form, Candida peritonitis, occurs most often in postoperative patients. A rare disease, Candida meningitis, may follow leukemia, kidney transplant, other immunosuppressed factors, or when suffering from Candida septicemia.

Did you know?

Computer programs are available that crosscheck a new drug's possible trade name with all other trade names currently available. These programs detect dangerous similarities between names and alert the manufacturer of the drug.

Did you know?

The term bacteria was devised in the 19th century by German biologist Ferdinand Cohn. He based it on the Greek word "bakterion" meaning a small rod or staff. Cohn is considered to be the father of modern bacteriology.

Did you know?

Addicts to opiates often avoid treatment because they are afraid of withdrawal. Though unpleasant, with proper management, withdrawal is rarely fatal and passes relatively quickly.

For a complete list of videos, visit our video library