About this document
Apple Browning: A Chemistry Project by Huzaifa Lokhandwala is a document available to read on EtoBox.
This document presents a student science project investigating the chemical reaction behind apple browning through experiments comparing untreated apple slices to slices treated with water, lemon juice, Fruit Fresh, apple juice, and white vinegar. The project found that treatments containing acid like lemon juice or vinegar were most effective at preventing browning by inactivating the enzyme polyphenol oxidase. This project explores an important chemical process of enzymatic browning that is relevant to fo
- Author
- Huzaifa Lokhandwala
- Language
- EN