Question

1. Browning of cut apple can be prolonged by applying lemon juice. Explain.
2. Cooking makes food easy to digest.
Explain.​

Answer 1

$\huge\bf{\underline{\underline{Answer : -}}}$

1) Browning of cut apple is due to the coating of tannin. This browning process can be prolonged using reducing agent such as ascor- bic acid (vitamic C) or by change of pH by adding edible acid such as lemon juice (citric acid).

2) During the cooking process, high polymers of carbohydrates or proteins are hydrolysed to smaller polymers. Due to the smaller size of the resulting constituent nutrient molecules, cooking makes food easy to digest.