Question

1.observe what happens to an apple after it has been sliced.​

Answer 1

Explanation:

Cutting an apple into slices releases an enzyme that mixes with the properties in oxygen and starts the process of oxidation. The scientific name for this enzyme is called polyphenol oxidase. It is the reaction from this enzyme coming into direct contact with the oxygen in the air that causes a fruit to start to spoil.Mar 18, 2013

Answer 2

Answer:

After an apple is cut, we observe that it begins to turn brown. the reason for the same is as followed:

• When you cut (or bruise) an apple, oxygen enters the harmed plant tissue. The polyphenol oxidase (PPO) enzymes in the chloroplasts quickly oxidise the phenolic compounds that are naturally present in apple tissues to o-quinones, which are colourless precursors to secondary products that are brown when oxygen is present in cells.

• O-quinones then react to form compounds with amino acids or proteins, or they self-assemble to form polymers, to generate the well-known brown colour.

• The PPO level in a tissue might change depending on the growth environment and fruit development. Because of this, certain apples oxidise more quickly than others.

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