Question

d) Magnesium hydroxide
c) Magnesium peroxide
in the air. [
Cut vegetables get a brown layer on the surface by reacting with
d) Chlorine
c) Oxygen
b) Nitrogen
a) Carbon dioxide​

Answer 1

Answer:

Carbon dioxide may be the answer

Answer 2

Explanation:

When fresh fruits and vegetables are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetables brown.