Question

How does the ph of a solution affect the rate of enzymatic browning of apples?

Answer 1

2 AIM To determine the pH range that is most effective in slowing down the enzymatic browning of apples HYPOTHESIS pH level affects the rate of action of polyphenol oxidase enzymes. The lower the pH of the solution the apples are soaked in, the lower the rate of enzymatic browning of the apples.

I hope this will help you

If not then comment me

Answer 2

sahil bhyya ne answer dedya he .....XD