how does the soaking of cut pieces of vegetables in water reduce the level of browining
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Cut fruits and vegetables turn brown by the oxidation process that occurs when the cut cells come in contact with air. The cut cells release some enzymes that react with oxygen in air and cause oxidation and result in browning of the cells. Some common enzymes are catechol oxidase and polyphenol oxidase (tyrosinase) etc.
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Explanation:
The water prevent the a from coming in contact preventing the browining process
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