Question

Sarita while helping her mother in kitchen work noticed that the slices
of potato and brinjal have acquired a brown colour. She asked her mother
reason behind this change. Her mother said whenever we keep cut pieces
of these vegetables open for long time they acquire such colour.


(a) Are cutting vegetables and change in colour, physical or chemical
changes?

(b) Why vegetables acquired brown colour?

(c) Do this brown colouration indicate that the vegetables are spoilt. Can
we reverse this process? Why?

(d) Can you suggest ways to avoid this colouration of vegetables?

(e) What value of Sarita is shown here?​

Answer 1

Answer:

Step-by-step explanation:

A. Physical change

b vegetable turns brown after cutting. This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black.

c. No brown coloration don’t indicate that vegetables are spoilt. Yes by washing and or removing upper part of brown part of vegetables as oxidation occur in only that part which is exposed to air.

4.  cut the vegetables just before cooking or soaking them in water

e. Sarita is curious and wants to learn scientific reason behind the browning of vegetables

Answer 2

Answer:

Step-by-step explanation:

i dont knpw