Question

Sliced apples, when kept in water, take longer to turn brown than those kept outside. This is because of the enzymes, the proteins which speed up the biochemical reactions, present in an apple. Which of the following could be the reason for this?

A. The enzymes react with water and produce a white coating.
B. The enzymes do not have access to oxygen.
C. The enzymes cannot work at such low temperatures.
D. The enzymes die in the presence of water.

Answer 1

Answer:

I think the answer should be A perhaps. i may be wrong.

Answer 2

Correct answer is B

Apples brown when their tissues get exposed to oxygen.

When sliced apples are submerged in water oxygen takes longer time to get to them thus slowing down the biochemical reactions and taking longer time to brown