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What homemade remedy do you believe will work best to cease apples from browning when cut? How do you suggest I test multiple substances to prove if there is a certain one that reduces apple browning more?
Answer 1:

To tackle the first question, it is necessary to understand the mechanism behind the browning of apples. Scientific American has an excellent article explaining the mechanism,

apples turn brown .

Oxygen reacts with an enzyme in apples causing the browning. When you cut into an apple, oxygen in the air reaches the enzyme and causes it to turn brown.

If you want to slow the browning process, you need to either prevent oxygen from reaching the enzyme or make the enzyme less reactive. Coating the apple in sugar or syrup minimizes oxygen's ability to reach the enzyme, slowing down the browning action. If you coat the apple in something acidic, it makes the enzyme less reactive. This coating will also slow the browning process. An edible acid example is lemon-juice.

Preparing an experiment your self is an excellent way to understand the browning process. First, decide which methods I want to test and find the proper materials. I would test sugar, syrup, an acidic liquid and a basic liquid. Cut the apple into five slices or how ever many methods you want to try. Do not coat one slice; it will be the control sample. Coat one sample in sugar, one in syrup, one with lemon juice (an acidic substance) and one with baking soda (a basic substance). Record the color of each slice after 1, 5, 10, 20 and 60 min.

Finally, plot the data according to how brown the apple was versus time. Following this experiment or a similar one that your develop will let you find the best way to prevent apples from browning.

A word of caution, make sure you only use edible substances on the apple. Be careful to prevent the lemon juice from getting into your eyes.



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