Brown apples are just as good. Remember these
yummy apple pies with brown apples on top?
Apples turn brown when exposed to air
because of the oxidation process that goes on when
the inside of the apple gets exposed to the
ambient air which contains oxygen and water
molecules. The skin of the apple protects it from
this process. This oxidation process is very
sensitive to the ambient temperature.
example if you place the peeled apple in the
refrigerator the process is greatly slowed down
and it will take several days before it turns
brown. If you place it in the hot oven it will
turn brown very quickly . Faster than if you left
it exposed to air at room temperature.
to you: What would happen if you place the apple
in a jar of oil? Would it turn brown?. Ask your
teacher or try the experiment.
Good luck with
your science class and your wise questions!