Enzymatic Browning Lab

Students dip sections of apples into lemon juice, vinegar, and water to determine the effect of these solutions on their ability to prevent or slow down the browning of fruits such as apples. Lemon juice (citric acid) did the best job of slowing down the browning process while the fruit exposed to air had the most browning on the surface of the fruit. The enzyme responsible for the browning of fruit is inactive at low pH levels.

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