Biology, 03.10.2019 02:00 Serenitybella
Some fruits and vegetables turn brown when peeled because they contain the enzyme catecholase, which catalyzes a reaction between oxygen and a colorless compound, catechol. the product of this reaction is benzoquinone, which forms the red and brown pigments responsible for the browning. when preparing fruit salads, some cooks sprinkle the sliced fruits with lemon juice to prevent discoloration. how might lemon juice act to prevent the browning of fruit?
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Some fruits and vegetables turn brown when peeled because they contain the enzyme catecholase, which...
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