Question

If you cut an apple into slices and leave them in the open air, they will slowly turn brown. What kind of chemical change is this? Explain

Answer 1

Apples turn brown as a result of oxidation.

Step-by-step explanation:

Because of the oxidation process, the apple turns brown when it is chopped. The apple's peel shields it from oxidation. When an apple's skin is removed, airborne oxygen and water molecules interact with it, causing oxidation to occur. At room temperature, the oxidation process is quite effective.

For instance, if a peeled apple is placed in the refrigerator, it takes some time for it to start oxidizing and turning brown, however, if it is placed at ambient temperature, it does so much more quickly.

When oxygen and apple peel mix, the polyphenol oxidase enzyme is triggered to oxidize the phenolic component. Quinones are then created, which react with amino acids to produce the brown color.