why does an apple brown faster in a warm envoriment than a colder one?
February 17th, 2010 | by admin |I put an apple slice into the freezer and one on the counter, why does the one on the counter brown faster than the one on the counter? Also the i put one under lamp to heat it up more, why does the apple brown even faster when its really warm? can someone answer this question in detail and why? what does oxidation have to do with the temperature?
It has something to do with the enzyme.
Enzymatic activity increases with an increase in temperature.
You have to remember though, that the activity would only increase up to a certain temperature (optimum temperature). Beyond this, the activity would go down because of enzyme denaturation.
One Response to “why does an apple brown faster in a warm envoriment than a colder one?”
By Mrs on Feb 17, 2010 | Reply
It has something to do with the enzyme.
Enzymatic activity increases with an increase in temperature.
You have to remember though, that the activity would only increase up to a certain temperature (optimum temperature). Beyond this, the activity would go down because of enzyme denaturation.
References :