Department of Energy Argonne National Laboratory Office of Science NEWTON's Homepage NEWTON's Homepage
NEWTON, Ask A Scientist!
NEWTON Home Page NEWTON Teachers Visit Our Archives Ask A Question How To Ask A Question Question of the Week Our Expert Scientists Volunteer at NEWTON! Frequently Asked Questions Referencing NEWTON About NEWTON About Ask A Scientist Education At Argonne Sugar and Decomposition
Name: Marchetta
Status: student
Grade: N/A
Location: N/A
Country: N/A
Date: N/A

Why does sugar cause apples to rot faster?


Sugar is what makes the apple taste sweet, but is also "food" for the fermentation process. Anabolic (without oxygen) fermentation results in the production of alcohol or acid, which then starts destroying all of the cells. Alcohol does this in the same manner to the cells in your mouth when you use alcohol based mouthwash. Fermentation is a great process and without it, apple cider, beer, wine and liquor would not be made the way they are made today. The apple rots because the fermentation is not controlled, otherwise you would end up with apple cider. If you want to learn more about fermentation, you can go to this site:

Matt Voss

Click here to return to the Botany Archives

NEWTON is an electronic community for Science, Math, and Computer Science K-12 Educators, sponsored and operated by Argonne National Laboratory's Educational Programs, Andrew Skipor, Ph.D., Head of Educational Programs.

For assistance with NEWTON contact a System Operator (, or at Argonne's Educational Programs

Educational Programs
Building 360
9700 S. Cass Ave.
Argonne, Illinois
60439-4845, USA
Update: June 2012
Weclome To Newton

Argonne National Laboratory