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Name: annette l rubin
Status: N/A
Age: N/A
Location: N/A
Country: N/A
Date: 1999
Question:
Why does lemon juice prevent the oxidation and browning of apples? What is the chemical reaction?


Replies:
My guess would be that the oxidation process is pH dependent. By adding the lemon juice, you lower the pH (lemon juice contains citric and ascorbic acids). I can't tell you what the reactions would be. Sorry.

-Joe Schultz


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