Science Related

Review Science related questions and content

Why does dipping an apple slice in lemon juice prevent it from browning through an enzymatic reaction?

  • A. Lemon juice has a pH that inactivates the enzymes.
  • B. Lemon juice has enzymes that reverse the browning.
  • C. Lemon juice functions to dilute the brown material.
  • D. Lemon juice functions to bleach the brown material.
Correct Answer: A

Rationale: The correct answer is A: Lemon juice has a pH that inactivates the enzymes. Enzymatic browning in apples is caused by the enzyme polyphenol oxidase. When an apple is sliced, the enzyme comes into contact with oxygen in the air, leading to the browning process. Lemon juice contains citric acid, which lowers the pH of the apple's surface, creating an acidic environment that inactivates the polyphenol oxidase enzyme, thus preventing the browning reaction. This acidic environment denatures the enzyme, rendering it unable to catalyze the browning reaction. Therefore, by dipping the apple slice in lemon juice, the enzymatic activity that causes browning is effectively inhibited, maintaining the apple's color and freshness.