Question: Have you ever asked ur self why apples 🍎 turn brown after being cut? and is their a scientific reason or theory for that?

Jacinta Nzilani answered on 17 Jul 2025:

Hey,🧪 The Science Behind It:
When you slice an apple, you break its cells, and that exposes enzymes (tiny proteins) inside the apple to oxygen in the air. One key enzyme is called polyphenol oxidase (PPO).

👉 PPO + oxygen + apple compounds = brown color

This chemical reaction is called oxidation, the same thing that happens to rusting iron!

🌟 Fun Fact:
The brown part is not harmful, but it might not look very tasty.
To slow it down, you can:

Sprinkle lemon juice 🍋 (acid slows oxidation)

Keep slices in cold water

Store them in an airtight container

So next time your apple turns brown, just remember:
It’s science doing its thing! 🧬