Freshly cut surfaces of fruits and vegetables discolor when exposed to oxygen in the air. Cut three slices of a fruit (apple) or vegetable (potato). leave one unwrapped on a plate. Wrap one in plastic wrap. Dip the other in lemon juice.
- What changes took place in each sample after 1-2 hours?
- Define oxidation. Why did wrapping or dipping in lemon juice affect the oxidation rate?
- Define reduction. What is a redox reaction?
- Explain how antioxidants such as Vitamin E, citric acid, and BHT are used in the foods we eat to preserve them. What are the benefits?
Solution:
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