Elucidation of the structure of the periodic table The number of electron shells an atom determines the atomic period. Each skin has a subshell, which is loaded according to the following sequence, along with increasing atomic number: 1s 2s 2p 3s 3p 4s 3d 4p 5s 4d 5p 6s 4f 5d 6p 7s 5f 6d 8s 5g 6f 7d 7P 8p
Senin, 10 Oktober 2011
Often we see that apples, pears, potatoes or barking, just peel, fruit or tuber flesh becomes brown. What exactly is going on behind it all? Whether the symptoms were favorable, or conversely, harmful?
In food science, was named after browning symptoms or browning. Namely, the formation of brown color in food naturally or because of certain processes. Certainly not due to dye.
The reason: because the surface of sliced apples from turning brown due to substances (acid type) are found in apples is oxidized by oxygen in the air.
Question:
and how to prevent the apple is not broken?
Langganan:
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The easiest way to prevent the apples so as not to brown the apple slices brushed with lemon juice or pineapple juice. Both of these juices can cause slow the PPO activity
BalasHapusBrushing apple parts that are open with sugar syrup or salt water. This action reduces the diffusion of oxygen and slow the maturation process
Dip apple slices into ascorbic acid or lemon lime soda. Both act as an anti-browning solution.
but it also contains antioxidants lemon whose function is to inhibit / slow down / prevent the oxidation by free radicals, which protect cells from harmful effects of reactive oxygen free radicals, and can neutralize or destroy the free radicals for example when exfoliated pencokelatan on apples and lemons also are bases.