DoubleTree Signature Cookie Recipe
The treatment group of apple slices dipped in the lemon juice solution should inactivate the browning enzyme. Polyphenol oxidase (the enzyme) is pH dependent. The pH of lemon juice is between 2.0-2.5. A lower pH means the substance is more acidic. The acid in lemon juice inactivates polyphenol oxidase to prevent browning. ................
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