When apples that have been cut are exposed to oxygen, an enzyme-catalyzed reaction causes them to turn

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When apples that have been cut are exposed to oxygen, an enzyme-catalyzed reaction causes them to turn brown. They can be prevented from turning brown by coating them with lemon juice (pH = ~3.5.) Explain why this is so.
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Organic Chemistry

ISBN: 978-0131407480

4th edition

Authors: Paula Yurkanis Bruice

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