Why do apples turn brown when we cut them?
#035 Rebroadcast
Do you like apples? Ever wonder why they turn brown when you cut them? This week, Melissa and Jam explore this very question. What's going on in these apples? Where does the brown come from? Is it a good or bad thing? Does it taste different? Is the brown actually apple tears from the pain of being cut? And how do you like them apples?
References from this episode
- Science Experiment: The Brown Apple Project - 4-H
- Purification and Characterization of Polyphenol Oxidase from Banana (Musa sapientum L.) Pulp - Chang-Peng YangShuji FujitaMD AshrafuzzamanNaoko NakamuraNobuyuki Hayashi
- Nonbrowning GM apple cleared for market - Emily Waltz, Nature Biotechnology
- Why Do Avocados Turn Brown? – The Chemistry of Avocados - Compound Chemistry
- Browning Inhibition in Fresh-cut ‘Fuji’ Apple Slices by Natural Anti-browning Agents
- Inhibition of Apple-Slice Browning by 4-Hexylresorcinol - Yaguang LuoGustavo and Barbosa-Cánovas
- Department Of Agriculture Approves First Genetically Modified Apple, Which Resists Turning Brown - Britt E. Erickson, Chemical & Engineering News
Thanks to our monthly supporters
- Ciara Linville
- J0HNTR0Y
- Jeannette Napoleon
- Cullyn R
- Erica Bee
- Elizabeth P
- Sarah Moar
- Rachel Reina
- Letila
- Katrina Barnum-Huckins
- Suzanne Phillips
- Nelly Silva
- Venus Rebholz
- Lyn Stubblefield
- Jacob Taber
- Brian Kimball
- Emerson Woodhall
- Kristina Gotfredsen
- Timothy Parker
- Steven Boyles
- Chris Skupien
- Chelsea B
- Bri McAllister
- Avishai Barnoy
- Hunter Reardon
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
More description
#035 Rebroadcast
Do you like apples? Ever wonder why they turn brown when you cut them? This week, Melissa and Jam explore this very question. What's going on in these apples? Where does the brown come from? Is it a good or bad thing? Does it taste different? Is the brown actually apple tears from the pain of being cut? And how do you like them apples?
References from this episode
- Science Experiment: The Brown Apple Project - 4-H
- Purification and Characterization of Polyphenol Oxidase from Banana (Musa sapientum L.) Pulp - Chang-Peng YangShuji FujitaMD AshrafuzzamanNaoko NakamuraNobuyuki Hayashi
- Nonbrowning GM apple cleared for market - Emily Waltz, Nature Biotechnology
- Why Do Avocados Turn Brown? – The Chemistry of Avocados - Compound Chemistry
- Browning Inhibition in Fresh-cut ‘Fuji’ Apple Slices by Natural Anti-browning Agents
- Inhibition of Apple-Slice Browning by 4-Hexylresorcinol - Yaguang LuoGustavo and Barbosa-Cánovas
- Department Of Agriculture Approves First Genetically Modified Apple, Which Resists Turning Brown - Britt E. Erickson, Chemical & Engineering News
Thanks to our monthly supporters
- Ciara Linville
- J0HNTR0Y
- Jeannette Napoleon
- Cullyn R
- Erica Bee
- Elizabeth P
- Sarah Moar
- Rachel Reina
- Letila
- Katrina Barnum-Huckins
- Suzanne Phillips
- Nelly Silva
- Venus Rebholz
- Lyn Stubblefield
- Jacob Taber
- Brian Kimball
- Emerson Woodhall
- Kristina Gotfredsen
- Timothy Parker
- Steven Boyles
- Chris Skupien
- Chelsea B
- Bri McAllister
- Avishai Barnoy
- Hunter Reardon
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
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