Question

(I) Why cut apple turns a brown colour? 

(II) Predict the product for the following reaction,

Answer 1

(I) 

1. Apples contains an enzyme called polyphenol oxidase (PPO) also known as tyrosinase. 

2. Cutting an apple exposes its cells to the atmospheric oxygen and oxidizes the phenolic compounds present in apples. This is called the “enzymatic browning” that turns a cut apple brown.

3. In addition to apples, enzymatic browning is also evident in bananas, pears, avocados and even potatoes.

(II)