What is the reason why two people eat apples at the same time, one person oxidizes slowly, and one p

Answer: Two people eat apples at the same time, and one person oxidizes slowly, because the apples are not peeled and oxidized slowly. A person's oxidation is fast because the apple has been peeled, and the oxidation is fast.

After the apple is cut and placed in the air, it will slowly oxidize and change color, and when eating apples, people who oxidize slowly eat faster, and those who oxidize faster eat slowly.

After the apple is peeled, the longer it is exposed to air, the more likely it is to oxidize. So apples that eat slowly oxidize in the air much faster than apples that eat fast.

It should be that the freshness of the apple is different, so this one does not complain about the apple. That's what happened to Apple.

Everyone's body functions are different, and some people have great differences in the digestive system, so some people are full after eating one steamed bun, and some people are not full after eating two steamed buns, mainly related to their appetite and stomach.

One is to peel the skin and eat it, and the other is to eat it with the skin.

Why do cut apples change color.

When the apple is peeled or cut and left for a while, the color of the cut surface will change from light to dark and finally dark brown.

The main reason for the discoloration reaction is the presence of phenolic compounds in these plants. For example: polyphenols, catechols, etc.

Phenolic compounds are easily oxidized to quinones, that is, they change color and turn yellow, and the color gradually deepens with the increase of the amount of reaction, and finally turns dark brown. The oxidation reaction occurs due to the contact with oxygen in the air and the release of phenol oxidase in the cell.

Phenolic oxidase exists in organelles and cannot come into contact with phenolic compounds until the tissue is damaged, and oxygen in the air cannot enter, so no oxidative discoloration reaction occurs. When the cell tissue is damaged, phenol oxidase is released to contact with phenolic compounds, catalyzing the oxidation of phenolic compounds, coupled with the action of oxygen in the air, a discoloration reaction will occur. Among them, polyphenols can be directly oxidized to quinones and change color.

Catechol molecules, on the other hand, polymerize under the action of phenol oxidase. Two catechol molecules are linked together to form catechol dimers, which in turn can be joined in pairs to form tetramers. The individual catechol molecules and their dimers and tetramers are colorless, but catechol tetramers can form multimers, which are purple.

So the more polymers are formed, the darker the color of the incision surface will be.

When apples change color, the amount of vitamin C will decrease, affecting the nutritional value. To prevent the apple from changing color after cutting, the best way to keep it out of contact with the air is to soak the apple in salt water.

Let the cut apples not change color.

Cut apples quickly dull in color, affecting the aesthetics, is there any trick to change that?

Quite simply, a little lemon juice is added to the eggplant noodles of the apples, which not only does not change color, but also retains the original flavor. In addition, some fruits that are easy to change color can also be treated in this way, and the effect is excellent!

First of all, to tell you that this is a fallacy, let's give you an analysis of why this fallacy occurs: Through experiments, soft shells such as shrimp have been found to contain high concentrations of pentapotassium arsenic compounds. This substance is ingested into the body, and it has no toxic effect on the human body!

However, after taking vitamin C (or foods containing a lot of vitamin C), due to chemical action, the original non-toxic pentapotassium arsenic (also known as arsenic pentoxide) is transformed into toxic tripotassium arsenic, that is, arsenic anhydride (also known as arsenic trioxide), which is commonly known as arsenic. But scientists also told us that it is not so easy to be poisoned by eating shrimp and vitamin C, because it also requires a premise, that is, a large dose of shrimp and vitamin C should be consumed at the same time.

So, what is a high dose? That is, a person eats a few catties of shrimp at a time plus eats about 50 medium-sized apples, or 30 pears, or 10 oranges, or more than 3 catties of green leafy vegetables (raw) content of vitamin C, so as long as the amount of vitamins consumed while eating shrimp does not exceed the above amount, there is no danger.

Eating fruit immediately after eating seafood is easy to get poisoned! Because the VC in fruits is oxidizing, it can oxidize the +3-valent arsenic compounds in seafood to +5-valent arsenic compounds, and the +5-valent arsenic compounds are arsenic in ancient times!

Shrimp and a lot of vitamin C together form arsenic, but the little bit contained in apples should be fine, and you can eat it with confidence.

Shrimp and a lot of vitamin C together will form arsenic, and the little vitamin in apples should not be.

Hydrogen peroxide quickly breaks down into water and releases oxygen when it comes into contact with apples.

2h₂o₂==2h₂o+o₂