Enzymatic browning

Article no. P7188500 | Type: Experiments

10 Minutes
20 Minutes
grades 5-7 , grades 7-10 , grades 10-13

Also part of:

Student set Food chemistry, TESS advanced Chemistry

Article no. 25306-88 | Type: Set

Delivery time: available

When cut fruit or vegetables become brownly coloured within a short time, this colour change is known as "enzymatic browning". "Enzymatic browning" can be prevented by adding acid or reducing agent, as well as by excluding oxygen. Vinegar or lemon juice are old household remedies, which prevent the discolouration of fruit when it is preserved.


Learning objectives

  • Principle of enzymatic browning



  • Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
  • Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered


File name
File size
File type
(de) Versuchsbeschreibung
p7188500d .pdf
File size 0.35 Mb
(en) Experiment guide
p7188500e .pdf
File size 0.35 Mb
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