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一、问题的提出日常生活中我们每个人都接触过苹果,都吃过苹果,都见过切开或削皮后的苹果过一段时间后颜色会由白色变成浅黄色,最终变成褐色(这种现象在食品科学上通常称为“褐变”)。那么,引起苹果褐变的原因及影响因素是什么呢?观点一:《化学教学》2007年第5期第26面:“苹果中的亚铁离子被空气中的氧气氧化成铁离子而呈
First, the problem raised Everyone of us in daily life have been exposed to apples, have eaten apples, have seen cut or peeled apples after a period of time the color will change from white to light yellow, eventually turning brown This phenomenon is commonly referred to as ”browning“ in food science). So what causes the browning of apple and its influencing factors? Viewpoint 1: ”Chemistry Teaching“ 2007 the fifth period 26th surface: ”ferrous ions in the apple is oxidized by the oxygen in the air into iron ions