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When apples are cut, the exposed fruit underneath the skin react with the oxygen in the air, which causes the apple slices to turn brown. This experiment explores how the apple slices react when coated with different liquids, like milk, lemon juice, vinegar, or water. You’ll discover lemon juice is one of the liquids that work best. That’s because lemon juice has a compound that reacts with oxygen before the oxygen reacts with the apple. It’s also acidic, which slows down the browning reaction (and also makes it taste sour!). A light spritz of lemon juice will keep your apples fresh without altering their taste too much.