science
Leave an apple slice out on the counter for a few hours and it slowly turns brown.
When you cut an apple, its inside touches the air for the first time, and something inside the apple reacts with the oxygen in that air, slowly turning the flesh brown.
The apple isn't freezing — there's no ice involved — and it isn't turning into water either; it stays solid apple the whole time, just a different color.
You can slow the browning down by brushing lemon juice on the cut apple, since the lemon's acid gets in the way of that browning reaction!
science
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