4. What causes the change in color of the potatoes and apples

When you eat apples or bananas, or when peeling potatoes or eggplant, the color of the fruit and vegetables becomes brown and sometimes "changes to black color, the reason is due to oxidation of phenolic compounds in the fruit under the action of an enzyme called polyphenol oxidase

Explanation:

The actual mechanism that causes browning in apples and potatoes involves an enzyme called polyphenol oxidase, also known as tyrosinase.

The enzyme then has access to oxygen in the air and it does its thing, turning the fruit brown.

relative humidity, temperature and dew point -- are bound together in the mathematical relationship below. relative humidity changes when temperatures change. because warm air can hold more water vapor than cool air, relative humidity falls when the temperature rises if no moisture is added to the air. so i would say a

you must remain stopped until the stop signal is retracted and the red lights are turned off. approaching traffic in the opposite roadway of a divided highway shall not be required to stop, even if the school bus has the stop-arm extended and the alternately flashing warning signal lamps on.