When an apple is cut, it often turns brown. what does the color change indicate?
a. physical change only
b. chemical change only
c. physical and chemical changes

When an apple is cut (or bruised), oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colorless precursors to brown-colored secondary products. so it will be c

B. chemical change

Apples turn brown because of a chemical reaction called oxidation.

im not to sure what it is

the temperature and the pressure affect solubility. temperature affects by changing the properties of the solvent. the increase in pressure increases solubility, the decrease in pressure decreases solubility.