Question

microbiology has taught us that lemon juice, or some other kind of acidic substance like vinegar, will keep certain sugary fruits like apples from turning brown through the oxidization process.
true
false

Explanation:

The browning of fruits like apples is due to enzymatic oxidation. Acidic substances like lemon juice or vinegar lower the pH, which inhibits the enzyme (polyphenol oxidase) responsible for oxidation, thus preventing browning. Microbiology here relates to the biochemical and microbial (enzyme - a biological molecule) processes involved. So the statement is True.

Answer:

True