{"id":8337,"date":"2023-10-11T07:28:31","date_gmt":"2023-10-11T05:28:31","guid":{"rendered":"https:\/\/kitchenlab4kids.uniwersytet.ignatianum.edu.pl\/?post_type=videos&#038;p=8337"},"modified":"2023-10-11T07:28:32","modified_gmt":"2023-10-11T05:28:32","slug":"utlenianie-jablka","status":"publish","type":"videos","link":"https:\/\/kitchenlab4kids.ignatianum.edu.pl\/pl\/videos\/utlenianie-jablka\/","title":{"rendered":"Utlenianie jab\u0142ka"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"ast-oembed-container \" style=\"height: 100%;\"><iframe title=\"Utlenianie jab\u0142ka\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Ej_WJoIwH_g?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/div><\/figure>\n\n\n\n<p>Zastanawiali\u015bcie si\u0119 kiedy\u015b, czemu jab\u0142ka kilka godzin po przekrojeniu staj\u0105 si\u0119 br\u0105zowe? Proces ciemnienia to tak naprawd\u0119 reakcja chemiczna, kt\u00f3ra zachodzi w niekt\u00f3rych owocach pod wp\u0142ywem oksydazy polifenolowej. Zachodzi ona nie tylko w jab\u0142kach, ale r\u00f3wnie\u017c w morelach, gruszkach, bananach, winogronach i ziemniakach. Powstawanie tego br\u0105zowego nalotu mo\u017cna jednak zatrzyma\u0107, dzi\u0119ki czemu wystawione przez nas owoce b\u0119d\u0105 prezentowa\u0107 si\u0119 znacznie lepiej. Znamy jeden prosty trik, kt\u00f3ry pozwoli wam zatrzyma\u0107 proces ciemnienia. Wystarczy skropi\u0107 \u015bwie\u017co przekrojony owoc sokiem z cytryny, pomara\u0144czy albo kwasem octowym. Kwasowy odczyn zatrzymuje lub znacznie spowalnia reakcj\u0119 ciemnienia.<\/p>\n\n\n\n<ul class=\"bs-link-block\">\n<li><a href=\"\/pl\/eksperyment\/utlenianie-sie-jablka-eksperyment\/\">Zobacz wi\u0119cej<\/a><\/li>\n<\/ul>\n\n\n\n<p><strong><u>EN: Apple Oxidization Experiment<\/u><\/strong><\/p>\n\n\n\n<p>Did you wonder why apples turn brown when we cut them into pieces? Do you know how to stop that process? It is a chemical reaction caused by polyphenol oxidase &#8211; enzymatic browning. Explore and observe what substances can be used to control that process.<\/p>\n\n\n\n<ul class=\"bs-link-block\">\n<li><a href=\"\/eksperyment\/apple-oxidization-experiment\/\">Read more<\/a><\/li>\n<\/ul>\n","protected":false},"featured_media":0,"parent":0,"template":"","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ngg_post_thumbnail":0},"categories":[],"acf":[],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"Redaktor","author_link":"https:\/\/kitchenlab4kids.ignatianum.edu.pl\/pl\/author\/"},"uagb_comment_info":0,"uagb_excerpt":"Zastanawiali\u015bcie si\u0119 kiedy\u015b, czemu jab\u0142ka kilka godzin po przekrojeniu staj\u0105 si\u0119 br\u0105zowe? Proces ciemnienia to tak naprawd\u0119 reakcja chemiczna, kt\u00f3ra zachodzi w niekt\u00f3rych owocach pod wp\u0142ywem oksydazy polifenolowej. Zachodzi ona nie tylko w jab\u0142kach, ale r\u00f3wnie\u017c w morelach, gruszkach, bananach, winogronach i ziemniakach. Powstawanie tego br\u0105zowego nalotu mo\u017cna jednak zatrzyma\u0107, dzi\u0119ki czemu wystawione przez nas&hellip;","_links":{"self":[{"href":"https:\/\/kitchenlab4kids.ignatianum.edu.pl\/pl\/wp-json\/wp\/v2\/videos\/8337"}],"collection":[{"href":"https:\/\/kitchenlab4kids.ignatianum.edu.pl\/pl\/wp-json\/wp\/v2\/videos"}],"about":[{"href":"https:\/\/kitchenlab4kids.ignatianum.edu.pl\/pl\/wp-json\/wp\/v2\/types\/videos"}],"wp:attachment":[{"href":"https:\/\/kitchenlab4kids.ignatianum.edu.pl\/pl\/wp-json\/wp\/v2\/media?parent=8337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kitchenlab4kids.ignatianum.edu.pl\/pl\/wp-json\/wp\/v2\/categories?post=8337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}