Credit: RHYS LEWIS & MINH TAN PHAM, AHS, DECD, UNISA/SCIENCE PHOTO LIBRARY

Caption: Cut apple oxidising. Time-lapse footage of the cut surface of an apple turning browning. When an apple is cut, molecular oxygen (O2) from the air causes oxidation in the injured plant tissue. Polyphenol oxidase (PPO) enzymes in the apple's chloroplasts rapidly oxidise phenolic compounds (like o-diphenols) to o-quinones. O-quinones are the colourless precursors to brown-coloured secondary products. This time-lapse was filmed over a period of two hours.

Release details: Model release not required. Property release not required.

Keywords: apple, biochemical, biochemistry, biological, biology, botanical, botany, browned, browning, chemical, chemistry, clip, cut, demonstration, diphenols, education, educational, enzymatic, enzymes, experiment, film, flora, food, food science, foodstuff, footage, fruit, lab, laboratory, malus domestica, motion, nature, no-one, nobody, nutrition, o-diphenol, o-diphenols, o-quinone, o-quinones, o2, oxidation, oxidised, oxidising, oxidized, oxidizing, oxygen, phenolic compounds, polyphenol oxidase, ppo, quinones, reaction, school science, studio shot, surface, time-lapse, timelapse, two hours, video, white background

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Cut apple oxidising, time-lapse footage

K005/4776 Rights Managed

Downloadable master

Duration: 00:00:09.02

Frame size: 1920x1080

Frame rate: 25

Audio: No

Format: QuickTime, Photo JPEG 100%, progressive scan, square pixels

File size: 72.5M

Original

Capture format: Sony FS700

Codec: AVC HD

Please contact Science Photo Library if you require the original, or other formats.

 

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