For short term, dip in solution of lemon juice and water.
Because the citric acid or ascorbic acid in lemons keep fresh cut fruits from browning from the air they are exposed to, also known as oxidizing. Limes have the same effect. There is a commercial product called fruitfresh which can be used for a substitute. See the related link for more information. This can also be used on apples, avacadoes, potato salads and any other salad that brown due to contact with air.
Yes, it stops it for a day or two depending on how much pickle you eat and then returns.
it stops dust going to far in ... it stops water going in to much
No you can eat pumpkin when pregnant.
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Lemon juice when applied to peeled apples stops them turning brown and adds sharpness to an insipid eating apple.
Saturn keeps going and never stops Saturn keeps going around the sun and never stops
He stops flirting with you he stops staring at you and all the other stuff that guys do.
If you add a very small amount of baking soda to the juice, it will neutralize some of the acidity that makes citrus taste so sour (think: grapefruit). Just wait until it stops fizzing. The juice will taste slightly carbonated (after all, baking soda is sodium bicarbonate) and you shouldn't need to add any sugar to make it palatable.
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a poem that keeps going on and then stops.................