Apples float because they are 25% air
Apples float due to being 25% air, with internal pockets providing buoyancy and crispness, a trait that helped early colonists make safer drinks.
Ever wonder why apples float? It's because they're about 25% air by volume! Tiny air pockets within their flesh create buoyancy, making "bobbing for apples" possible and giving them that satisfying crispy texture. This cellular structure is key to their unique properties.
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