Is the data that you are collecting in the above table quantitative or qualitative? Explain why.Which treatment had the least amount of browning? Which had the most? Why do you think you obtained these results?Remember that the enzyme polyphenol oxidase is a protein! For each treatment, apply your knowledge of how temperature, pH, and salt concentration affect enzyme activity and explain why you got the results that you did. Include bonds and the levels of protein structure that you explored in Activity A in your answer.How does temperature impact the rate of enzyme activity? If you were to leave the apple in the refrigerator longer, why would it eventually brown? Explain based on what you know about enzyme activity.How does pH and its impact on specific types of bonds explain the results you obtained in your lemon juice treatment? Include bonds and levels of protein structure in your answer.How does salt and its impact on specific types of bonds explain the results you obtained in your salt treatment? Include bonds and levels of protein structure in your answer.How did the plastic wrap affect the browning reaction? Explain. Exercise D: Protein Structure and Enzyme Function"Kitchen Lab"** You will need to record your results over a 24 hour period for this lab**Background:Fruit turns brown when exposed to air because a reaction is happening when a cutpiece of fruit is exposed to oxygen. This is called enzymatic browning. The nameenzymatic browning comes from the fact that an enzyme located in the fruit reacts withoxygen from the air to turn the fruit brown.The general reaction can be simplified to:Polyphenol oxidase + O2 → melanin (brown color)Oxygen activates the compound polyphenol oxidase in the fruit to turn the fruit brown.Polyphenol oxidase is the enzyme.In this experiment you will perform a controlled experiment where you treat apple slicesin various conditions and gather data on how much the apple turned brown. If you donot have the ingredients to conduct this experiment at home, see if you can reach out toone of your classmates and borrow their data in order to analyze it. I will set up adiscussion board to help with this. Be sure to properly reference that individual.For this experiment, use your information about bonds found in protein structure and beable to hypothesize/predict what you may expect to see for the following treatments ofapple slices compared to the untreated control:Adding lemon juice or vinegarAdding saltCovering with plastic wrapKeeping at room temperature vs. in a refrigeratorIf you're a parent, you might consider having your child(ren) help as a fun project!Materials:AppleKnifeLemon juice or vinegarSalt water solution (approximately 1 teaspoon in 4 cup water)Plastic wrapTongs or other utensilPlatesScreenshotBowls Procedures:1. Prepare the solutions. Note that you only need a small amount of each, it issufficient to just wet the exposed surfaces of the apple, i.e., you may wet the oneside of the apple slice, flip it over, and then wet the other side.2. Cut off both ends of the apple and then cut the apple into five slices (control,lemon juice, salt, plastic wrap, refrigerator).3. Set one untreated apple slice at room temperature (this is your control).4. Set one untreated apple slice into your refrigerator.5. Wrap one apple slice in plastic wrap; try and press the wrap closely against theapple surface to exclude air.6. Place one apple slice in the lemon juice or vinegar for 30 seconds.7. Place one apple slice in the salt water solution for 30 seconds.8. Be sure to label and keep track of each slice (e.g., place each on a paper platelnapkin, and write the treatment on the paper plate next to each slice).9. Observe, photograph, and record your qualitative data after 10 minutes, 30minutes, 1 hour, and 1 day in the table below. Use a scale of 0-5, where 0 isunchanged, and 5 is very brown. Please hold on to this information as you will beasked to submit it.Table 1. Browning of apple slices over time for different treatments.Apple slice10 minutes30 minutes1 hour24 hoursUntreated112controlLemon juice orvinegar4Salt water1Plastic wrap1111Refrigerator111Reflection Questions:Is the data that you are collecting in the above table quantitative or qualitative?Explain why.• Which treatment had the least amount of browning? Which had the most? Whydo you think you obtainedScreenshot

Background Information Enzyme activity: It is defined as the rate at which reactants are converted…

Answered: Is the data that you are collecting in…

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P