QUESTION 3Many fruits will "brown" after being cut. This is due to the fact that an enzyme, polyphenol oxidase, will activelyoxidize the exposed phenols (that give fruit their sweet smell and flavor). The enzyme is inhibited by acid, so intheory, dipping the fruit in acid, will(prevent/encourage) browning.Click Save and Subat

This is because the enzyme polyphenol oxidase that causes browning is inhibited by acid. When the…

Answered: QUESTION 3 Many fruits will "brown"…

Chemistry & Chemical Reactivity

9th Edition

ISBN:9781133949640

Author:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel

Publisher:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel

Chapter24: Biochemistry

Section24.3: Nucleic Acids

Problem 1RC: 1. Which breaks down more quickly in an aqueous solution? DNA RNA

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1. Which breaks down more quickly in an aqueous solution? DNA RNA
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