Life: The Science of Biology
11th Edition
ISBN: 9781319010164
Author: David E. Sadava, David M. Hillis, H. Craig Heller, Sally D. Hacker
Publisher: W. H. Freeman
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Chapter 8.3, Problem 3R
Summary Introduction
To review:
The reason for the following:
a. Reduction in browning of potatoes peeled underwater.
b. Potatoes that are sliced after boiling at 100 degrees Celsius.
Introduction:
The cells of potato have an enzyme called polyphenol oxidases, which catalyzes the oxidation of certain phenolic compounds that are present inside the vacuoles. When a potato is peeled or sliced, the knife essentially cuts through the cell walls and the vacuoles.
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Life: The Science of Biology
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