LIFE: THE SCIENCE OF BIOLOGY
11th Edition
ISBN: 9781319145125
Author: Sadava
Publisher: MAC HIGHER
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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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