The one advantage of using DNS assay to detect maltose production is the formation of a soluble and colored product compound.
The reaction that occurs between maltose and DNS in the assay is a redox reaction (reduction and oxidation) such that maltose gets oxidized and becomes Maltonic Acid while the DNS gets reduced into reduced DNS. The intensity of orange/brown /red color of reduced DNS is proportionately related to the amount of Maltose in the solution.
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Answer:
Ethylene
Explanation:
Ethylene is a hormone required to trigger fruit ripening, and it can be blocked by using synthetic compounds, such as 1-methyl-cyclo-propene (1-MCP).
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