Answer:
100 grams
between 70 and 100 grams or 0.33 pound or 0.7 and 1N.
Explanation:
Answer:
the enzyme becomes denaturated and loses its structure
Explanation:
Answer:
a. PPOs are denatured at high temperature
Explanation:
Polyphenol oxidase, PPO, is one of the most studied enzymes in the food industry as it is responsible for enzymatic browning reactions in fruits and vegetables. One of the reasons why its study is important is because commercially it is undesirable, since it modifies the sensory, nutritional and in general quality properties that impair the commercialization of a product.
The importance of controlling polyphenol oxidase is that it largely determines the quality and economic value of fruits and vegetables harvested, stored and processed. Bruising, chopping and other mechanical procedures damage the walls of fruits and vegetables which allows oxygen to penetrate, resulting in darkening or enzymatic browning reactions.
Enzymatic browning can be controlled through the use of chemical and physical methods, often used in combination. The commonly used physical methods are the reduction of temperature, oxygen and the use of modified atmospheres or coating films. The use of chemical methods will depend on what you want to inhibit, be it the enzyme, the substrate (oxygen or phenolic compounds) or the products.
Answer:
1.
Red = rr
Blue = bb
Purple = rb
2.
a) Genotype - rb
Phenotype - purple
b) 0%
c) 100%
d) 0%
3.
a) Genotypes - rr, rb, bb
Phenotypes - red, purple, blue
b) 25%
c) 50%
d) 25%
4.
a) Genotypes - rb, bb
Phenotypes: purple, blue
b)
50 purple
50 blue
0 red
Answer:
A is the substrate and B is the protein
Explanation:
Substrate: thing that is the initial part of a protein reaction
B is the thing that MODIFIES the substrate, the protein.
