Answer:
The products have less potential energy than the reactants
Explanation:
Potential Energy is energy that can be stored in a physical system and has the ability to be transformed into kinetic energy. Potential energy is the name given to the form of energy when it is 'stored', ie it can at any time manifest itself as chemical reactions, where energy is released as a result of the work done by the reaction. . Thus, the reaction product will have less potential energy than the reactants, an example of this is the reaction described in the question above.
Answer:
Mass is how heavy something is, volume tells you how big it is, and density is mass divided by volume. you can usually think of weight and mass as the same thing.Volume is the size of an object, and mass is its weight. Density is calculated by dividing an object’s mass by its volume. Density is sometimes used to describe other quantities divided by volume, such as energy density.
Answer: Fruit will not brown. Browning requires a functional enzyme.
Explanation:
Genetic engineering refers to the manipulation of an organism's genes. Scientists use a variety of molecular tools and techniques to cut up and join genetic material from different species and to introduce this new hybrid DNA into another organisms. <u>The overall goal is to add or remove an organism's genetic makeup for the better, or to transfer DNA code from one species into the other, in order to form new combinations or heritable genetic material.</u>
Enzymatic browning is a reaction that occurs in fruits which results in negative effects on characteristics such as taste, color, and nutritional value. This reaction is a caused by phenolic compounds' oxidation by an enzyme called polyphenol oxidase, which causes the generation of dark pigments. This is often seen in apples which are rich in this enzymes and susceptible to this enzymatic browning.
If through genetic engineering, the gene encoding the enzyme responsible for the apple browing is removed, then this enzyme cannot be produced by the apple. Consequently, apples will not brown<u>,</u> because there will not be a polyphenol oxidase that oxidates the phenolic compounds.
