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.
The water can be affected by point source pollution
Answer:
It seems to be an omnivore.
Explanation:
It eats both seeds and insects, and omnivores eat meat and plants.
Explanation:The excretory system is the system of an organism's body that performs the function of excretion, the bodily process of discharging wastes. ... There are several parts of the body that are involved in this process, such as sweat glands, the liver, the lungs and the kidney system. Every human has two kidneys.
Explanation:
Glucose, is C6H1206, and it contains carbon, hydrogen and oxygen in the ratio 6:12:6, which 1:2:1 when simplified
