The browning of potatoes on contact with oxygen is caused by the enzyme reaction depicted above. Which of the following could in crease the rate of this reaction?
A. Adding more catechol oxidase 
B. Adding more benzoquinone
C. Reducing the amount of catechol 
D.Reducing the amount of catechol oxidase 
Pls help! P.S. you may or may not have to click on the picture to see all of it. Thank you.
 
      
                
     
    
    
    
    2  answers:
            
              
Answer: 
I think it is adding catechol oxidase
Explanation: 
This is because more enzymes are able to take in more substrates, or reactants more quickly, therefore increasing the speed of the reaction.
Hope this helps!
 
                                
             
                    
              
Answer: 
he is correct it is adding catechol oxidase
Explanation: 
it would increase the rate of the reaction
 
                                
             
         	
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