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.
is prokaryotic, one celled organisms, and can be both harmful and good to the body
Answer:
Muscles connect to your skeleton and they contract and move the skeleton along. Your skeletal system is made up of cartilage and calcified bone that work together. They help the process of movement happen in a smoother manner. The calcified bones of your skeleton also work with the circulatory system.
Answer:
The relationship between frogs and fishes in a pod is predation.
haploid sex cells have only 23 chromosomes in humans, so when they join, they create one cell that has the full 46 chromosomes.
