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expeople1 [14]
3 years ago
9

It is commonly know that freshly cut fruits turn a brownish color when exposed to the air for a number of minutes (see below). T

his is due to the action of the enzyme polyphenol oxidase. It is also well known that the formation of the brown color can be prevented or slowed by chilling the fruit, boiling it, or rubbing it with lemon juice (which contains ascorbic acid). Explain why each of these three methods work to slow down the browning process.
Biology
1 answer:
Mnenie [13.5K]3 years ago
3 0

Answer: These methods works by denaturing the enzymes. The first and the second method is to change the temperature and the third method is to change the pH.

Explanation:

The browning of the fruits or vegetables takes place due to the action of the enzymes. The enzymes inside the body of the organism works under specific conditions.

These conditions are temperature and pH. Change the optimum pH and temperature of the environment of enzymes could denature it.

In these case the enzymes would not work efficiently and the browning of fruits will not take place.

By cooling or boiling the fruit changes the temperature of the enzyme and in this temperature the enzymes do not work effectively.

In case of ascorbic acid the pH is acidic and enzymes do not work at lower pH.

So, by changing the pH and temperature, the enzymes do not work.

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You decide to repeat the Meselson-Stahl experiment, except this time you plan to grow the cells on light 14N medium for many gen
Effectus [21]

Answer:

One band of light density and one band of heavy density.

Explanation:

According to conservative model of replication, the original strands do not separate from each other during replication. Hence, after replication the old strands are together and the new strands are together.

Here, cells were grown in 14N medium first so 14N was used for DNA replication and all DNA molecules had 14N. When the cells were transferred to 15N medium, only 15N was available for replication process. New DNA molecules would be synthesised using 15N (15N15N) and old DNA molecules have 14N (14N14N). Hence, in density gradient one band will be of light density (14N14N) and one band will be of heavy density (15N15N).

5 0
2 years ago
Which of the following does NOT effect the rate of enzyme reaction?
chubhunter [2.5K]

From the options that factor that does not effect the rate of enzyme reaction is : ( D ) Amount of product.

Enzymes are substances found in organisms that catalyzes the rate of chemical reaction occurring in an organism. during the chemical reaction the enzyme remains intact and is not utilized during the process.  

Some of the process that may Inhibit the performance of an enzyme(s) includes ;

  • pH ,
  • The substrate concentration,
  • Temperature and
  • The concentration of the enzyme.  

The amount of the product does not affect the performance rate of the enzyme because enzymes functions in chemical reactions and not physical reactions

Hence we can conclude that the factor that does not effect the rate of enzyme reaction is the  Amount of product

Learn more : brainly.com/question/13981863

6 0
2 years ago
Severe acute respiratory syndrome (SARS) is an illness caused by a coronavirus. Symptoms, including a high fever, headaches, and
monitta

Answer:

lytic, because of the quick onset of symptoms after infection

Explanation:

As seen in the question above, the SARS virus tends to develop symptoms very quickly when it is infecting a person. This speed in the development of symptoms is a characteristic of the lytic cycle, in relation to the reproductive cycle of viruses. This is because in the lytic cycle, a virus can infect many cells at once, which accelerates the development of the disease. This cycle allows the virus to use all of the cell's biological machinery to reproduce more copies of the virus. When these copies are ready, the virus causes the destruction of the host cell and the release of new viruses to other cells, where the whole process will be repeated. This is all done very quickly.

The lysogenic cycle does not cause the rapid infection of thousands of cells, since it is necessary that there is an adaptation between the DNA of the cell and the DNA of the virus. This slows down the infection process and, therefore, symptoms appear more slowly.

3 0
2 years ago
Read 2 more answers
Distilled water has a pH of 7. Milk has a pH of 6. Therefore, milk is: A. 10 times less acidic than distilled water. B. half as
lina2011 [118]

Answer:

(C) 10 times more acidic than distilled water.

Explanation:

The pH scale is logarithmic, meaning a pH difference of one is a difference of 10 times.

8 0
2 years ago
In maize, a dominant allele A is necessary for seed color, as opposed to colorless (a). Another gene has a recessive allele wx t
Gelneren [198K]

Answer:

  • 1/2 Aa Wx wx (colored seeds, normal starch)
  • 1/2 aa Wx wx (colorless seed, normal starch).

Explanation:

  • A (colored seed) is dominant over a (colorless)
  • Wx (normal starch) is dominant over wx (waxy)

Both loci are independent.

A <em>Aa WxWx </em>individual was test crossed (crossed with a homozygous recessive <em>aa wxwx</em> individual).

  • The homozygous recessive can only produce <em>a wx </em>gametes.
  • The dihybrid individual can produce two types of gametes, all of them with the same frequency because the genes segregate independently: 1/2 <em>A Wx </em>and 1/2<em> a Wx </em>

<u>The possible offspring resulting from the combination of those gametes is:</u>

  • 1/2 Aa Wx wx (colored seeds, normal starch)
  • 1/2 aa Wx wx (colorless seed, normal starch).

7 0
2 years ago
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