please HELP!!!!

Discussion of all aspects of biological molecules, biochemical processes and laboratory procedures in the field.

Moderators: honeev, Leonid, amiradm, BioTeam

Post Reply
ntpt
Garter
Garter
Posts: 10
Joined: Sat Feb 18, 2006 3:50 am
Location: Melbourne, Australia

please HELP!!!!

Post by ntpt » Tue Mar 14, 2006 1:25 am

Many cut fruit will brown quickly when exposed to air. This is caused by the naturally occuring enzyme polyphenoloxidase. If the freshly cut fruit is rubbed with lemon juice, the brown discoloration almost disappears. Why is this so??

User avatar
Khaiy
Coral
Coral
Posts: 158
Joined: Tue Feb 28, 2006 2:37 am

Post by Khaiy » Tue Mar 14, 2006 1:32 am

Possibly because the citric acid inhibits/interferes with the enzyme? I'm not 100% sure, but that sounds right to me...

kiekyon
Coral
Coral
Posts: 410
Joined: Thu Feb 16, 2006 6:10 am
Location: Malaysia

Post by kiekyon » Tue Mar 14, 2006 6:17 am

yeah, that's right'
polyphenoloxidase doesn't work well in acidic condition

Post Reply

Who is online

Users browsing this forum: No registered users and 2 guests