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WHY SOME FRUITS AND VEGETABLES TURN BROWN WHEN CUT OR BRUISED ????
This is due to
browning enzymatic reaction!!
When fruits or vegetable are peeled or cut, enzymes in the plant tissue, POLYPHENOL OXIDASE are exposed to the air.
In the presence of oxygen, polyphenol oxidase (PPO) enzyme rapidly oxidize phenolic compounds naturally encountered in the fruit tissues to o-quinones.
Then, O-quinone react with protein or amino acids to form melanins. This compound melanin is responsible for browning of fruits and vegetables. This reaction is occurs at warm temperatures when the pH of the plant material is between 5.0 and 7.0.
FREEZING
REFRIGERATION
CHANGE pH
DEHYDRATION
BY CHANGING THE pH
ACTIVITY:
1)CUT THE LEMON AND SQUEEZE THEM 2)PREPARE THE SALT SOLUTION 3) MEASURE 20 ML OF THE LEMON JUICE, VINEGAR AND SALT SOLUTION BY USING THE MEASURING CYLINDER.
APPLE SLICES
A B C D (CONTROL)
Low pH level
Polyphenol oxidase works best when the pH level is between 5.0 and 7.0. However, below a pH level of 3.0, the enzyme becomes inactivated. The pH of lemon juice is in the 2.0 range, making it very effective against browning.
SET 2 (DEHYDRATION)
WE ARE GOING TO USE THE SALT SOLUTION OF 3 DIFFERENT
CONCENTRATION.
ACTIVITY:
1)PUT THE SALT INTO A MEASURING CYLINDER UP TO 1 ML.THEN PUT 20 ML OF
WATER AND STIR THEM. 2)REPEAT STEP 2 BY REPLACING THE 1 ML LEVEL WITH 3 ML AND 6 ML. 3) PUT THE THREE SOLUTION INTO 3 DIFFERENT LABELLED BOWL.
BROWN.
.THE END