Apples and Enzymes
Автор: sthomasNS201
Загружено: 2010-12-04
Просмотров: 1090
Описание: In our video we examined carefully why apple slices turn brown during a short period of time. When an apple is is cut, oxygen is introduced into the apple's plant tissue. When the oxygen is present, the polyphenol oxidase (PPO) enzymes located in the chloroplasts rapidly oxidize phenolic compounds, the substrate molecule, which is naturally present in apples to the product, o-quinones. We illustrated the lock and key enzyme activity to show the active site where the substrate meets the enzyme to create the brown color present in the apples. We learned that a good way to prevent the apple from oxidizing is squeezing some lemon on the apples which affects the acidity of the enzyme and as a result, it denatures the enzyme.
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