A compound responsible for the browning reactions in apple when it is cut and exposed to air :
Polyphenol oxidase
The browning of a cut apple is enzymatic browning, which starts only when cell damage brings phenolic substrates into contact with oxygen and the browning enzyme.
Polyphenol oxidase (also called phenolase or catecholase) is the copper-containing enzyme that oxidises phenolic compounds such as catechol and chlorogenic acid into quinones in the presence of air.
The quinones formed then polymerise non-enzymatically into brown melanin-type pigments, so melanin and quinones are products of the reaction, while DOPA is a phenolic intermediate rather than the driving agent.
This is why browning is controlled by inactivating or inhibiting the enzyme, for example by blanching, acidulation with lemon juice, or adding ascorbic acid or sulphites.
Hence, Polyphenol oxidase.
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Important Questions from Mixed Topic (MH-SET)
.................... is a client server application that identifies each host on the internet with a unique user-friendly name.
Every OS has a ................ or .......... which primarily resides in the main memory of the computer to perform some of the basic functions of the OS.
(i) Kernel
(ii) Interface
(iii) Nucleus
(iv) Compiler
Codes:
Which of the following are referred to as low level language?
(i) Machine language
(ii) Assembly language
(iii) High level language
(iv) Natural language
Codes:
Match the following:
List I List II (a) New York Public Library (i) Shelv AR (b) Miami University Augmented Research Group (ii) Smart library (c) Oula University Library (iii) Wolf Walk (d) North Carolina State University (iv) Find the future Codes:
Which part of the QR code represents the encoded data?
