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Kitchen Project
Kitchen Project
BROWNING PREVENTION
HASNOR
NITA
AYU
ITA
OXIDATION OF APPLE
THE THINGS THAT MAKE IT TURN BROWN WHEN CUT ARE: PHENOLS MOLECULE AND PHENOLASE ENZYME
MOLECULES OF OXYGEN IN THE AIR CAN REACT WITH THE PHENOLS AND PHENOLASE
Oxygen and phenolase work together to take the electron from the phenol molecules
Oxygen allows the phenolase to change the phenol into molecule of melanin which has brown colour
VARIABLE
Constant variable: type of fruit Manipulative variable: controlled factor -pH -water binding chemical -temperature -reducing oxygen Responsive variable: inhibition of the browning of the apple
EXPERIMENT 1 : CHANGE IN PH
Since oxygen is needed for enzyme phenolase to catalyze the conversion of plat phenolic compounds to melanin.
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