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BROWNING PREVENTION

HASNOR

NITA

AYU

ITA

OXIDATION OF APPLE

HOW DOES THIS HAPPEN ???

INSIDE THE APPLE CELL

THE THINGS THAT MAKE IT TURN BROWN WHEN CUT ARE: PHENOLS MOLECULE AND PHENOLASE ENZYME

WHEN THE CELL IS CUT:

MOLECULES OF OXYGEN IN THE AIR CAN REACT WITH THE PHENOLS AND PHENOLASE

Oxidation is the loss of electronoxygen is very good at taking electron

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

How to inhibit browning of apple?

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

EXPERIMENT 2 : WATER-BINDING CHEMICAL

EXPERIMENT 3 : CHANGING TEMPERATURE

EXPERIMENT 4 : REDUCING OXYGEN

Pholyphenol oxidase is a globular protein

ACID CAN MAKE THE PHENOLASE ENZYME INACTIVE

Since oxygen is needed for enzyme phenolase to catalyze the conversion of plat phenolic compounds to melanin.

- Reducing oxygen will prevent the browning of apple.

THE BROWNING OF APPLE IS INHIBITED AFTER 30 MINUTES

THANK YOU