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How does the effect of freezing differ from the effect of boiling the enzyme?
Freezing doesn't effect the enzymes since freezing does not permanently affect enzyme structure. Boiling permanently changes the structure and can change the enzymes.
How does freezing temperature affect mocroorganisms and enzymes?
Freezing temperature make ice of the water in bacteria and completely stop there metabolic activity. Enzymes do not work at freezing temperature as they have no scope for movement in solid ice. So there activity halted.
Why should you never hold a pineapple too long?
The reason why you should never hold a pineapple too long is because, pineapples contain very unique enzymes called BROMELAIN. These enzymes are pretty harmful because if you hold a pineapple too long, the pineapple enzymes will start to consume your skin. After a while you will have no finger prints because those enzymes would have eaten them away. Unless you want smooth fingers.
How does freezing effect emzmes?
freezing provides unsuitable temperature for activities of enzymes
What is the freezing point of pineapple tidbits?
34 degrees Fahrenheit
Does freezing honey kill enzymes?
yes
How does substrate concentration and pH affect enzymes?
Substrate concentration will affect enzymes because substrates are specific to enzymes. The pH will affect enzymes because certain enzymes will work better in certain pH levels.
What does snap freezing do?
Because it keeps the enzymes and bacterias out of the food
Would vinegar affect the freezing point?
Vinegar will not affect the freezing point of vinegar.
Do the enzymes in pineapple papaya and citrus break down dead skin cells?
Yes, the enzymes in pineapple and papaya as well as citrus break down dead skin cells. They also break down food that is inside your body.
Why cooked pineapples don't have the same effect on jello as fresh pineapple?
Pineapple contains an enzyme which prevents gelatin from setting. Heat destroys (denatures) enzymes.
Does pineapple juice affect chicken texture?
Yes, pineapple left long on any meat will make it mushy. It is the acidic nature of pineapple.
