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What happened to the structure of catechol oxidase at temperatures above 75C?
Wiki User
∙ 13y ago
it is "denatured" - its structure become very much distorted and thus the protein cannot work anymore
Wiki User
∙ 13y ago
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What enzyme breaksdown catecholamine?
monoamine oxidase and catechol-O-methyltransferase
Why does potato extract turn brown when catechol oxidase is added?
It is because the enzyme facilitates a reaction between catechol and oxidase. In the presence of oxygen, the compound catechol is oxidized by the removal of two hydrogen atoms. Catechol is thus converted to benzoquinone, and oxygen is reduced by the addition of two hydrogen atoms to form water. Benzoquinone molecules then link together to form long, branched chains. These chains are the structural backbones fo the read and brown melanoid pigments that cause the darkening. The intensity of the colour depends on the amount of the coloured product formed.
As you demonstrate in this experiment high temperature inactivate catechol oxidase how is it that some bacteria live in the hot spring Yellowstone pack at temperature as high as 73 degrees celsius?
The bacteria that live in the hot spring are of a different kind. They can survive in extreme conditions. There are also other type of bacterias that can live in salty and some which can live in acidic conditions. Also because their proteins are in their correct form when at extreme temperatures, and in fact when put at temperatures that are normal for us, their proteins would deform and they could die.
Is coryne bacterium is oxidase positive?
no.coryne bacterium is oxidase negative.
Do anaerobic bacteria require oxidase?
No, only aerobic bacteria require oxidase.
Does catechol oxidase have a co factor?
Yes, Copper II Chloride
What enzyme breaksdown catecholamine?
monoamine oxidase and catechol-O-methyltransferase
What pH level does catechol oxidase work best a?
pH 10 and 12
Why does lemon juice applied to slices of apples or bananas prevent darkening of the fruit?
beacuse the acidic ph caused by lemon juice prevents the oxidation of catechol by catechol oxidase which results in the absence of the product benzoquinone which is brown in color.
Why does potato extract turn brown when catechol oxidase is added?
It is because the enzyme facilitates a reaction between catechol and oxidase. In the presence of oxygen, the compound catechol is oxidized by the removal of two hydrogen atoms. Catechol is thus converted to benzoquinone, and oxygen is reduced by the addition of two hydrogen atoms to form water. Benzoquinone molecules then link together to form long, branched chains. These chains are the structural backbones fo the read and brown melanoid pigments that cause the darkening. The intensity of the colour depends on the amount of the coloured product formed.
What has the author Z L Kruk written?
Z. L. Kruk has written: 'Some effects of inhibiting catechol-o-methyltransferase and monoamine oxidase in the central nervous system of the rat with particular reference to thermoregulatory mechanisms.1972'
As you demonstrate in this experiment high temperature inactivate catechol oxidase how is it that some bacteria live in the hot spring Yellowstone pack at temperature as high as 73 degrees celsius?
The bacteria that live in the hot spring are of a different kind. They can survive in extreme conditions. There are also other type of bacterias that can live in salty and some which can live in acidic conditions. Also because their proteins are in their correct form when at extreme temperatures, and in fact when put at temperatures that are normal for us, their proteins would deform and they could die.
What is a benzoquinone?
It is the product of catechol and oxygen when catalyzed by the enzyme catechol oxidase. This reaction occurs naturally in plants to prevent bacteria from decaying damaged plant cells, since benzoquinone is toxic to bacteria. It`s the brown stuff that we call bruises on fruits.
How do you keep pears from turning brown?
because of polyphenol oxidase which reacts on pear for sometime.Polyphenol oxidase (PPO) enzymes, also known as polyphenoloxidases, are able to catalyze the transformation of an array of aromatic compounds that have two adjacent phenolic groups on them. This includes a number of polyphenols in plants that act as antioxidants. These copper-containing enzymes oxidize the phenolic groups to reactive oxygen molecules known as quinones, which continue reacting with each other and other cellular factors to form brown spots known as melanin. This browning causes the deterioration of fruits and vegetables, resulting in large economic losses. Examples include the pearEnzymatic browningis not unique to pear. PPO - a mixture of monophenol oxidase and catechol oxidase enzymes - is present in nearly all plant tissues, and can also be found in bacteria, animals, and fungi. In fact, browning by PPO is not always an undesirable reaction; the familiar brown color of tea, coffee and cocoa is developed by PPO enzymatic browning during product processing.Tentoxin has also been used in recent research to eliminate the polyphenol oxidase activity from seedlings of higher plants. Enzymatic browning is not unique to apples. PPO - a mixture of monophenol oxidase and catechol oxidase enzymes - is present in nearly all plant tissues, and can also be found in bacteria, animals, and fungi.
Why does lemon juice sprinkled on freshly cut fruit keep the fruit from turning brown?
When plants are cut they release a chemical called catechol and an enzyme called catechol oxidase. The enzyme converts catechol to benzoquinone which is toxic to bacteria. Benzoquinone is intended to prevent microbe invasion. It is this chemical that gives plants a brown color. The citric acid in lemon juice denatures the catechol oxidase, rendering it ineffective. Thus no benzoquinone is produced and plants do not turn brown.
What are the substrates and products of these enzymes urate oxidase glycolate oxidase and diamino oxidase?
i ave no idea wot d answer is
Is coryne bacterium is oxidase positive?
no.coryne bacterium is oxidase negative.
