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The catechol rapidly oxidizes the potato

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11y ago

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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.


Why should the potato extract be added last?

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How does a crush potato differ from a whole potato when hydrogen peroxide is added to each separately?

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