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When a green banana turns yellow a sit ripens. What kind of change is taking place?
What causes a banana's peel to turn brown or black and what causes the fruit to ripen are two different things. A banana's peel turns brown due to an enzyme (polyphenyl oxidase), which is naturally found in the banana. The enzyme polymerises phenols in the banana skin into polyphenols. Polyphenols are similar to melanin, the pigment responsible for the color in our skin. This is what blackens the skin of the bananas.The enzyme that makes bananas sweet is called amylase. Amylase breaks down the starch in the banana fruit. When the starch is broken into its smaller sugar components, called glucose, the banana tastes sweet. The enzyme that softens the banana is called pectinase. Pectinase breaks down the cell walls in the banana fruit so that it is less firm.
What has no effect on the rate of an enzyme-catalyzed reaction?
Enzyme concentration has no effect on the rate of an enzyme-catalyzed reaction after reaching a saturation point where all enzyme active sites are occupied. At this point, adding more enzyme will not increase the reaction rate further.
What is the effect of excess heat or temperature on enzyme?
Each enzyme has its ideal temperature
What can effect the shape of an enzyme molecule?
Temperature
Does the allosteric effect in an enzyme change the enzyme's function?
Yes, the allosteric effect can change an enzyme's function by altering its activity or affinity for its substrate. This modulation is often achieved by a molecule binding to a site on the enzyme other than the active site, causing a conformational change that affects the enzyme's catalytic activity.
How do you say albino in German language?
The word "Albino" is German too. It is a person with pigment problems. Albinism is a congenital disorder characterized by the complete or partial absence of pigment in the skin, hair and eyes due to absence or defect of an enzyme involved in the production of melanin.
What effect does iodoacetate have on glycolysis?
iodoacetate inhibits the enzyme glyceraldehyde 3-phosphate dehydrogenase which is a enzyme in glycolysis
What have effect on enzyme?
The major thing that has an effect on an enzyme is heat. If the enzyme is exposed to a large amount of heat than it denatures, which means that it is no longer functional. Enzymes work at their best at an OPTIMUM range, that is at about 30-35 degrees Celsius. The enzyme will denature at about 47-50 degrees Celsius.
If one banana is in the fridge and on outside what banana will turn brown the most?
The banana in the refrigerator will turn faster. It is due to a defense mechanism in the fruit, which is activated when the fruit is cut from the tree. There are three main factors involved in the ripening and browning process, they are: enzymes, oxygen and phenols. Enzymes are protein-like substances that speed up or initiate chemical reactions. Phenols are defensive mechanisms the plant uses to fend off insects and microbes. The specific enzyme is called polyphenoloxidase. When the banana is attacked, the phenols are activated in the presence of oxygen by this enzyme. In this process the brown color is produced as a side effect. The first time the banana is attacked is when it is cut from the tree. Exposure to cold air, certain gases, and physical damage of the fruit will hasten the process.
What else can effect how an enzyme works by changing the enzyme's shape can the reaction still take place?
invalid question!
How does adding an acid to an enzyme reaction effect the enzyme?
it alters the pH of the enzyme denaturing it leaving it unable to carry out it's role effectively or at all
What is the effect of excess heat or temperature on an enzyme-?
With a lot of heat, the enzyme will be denatured meaning it will lose its shape and therefore its function.
