Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

6. Enzymes and Enzyme Kinetics

Enzymes

Biochemistry

6. Enzymes and Enzyme Kinetics

Enzymes

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Multiple Choice

Enzymatic browning occurs when cut fruits and vegetables are exposed to which substance?

Carbon dioxide

Hydrogen peroxide

Nitrogen

Oxygen

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Verified step by step guidance

Step 1: Understand the concept of enzymatic browning. Enzymatic browning is a chemical process that occurs in fruits and vegetables when they are exposed to air. It is primarily caused by the enzyme polyphenol oxidase (PPO), which catalyzes the oxidation of phenolic compounds into quinones, leading to the formation of brown pigments.

Step 2: Identify the key substance involved in enzymatic browning. The process requires the presence of oxygen, as it is the reactant in the oxidation reaction catalyzed by PPO. Without oxygen, the reaction cannot proceed.

Step 3: Analyze the options provided in the question. The options are carbon dioxide, hydrogen peroxide, nitrogen, and oxygen. Among these, oxygen is the only substance that directly participates in the enzymatic browning reaction.

Step 4: Eliminate incorrect options. Carbon dioxide and nitrogen are inert gases that do not participate in the enzymatic browning process. Hydrogen peroxide is a reactive compound but is not involved in this specific reaction.

Step 5: Conclude that oxygen is the correct answer. Oxygen is the essential substance required for enzymatic browning to occur, as it drives the oxidation of phenolic compounds in the presence of PPO.