Pears oxidizing enzymes

The browning offruitisa common example of the oxidation of phenols to quinones. Apples, pears, potatoes, etc. contain polyphenol oxidase (PPO), an enzyme that catalyzes the oxidation of naturally occurring derivatives of catechol (benzene-1,2-diol) by atmospheric oxygen. The products are ortho-quinones, which are unstable and quickly condense to give brown polymers. 

The melting point of a DNA molecule is the temperature at which the double-helical strand breaks apart. Suppose you are given two DNA samples. One sample contains 45 percent C-G base pairs while the other contains 64 percent C-G base pairs. The total number of bases is the same in each sample. Which of the two samples has a higher melting point Why When fruits such as apples and pears are cut, the exposed parts begin to turn brown. This is the result of an oxidation reaction catalyzed by enzymes present in the fruit. Often the browning action can be prevented or slowed by adding a few drops of lemon juice to the exposed areas. What is the chemical basis for this treatment ... 

When fruits such as apples and pears are cut, the exposed parts begin to turn brown. This is the result of an oxidation reaction catalyzed by enzymes present in the fruit. Often the browning action can be prevented or slowed by adding a few drops of lemon juice to the exposed areas. What is the chemical basis for this treatment ... 

When fruits such as apples and pears are cut, the exposed parts begin to turn brown. This is the result of an oxidation reaction catalyzed by enzymes... 

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