Question

enzymatic pathways that produce brown pigments. the browning of fruits and vegetables reduces the nutritional value of the food, so antibrowning agents such as bromelain are used.
(a) identify the type of monomer of which this enzyme is composed.
note on your ap exam, you will handwrite your responses to free - response questions in a test booklet
(b) bromelain works by breaking the enzymes that cause browning into smaller molecules. explain how the reaction that breaks up the enzymes occurs.
(c) the ph of a solution determines the charge of certain r groups. the ph of pineapple fruit ranges from

Explanation:

Step1: Recall enzyme composition

Enzymes are proteins, and proteins are composed of amino - acids.

Step2: Describe enzymatic reaction mechanism

Bromelain, as an enzyme, acts as a catalyst. It lowers the activation energy of the reaction that breaks the peptide bonds in the browning - causing enzymes through hydrolysis. Water is used to break these bonds, resulting in smaller molecules.

Step3: Consider pH and R - groups

The pH of the pineapple fruit affects the charge of certain R - groups in the enzymes. At different pH values, the acidic or basic R - groups can either donate or accept protons, which can change the overall charge and the conformation of the enzyme, affecting its activity.

Answer:

(a) Amino - acids
(b) Bromelain acts as a catalyst, lowering the activation energy of the hydrolysis reaction that breaks the peptide bonds in the browning - causing enzymes, using water to break them into smaller molecules.
(c) The pH of the pineapple fruit affects the protonation state of acidic or basic R - groups in the enzymes, changing their charge and potentially their conformation and activity.