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प्रश्न
Do all the fruits and vegetables undergo browning? Explain.
उत्तर
No, not all the fruits. Enzymic browning can be observed in fruits such as apricots, pears, bananas, grapes, and avocados and vegetables such as aubergines, potatoes, lettuce. The enzyme polyphenol oxidase or tyrosinase that when in contact with oxygen catalyzes a biochemical reaction of plants phenolic compounds to brown pigments known as melanin, which results in the fruit or vegetable turning brown.
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संबंधित प्रश्न
Match the following.
| Spoilage | Decomposition |
| Ozone | Biocatalyst |
| Tarnishing | Oxygen |
| Yeast | Chemical reaction |
| Calcium oxide | Food |
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Explain how food items are spoiled by chemical reactions?
Explain the role of yeast in making cakes and buns in a bakery?
Burning of fossil fuels is responsible for global warming. Justify the statement.
Classify the following day-to-day activities based on chemical reactions by physical contact, solutions of reactants, heat, light, electricity, and catalyst.
- Burning of crackers during festivals
- Fading of coloured clothes on drying under sunlight.
- Cooking of eggs.
- Charging of batteries.
When a magnesium ribbon is burnt in the air, the ash formed is ______.
Reason out
Ozone is produced naturally in the stratosphere.
An element ‘A’ on exposure to moist air turns reddish-brown and a new compound ‘B’ is formed. The substance ‘A’ and ‘B’ are:
