
KS3 Enzymic Browning
Authored by Soraya Hartley
Specialty
7th - 9th Grade
Used 29+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Enzymic browning occurs when...
enzymes are damaged and oxidation takes place
Fruit is spoiled and unsafe to eat
Fruit goes mouldy
Food gets bacteria on it and makes your enzymes go brown
2.
CATEGORIZE QUESTION
3 mins • 1 pt
Organize these foods into the right categories
Groups:
(a) Fruit
,
(b) Vegetables
Celery
Tomatoes
Peas
Cucumber
Watermelon
Apple
Mushrooms
Carrots
Pear
Swede
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This antioxidant is often used in fruit salads in the form of orange juice to prevent enzymic browning.
Vitamin C
Protein
Fat
Calcium
4.
MATCH QUESTION
1 min • 1 pt
Match the following sentences...
enzyme.
Pigmentation occurs when fruit browns because
catalysts that speed up reactions.
Enzymic browning can be prevented by
the oxygen reacts with the enzymes.
The enzyme in fruit that causes fruit to go brown is called
polyphenol oxidase
Polyphenol oxidase is an
acid, heat or water.
Enzymes are
5.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Enzymic browning is a ...
Biological reaction
Emotional reaction
Chemical Reaction
Allergic reaction
6.
MATCH QUESTION
1 min • 5 pts
enzymes react with oxygen in the air and oxidation takes place.
Enzymic browning is...
Polyphenol Oxidase
Apples, potatoes, avocados, bananas and aubergines are fruits and vegetables...
they speed up chemical reactions
Enzymes are catalysts...
that are commonly affected by enzymic browning
When the cell of a fruit is cut open,
a chemical reaction that causes fruit do go brown when exposed to oxygen
The enzyme in fruit which causes it to go brown is...
7.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
To prevent enzymic browning you can use an acid such as...
Water
Apple juice
Lemon juice
Bicarbonate of soda
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