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KS3 Enzymic Browning

Authored by Soraya Hartley

Specialty

7th - 9th Grade

Used 29+ times

KS3 Enzymic Browning
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15 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Media Image

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

Apple

Celery

Cucumber

Tomatoes

Peas

Swede

Mushrooms

Pear

Watermelon

Carrots

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

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...

the oxygen reacts with the enzymes.

Enzymic browning can be prevented by

polyphenol oxidase

The enzyme in fruit that causes fruit to go brown is called

catalysts that speed up reactions.

Polyphenol oxidase is an

enzyme.

Enzymes are

acid, heat or water.

Pigmentation occurs when fruit browns because

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

Match the following

a chemical reaction that causes fruit do go brown when exposed to oxygen

When the cell of a fruit is cut open,

they speed up chemical reactions

Enzymic browning is...

that are commonly affected by enzymic browning

Enzymes are catalysts...

Polyphenol Oxidase

Apples, potatoes, avocados, bananas and aubergines are fruits and vegetables...

enzymes react with oxygen in the air and oxidation takes place.

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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