Chemical Reactions And Polyphenol

A chemical reaction is a process that involves change of the molecular or ionic structure of a substance, as opposed to a change in physical form or a nuclear reaction. The key concepts of a chemical reaction are:

Chemical reactions make new things by rearranging other things. In a chemical reaction, the main change that occurs relates to the way atoms are bonded to each other, in order to change those connections, bonds must be broken and new bonds be formed.

The demands for fresh fruits and vegetables are becoming a constant need for consumers in the food industry. Fresh-cut apples are popular due to advantages such as freshness, convenience, nutrition, and being pollution free (Chen et al., 2015). Unfortunately, browning happens to fresh-cut apples. The food economy has found many new methods to lessen the browning in apples, but these methods are expensive. The browning of apples occurs from the polyphenol oxidase activity which causes benzoquinones to be created. To stop the browning that occurs, a compound that would inhibit the polyphenol

Another primary ingredient in Alka-Seltzer is citric acid. Citric acid is a big factor in metabolism. Citric acid can be found in citric fruit. The salt contained in citric acid is very useful and is used as a anticoagulant because of the salt’s ability to calcium

Objective: This lab was performed to help students understand what enzymes do, what they are, and how they are effected by temperature, pH, and concentration. This lab write up only contains information based on the temperature portion of the lab. Introduction: In lab 5; enzyme activity, yeast solution was used as an enzyme to test the rate that oxygen was produced.

Detox: The juice of apples are rich in polyphenols and flavonoids, both are strong antioxidants and help detoxify the body of harmful substances.

A chemical reaction is when two or more reactants (atoms, molecules) combine to create a new product (1). This interaction happens because when they share the same environment they interact. The reaction can happen anywhere as long as a chemical change happens; the molecules can even be the same (2). No atoms are destroyed or created, the same ones in the reactants continue through the whole process (1). For a reaction to occur, atom bonds must be broken or created to form a chemical bond (2). A reaction may happen when molecules break and reorganize themselves in different ways based on how different factors affect it.

In this investigation, 2-aminophenol(AP), 4-chlorobenzaldehyde(CB), the metal salts CuCl2.2H2O (99.00%), Pd(OAc)2 (99.99%), and AgNO3 (99.50%) were utilized and purchased from Sigma–Aldrich Chemise (Germany). The important reagents for DNA interaction studies, Calf-thymus DNA (CT-DNA), 2-amino-2-hydroxyl methyl- propane -1,3- diol (Tris) and ethylenediaminetetraacetic acid (EDTA) were purchased from Sigma – Aldrich. CT-DNA dissolved in Tris-HC buffer (ph7.2). Tris-HCl buffer solution was prepared using deionized water and was used to control the pH of the reaction system. TAE Buffer (Tris-acetate-EDTA) (50X), Top Vision Agarose, Ethidium Bromide Solution (10 mg/mL), 6X DNA Loading Dye and 100 bp DNA Ladder are utilized

In order to prevent oxidation, various chemicals or acids can be put on the apples to slow the oxidation process down. Vitamin C, ascorbic acid, calcium, and citric acid are all different ways that can keep an apple lasting longer. Apples change when they are cut and bruised, and they can desiccate and brown when connected with oxygen. Apples change in various ways and can change in size as well. Specifically, apples change when they interact with oxygen and change in size by desiccation. To conclude, apples with citric acid and various chemicals on them can prevent it from going bad and staying fresh

Oxidation is the process or result of oxidizing or being oxidized. This means being chemically combined with oxygen. You can also call this rottening. Oxidation is the process in which fruits, like apples, turn brown. Apples have apples cells. Inside an apple, there is a molecule named phenol. This molecule is the main reason why apples turn brown. Also there is an enzyme inside an apple cell named polyphenol oxidase. An enzyme accelerates, or catalyze, chemical reactions. So when an apple cell is damaged, it allows molecules of oxygen in the air, to react with phenols and polyphenol oxidase. The oxygen will combine with the polyphenol oxidase enzymes and turn phenol cells into a molecule of melanin. Melanin is a dark brown molecule. So when

Phenoxyethanol or pheno alcohol is a preservative so it is able to increase shelf life. Many aqueous cream do not contain natural preservatives as they do not have a long shelf life from few weeks to months when exposed to oxygen. We used low amounts of phenoxyethanol like t be any bacteria growth and the product remains safe to be used. Phenoxyethanol is able to withstand high heat and able to function well in a wide range of pH. Phenoxyethanol is most effective against gram-negative bacteria, yeasts, mould fungi, so this prevent the bacteria, yeasts and mould fungi growth after finishing the product and dispensing it to patient.

Methylphenol of antrophogenic origin exist in the environment due to the activity of chemical, petrol and pharmaceutical industries. Exposures to methylphenol can occur in the workplace, from contaminated drinking water or foodstuffs or from environmental media. Methylphenol is readily absorbed following inhalation, ingestion and skin contact. Only small amounts of methylphenol produced endangerously as a breakdown product of protein metabolism by the action of bacteria.

Chemical changes occur when molecules in the reactants break and form new compounds called the products. The separation of the bonds in the reactants require a certain amount of energy whereas energy is released when products are formed. There are two components where a physical or chemical change takes place. These are the system and surroundings.

When exposed to open air for five days at various temperatures (20 and 40 degree Celsius) the bitterness remained. However, the bitterness was completely absent in fruits treated with an overpressure of oxygen. It was shown that the rate of debittering was dependent on the concentration of oxygen. As the concentration of oxygen was increased, the faster the oxidation occurred throughout the entire fruit. The rate was also faster in samples treated with pure oxygen rather than pressurized air as seen in Figure 3.

The purpose of the “Apple Lab Experiment” was to identify the reasons for the browning of the apple in four different scenarios. Upon exposure to air and when the cortex of the apple is cut, the colour changes, which is also known as the browning of the apple. (Di Guardo et al., 2013) Apples contain an enzyme called polyphenol oxidase (PPO), which is responsible for the browning of the apple. (Di Guardo et al., 2013) When in contact with O2 (Oxygen), the polyphenol oxidase catalyzes quinones which in turn undergo self-polymerization resulting in the brown pigment. (Di Guardo et al., 2013) The degradation of the compartments in the internal cellular structure can also be attributed to the gene known as Polygalacturonase gene. (Di Guardo et al., 2013) In addition to the gene, the degradation of the compartments within the cellular structure causes the browning in apples to appear. (Di Guardo et al., 2013) Temperature plays a vital role in enzyme action as well because enzymes work in certain temperatures. They cannot function properly in very high or low temperatures as they start to denature and therefore their activity is inhibited. (Di Guardo et al., 2013) Ascorbic Acid can be used to temporarily inhibit the activity of the polyphenoloxidase (PPO), which is the enzyme responsible for the browning on the slices of the apple. (Di Guardo et al., 2013) This temporary inhibition of the enzyme occurs due to a series of oxidation, reduction reactions between the ascorbic acid and