The stems and for called bromelai vegetables brou and fruits of pineapple plants contain a group of protein-diresting enzymes collectively melain and often used as an anti-browninp agent for frujte and ds an anti-browning agent for fruits and vegetables, Fruits and bles brown when they are bruised during transport or sliced and exposed to air. This browning is olled by enzymatic pathways that produce brown pigments. The browning of fruits and stables reduces the nutritional value of the food, so anti-browning agents such as bromelain are controlled by enzi used.
(a) Identify the type of monomer of which this enzyme is composed.
(b) Bromelain works by breaking the enzymes that cause browning into smaller molecules. Explain how the reaction that breaks up the enzymes occurs.

a .Bromelain extract is a blend of protein-processing (proteolytic) chemicals and a few different substances in littler amounts. The proteolytic catalysts are sulfhydryl proteases; a free sulfhydryl gathering of a cysteine amino corrosive side chain is required for work. the monomer of this enzyme is aminoacid.

b.Bromelain isolates the amino acids in the compounds that cause browning by breaking the peptide bonds.

a

explanation:

many plants naturally reproduce this way, but it can also be induced artificially. horticulturalists have developed asexual propagation techniques that use vegetative plant parts to replicate plants. success rates and difficulty of propagation vary greatly. monocotyledons typically lack a vascular cambium and therefore are harder to propagate.

answer: after carbon dioxide enters the leaf through stomata it moves into the mesophyll cells where photosynthesis occurs and glucose is constructed. respiration occurs when glucose (sugar produced during photosynthesis) combines with oxygen to produce useable cellular energy.

explanation: