Biology, 16.10.2020 18:01 patrickdolano
The browning of potatoes on contact with oxygen is caused by the enzyme reaction depicted above. Which of the following could increase the rate of this reaction?
A. Adding more catechol oxidase
B. Adding more benzoquinone
C. Reducing the amount of catechol
D. Reducing the amount of catechol oxidase
Pls help! P. S. you may or may not have to click on the picture to see all of it. Thank you.
Answers: 1
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