How Do Enzymes Effect Your Food?





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Published on Oct 14, 2009

This video shows the importance of enzymes in real life. Enzymes permit cells to carry out the many functions that are required in a living system. Every enzyme has a specific substrate and a specific function. Enzymes alter substrates in three ways one by adding something to the substrate, removing something from the substrate or changing the conformation or shape of the substrate. Why should someone care about this? The enzyme process affects many foods. The enzymes can speed up the rotting process in food. Our example of guacamole is a food that spoils due to the enzymes. The enzyme called polyphenol oxidase when exposed to oxygen causes a reaction to the substrate phenolic compound. The alteration to the substrates chemical structure causes the avocado to change color from green to brown. This video shows a way to slow down this process. By adding lemon juice to the guacamole it causes an acidic condition. The acidic condition slows down the process of the enzymes because the enzymes dont behave well under acidic conditions. We hope this video helps to preserve the greatness of guacamole.

Brianna Lynch

Juliana Taymor

Mara FitzGerald

Gabi Arias

Daisy Grondin

K. Zoe Tsagaris


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