Read each question carefully. Write your response in the space provided for each part of each question Answers must be written out in paragraph form. Outlines, bulleted liÅts, or diagrams alone are not acceptable and will not be scored The stems and fruits of pineapple plants contain a group of protein-digesting enzymes collectively called bromelain and often used as an antibrowning agent for fruits and vegetables. Fruits and vegetables brown when they are bruised during transport or sliced and exposed to air. This browning is controlled by enzymatic pathways that produce brown pigments. The browning of fruits and vegetables reduces the nutritional value of the food, so antibrowning agents such as bromelain are 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.
(c) The pH of a solution determines the charge of certain groups. The pH of pineapple fruit ranges from 3.5 to 5.2. Predict the effect on the activity of bromelain if it is used in a product with a pH of 11 (d) Provide reasoning to justify your prediction