The Three Compounds That Are Responsible for the Browning in Fruits

question 66

Multiple Choice

The three compounds that are responsible for the browning in fruits when they are cut include all of the following EXCEPT

• A) polyphenol oxidase enzymes.
• B) nitrogen.
• C) oxygen.
• D) phenolic compounds.

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Definitions:

Lawrence Kohlberg

A psychologist known for his theory of moral development, which suggests that individuals progress through stages of moral reasoning as they grow.

Zygotes

The initial cell formed when a new organism is produced by the combination of male and female reproductive cells.

Epigenetics

The study of changes in organisms caused by modification of gene expression rather than alteration of the genetic code itself.

Maturation

The process of becoming mature, encompassing physical, mental, and emotional growth over time.