1. The browning of fruit is usually due to the action of enzymes, like polyphenol oxidase which acts on it substrate chlorogenic acid. What is meant by the term "substrate"?
2. What might be done to inhibit the activity of browning enzymes in fruit? (Hint: think about the factors which influence enzyme function.)
3. How might the combination of the tin with the chlorogenic acid affect the activity of the browning enzymes, particular polyphenol oxidase?
4. Reference is made to "armpit odours". Why do humans sometimes develop such odours, and what type of organism is responsible for such smells?
