Nature Made Antioxidant
I am a tipe of an oscillating chemical reaction (Belousov) whose mechanism of this and other redox reactions. Concentrations of some of the species involved vary periodically (the nature made antioxidant is fascinating). For the experiment, I would put fruit in the reaction (according to the fruit that you put the period of oscillations is more or less modified, it has already been done, it seems that it works well). I did some research on the nature made antioxidant power of fruit but I have not found much . . so I was wondering if you were speaking in BCPST?. I read an nature made antioxidant was only one gear, is it so simple? (It seems to me not shocking but then I would find it difficult to understand what is happening in my experience)? I also heard of enzymatic phenomena in tt but my memories of it back to acc . . () is there any enzymes that produce antioxidants continuously in an apple? someone would know an order of magnitude of the amounts of antioxidants in fruit?. I did my first year tipe on the browning of fruit I can help a little but because in fact there was very little information about how its working (at last glance). As done during the browning of fruit and protein enzyme called quinone oxide intervene and (if I am not crash) and creates the melanin reaction (very complex). Some fruits like lemon has natural antioxidants and act as reducing hummm but frankly I think I remember. The amount of nature made antioxidant contained in a little fruit vary greatly depending on the fruit but it is in very low concentrations (look for the amount of product that adds above and you will see that it's really not bcp there are strict regulations above). I would not tell you who produced these antioxidants, it is probably true that the enzyme is involved in it but where . . And it depends on the antixoydant fruit etc . . . There is a chapter that we see and I believe that the moles do not see it in the enzymes kinetic Mickealiennes, tells you over his pe could help it roughly a chapter or we study the kinetics of functions of enzymes in non-competitive inhibitor or different substrates and so on. . After not too good I know what you will do us it was quite important because it is based above spectrometry to study the action of various inhibitors or substrate on the enzyme responsible for browning. the main antioxidants found in fruits are vitamin C (ascorbic acid, standard potential 0. 2V), and polyphenols (for cons there it's hard to find out more). . . .
