9. A biotechnology company wished to investigate the effect of cinnamic acid (2 mM) on the process of browning in apple processing. The enzyme, Polyphenoloxidase is responsible for the enzymatic browning which occurs in many fresh fruits and vegetables when they are damaged.
A researcher measured the rate of quinone substrate formation (browning) over time in the absence and presence of cinnamic acid and produced the data shown in Table 7.
Determine the rate of reaction for the samples analysed.
Use an appropriate statistical test to determine the effect of cinnamic acid has on browning in apple processing..
Explain the reasoning behind the choice of statistical test and present you data in an appropriate figure with a conclusion.
Table 7. Measure of quinone product formation (Absorbance 420nm) from polyphenoloxidase isolated from apples.
Absorbance (420nm) Absorbance (420nm)
Time (min) 0 mM Cinnamic Acid 2 mM Cinnamic Acid
Sample 1 Sample 2 Sample 3 Sample 4 Sample 1 Sample 2 Sample 3 Sample 4
0 0.121 0.14 0.102 0.163 0.134 0.125 0.162 0.208
10 0.347 0.416 0.392 0.396 0.205 0.166 0.257 0.3321
20 0.539 0.629 0.559 0.71 0.323 0.267 0.397 0.473
30 0.851 0.956 0.902 1.016 0.475 0.405 0.574 0.669
40 1.005 1.136 1.125 1.337 0.59 0.504 0.713 0.805
50 1.344 1.331 1.488 1.721 0.687 0.591 0.834 1.001
60 1.478 1.466 1.683 1.942 0.839 0.722 1.028 1.188
