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Match the following enzyme or other molecule with its location: Pyruvate dehydrogenase 3-Phosphoglycerate dehydrogenase A Cytosol Flavoprotein

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Match the following enzyme or other molecule with its location:
Match the following enzyme or other molecule with its location:
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Pyruvate dehydrogenase 3-Phosphoglycerate dehydrogenase A Cytosol Flavoprotein dehydrogenase Malate dehydrogenase Cytochrome c Cytochrome ci Fatty acid oxidation enzymes Mitochondrial DNA ADP-ATP translocator Mitochondrial porin B. Mitochondrial outer membrane C. Mitochondrial inner membrane D. Mitochondrial intermembrane space E. Mitochondrial matrix

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Lemon juice preserves apples by slowing down the oxidation process. Oxidation is a chemical reaction that occurs when oxygen reacts with certain substances, such as apples. When an apple is cut or bitten, oxygen is exposed to the inside of the apple and causes enzymes in the apple to turn brown, which is an indication of oxidation. The browning process is caused by the production of polyphenol oxidase (PPO) enzymes that convert phenolic compounds into quinones, which then polymerize to form the brown pigments. One of the compounds present in lemon juice is ascorbic acid (vitamin C), which is a natural antioxidant. Antioxidants work by neutralizing the free radicals that cause oxidation. When lemon juice is applied to apples, the ascorbic acid in the lemon juice reacts with the PPO enzymes and slows down the browning process. You can do an experiment by cutting apples into small pieces, leaving one apple piece in contact with air and the others covered with lemon juice and compare the browning process. This will help to understand the antioxidation process in fruits.

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