AP Biology – Unit 1.2 & 1.3 FRQ

Topic: Bromelain enzymes and antibrowning in produce

Student Information

Directions

Read each question carefully. Write your response in complete paragraphs. Outlines, bulleted lists, or diagrams alone are not acceptable and will not be scored.

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    Context

    Pineapple stems and fruits contain a group of protein-digesting enzymes called bromelain, often used as an antibrowning agent for fruits and vegetables. Browning is controlled by enzymatic pathways that produce brown pigments and can reduce nutritional value, so antibrowning agents are used.

    Free-Response Questions

    (a) Identify the type of monomer that composes enzymes.

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    (b) Bromelain breaks the enzymes that cause browning into smaller molecules. Explain how this reaction occurs at the chemical level.

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    (c) The pH of pineapple fruit ranges from approximately 3.5–5.2. Predict the effect on bromelain activity if used in a product with pH 11.

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    (d) Provide reasoning to justify your prediction in part (c).

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