1. Why do the pH and protease rankings differ between fresh fruits but are simil

Question

1. Why do the pH and protease rankings differ between fresh fruits but are similar for cooked fruits?

2. Knowing proteases after the appearance of the milk, explain why canned juice that you found to lack proteases change the appearance of milk?

3. What would happen to the pH and proteases activity if the fruit juice was diluted by deionized water?
1. Why do the pH and protease rankings differ between fresh fruits but are similar for cooked fruits?

2. Knowing proteases after the appearance of the milk, explain why canned juice that you found to lack proteases change the appearance of milk?

3. What would happen to the pH and proteases activity if the fruit juice was diluted by deionized water?
1. Why do the pH and protease rankings differ between fresh fruits but are similar for cooked fruits?

2. Knowing proteases after the appearance of the milk, explain why canned juice that you found to lack proteases change the appearance of milk?

3. What would happen to the pH and proteases activity if the fruit juice was diluted by deionized water?

Explanation / Answer

1)

The concentration proteases decreases when you cook your fruits because they are inactivated by heat. On the other hand, heat can also make the hydrogen free molecules more available and the more hydrogen there is, the less pH we have and the more acid the fruit gets. So it is easy to find fruits having the same pH rate and protease concentration after heat exposure in cooking.

2)

Because the change in appearance of milk does not depend on proteases but on the pH, low pH makes the milk separate into serum and protein, the components of the milk.

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