Open AccessA comparative study of oxidation by catalysts of organic and inorganic origin
Publication year - 1914
Publication title -
proceedings of the royal society of london. series b, containing papers of a biological character
Language(s) - English
Resource type - Journals
eISSN - 2053-9185
pISSN - 0950-1193
DOI - 10.1098/rspb.1914.0076
Subject(s) - browning , catalysis , chemistry , metal , pulp (tooth) , oxidase test , food science , biochemistry , organic chemistry , enzyme , medicine , pathology
The present paper is the outcome of the work carried out on the influence of poisoning on apples and potatoes, and its progress has necessitated a general revision of the oxidase ferments, and in particular a general comparison with metallic oxidases. As is well known, oxidases are widely distributed in plants, and are frequently responsible for the changes of colour in extracted plant juices or in plant tissues after death. In the case of the apple and potato, the curious fact that browning took place in pulp killed by immersion in poisonous metallic solutions, but not when killed by heat, demanded special investigation.