What is an example of a food that changes form due to enzymatic reactions?

The selection of apples, bananas, and lettuce as an example of food that changes form due to enzymatic reactions is insightful because these foods exhibit significant enzymatic activity that influences their physical and biochemical properties.

When discussing enzymatic reactions, it's essential to understand that enzymes are biological catalysts that accelerate chemical reactions in living organisms, including plants and fruits. For instance, apples and bananas undergo enzymatic browning when they are cut or bruised. The enzyme polyphenol oxidase reacts with the phenolic compounds in these fruits, which results in a brown coloration that can affect taste and appearance. This reaction can lead to changes in texture and flavor as well, illustrating the powerful impact of enzymes.

Lettuce also shows enzymatic changes, especially in terms of wilting and degradation. The action of enzymes can hasten the breakdown of cellular structures, leading to loss of crispness and nutritional quality over time.

In contrast, while potatoes and tomatoes (first choice) can undergo transformations such as cooking or fermentation, those changes are not primarily driven by enzymatic action in the same immediate way as occurs with the fruits in option B. Rice and wheat (third choice) are cereal grains that primarily undergo physical changes rather than significant enzymatic transformations once harvested and processed