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For each reaction listed below, indicate the appropriate enzyme(s) in the pyruvate dehydrogenase complex and the relevant

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For each reaction listed below, indicate the appropriate enzyme(s) in the pyruvate dehydrogenase complex and the relevant cofactor(s), if applicable.
For each reaction listed below, indicate the appropriate enzyme(s) in
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Reaction Oxidative formation of an enzymatic disulfide bond Transfer of hydroxyethyl group bound to TPP Liberation of CO2 Oxidation of dihydrolipoamide Formation of acetyl-CoA Enzyme Cofactor (a) (b) (c) (d) (e)

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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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