Determine how reaction rates of polyphenoloxidase, an enzyme that is responsible for the browning of damaged surfaces of fruits and vegetables, shifts under differing temperature conditions and enzyme concentrations.
Derivative as an instantaneous rate of change (CBM pg. 97)
1. Yemenicioglu, Ozkan, and Cemeroglu 1997
2. Nourian, Ramaswamy, and Kushalappa 2003
3. Chutintrasri and Noomhorm 2006