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Chemistry A2 Coursework OCR B (Salters)

I would like to do my coursework on the effect of polyphenoloxidase concentration on the rate of enzymatic browning in bananas. I have done some background research, so i know i need to mash and dilute the banana, use a buffer solution, need 1,2-dihydroxybenzene to act as a substrate and will use colorimetry to determine the browning. But beyond that, advice would be much appreciated on how to proceed in my investigation and any extensions I could add. Thanks in advance :smile:

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