What do you think is the role of papaya in cooking the chicken? 2. What conclusion can you derive on the effect of catalyst based on the role of papaya in cooking the chicken?
The correct answer and explanation is:
Sure! Here’s the answer with an explanation:
1. Role of Papaya in Cooking Chicken
Papaya contains an enzyme called papain, which is a proteolytic enzyme (meaning it breaks down proteins). When papaya is used in cooking chicken, papain acts on the chicken’s muscle proteins, breaking them down into smaller peptides and amino acids. This tenderizes the chicken meat, making it softer and easier to cook and chew.
In practical cooking, papaya (especially green, unripe papaya) is often used as a natural meat tenderizer. The enzyme speeds up the breakdown of tough connective tissue and muscle fibers in the chicken, leading to faster cooking times and a more tender final product.
2. Conclusion on the Effect of Catalyst Based on Papaya’s Role
From the role of papaya in cooking chicken, we can draw a conclusion about the effect of a catalyst in chemical reactions:
- A catalyst is a substance that speeds up a chemical reaction without being consumed or permanently changed by the reaction.
- In this example, papain acts as a biological catalyst (enzyme) that accelerates the breakdown of proteins in chicken meat.
- The presence of papain reduces the energy and time needed to break down the protein structures, much like a catalyst lowers the activation energy required for a chemical reaction.
- Importantly, the papain itself is not consumed or permanently altered; it facilitates the reaction repeatedly.
Thus, the effect of papaya in cooking chicken demonstrates how catalysts function: they increase the rate of a chemical reaction (protein breakdown in this case) without being used up, making the process more efficient.
Explanation (300 words)
Papaya contains an enzyme called papain, a proteolytic enzyme that breaks down proteins into smaller peptides and amino acids. When papaya is applied to chicken, this enzyme targets the tough muscle fibers and connective tissues, breaking their chemical bonds and resulting in a softer, more tender meat. This is why papaya is commonly used as a natural meat tenderizer in cooking.
The action of papain is a perfect example of catalysis in biological systems. Enzymes like papain are biological catalysts, meaning they speed up biochemical reactions without themselves being consumed in the process. When cooking chicken, papain accelerates the breakdown of proteins, which normally takes longer and requires higher temperatures. By lowering the activation energy needed for the reaction, papain makes the cooking process faster and more effective.
From this, we can understand the general role of catalysts in chemical reactions. Catalysts provide an alternative reaction pathway with a lower activation energy, speeding up the reaction without changing the overall equilibrium or being consumed. Just like papain speeds up the protein breakdown in chicken, catalysts in industrial or laboratory reactions increase efficiency and reduce energy costs.
In summary, papaya’s role in cooking chicken illustrates how catalysts work: they facilitate chemical transformations more efficiently without being permanently altered or consumed. This natural tenderizing effect is a simple but powerful demonstration of catalytic principles in everyday life.