Answer :
Upon the addition of phenol, pyrogallol, catechol, or guaiac solution to potato extract, changes that may take place are Oxidation, Complex Formation, and Enzymatic Reactions.
Oxidation: Phenol, pyrogallol, catechol, and guaiac are capable of undergoing oxidation reactions. When exposed to certain oxidizing agents present in the potato extract or atmospheric oxygen, these compounds can be oxidized, resulting in a color change.
Oxidation may cause the compounds to become darker or change into colored products.
Complex Formation: Phenol, pyrogallol, catechol, and guaiac are known to form complexes with certain compounds.
In the presence of specific components in the potato extract, such as metal ions or other organic molecules, these phenolic compounds can form colored complexes. This complex formation can lead to a visible color change in the solution.
Enzymatic Reactions: Potato extract contains enzymes, including peroxidases, which can catalyze oxidation reactions. Phenol, pyrogallol, catechol, and guaiac can serve as substrates for these enzymes, leading to enzymatic oxidation reactions and subsequent color changes.
Overall, the addition of phenol, pyrogallol, catechol, or guaiac solution to potato extract can result in oxidation, complex formation, and enzymatic reactions, which contribute to the observed color changes.
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