$5.4 \times 10^{14} \mathrm{~Hz}$

$5.0 \times 10^{14} \mathrm{~Hz}$

$5.8 \times 10^{14} \mathrm{~Hz}$

$6.2 \times 10^{14} \mathrm{~Hz}$

These avoid browning of freshly cut potato.

These are formed from polyphenols.

These are obtained by polymerisation of quinones.

These are generated after cutting fruits or vegetables.

$5.88 \times 10^{-4} \mathrm{M}$

$6.12 \times 10^{-4} \mathrm{M}$

$5.44 \times 10^{-4} \mathrm{M}$

$6.48 \times 10^{-4} \mathrm{M}$

$\mathrm{H}_2 \mathrm{O}>\mathrm{H}_2 \mathrm{~S}>\mathrm{H}_2 \mathrm{Se}>\mathrm{H}_2 \mathrm{Te}$

$\mathrm{H}_2 \mathrm{Te}>\mathrm{H}_2 \mathrm{O}>\mathrm{H}_2 \mathrm{~S}>\mathrm{H}_2 \mathrm{Se}$

$\mathrm{H}_2 \mathrm{Te}>\mathrm{H}_2 \mathrm{Se}>\mathrm{H}_2 \mathrm{~S}>\mathrm{H}_2 \mathrm{O}$

$\mathrm{H}_2 \mathrm{Te}>\mathrm{H}_2 \mathrm{Se}>\mathrm{H}_2 \mathrm{O}>\mathrm{H}_2 \mathrm{~S}$