Enzymes in pineapples help digest proteins. The enzyme bromelain is found in pineapple fruit and stems. It can reduce inflammation and aid digestion. Gelatin is obtained from animal proteins and is a key ingredient in desserts. When heated, collagen proteins in gelatin denature and unravel. An experiment tests how pineapple juices and pH affect bromelain's ability to digest gelatin by adding juices to gelatin mixtures and observing if they solidify overnight. Fresh pineapple juice kept gelatin liquid due to active bromelain, while canned juice and adjusted pH samples showed varying results.
Enzymes in pineapples help digest proteins. The enzyme bromelain is found in pineapple fruit and stems. It can reduce inflammation and aid digestion. Gelatin is obtained from animal proteins and is a key ingredient in desserts. When heated, collagen proteins in gelatin denature and unravel. An experiment tests how pineapple juices and pH affect bromelain's ability to digest gelatin by adding juices to gelatin mixtures and observing if they solidify overnight. Fresh pineapple juice kept gelatin liquid due to active bromelain, while canned juice and adjusted pH samples showed varying results.
Enzymes in pineapples help digest proteins. The enzyme bromelain is found in pineapple fruit and stems. It can reduce inflammation and aid digestion. Gelatin is obtained from animal proteins and is a key ingredient in desserts. When heated, collagen proteins in gelatin denature and unravel. An experiment tests how pineapple juices and pH affect bromelain's ability to digest gelatin by adding juices to gelatin mixtures and observing if they solidify overnight. Fresh pineapple juice kept gelatin liquid due to active bromelain, while canned juice and adjusted pH samples showed varying results.
Enzymes in pineapples help digest proteins. The enzyme bromelain is found in pineapple fruit and stems. It can reduce inflammation and aid digestion. Gelatin is obtained from animal proteins and is a key ingredient in desserts. When heated, collagen proteins in gelatin denature and unravel. An experiment tests how pineapple juices and pH affect bromelain's ability to digest gelatin by adding juices to gelatin mixtures and observing if they solidify overnight. Fresh pineapple juice kept gelatin liquid due to active bromelain, while canned juice and adjusted pH samples showed varying results.
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Enzymes in Pineapple
Modified from www.biologyjunction.com/PineappleEnzymeLab.doc
Background: Enzymes are very efficient catalysts for biochemical reactions. They speed up reactions by providing an alternative reaction pathway of lower activation energy. Like all catalysts, enzymes take part in the reaction - that is how they provide an alternative reaction pathway. Enzymes are usually highly selective, catalyzing specific reactions only. This specificity is due to the shapes of the enzyme molecules. Pineapples Pineapples lush, tropical sweetness is reason enough to enjoy it any way you can, but this fruit also contains vitamin C and manganese. This fruits most promising nutritional asset, though, may be bromelain, a natural enzyme found in both the fruit and the stem. Most of the pineapple consumed in the United States is canned (in the form of juice as well as fruit), but fresh pineapple is much more flavorful, and despite its tough bristly shell, is easy to prepare. Bromelain The pineapple plant contains protein-digesting enzymes called, as a group, bromelain. In the health world, these enzymes are regarded as useful in reducing muscle and tissue inflammation (hence the joint pain and wound-healing possibilities), as well as acting as a digestive aid. In the cooking world, on the other hand, bromelain is regarded as the enemy of the gelatin dessert. Boiling denatures (destroys) enzymes. 1
Gelatin Gelatin, a familiar, ingredient in cooking, is obtained by boiling the skin, tendons, and ligaments of animals. As a result, it contains protein called collagen (a primary component of joints, cartilage, and nails), and various amino acids (histidine, lysine, leucine, tryptophan, and valine, to name a few). Remember: amino acids are the building blocks of proteins. Gelatin has long been a key ingredient for providing support for jelled deserts, salads, frozen drinks, and soft candies such as Gummi Bears. (In fact, the word gelatin is derived from the Latin gelatus, meaning stiff or frozen.)
Enzyme Pre-Lab Questions:
Directions: Read the background material provided to you. Using this material, online, and text, answer the following questions. 1. By definition, what is an enzyme?
2. (a) Describe what happens when a protein denatures.
(b) Is the denatured protein still able to function?
3. (a) What is the name of the enzyme we are using in this lab?
(b) What fruit is it found in?
4. (a) What is the protein we are using in this lab?
(b) For this lab, what is our food source for the protein?
5. In your own words, describe what happens to collagen when it is heated.
6. Read the procedure for Enzyme Lab. Make a hypothesis regarding which of the juices will be solid and which will be liquid when you examine your results on Day 2. 7. Why is water used as a juice in Enzyme Lab? 8. Make a hypothesis as to which cups contents (1-7) will be liquid at Day 2 and which will be solid. 9. Why do you hypothesize this? 10. What kind of solution is jello
Lab Objective: What form of pineapple juice contains enzymes that digest protein and what is the effect of pH on enzyme activity?
Procedure: 1. Number and label the disposable cups 1-7 2. Prepare 1 package of gelatin in a measuring cup using 2 cups of boiling water. Stir well with a spoon until the gelatin is dissolved. While the gelatin cools down slightly, prepare the following: 3. Place 3 ml of the designated pineapple juice into each cup. Wash your pipet between each type of juice. Failure to do so may result in mixing of the juice types and inaccurate results. o Cup 1: water only 3
o o o o o o
Cup Cup Cup Cup Cup Cup
2: 3: 4: 5: 6: 7:
fresh pineapple juice
canned pineapple juice fresh pineapple juice and 5 drops of HCl fresh pineapple juice and 5 drops of NaOH canned pineapple juice and 5 drops of HCl canned pineapple juice and 5 drops of NaOH
4. Before the gelatin solidifies, add 1/4 cup of the gelatin mixture to each cup. Mix well to ensure proper mixing (wash your spoon between each cup) and place your samples in the refrigerator overnight. 5. 2-3 hours later or on Day 2, check the contents of each cup for solidification of the contents and record your observations. 6. Take a photograph or video of your results.
Results:
Enzyme Lab Data Sheet
Test Tube
Juice
Water
Fresh Pineapple Juice
Canned Pineapple Juice
Fresh Pineapple Juice and
HCl Fresh Pineapple Juice and NaOH Canned Pineapple Juice and HCl
5 6 7
State of test tube contents on Day 2
Canned Pineapple Juice
and NaOH
Enzyme Post Lab Questions
1. Was your hypothesis supported by the data? Why or why not?
2. What caused the contents to stay liquid?
3. What was the effect of pH on enzyme activity?
4. If you were to add 5 drops of HCl and 5 drops of NaOH in the same cup, what kind of results would you expect?
