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Name: Kaleah Sandy Class: 6LS
DATE: 29/1/24
TITLE: Enzymes
Observation: A JELLO package does not use fresh or frozen pineapple. The reason for this is enzymes in some tropical fruits can break down protein. For example, meat tenderizers have the enzyme papain that breaks down some of the meat fibre. It is used to soften up a tough piece of meat. The papain comes from the papaya fruit. Pineapple has a similar digestive enzyme called bromelin that breaks down the protein in Jello. You are required to design an experiment to test the effect of temperature on stopping the activity of bromelin, an enzyme found in pineapples.
HYPOTHESIS: Bromelin will denature in increasing temperature therefore
causing gelatin to properly set.
AIM: to determine the effect of temperature on stopping the activity of
bromelin, an enzyme found in pineapples.
APPARARTUS AND MATERIALS: 5 test tubes, gelatin mixture, canned and
fresh pineapples, pipette, petri dishes, scalpel, water bath, test tube holder, melting ice bath.
PROCEDURE: 1) Collect the fresh and canned pineapple samples and place them into clearly labelled Petri dishes. 2) Cut each sample into 5-millimeter cubes with a scalpel. 3) Place two cubes into their respective, clearly labelled tubes. 4) Leave one test tube empty for gelatin only as a positive controlled. 5) Place one tube containing fresh pineapple and one tube containing canned pineapple in a boiling water bath for 5 minutes. 6) Meanwhile, prepare the gelatin by adding one packet of powder to 200 millilitres of boiling water and stir well. 7) Pipette 3 millilitres of liquid gelatin into each of the 7 tubes. 8) Place all test tubes into a melting ice bath. 9) When test tube 1 containing gelatin only has gelled firmly, remove all the tubes. 10)Tilt each tube to check for gelatin consistency and record your observations in a table.
VARIABLES: Controlled: Gelatin Manipulated: Types of Pineapple used Responding: Consistency of Gelatin
RESULTS: Table 1: Showing the effects of pineapple variations on gelatin settings on bromelin enzyme activity.
Type of Pineapple Gelatin Enzyme Present Explaination
EXPECTED RESULTS: The bromelain and pineapple test with gelatin is an experiment that demonstrates the effect of bromelain, an enzyme found in pineapples, on the ability of gelatin to set. Bromelain is a proteolytic enzyme, meaning it breaks down proteins. Gelatin is a protein-based substance commonly used to create a gel-like texture in desserts and other dishes. The gelatin in the fresh pineapple will not set but the gelatin in the other test tubes would. In the experiment, the When you heat or cook pineapple, as in the case of boiled or canned pineapple, the heat denatures or deactivates bromelain. This deactivation process renders the bromelain ineffective, allowing gelatin to set properly without interference. That's why using boiled or canned pineapple is a common workaround when you want to incorporate pineapple into gelatin-based desserts or dishes. Bromelain's ability to break down proteins makes it a great meat tenderizer.
PRECAUTION: 1) Make sure When cutting the pineapple be cautious with scalpel to prevent injuries. LIMITATION: Incomplete denaturation when pineapple is heated could still allow some enzymatic activity that affects gelatin setting.
ASSUMPTION: Increasing temperatures will lead to the denaturation or inactivation of bromelain, effectively halting its enzymatic activity.
