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    Pineapple Enzyme Lab

    Uploaded by

    Danica Kate Luengas
    Pineapple

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Pineapple Enzyme Lab

    Uploaded by

    Danica Kate Luengas
    14 views15 pages
    Pineapple

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

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    Pineapple

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    14 views15 pages

    Pineapple Enzyme Lab

    Uploaded by

    Danica Kate Luengas
    Pineapple

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 15

    Bell Work

    • What do the following mean?


    – Enzyme
    – Substrate
    – Denatured
    – Protein
    Pineapple Enzyme Lab
    Background
    • Jell-O has some very unique qualities.
    – Changes from a hot liquid into a gel form we are
    all familiar with.
    – How does this happen? The large, string like
    protein molecules of gelatin wiggle around in the
    hot water solution. As the gelatin mixture begins
    to cool, the protein strands have less and less
    energy to wiggle, until eventually they eventually
    bond together forming what we know as Jell-O.
    Background
    • The enzymes in some tropical fruits can break
    down protein.
    – Meat tenderizers have the enzyme, papain, which
    breaks down some of the tissues in the meat. We
    use it to soften up a tough piece of meat. The
    papain comes from the papaya fruit.
    • Pineapple has an enzyme called bromelain
    that also breaks down proteins.
    Background
    • Pasteurization
    – Heat-treatment process discovered by French
    scientist Louis Pastuer in the 1860’s
    – He discovered that heating food to about 57o C
    (135o F) for a few minutes destroys bacteria and
    other microorganisms in foods and beverages.
    – This process is used widely today in the food
    industry for canned and bottled products.
    Purpose of Lab
    • To examine the effect of the enzyme
    bromelain on Jell-O
    • To discover how the process of pasteurization
    can impact the effectiveness of bromelain
    Questions
    • What will happen to the protein gelatin when I
    add pineapple?
    • Will fresh vs. canned pineapple make a
    difference?
    Hypothesis
    • If,____________ then,________________.
    (Make a hypothesis statement for both fresh
    and canned pineapple)
    Materials
    • Three Test Tubes
    • Hot Gelatin
    • Fresh Pineapple
    • Canned Pineapple
    • Ice Water Bath
    Procedure
    l. Label your test tubes (A,B,C)
    2. Cut a few equal sized pieces of fresh and canned
    pineapple. (The pieces should be just small enough to
    slide into your tubes.)
    3. Place the different pieces of pineapple into the first two
    corresponding tubes. (A-Fresh, B-Canned, C-Only Jell-O)
    4. Pour small amount of liquid gelatin into each of the
    tubes. (Enough to cover the pineapple - 1/4 full)
    5. Mix the contents of the tubes by rolling them upright
    between the palms of your hands.
    Procedure
    6. Place all three test tubes into the ice water
    bath.
    7. Every few minutes check to see if the gelatin
    is setting in the tubes. When test tube #3 has
    gelled firmly, you can remove all the tubes and
    compare the products.
    8. Copy the data table below into your journal
    and record your observations/descriptions of
    the Jell-O.
    Data Table
    Test Tube #1 Test Tube #2 Test Tube #3
    Jell-O + Fresh Pineapple Jell-O + Canned Pineapple Jell-O
    Discussion Questions
    1. Were your hypotheses correct?
    2. Why did test tube #3 contain only gelatin?
    3. What is bromelain?
    4. What was the substrate that the enzyme bromelain acted on?
    5. Was there any difference between the fresh and the canned
    pineapple results? Why do you think this was the case?
    6. What does it mean to say that the bromelain was
    “denatured” during the canning process? What did this cause
    to happen?
    7. Would it be a good idea to add pineapple to your Jell-O? If so,
    which type of pineapple? Why?
    Pineapple Post Lab
    • What was the control group in this lab?
    • Why did the Jell-O with the fresh pineapple not
    gel?
    • Will bromelain (the enzyme in pineapples)
    break down carbohydrates? Why/Why not?
    • What is the function of enzymes in our bodies?
    • What does “denatured” mean when talking
    about an enzyme?
    What you
    should have
    observed…
    • You Tube video
    (similar but not
    exactly the same)

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