Pineapple Enzyme Inquiry Lab

Question: How do pineapple enzymes

of differing conditions (raw, cooked (canned) and

frozen) effect gelatin?

Protein/Enzyme Review

• Building blocks = amino acids • Factors that affect enzyme activity:

– Enzyme concentration – Substrate concentration – pH – Temperature http://highered.mcgraw-hill.com/sites/

0072495855/student_view0/chapter2/animation__how_enzymes_work.html

Denaturating Enzymes

Gelatin is a protein• Gelatin

– Made out of discarded animals parts –the tough parts: bone and skin.

– All parts: made from proteins

How to make gelatin

1. Grinding up bones 2. Bones then soaked in a strong base

(high pH) to soften them, then through acid (low pH) solutions

3. Boiled for hours to extract the gelatin

4. Dried off and made into a powder

Pineapple

• Contains an enzyme that breaks down, or digests, protein

• Bromelain = protease enzyme in pineapple

Experiment

• How can we test to see the effect of the three different types of pineapple types?

– Canned (cooked)– Raw– Frozen