Investigation Of The Effect Of Bromelain On Jello
There are many factors that affect the rate of reaction of bromelain on jello, these include pH, temperature and substrate concentration. In this demonstration, we were able to assess the effect of substrate concentration of pineapple (Containing bromelain) on jello. Our results showed that the relationship between rate of reaction and the change in mass of the jello is proportional. This can be seen that the higher the change in mass of jello, it would demonstrate a higher reaction rate, as the greater the change in mass of jello, this displays that the more mass of jello is decayed within the certain amount of timeframe (20 minutes) and thus, the more that decays, in the certain time period, the higher the rate of reaction there is. From
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the results, we are able to obtain, that at 75% concentration of pineapple juice, the enzyme, Bromelain is working at its optimal efficiency, which can be seen through the largest change in mass of jello, thus the highest rate of reaction. As of this, it is expected from the graph and results that the saturation point is when substrate concentration of pineapple juice is 75%. Whereas, the lowest rate of reaction occurs at 100%, due to the lowest change in mass of jello.
From the results of the experiment, the outcome was not of expected. This is as the results were not similar with each other. This can also be seen through the graph of the experiment, whereas the concentration increases, the mass of the changes in jello gradually increases until it reaches 100% concentration, and has a rapid decrease. This demonstrates the effect if bromelain on jello is that as the concentration increases, the rate of reaction will increase to a certain point, and then reach a rapid decrease. However, the normal effect of rate of reaction by the substrate of reaction, would usually increase to a point, also known as the saturation point, and then it will continue at the same pace, where the enzyme is no longer affected by the addition of anymore substrate concentration. Thus, we expect the change in mass of jello to be about the same as the previous change in mass (At 75% concentration) as this would provide more reliable results, and the substrate concentration graph that we expected where the rate of reaction continues at the same pace. This unreliability of the experiment may be caused due to the errors that were undertaken during the experiment. However, this can only be improved through the process of repetition of the the experiment, until similar results are obtained.
There were a few discrepancies whilst the experiment was carried out.
This included the weighing of the jello solid. In order to minimise time, and be time effective, both my lab partner and I had repeated the experiment at the same time. As of this, we were weighing the solids at the same time, with different draining methods, one being where the jello solid was weighed using a sieve where the solid could be transferred into a watch glass, leaving barely any liquids behind. However, the other technique which was used to drain the solid, was through a filter funnel and filter paper, in which the solid jello had to be transferred from the filter paper into the watch glass to be weighed. From this method, some of the liquids from the jello solution was transferred into the watch glass, thus increasing the final mass if the jello solid. This affected the mass, as the accurate mass of the jello solid left over was not measured and thus, increasing the inaccuracy of the experiment as this causes slight changes in the change of mass of the jello. Furthermore, through the process of weighing the jello, some of the solids may have been left behind on the filter paper, or the sieve, as of this, it also affects the results as the mass measured would have been less than the actual mass of the jello left over from the …show more content…
experiment.
Another error that was undertaken during the experiment was the transferring of the jello from the watch glass to the test tube.
In order to do this, the jello was sliced into small pieces using a spoon and slowly shoved into the test tube with a stirring rod. However, as this was carried out, parts of the jello were stuck on the sides of the test tube, which had to be pushed down, using the stirring rod. The error of this experiment, was that the same stirring rod was used throughout the whole experiment and only rinsed after each trial run. As of this, each consecutive test tube may have had more jello than the one before which would have changed the results of the experiment as the initial mass of each test tube may have been different, and thus, affecting the final mass as the initial mass in the test tube for each trial, did not have the same amount of jello. This can also be affected such that there would be more Surface Area to Volume ratio of the jello that would come in contact with the reactant, Bromelain in the pineapple juice. This could have been avoided by using a different and clean stirring rod when placing the jello into the test tube, and pushing the jello down to the bottom. Another way this error could have been avoided is by weighing each test tube before adding any jello, then adding exactly 5g of jello and accurately weighing the test tube to make sure 5g of jello has been added. Not only had the mass been affected by the stirring rod, but also the
spoon, where perhaps not all the mass of the jello had been transferred to the test tube as the jello pieces may have been too small to transfer from the watch glass to the spoon or the spoon to the test tube, and due to this, there may be minimal inaccuracies when measuring for the initial mass, and thus affecting the change in mass.
Difficulties whilst conducting this experiment was time management, as having to do the two factors: pH and concentration. We first conducted the pH experiment, which didn’t go too well and it didn’t go as expected, and as of this, quite a lot of time was wasted as it had taken longer than we had expected, leaving not much time for the other factor. Along with time management, as we were working under pressure, we found it more difficult into altering the original method in order to suit the conditions of the laboratory, such as the use of the squash pipettes which could fill up to 2.5mL, thus we had to change the amount of substances for dilutions s of pineapple juice in order to make it easier to conduct the experiment. Whilst conducting the experiment, we may also have wasted some time, waiting for equipment, such as for the spoon, in which the laboratory did not have enough resources for. And the fact that the spoon, was needed for the longest step of the experiment, which was weighing out the jello onto a watch glass and transferring it to the test tube. If this experiment were to be conducted for future purposes, extra spoons would be required as this will help save time for conducting the experiment rather than waiting for equipment.
The blending of fresh pineapple produced a smooth, and frothy form of pineapple juice, which in hand, had become quite difficult to pipette the required amount of pineapple juice solutions into the test tube as for one, the solution was too frothy and foamy which had caused the solution to become more of foam, rather than less of liquids. Initially, my lab partner and I decided to use 10mL measuring cylinders to obtain the required amount of pineapple juice for each test tube, however, as we attempted this method, since the pineapple juie was too thick, the solution did not come out, and so we had to pipette the pineapple solution into the test tubes. Whilst pipetting the pineapple solution, it was quite unclear to obtain the correct amount of pineapple juice solution, as the froth win the pineapple juice, made it unclear to see the graduated marks on the pipette, and thus making it harder for us to get the correct amount of solution in the test tube. Another way this could have been done is by diluting the thick pineapple juice by a certain amount of water which will make the pineapple juice more watery and less thick as we use the new diluted pineapple juice as the 100% concentration. However, we did not choose to work with this method as we would’ve found it more difficult to work with smaller concentrations, as they may have really small mass changes that may not even be able to be picked up by the top loading scale, including the many mass losses that have occurring throughout the experiment.
Conclusion
Although the results may have come out as quite unreliable, it is somewhat correct in a sense where the rate of reaction increases as the substrate concentration reaches a certain point, the saturation point. This can be explained through the collision theory in which at a higher concentration, there is a higher chance where the particles would collide with each each other and the more enzymes there are, the greater the collision rate, which in turn is an increase in rate of reaction.
It can thus be demonstrated, that the concentration of pineapple juice has a great effect on jello, as the higher the concentration, the higher the rate of jelly decay and thus the rate of reaction.
the results, we are able to obtain, that at 75% concentration of pineapple juice, the enzyme, Bromelain is working at its optimal efficiency, which can be seen through the largest change in mass of jello, thus the highest rate of reaction. As of this, it is expected from the graph and results that the saturation point is when substrate concentration of pineapple juice is 75%. Whereas, the lowest rate of reaction occurs at 100%, due to the lowest change in mass of jello.
From the results of the experiment, the outcome was not of expected. This is as the results were not similar with each other. This can also be seen through the graph of the experiment, whereas the concentration increases, the mass of the changes in jello gradually increases until it reaches 100% concentration, and has a rapid decrease. This demonstrates the effect if bromelain on jello is that as the concentration increases, the rate of reaction will increase to a certain point, and then reach a rapid decrease. However, the normal effect of rate of reaction by the substrate of reaction, would usually increase to a point, also known as the saturation point, and then it will continue at the same pace, where the enzyme is no longer affected by the addition of anymore substrate concentration. Thus, we expect the change in mass of jello to be about the same as the previous change in mass (At 75% concentration) as this would provide more reliable results, and the substrate concentration graph that we expected where the rate of reaction continues at the same pace. This unreliability of the experiment may be caused due to the errors that were undertaken during the experiment. However, this can only be improved through the process of repetition of the the experiment, until similar results are obtained.
There were a few discrepancies whilst the experiment was carried out.
This included the weighing of the jello solid. In order to minimise time, and be time effective, both my lab partner and I had repeated the experiment at the same time. As of this, we were weighing the solids at the same time, with different draining methods, one being where the jello solid was weighed using a sieve where the solid could be transferred into a watch glass, leaving barely any liquids behind. However, the other technique which was used to drain the solid, was through a filter funnel and filter paper, in which the solid jello had to be transferred from the filter paper into the watch glass to be weighed. From this method, some of the liquids from the jello solution was transferred into the watch glass, thus increasing the final mass if the jello solid. This affected the mass, as the accurate mass of the jello solid left over was not measured and thus, increasing the inaccuracy of the experiment as this causes slight changes in the change of mass of the jello. Furthermore, through the process of weighing the jello, some of the solids may have been left behind on the filter paper, or the sieve, as of this, it also affects the results as the mass measured would have been less than the actual mass of the jello left over from the …show more content…
experiment.
Another error that was undertaken during the experiment was the transferring of the jello from the watch glass to the test tube.
In order to do this, the jello was sliced into small pieces using a spoon and slowly shoved into the test tube with a stirring rod. However, as this was carried out, parts of the jello were stuck on the sides of the test tube, which had to be pushed down, using the stirring rod. The error of this experiment, was that the same stirring rod was used throughout the whole experiment and only rinsed after each trial run. As of this, each consecutive test tube may have had more jello than the one before which would have changed the results of the experiment as the initial mass of each test tube may have been different, and thus, affecting the final mass as the initial mass in the test tube for each trial, did not have the same amount of jello. This can also be affected such that there would be more Surface Area to Volume ratio of the jello that would come in contact with the reactant, Bromelain in the pineapple juice. This could have been avoided by using a different and clean stirring rod when placing the jello into the test tube, and pushing the jello down to the bottom. Another way this error could have been avoided is by weighing each test tube before adding any jello, then adding exactly 5g of jello and accurately weighing the test tube to make sure 5g of jello has been added. Not only had the mass been affected by the stirring rod, but also the
spoon, where perhaps not all the mass of the jello had been transferred to the test tube as the jello pieces may have been too small to transfer from the watch glass to the spoon or the spoon to the test tube, and due to this, there may be minimal inaccuracies when measuring for the initial mass, and thus affecting the change in mass.
Difficulties whilst conducting this experiment was time management, as having to do the two factors: pH and concentration. We first conducted the pH experiment, which didn’t go too well and it didn’t go as expected, and as of this, quite a lot of time was wasted as it had taken longer than we had expected, leaving not much time for the other factor. Along with time management, as we were working under pressure, we found it more difficult into altering the original method in order to suit the conditions of the laboratory, such as the use of the squash pipettes which could fill up to 2.5mL, thus we had to change the amount of substances for dilutions s of pineapple juice in order to make it easier to conduct the experiment. Whilst conducting the experiment, we may also have wasted some time, waiting for equipment, such as for the spoon, in which the laboratory did not have enough resources for. And the fact that the spoon, was needed for the longest step of the experiment, which was weighing out the jello onto a watch glass and transferring it to the test tube. If this experiment were to be conducted for future purposes, extra spoons would be required as this will help save time for conducting the experiment rather than waiting for equipment.
The blending of fresh pineapple produced a smooth, and frothy form of pineapple juice, which in hand, had become quite difficult to pipette the required amount of pineapple juice solutions into the test tube as for one, the solution was too frothy and foamy which had caused the solution to become more of foam, rather than less of liquids. Initially, my lab partner and I decided to use 10mL measuring cylinders to obtain the required amount of pineapple juice for each test tube, however, as we attempted this method, since the pineapple juie was too thick, the solution did not come out, and so we had to pipette the pineapple solution into the test tubes. Whilst pipetting the pineapple solution, it was quite unclear to obtain the correct amount of pineapple juice solution, as the froth win the pineapple juice, made it unclear to see the graduated marks on the pipette, and thus making it harder for us to get the correct amount of solution in the test tube. Another way this could have been done is by diluting the thick pineapple juice by a certain amount of water which will make the pineapple juice more watery and less thick as we use the new diluted pineapple juice as the 100% concentration. However, we did not choose to work with this method as we would’ve found it more difficult to work with smaller concentrations, as they may have really small mass changes that may not even be able to be picked up by the top loading scale, including the many mass losses that have occurring throughout the experiment.
Conclusion
Although the results may have come out as quite unreliable, it is somewhat correct in a sense where the rate of reaction increases as the substrate concentration reaches a certain point, the saturation point. This can be explained through the collision theory in which at a higher concentration, there is a higher chance where the particles would collide with each each other and the more enzymes there are, the greater the collision rate, which in turn is an increase in rate of reaction.
It can thus be demonstrated, that the concentration of pineapple juice has a great effect on jello, as the higher the concentration, the higher the rate of jelly decay and thus the rate of reaction.