Preview

Experimental Design- Enzymes Essay Example

Good Essays
Open Document
Open Document
547 Words
Grammar
Grammar
Plagiarism
Plagiarism
Writing
Writing
Score
Score
Experimental Design- Enzymes Essay Example
EXPERIMENTAL DESIGN
-
BIOLOGY

Bromelain

Name: Jaroslava Baranová
Candidate number: 000771-
Examination session: May 2012
Date of elaboration: 2.2.2011
Research question:

What is the effect of enzyme bromelain contained in pineapple on the process of gelatinization of gelatine?

Hypothesis:

Enzymes are proteins that speed up or catalyze chemical reactions.
Gelatine consists of gelatin(84-90%),mineral salts(1-2%) and water, and is free of fat cholesterol. Gelatin is a protein produced by partial hydrolysis of collagen (structural protein found in all animals) obtained by boiling bones. It can dissolve in hot water and after being cooled forms a semi-solid gel.
Pineapple belong to a group of plants called Bromeliads. Also papaya and kiwi belong to this group. They all contain proteases which are able to break down proteins. In this case, pineapple contains bromelain. It also why bromelain is used in many meat tenderizers. Thus, since gelatine is mainly consisted of protein, they are broken down by bromelain and gelatine is not able to solidify.
I expect the fresh pineapple to have the best effect, because it was not heated like, e.g. canned pineapple, whose enzymes denatures during the canning process, thus will not be able to break down the proteins.
Cold temperature decreases the activity of enzymes, thus I think the degree of gelatinization will be lower in comparison to fresh pineapple.

Variables:
Independent variable: Different types of pineapple (fresh, canned, dried )
Dependent variable: Degree of gelanitization
Constant variables: Other enzymes contained in pineapple (acid phophatase, ananain, carboxypeptidase, cellulase, comsain, peroxidase, phosphatase), temperature of the enviroment, pH of water used on the experiment, mineral salt conatined in gelatine,

Materials:
Pineapple- fresh, canned, frozen,
Gelatine (Dr.Oetker - sheets),
Pot of cold water,
Heater,
Knife,
Cups,

Methods:
1. Prepare gelatine by

You May Also Find These Documents Helpful

  • Powerful Essays

    Gummy Bear Lab Report

    • 1928 Words
    • 8 Pages

    Because gelatin is found in food and medical products, it is important to understand its behavior in solutions. The objective of this experiment was to determine the best fit of an exponential empirical model for the swelling of gelatin-based gummy bears and determine if changes in solution type or bear color resulted in significant differences. This objective was accomplished by submerging red and green bears in two solutions, tap water and saltwater, and observing the effects of each solution over time. Specifically, analysis of the time-interval data for lengths of one red gummy bear placed in tap water revealed the optimal combination of parameters to fit the data. Excel Solver simulations determined that allowing two degrees of freedom…

    • 1928 Words
    • 8 Pages
    Powerful Essays
  • Good Essays

    There were six sucrose solutions: 0.0 M (distilled water), 0.2 M, 0.4 M, 0.6 M, 0.8 M, and 1.0 M. The dependent variable was the mass of the cores of apple tissue. Changes in the dependent variable were measured by weighing the mass of each set of apple cores before and after its submerging in sucrose solution. The initial mass was then subtracted from the final mass and divided by the initial mass to calculate the percent change of each set. Changes in the dependent variable were analyzed in the form of percent change of mass rather than change in mass in grams because each set of apple cylinders had a different initial weight, so calculating percent change helped standardize the data. The control of the experiment was the distilled water because it has a molarity of 0.0 M, meaning that no sucrose is added to it. Several variables were held constant. It was attempted to keep the size of each core of apple tissue constant. Other constants include the ruler and scale used to measure the apple cores, as well as the knife used to cut the…

    • 1050 Words
    • 5 Pages
    Good Essays
  • Better Essays

    Apple sauce lab

    • 700 Words
    • 7 Pages

    statement of problem: in this lab we will determine how enzymes affect the amount of apple juice produced from applesauce we will test pectinase cellulase and a combination of both of of the enzymes and then finally we will use water ( which will be used as the controlled variable).…

    • 700 Words
    • 7 Pages
    Better Essays
  • Good Essays

    Bromelian added to Gelatin: Bromelian is an enzyme found in pineapples. When Bromelian is added to gelatin it breaks down the protein and does not allow the gelatin to solidify. There are several factors that can cause an enzyme to slow down or to completely stop reacting. For example, temperature and pH can effect enzyme activity. Canned pineapple juice and fresh pineapple juice were used to see how the enzyme would react differently. In fresh pineapple juice the Bromelian have would have been denatured as it would have been in canned pineapple juice. This is because canned pineapple juice has been heated and had gone through many processes to preserve it. When the tube with water was placed in ice it took two minutes and eight…

    • 950 Words
    • 4 Pages
    Good Essays
  • Better Essays

    Peroxidase Enzyme Lab

    • 805 Words
    • 4 Pages

    In order to determine the properties of an enzyme, a peroxidase enzyme was extracted from a brassica compestris (turnip) and tested under various temperatures, pH levels, and by a competitive inhibitor (hydroxylamine). The enzyme activity was measured in various ways depending on the activity. Temperature effects showed the amount of activity and determined the optimal pH level. The spectrometer showed the absorbance units at 500nm and determined the optimal temperature. The temperatures tested where 4ºC (approximately refrigerator temperature),…

    • 805 Words
    • 4 Pages
    Better Essays
  • Better Essays

    Biology 1 Lab Report

    • 2764 Words
    • 12 Pages

    these enzymes were tested at different temperature and times and iodine was used as indicator of…

    • 2764 Words
    • 12 Pages
    Better Essays
  • Good Essays

    Catalase Experiment

    • 1088 Words
    • 5 Pages

    The orange fruit then in this experiment had no effect on catalase activity compared to the potato. Again, the null hypotheses that states: the orange will not affect the catalase activity is accepted.…

    • 1088 Words
    • 5 Pages
    Good Essays
  • Good Essays

    Potato Enzyme Lab

    • 622 Words
    • 3 Pages

    This was conducted through four different experiments. The first tested the effect of temperature on enzyme activity. The independent variable in the first experiment was the temperature of the solution of pH 7 buffer, potato juice, and the enzyme. The independent variable for the second experiment was the pH of the phosphate buffer. The independent variable for the third experiment was the enzyme concentration of the solution, and finally the independent variable of the fourth experiment was the substrate concentration.…

    • 622 Words
    • 3 Pages
    Good Essays
  • Good Essays

    Lab Report Enzyme Lab

    • 743 Words
    • 3 Pages

    Introduction: The Enzyme Lab is to conduct investigations to determine the most favorable conditions for the most efficient enzyme activity. Variables to be used testing include temperature, pH values and surface area. Enzymes are proteins that speed up the rate of chemical reactions, which would otherwise progress more slowly.(Background Information; pg. 1) pH is a measurement of the acidity or alkalinity (base) of a solution. When the liver got mixed with H2O2 , the first time the chemical reaction was fast, the second time the reaction was slow and the last try was very fast. Temperature is the degree or intensity of heat present in a substance or object. When the temperature of the liver changed from freezing to very hot to room…

    • 743 Words
    • 3 Pages
    Good Essays
  • Better Essays

    Abstract: For this inquiry lab, the research team tested the gelatin solution for the presence of biomolecules. The team searched for the presence of starch, glucose, lipids, and proteins through the use of indicators: Sudan III, Lugol’s iodine, Benedict’s solution, and Biuret’s reagent. After testing the gelatin solution in the presence of the indicators, the results showed that Lugol’s reacted, turning orange-pink (oils) and the Biuret reagent (protein) reacted with the gelatin solution, turning lilac. Thus it was determined that the gelatin solution held both proteins as well as oils.…

    • 1097 Words
    • 5 Pages
    Better Essays
  • Better Essays

    To test the effect of a substrate concentration on enzyme activity, the amylase enzymes were combined with a different substrate concentration (starch) and the rate of the reaction was determined with the aid of I2kI. If starch was detected, the solution turned to dark blue; if the starch was already broken down, then reaction stayed colorless. To test the optimal PH, the starch and a buffer were combined at a specific PH level and the rate of reaction was tested. To determine the optimal temperature of amylase enzyme, the solution and amylases enzyme were held at various temperatures and the rate of reaction was determined.…

    • 2678 Words
    • 11 Pages
    Better Essays
  • Powerful Essays

    This report adheres to the Academic Honesty Statement the professor has on file for all group members.…

    • 2053 Words
    • 11 Pages
    Powerful Essays
  • Good Essays

    As a young child, I tended to become ill often. The doctors blamed my weak immune system on the fact that I contracted mononucleosis and was hospitalized for two months at a young age. The consensus was that over time my immune system would improve and I would outgrow any other issues. I continued to get very ill with bleeding sores constantly lining my mouth and throat throughout my elementary schooling. I noticed my condition was drastically worsening as I ended my sophomore year of highschool. I entered my junior year chronically ill. I missed over thirty percent of the year due to being so ill. I went almost all of junior year teaching myself the information my peers were able to learn in class. I became so physically tired that even getting out of bed was exhausting. I was living with such pain that my parents decided to seek the top…

    • 467 Words
    • 2 Pages
    Good Essays
  • Better Essays

    Enzymes are protein molecules that speed up the rate of reactions by reducing the activation energy of a reaction. They act as catalysts in reactions, increasing the rate at which a normally spontaneous reaction occurs without being changed themselves. Without enzymes, life would not exist because they are vital to the normal function of cellular processes. In an enzymatic reaction, there are two…

    • 3199 Words
    • 13 Pages
    Better Essays
  • Satisfactory Essays

    The purpose of this experiment is to determine if the difference in temperature will damage vitamin C in any type of fruit juices. Five different temperatures of fruit juices will be used(5, 22, 50, 70, 90) degree Celsius to see how temperature affects the loss of vitamin C in fruit juices. The amount of vitamin C in the fruit juices will then be recorded to see if an increase in temperature will affect the amount of concentration of vitamin C in fruit juices. This will be determined by the amount of DCPIP used to change the colour of the fruit juice. It is expected that increasing the temperature of the fruit juices will decrease the amount vitamin C in fruit juices. Vitamin C concentration in various food substances can decrease with time based on the temperature they are stored at. Cooking is one of the main actions that can reduce the vitamin C content of fruit and vegetable by around 60% due to the increase of enzyme destruction.…

    • 557 Words
    • 3 Pages
    Satisfactory Essays