Enzymes in Pineapple Background: Enzymes are very efficient catalysts for biochemical reactions. They speed up reactions by providing an alternative reaction pathway of lower activation energy. Like all catalysts‚ enzymes take part in the reaction - that is how they provide an alternative reaction pathway. But they do not undergo permanent changes and so remain unchanged at the end of the reaction. They can only alter the rate of reaction‚ not the position of the equilibrium. Enzymes are usually
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The Effect of Pineapple Juice on the Gelling Time of Gelatin Abstract: Fresh pineapple is known for not being able to gel and this experiment is aimed to figure out why. Bromelain is an enzyme the breaks the chains in proteins making them inactive and pineapple are known for having it. In this experiment we tested other factors that pineapple contain to pin point what the culprit was. It was discovered the Bromelain was actually the reason that fresh pineapple won’t gel but if you boil
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If a canned and fresh pineapple chunk were placed on separate petri dishes with jello‚ then the state of the jello would be similar because both pineapple samples contain bromelain‚ a protein digesting enzyme. Jello consists of collagen‚ which can be found in animal bones and tendons‚ therefore classifying jello as a protein. By maintaining contact between the pineapple and the jello‚ the hypothesis was tested through creating an enzymatic reaction
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Ms. Balmer Pineapple Jelly Enzyme Lab Discussion After completing the Pineapple Jell-O Enzyme lab‚ the final results were that the canned pineapple formed the jelly while the fresh pineapple did not. Pineapple In order for this to have occurred‚ there has to be a comparison between fresh and canned pineapple in terms of their physical and chemical properties. The physical properties of fresh pineapple are that it is sweet‚ ripe and raw. These properties make fresh pineapples very healthy and
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that the enzymes in the pineapple will denature when the temperature is changed. The prediction was partly correct. Pineapples have special enzymes that denature gelatin molecules. Which is the reason why the pineapple and gelatin test tube remained filled with liquid‚ instead of turning into jelly which gelatin does when it’s molecules are not disturbed. Why our hypothesis was partly incorrect was lacked depth in that when changing the temperature by heating the pineapple to 40C it actually increased
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Materials : Pineapple juice‚ 0.1% ascorbic acid solution‚ 2‚6-Dichlorophenol – Indophenol (DCPIP) solution‚ distill water‚ filter paper. Apparatus : Small test tube and rack‚ 1cm3 and 5cm3 syringes with needles‚ 250ml beaker‚ 25ml measuring cylinder‚ stirrer‚ electronic scale. Methods Part A: Standardization of DCPIP (Titrant) solution 1. 1.00g of ascorbic acid tablet was measured by electronic scale and dissolved in 100.00ml of distilled water. 2. A 1.00cm3 syringe was used to transfer
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The Prickly Truth About Pineapples When you hear the word “pineapple”‚ what sort of imagery comes to mind? Many people will think of a round slice of pineapple sitting atop a holiday ham‚ garnished with a cherry. Others will picture enjoying a tropical cocktail from a curvy‚ elaborate glass‚ adorned with a miniature umbrella and a small chunk of pineapple hanging from the rim. However‚ it may surprise the majority of the population that pineapples are not native to the Pacific Islands. Even though
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This lab is adapted from the canned denatured pineapple experiment. Instead of investigating the effect of canning on enzyme activity‚ we look for the presence of the substrate. This is a useful teaching lab for all the criteria and requires very few resources. Background Information: Gelatin is made from a protein called collagen which comes from the joints of animals. Gelatin may be dissolved in hot water. As the dissolved gelatin mixture cools‚ the collagen forms into a matrix that
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The purpose of this lab was in order to find which combination of two electrodes would produce the greatest voltage‚ under the condition that lemon juice was the electrolyte within a chemical cell. To conduct the lab‚ two slits were created in a lemon‚ which worked as a chemical cell‚ and an assortment of different electrodes were inserted into the lemon. Afterward‚ two wires were attached to each of the electrodes‚ where a voltmeter then gave a reading that was recorded into data. As the experiment
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Pineapple (Ananas comosus) Skin Extract as main Component in making a Moisturizing Soap An Investigatory Project Presented to: Sir. Joseph Valdez A Faculty of Science Department Statefields School Inc. In Partial Fulfillment of the Requirements for SCIENCE 7 by: Angela Grace Soriano Jose Renz BrionesKyla Alessandra De AsasMiguel M. Andas September‚ 2014 Chapter I: Introduction Background of the Study Nowadays‚ people have
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