Pineapple and Jell-o Lab (Chem)
Why were the results of the freshly cooked pineapple different than the other?
In cooked pineapple, the enzymes decrease during the cooking process whereas in fresh pineapple, the maximum amounts of the enzyme (Bromelain) exists.
Why did some test-tubes become chilled while others aren't?
Pineapple contains bromelain which has two enzymes that digest proteins. Collagen is the main link that forms jello, so when bromelain is added to the mix, the collagen is digested. The canned pineapple was heated before it was canned which deactivated the bromelain. That is why that batch of jello turned out very similar to the control. The frozen pineapple's bromelain was stronger because of its cold temperature in the beginning.
What type of organic molecule is bromelain?
Bromelain is a glucocorticoid.
What type of organic molecule is Gelatin?
Gelatin is an "amphoteric protein." It can behave either as an acid or a base depending on how the collagen is formed.
What protein is in meat tenderizer? Function?
Meat tenderizer containes protease which digests protein in meat.
What is the enzyme in your experiment (pineapple)?
The enzyme in our experiment is bromelain which is present in the pineapple.
What are the products of your experiments?
The products in the experiment are jello, fresh, frozen, and canned pineapple, and hot and cold water.
What is a substrate?
The substrate in our experiment is collagen which is present in the jello.
Write a word equation describing the reaction that occurs in the experiment.
When the enzyme Bromelain (present in pineapple) reacts with the amphoteric protein in gelatin, the gelatin is inable to solidify because the enzyme breaks down the protein.
Write another set up on the temperature of a denatured pineapple.
An experiment to test at what temperature the pineappe enzyme denatures: 1) Prepare jell-o as instructed, cut fresh pineapple and cut jell-o into 10 cubes. 2) Take the temperature of cold water. 3) Put 10 cubes of pineapple in a pot and have someone hold a thermometer in it without touching the bottom of the pot 4) Put pot of pineapple on low heat, remove pineapple every 5 degree temperature increase and label the temperature in a separate container. 5) Take each pineapple cube that went to the labelled temperatures (from step 4) and see which jell-o cubes liquify. 6) Record data and whichever jell-o cube liquefies at the lowest amount of 5 degree increases is when the enzyme denatures.
Is the reaction a Hydrolysis or a Dehydration synthesis? Why?
Bromelain and gelatin's reaction is hydrolosis because it's the breaking down of polypeptides, which adds a water, making the reaction hydrolosis rather than dehydration synthesis.
Describe the results of the experiment.
Our control, which was plain jello, turned into hard jello with about an inch and half of hard jello in the bottom of the test tube. The jello with the canned pineapple was the least gelatinous with about a half an inch of hard jello in the bottom. The jello with the fresh pineapple was more gelatinous with about 3/4 of an inch of jello in the bottom.
