Overview
This lab demonstrated the effect of enzymes in fresh and boiled pineapple juice on gelatin, using water as a control.
Experiment Setup
- Three solutions were prepared: fresh pineapple juice, boiled pineapple juice, and water.
- Each solution received a strip of gelatin to observe enzymatic activity.
- The boiled pineapple juice was heated in a beaker before testing.
Observations & Results
- In fresh pineapple juice, the gelatin dissolved, indicating protein breakdown.
- In boiled pineapple juice and water, the gelatin did not dissolve.
- The enzyme present in fresh juice was active and digested the gelatin protein.
- Boiling destroyed the enzyme in the pineapple juice, so no gelatin digestion occurred.
- Water served as a control and showed no gelatin breakdown.
Key Terms & Definitions
- Enzyme — a protein that accelerates chemical reactions in living organisms.
- Gelatin — a protein derived from collagen, used here to detect enzyme activity.
- Control — a baseline experiment to compare results (here, water with gelatin).
- Pasteurization — process of heating juice to destroy enzymes and microorganisms.
Action Items / Next Steps
- Review the posted pictures for visual results of the experiment.
- Understand how temperature affects enzyme activity for future quizzes.