Extra Credit Pineapple Lab
Canned pineapple was mixed with liquid gelatin and placed in cold, room temperature, and hot water. After testing all three temperatures, only the test tube placed in cold water solidified.
Gelatin is a wholesome food protein derived from mammalian skin and bone. Gelatin solutions cannot be deep frozen because it separates of the solution into water (Gelatin). Ginger root, guava, kiwifruit, papaya, and pineapple contain an enzyme that prevents gelatin from thickening. Cooking and canning destroys this enzyme so that the gelatin will gel. It melts at body temperature (How Stuff Works).
Bromelain is a mixture of enzymes that digest protein that are found in pineapple(Maryland Health). Used to treat indigestion and reduce inflammation. It is derived from the stem and juice of the pineapple. The enzymes are neutralized by heat of about 158 degrees Fahrenheit (How Stuff Works).
The purpose of this experiment is to see how bromelain will affect the formation of the gelatin in various temperatures.
The enzyme in this experiment is bromelain and the substrate is gelatin.
If pineapple is mixed with the liquid gelatin, and placed into cold water, the gelatin will solidify.
If pineapple is mixed with the liquid gelatin, and placed into hot water, the gelatin will solidify.
If pineapple is mixed with the liquid gelatin, and placed into room temperature water, the gelatin and pineapple will not solidify.Ã¢ÂÂ
Materials needed: 3 test tubes with test tube rack, 5 grams of canned pineapple, 1 spoon, 1 stirring rod, 1 weighing scale, 1 petri dish, 30 mL of liquid gelatin, 1 graduated cylinder, 3 beakers, cold ice water, hot water, room temperature water, 1 thermometer, masking tape, and writing utensil.
Obtain the materials
Place the 3 test tubes in test tube holder; pour 10...