Hypothesis: If we add pineapple and meat tenderizer to the gelatin, then it will not congeal. Materials needed: Gelatin, Fresh and canned pineapple, Meat tenderizer, Beakers, Cold and boiling water, a timer, 4-5 bowls, 4-5 test tubes and a rack, and a few spoons. STEPS Step 1. First gather materials. Step 2. Add one cube of the gelatin and one cube of fresh pineapple in one of the bowls. Repeat in the 3 other bowls except switch out the fresh pineapple with canned pineapple, meat tenderizer, and gelatin with no pineapple (1/2-1 teaspoon each). Step 3. Set a timer for 20 minutes and watch your experiment. Make sure the pineapple and meat tenderizer are placed on top of the gelatin for an accurate result. Step 4. Record how the gelatin …show more content…
The test tubes did not gel when we added the fresh and canned pineapple because it contains bromelain which is an enzyme that breaks down protein. This enzyme broke down the gelatin causing it to liquefy. The same happened when the meat tenderizer was added except it completely liquefied the gelatin. This is because it too contains bromelain. The cold pineapple and meat tenderizer didn’t really affect the gelatin but it did cause it to gel a little more. This may be because we didn’t wait long enough for it to go back to room temperature or it broke down the bromelain allowing the gelatin to …show more content…
What is (are) the product(s) in you experiment? - 6. What type of organic molecule is gelatin? - A protein 7. What type of organic molecule is bromelain? - A protein 8. Write a word equation to describe the chemical reaction that occurs when pineapple is mixed with the gelatin. - 1 cube of pineapple + 1 cube of gelatin = ¼ liquefied gelatin 1-1/2 teaspoon of canned pineapple + 1 cube of gelatin = ½ liquefied gelatin 1-1/2 teaspoon of meat tenderizer + 1 cube of gelatin = fully liquefied gelatin 9. Is the reaction of bromelain and gelatin dehydration synthesis of hydrolysis? Explain. - It is hydrolysis because it breaks down the polypeptides and involves the insertion of a water molecule. 10. Why were the results of the canned (cooked) pineapple different than the results of the fresh, raw pineapple? - Because most of the canned pineapples’ bromelain was destroyed in the canning process while the fresh pineapple still contains bromelain causing the reactions to be different. 11. What is meat tenderizer and what does it actually do? -It is an enzyme powder that contains papain and bromelain which breaks down the collagen in meats. 12. Design an experiment to test at what specific temperature the pineapple enzyme
2.13 Gelatin Liquefaction A gelatin deep was deep stabbed and incubated. After incubation the tubes were placed in 4ºC for 30 minutes. The cultures were then examined to determine if gelatinase was solid or liquified 2.14 Oxidase
Exercise 1 1. Suppose a household product label says it contains sodium hydrogen carbonate (sodium bicarbonate). Using your results from Data Table 1 as a guide, how would you test this material for the presence of sodium bicarbonate? B BoldI ItalicsU Underline Bulleted list Numbered list Superscript Subscript33 Words
There are few vegetables and fruits that turns to the color brown if their surface is exposed to oxygen. Once the veggies or fruits been exposed to oxygen, then the browning begins to appear, and electrons and hydrogen will be removed. This happens because of an enzyme called catechol oxidase. The enzyme will act on its substrate catechol to form a yellow compound which then reacts with the oxygen in the air and change into benzoquinone. The more concentration of the enzyme, the more browning appears.
Starch solution is then placed into the test tube at a quantity of 5 mL. 5 drops of Lugol’s Iodine solution is added to the test tube. If the color changes, then it is known that starches are present in the solution. Proteins are next tested. In order to do this, 5 mL of gelatin solution is added to the test tube. 10 drops of Biuret’s reagent are added to test for protein.
In a non-reducing sugar 3cm cubed and 10 drops of hydrochloric acid is placed in a test tube for a water bath of 5 minutes to be mixing afterwards. Biurets reagent is added to the protein solution to determine it presence. Testing for
The best conditions are cold temperature, high concentration and a high pH.The conditions would be different for different enzymes because all proteins are different. 6. How would you design an experiment to show how much faster H2O2 decomposes in the presence of an enzyme then it does without the enzyme? Use the same system and just add it with water and compare both of them. 7.
Magic Grow Capsules are made of gelatin capsules. Gelatin Capsules can be regular or vegetarian. The regular gelatin capsules are made from gelatin. Gelatin comes from a substance called collagen. Collagen comes from animal skin and bones.
Afterwards, my stomach was extremely upset. It is common for children to find mold in their food or slime somewhere there should not be slime. It is probably not normal for the cheese on lasagna to be hardened and cool like a sheet of plastic. It is difficult to differentiate between chicken nuggets and fish bites. Is it fish?
Enzymes speed up chemical reactions enabling more products to be formed within a shorter span of time. Enzymes are fragile and easily disrupted by heat or other mild treatment. Studying the effect of temperature and substrate concentration on enzyme concentration allows better understanding of optimum conditions which enzymes can function. An example of an enzyme catalyzed reaction is enzymatic hydrolysis of an artificial substrate, o-Nitrophenylgalactoside (ONPG) used in place of lactose. Upon hydrolysis by B-galactosidase, a yellow colored compound o-Nitrophenol (ONP) is formed.
Bio Chem lab Report 04 Enzyme Biochemistry Group Member: Chan Man Jeun Duncan (16002621) Law Sze Man (16000478) Introduction Enzyme is a protein base structure substance in our body. It works at a biocatalyst that will catalyzing the chemical reaction, which helps to speed up the chemical reaction. Enzyme could only function in specific shape, and the shape of enzyme is depending on the environment, therefore it is hard for an enzyme to function well in an extreme environment. The aim of this experiment is to see can the enzyme functions normally in different environment(pH, temperature and salt concentration) via using starch solution, amylase from saliva, 0.5M HCl solution, 0.5M NaOH solution and NaCl solution, and using iodine solution
5 water bath were set up each to10 °C. (5 were used do the experiment faster) 5 cm3 of starch solution were added into the 5 test tubes that were labeled test tubes. Then 5 cm3 of amylase enzyme was added into the other 5 test tubes that were labeled. Put one of the starch solution test tube (preferably the one labeled 1) and one of the test tube containing amylase into the water bath (10 °C).
Introduction: In this task I will be researching the effect that acid rain has on the rate of plant growth. Acid rain is any type of precipitation with a high pH, with high levels of nitric acids. The reason why I had chosen this topic was because acid rain seems to have a great effect on the effect of plant growth, and plants play a very important role in our ecosystem. Acid rain is a major problem in our environment when we are not able to neutralize the acidity.
H20 + 2 O2 This experiment will use 1% catalase solution and 3% hydrogen peroxide solution, both diluted into water so the reaction slows down. Temperature will be controlled in this experiment to change the reaction speed of the enzyme and the substrate, this is what the experiment is looking at. The effect of the temperature will be determined by how much gas is released in two minutes, which will change the pressure inside the test tube and will be measured by a gas
Experiment #7: Column Chromatography of Food Dye Arianne Jan D. Tuozo Mr. Carlos Edward B. Santos October 12, 2015 Abstract Column chromatography is the separation of mixture’s components through a column. Before proceeding with the column chromatography itself, a proper solvent system must be chosen among the different solvents. The green colored food dye is the mixture whose components are separated.
Gelatin hydrolysis test is used to detect the ability of an organism to produce gelatinase (proteolytic enzyme) that liquefy gelatin. This process takes place in two sequential reactions. In the first reaction, gelatinase degrade gelatin to polypeptides. Then, the polypeptides are further converted into amino acids. The bacterial cells can then take up these amino acids and use them in their metabolic processes.