Olivia Eberli AP Biology-5 October 11, 2011 Lab Report Enzymes and Substrates: A Jell-O and Pineapple Lab

Introduction: The purpose of this experiment was to see how bromelain would affect the formation of the Jell-O. Certain enzymes can only affect certain substrates which is a protein. The enzyme and substrate fit together like a puzzle piece if it doesn t fit than the enzyme will not affect the substrate. The enzyme in this experiment is bromelain and it s found in pineapple. The substrate is gelatin which is found in Jell-O and is made from leftover animal parts- bone and skin. In this experiment, bromelain and gelatin fit together perfectly. This allows bromelain to affect the Jell-O formation. My hypothesis for this experiment was if pineapple is added to gelatin, then the enzyme bromelain will break down the gelatin and allow it to not get Jell-O like. This hypothesis is applied to all the different types of pineapple used like canned, frozen, cooked fresh and fresh pineapple. Method: The first step was to figure out how much Jell-O and pineapple would be needed. For each of the four types of pineapple and the control 10 mL of Jell-O was used. The amount of canned, fresh, cooked fresh, and frozen pineapple was 6.2 grams. The pineapple was weighed using an electric scale until each was equal in amount. Next the Jell-O was made up to the point before it becomes actual Jell-O. The one cup of water was boiled and the gelatin powder was added. While the water was boiling, five test tubes were labeled- control, canned, fresh, cooked, and frozen. Then the Jell-O was divided between each group. I took 50 mL of liquid Jell-O in a beaker. 6.2 grams of each pineapple was added to its respective test tube. Then 10 mL of liquid Jell-O was measured out for each test tube using a graduated cylinder. The 10 mL was then poured into the test tubes. The test tubes then placed in a test tube rack and put into a refrigerator. The data would be collected the next day once the Jell-O has had time to jell.

Data: Type of Pineapple Canned

Frozen Concentrate

Texture Thick; goopy like; almost like a jelly used on bread and such Thick; almost like a icee. Watery; goopy

Color Cloudy reddish; could not see through the test tube. Cloudy reddish; unable to see through test tube Lighter red than regular Jell-O; can sort of see through it A lighter red and almost see through

Did Jell-O Form? NO

NO

Fresh

NO

Cooked Fresh

Control

Dark red and sort of YES see through The pineapple caused none of the Jell-O to form correctly. They were all still sort of in a liquid form and solid. Conclusion: The hypothesis held true for all of the results. None of the pineapple and Jell-O mixes actually formed Jell-O. The cooked fresh pineapple was close but still to watery. Enzyme fuction helps our body break down the different proteins needed. Enzymes aare necessary for everyday. My results were different than other group s results because they may have used different amounts of pineapple and Jell-O. They may have also done their experiment a completely different way. A source of error would be the fact that some pineapple was used in chunks and some was liquid. It would have affected the way the enzyme worked. Next time I would try to used all the same form of pineapple like all liquid or all solid.

Jell-O like; somewhat formed; makes Jell-O sucking noise, yet not a solid completely. Jell-O formed; jiggly.

NO