Breanna PonceMia Sandoval Dominick KlingbyllAugust 26, 2013Block 2The Effect of Pineapple on Jell-OBACKGROUND:Protein was a big part of this gelatin lab. Protein is a multipurpose macro molecule. Gelatin is a protein made out of Jell-O, we used Jell-O in our lab. The students had to put pineapple in the gelatin to see if it will form. The enzymes in the pineapple prevented that from happening. Enzymes are a biological catalyst. Bromelain is the enzyme found in pineapple. The formation of the gelatin depended on the type of Jell-O and its ...view middle of the document...
The reason he students used pineapple, is because pineapple has enzymes in it that will prevent the Jell-O to form.HYPOTHESIS:If pineapple is put into unformed gelatin, then the Jell-O might turn into a solid depending on the type of pineapple because of the enzymes that come in the fruit, it can prevent the gelatin to form.MATERIALS:Fresh pineappleCanned pineappleFrozen pineappleFreshly cooked pineappleJell-OBeakersTest tubes and rackPROCEDUES:Obtain materials from teacherLabel test tubes as # 1, 2, 3, 4, 5Measure 5mL of Jell-O and pour it into test tube #1Measure 5mL of Jell-O and pour it into test tube #2Add one chunk of fresh pineapple to test tube #2Repeat steps #4 and 5 using frozen pineapple, cooked pineapple, and canned pineappleCover all test tubes with saran wrap and refrigerate for 24 hours. After 24 hours, make observations and record data and graph dataOBSERVATIONS:The test tube with the cooked pineapple was the only one that formed, besides the tube without any pineapple. It seems as if the heat burned out the enzymes from the pineapple, so that made it easier for the Jell-O to form. The fresh pineapple did not form because nothing happened to it, so it still has all of its enzymes in it.DATA TABLE: