1. The Jell-O Lab Common Core Prep Inquiry-Based Lab #2

2. Let’s Review….  Enzymes are special proteins that speed up reactions by lowering activation energy

3.  Enzymes are biological catalysts.  Catalysts start a chemical reaction.

4.  Enzymes join to their substrate.  The substrate attaches to the active site on the enzyme.  The enzyme remains unchanged.

5.  Jell-O is actually made out of Gelatin.  Gelatin comes from hides, bones, and inedible connecting tissue from animals butchered for meat.

6.  So, Gelatin is a type of protein.  It is used to make substances into solids for us to consume.

7. ~LAB PURPOSE~  In this lab, you will be designing an experiment to test:  why fresh pineapple and canned pineapple have such different effects on Jell-O

8. ~Useful Information  Basic Directions for 3-ounce package of Jell-O:  Stir 1 cup boiling water into gelatin in medium bowl at least 2 minutes until completely set.  Stir in 1 cup cold water. Refrigerate 4 hours. Refrigerate 4 hours!!!!

9.  The fresh pineapple contains a protease enzyme ( Bromelian ).  Bromelian breaks down protein.  Remember??? What was the protein??  Answer: gelatin in Jell-O

10.  The protease enzyme, Bromelian, joins to the substrate, Protein, at the enzymes’ active site. Protease/Bromelian Protein/Gelatin DRAW!!

11.  During the canning process, pineapple is heated to a temperature high enough to denature the Bromelian enzyme making it functionless.

12. ~Homework~  Design a step-by step experiment to test:  why fresh pineapple and canned pineapple have such different effects on Jell-O  YOU MUST HAVE A CONTROL.  You will be given the following materials:   Fresh pineapple  Canned pineapple   Jell-O (liquid form)  Beakers   Water bath set at 5  Ice cubes   Test tubes & rack  Pipettes