1. Pineapple Enzyme Inquiry Lab

2. Question: How do pineapple enzymes of differing conditions (raw, cooked (canned) and frozen) effect gelatin?

3. Protein/Enzyme Review Building blocks = amino acids Factors that affect enzyme activity: –Enzyme concentration –Substrate concentration –pH –Temperature http://highered.mcgraw- hill.com/sites/0072495855/student_view0/cha pter2/animation__how_enzymes_work.html

4. Denaturating Enzymes

5. Gelatin is a protein Gelatin –Made out of discarded animals parts –the tough parts: bone and skin. –All parts: made from proteins

6. How to make gelatin 1.Grinding up bones 2.Bones then soaked in a strong base (high pH) to soften them, then through acid (low pH) solutions 3.Boiled for hours to extract the gelatin 4.Dried off and made into a powder

7. Pineapple Contains an enzyme that breaks down, or digests, protein Bromelain = protease enzyme in pineapple

8. Experiment How can we test to see the effect of the three different types of pineapple types? –Canned (cooked) –Raw –Frozen