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Investigating Whether Temperature Affects The Bromelain Enzymes Inside Pineapples By Changing The Rate Of Hydrolysation When Placed With Soluble Proteins

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Investigating Whether Temperature Affects The Bromelain Enzymes Inside Pineapples By Changing The Rate Of Hydrolysation When Placed With Soluble Proteins Background Information Bromelain is a proteolytic enzyme, which is found in pineapples. The bromelain enzyme easily and effectively hydrolyses most soluble proteins such as gelatin. Proteolytic enzymes such as Bromelain are used and needed to digest protein. Bromelain is also known to be an enzyme, which can absorb unlike most other enzymes, which are believed to absorb poorly. The diagram above illustrates the structure of protein. As can be seen by the diagram, the amino acids are held together by peptide bonds. When bromelain is added to protein such as gelatin the bromelain enzyme breaks down the peptide bonds and leave the amino acids free flowing. This is how enzymes are used to break down proteins. When the temperature of enzymes is changed the effect they have on breaking down protein is also affected. A ten-degree Centigrade rise in temperature will increase the activity of most enzymes by 50 to 100%. Also a small change such as 1 or 2 degrees may introduce changes of 10 to 20%. ...read more.


The pineapple juice will then be added to the gelatin which will be in separate boiling tubes and the pineapple juice will be left with the gelatin for a further 24 hours. The reason for heating the pineapple on its own is because if the gelatin was to be heated as well it would melt and turn back into a liquid, which would mean the gelatin, and juice would mix together making the experiment unfair and inaccurate. Before doing this experiment preliminary tests have been done. The first test was to see if the concentrating of the jelly affected the way in which the bromelain broke down the protein. The experiment showed the original concentration was not enough as the gelatin did not set hard enough so we done some more tests to find a concentration which would work the best. It was found that one sachet of gelatin powder with 250cm cubed of water was perfect. Both theses quantities were then doubles to obtain enough gelatin for 15 test tubes. A second preliminary experiment was done to see if the volume of the pineapple juice added to the gelatin affected the results. ...read more.


The room will be kept at a temperature at roughly 20 degree Celsius and this will be done by use of radiators in the room. The temperature of the room doesn't matter too much as long as all the tubes are kept the same so none of the tests will be unfair or inaccurate. A control for this experiment will be the 3 tubes, which are kept at 20 degree Celsius, which in this experiment will be classed as normal room temperature. By doing preliminary tests it is known what result should be obtained when left at this room temperature so this will indicate if the experiment has worked successfully The dependent variable in this experiment is temperature as this is what is going to be changed in the experiment to show that temperature affects the way in which enzymes break down the peptide bonds of protein. Prediction From previous experiments I have done in the past, it has been found that the optimum temperature of the enzymes was in the region of 37 degree Celsius and once the temperature increased above that temperature the rate of reaction would decrease hence meaning in this case that less of the peptide bonds will be broken down. ...read more.

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