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Investigation of enzyme activities of meat tenderizer, biological washing power and fruit

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Introduction

Investigation of enzyme activities of meat tenderizer, biological washing power and fruit Date: 25th Nov 2009 Principle: Protein gel on photographic film will be digested by protease in the substances if there is any. The silver salts attached to the film by protein gel will fall after digestion of the gel. A clear spot will be formed. The larger the diameter of clear zone, the higher the enzyme activities. ...read more.

Middle

10g/20cm^3 water 1 1.1 Papaya 10g/20cm^3 water 1 0.8 Pineapple Undiluted 1 1.5 water undiluted 1 0.5 Discussion: The size of clear spot follows the order: Pineapple> Biological washing > Papaya >meat tenderizer powder (Attack)> water Therefore, the enzyme activity follows the same order. The above substances contain protease that can break down protein gel and caused the silver salts to detach form the films, leaving clear spots. ...read more.

Conclusion

Errors: The sizes of drops of solution were different. Evaporation of solution might change the concentration of enzyme. The Petri dish might be tilted during transfer. Improvement: Use droppers of the same pore size. Biological significant: Pineapple and papaya may be better than meat tenderizer in breaking down protein fibres in meat and tenderize the meat better. Conclusion: The enzyme activities of different substance in breaking down protein are different and follow the order: Pineapple> Biological washing > Papaya >meat tenderizer powder (Attack)> water. ?? ?? ?? ?? ...read more.

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