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Investigating enzymes

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Biology Report The effect that bromeline has on gelatines ability to coagulate Yasmin Kazemi Ahari Rasmussen 2.U Journal Investigating enzymes Aim: The aim of the experiment was to investigate the effect of the enzyme bromeline on gelatins ability to form a mass, and how temperature also can have an affect on this particular process. Hypothesis: It is expected that when the bromeline enzyme isn't present, that the gelatin will remain staying as gel, when dissolved in water. The untreated raw juice, would be the only result where the process would make it break down the proteins in the gelatin. ...read more.


2. When all the gelatin was dissolved, the heat was turned off and the solution got time to cool down, approximately 5-10 minutes. 3. While waiting for the solution to get cooled down, the pineapple juice is made by cutting a fresh pineapple and blending the pineapple to result in having fresh pineapple juice. 4. When 5 ml of fresh juice was made, 2,5 ml was removed from the mix and boiled in a test tube for a few seconds. 5. ...read more.


The fresh pineapple juice contains the enzyme bromeline, this enzyme breaks down the protein in the gelatin, which doesn't allow it to form and makes it liquid instead of solid. The canned pineapple doesn't contain this enzyme, because of the process it goes through. The pineapple juice is heated up, which destroys the Bromeline enzymes, so it won't affect the gelatin. Conclusion: When doing the investigation of the effect of the enzyme Bromeline has on gelatins ability to solidify, it was observed that only the untreated raw pineapple juice was able to break down the proteins in the gelatin. When heated, the Bromeline enzymes didn't, have a further effect on the gelatin. 1 1 ...read more.

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