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.

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Materials:

Scissors,

Beaker,

Canned Pineapple,

Raw pineapple,

Pipettes,

Labels,

Tubes in holder,

Buntson burners,

Gelatin

Method:

1. Two pieces of gelatin were cut into smaller pieces and thereafter heated in approximately 100 ml of water in a beaker using a Buntson burner. The process was done carefully, and with caution.

  1. When all the gelatin was dissolved, the heat was turned off and the solution got time to cool down, approximately 5-10 minutes.
  2. While waiting for the solution to get cooled down, the pineapple juice is made by cutting a fresh pineapple and blending ...

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