Enzyme Lab Using Jello

1445 WordsJun 8, 20086 Pages
Enzyme Lab Using Jello INTRODUCTION: Enzymes are known as protein catalysts. The name protein catalyst suggests that most enzymes are made of proteins. A catalyst is a substance that speeds up chemical reactions without being consumed in the process. (Giuseppe, M 2002, p.69). After a reaction has been catalyzed, the catalyst can be used again to catalyze the same reaction. Enzymes reduce the activation energy (minimal energy) it takes for a reaction to take place. Enzymes can either catabolize (destroy), or anabolize (build up) a chemical system. The substrate is the reactant that an enzyme acts upon as it catalyzes a chemical reaction. (Giuseppe, M 2002, p. 69). The substrate is bound to a specific site on the enzyme and only…show more content…
The control of the experiment is water. The positive results are the juices that turned into jelly and the negative results were pineapple and kiwi. 2. Meat tenderizing enzymes are Papain and Bromelain. Both these enzymes are derived from plant sources. Papain is obtained from Papaya and Bromelain is obtained from pineapples. These products are used to tenderize meat because they contain natural enzymes that can denature the protein structures in animals thus making the meat very tender. 3. They are required to wear gloves and surgical masks because the heavily concentrated juices from pineapple (bromelain) can digest through meat which the human body is made of. Workers also wear surgical masks because workers might be allergic to it. It may cause breathing problems, skin hives and many more illness. Enzyme lab 2 1. The first sign of liquidity was observed at room temperature which is 25 C. 2. The bromelain molecular structure will denature at 75 C. At 75 C, I discovered that the gelatin in the test tube had turned into jelly. DISCUSSION: In the first lab exercise, all the juice turned into jelly

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