Investigating How Bromelian Can Affected The Solidification Of Gelatin And How Different Factors

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.

Most chemical reactions speed up as temperature is raised. As the temperature is raised, kinetic energy within the molecules increases as well to endure the reaction. Because enzymes are catalysts, meaning they make a chemical reaction react faster, enzyme reactions also tend to go faster with increase temperature. However, if the temperature of an enzyme-catalyze is raised to a temperature optimum, the kinetic energy in the water molecules and the enzyme becomes too high and the enzyme starts to denature, meaning the molecules become disputed. Most enzymes are denatured by around 104 degrees Fahrenheit to about 122 degrees Fahrenheit. Denaturing is disabling an enzyme by changing the normal qualities or the nature of it, for instance when

-VariablesoIndependent:The temperature of the milkoDependent:The time taken for the milk to solidifyoControlled:The same amount and type of milk usedThe same amount and concentration of enzyme mixture usedThe same test tube sizeResults:-TableAmount of enzyme mixture (mL)Amount of milk (mL)Temperature (oC)Time for milk to clot (min)Ex: 1 Ex: 2 Average2.551060+60+60+2.552034.2036.0035.12.55303.554.203.882.55402.102.252.182.55505.004.454.73Discussion:The experiment showed that changing the temperature did affect the rate at which the milk solidified. At low temperatures of 10oC and 20oC the milk took the longest to solidify and at 10oC did not even go lumpy after an hour. As the temperature increased the speed at which it reacted got faster until it reached around 40oC where the speed began to drop.

If different temperatures are used to catalyze enzyme activity, then the lowest temperature would produce the quickest reaction rate because enzymes can become denaturized at higher temperatures

Question: How does changing enzyme concentration or temperature affect the reaction time of enzyme activity?

Heat treatment was most likely used as temperatures too high would cause the enzymatic reaction to decrease. The probable temperature that

Enzymes will denature if they get too hot or cold or if the pH of the solution they are in is too high or too

As stated in the introduction, three conditions that may affect enzyme activity are salinity, temperature, and pH. In experiment two, we explored how temperature can affect enzymatic activity. Since most enzymes function best at their optimum temperature or room temperature, it was expected that the best reaction is in this environment. The higher the temperature that faster the reaction unless the enzyme is denatured because it is too hot. Similarly, pH and salinity can affect enzyme activity.

A gelatinase test was performed using nutrient gelatin to determine the ability of the bacteria to produce gelatinases. The gelatin was inoculated with the unknown cultures and incubated. The tubes were then placed on ice to reform the warm gelatin. If the gelatin remained solid after inoculation, the bacteria did not produce the gelatinase enzymes to liquefy the agar, constituting a negative test. However, if the gelatin was liquefied, the enzymes were secreted and the bacteria were positive.

An enzyme also known as a protein, is a biological catalyst which speeds up chemical reactions by lowering the activation energy to increase the rate in which the reaction occurs. The enzyme used was amylase, which breaks down starch molecules into maltose. PH, substrate concentration, salt concentration, and temperature. When enzymes reach a low temperature, the activity is slowed down of molecule movement, but the enzyme is not destroyed. Once enzymes are placed in optimal temperatures once again, it will restore its activity to a normal rate. When enzymes reach too high above optimal temperature, the enzyme is denatured and cannot be restored. In the experiment performed the activity of breaking down starch in fungal and bacterial amylase was being tested at a range of temperatures and time. The fungal and bacterial amylase work best at optimal temperature. Amylase will function best at sixty degrees Celsius at 10 minutes when starch had been one hundred percent hydrolyzed. Hydrolyzed is the breakdown of molecules through addition of water. The experiments independent variables were the time, temperature and enzyme used. The dependent variable was the enzyme activity that broke down the starch into maltose. The controlled variables were the temperature baths, the iodine drop amount, the mixture drop amount, and location of experiment. The control group was the zero minutes without amylase at

Discussion: The purpose behind this lab was to find out whether fresh or canned pineapple is best suitable for making jelly. The hypothesis made at the beginning of this lab was that fresh pineapple is better for jelly making since the fresh pineapple contains a protease enzyme called bromelain. Enzymes are known for speeding up biological reactions by breaking substances down or building new substance (SBE Activity, n.d.). The bromelain in the fresh pineapple catalyzes the breakdown of collagen.

For the floating disk method, if the temperature of the potato enzyme solution is lowered, then the time it takes for the disk to reach the top will be longer, meaning the enzyme rate will be lower.

15 – Egg – 1042 – N –A from Rembrandt Enterprises, Inc. This includes the pausterization time and temperature limits for enzyme modified egg products.

The Polymers used in this formulation were Gelatin and chitosan. Emulsion- cross-linking method was the

Thus not all enzymes will be able to catalyse (break down) their reaction. Further increase or