lab report on pineapple and jello

Enzymes are biological catalysts, which speed up the rate of reaction without being used up during the reaction, which take place in living organisms. They do this by lowering the activation energy. The activation energy is the energy needed to start the reaction.

Enzymes are catalysts that function to speed up reactions; for example, the enzyme sucrose speeds up the hydrolysis of sucrose, which breaks down into glucose and fructose. They speed up reactions but are not consumed by the reaction that is taking place. The most important of the enzyme is the shape as it determines which type of reaction the enzyme speeds up. Enzymes work by passing/lowering and energy barrier and in doing so; they need to bind to substrates via the active. Once they do, the reaction speeds up so much more quickly than it would without the enzyme. Coenzymes and cofactors aid the enzyme when it comes to binding with the substrate. They change the shape of the active site so the substrate can bind properly and perform its function.

pineapple, papaya, and kiwi. Through those fruit it has been used for centuries in Central and

Enzymes are a key aspect in our everyday life and are a key to sustaining life. They are biological catalysts that help speed up the rate of reactions. They do this by lowering the activation energy of chemical reactions (Biology Department, 2011).

A moist heat cooking method is typically used to improve the tenderness of a tougher meat cut by using moisture to hydrolyze collagen into gelatin. Cooking with moist heat allows more time for collagen to soften by using low temperatures. If cooked too long in a high temperature, the collagen proteins will thicken resulting in a dry, flavorless meat product. In the simmering of the chicken marsala, the chicken meat was covered with the tomato mixture sauce and kept at a steady temperature allowing the collagen proteins to break down resulting in a flavorful, tender product.

Collagen is a fibrous protein which functions in the extracellular matrix and connective tissue. This protein strengthens and supports tissues in the body, such as bone, cartilage, skin, and tendons. Collagen 1 (alpha 1) is the most abundant type of collagen and is vastly distributed in connective tissue, except in hyaline cartilage. Type I collage is found throughout the body in the skin, tendon, vascular, organs, and it is responsible for strength and sturdiness. It is a triple helix formed by two copies of the alpha chain and one copy of the alpha 2 chain. Type II collagen is the main element of cartilage and it is formed by two or more collagens. Type III collagen makes up elastic tissues (skin, lungs, blood vessels). Type IV forms the

A tendon is a fibrous connective tissue made up of collagen. The tendon attaches the muscle to

Skeletal muscles are attached to bones by tough, fibrous connective tissue called tendons. Tendons are rich in the protein collagen, which is

The COL7A1 gene contains the instruction manual for making proteins that are used for strengthening and supporting the connective tissue in the body which includes tendons, ligaments, bones and skin. “The proteins produced from the COL7A1 gene, called pro-α1 (VII) chains, are the components of type VII collagen.” (http://ghr.nlm.nih.gov/gene/COL7A1) When three pro-α1 (VII) chains twist together, they form a triple-stranded molecule called a procollagen, these molecules are secreted by the cell and are processed by enzymes which remove extra protein segments. When these procollagen molecules are processed by getting rid of the extra segment on the ends, they then can arrange themselves into longer, thinner bundles of mature type VII collagen.

Collagen is very durable and is a fibrous material with a glue-like consistency. It comprises about one-third of the proteins found in the body and includes significant quantities of the two amino acids proline and hydroxyproline. The areas particularly reliant on collagen include skin, bones and all the connective tissues found in cartilage and tendons.

Connective tissues are made up of two proteins: collagen and elastin. Collagen is a protein found in the tendons, ligaments, skin, cornea, cartilage, bone, and blood vessels. Elastin is a stretchy protein that is like a rubber band and is the major component of ligaments and skin. When a patient has a connective tissue disease, the collagen and elastin are inflamed. The proteins and the body parts they connect are harmed.

Enzymes are necessary to chemically change and digest molecules in order to be absorbed and used by the body to function. They are catalysts of the body which increase rate of reaction without undergoing a chemical change, and have active sites where the substrate molecules fit. The substrate has a complementary shape that fits with the particular active site and have various uses, such as rennin for example. Rennin is found in the gastric juice of humans and it begins the digestion of milk. In this experiment, junket tablets containing rennin will be added to a sample of milk, curdle it, and replicate the first stage of its

Collagen is the most important protein in your body. There is over a dozen types of collagen found in the human body, as well as animals. The 5 main types that are commonly noticed are types 1, 2, 3, 5, and 10. Over 90 percent of the body is made up of type 1 collagen, which is the most prolific type of collagen found in the human body. There are a variety of different forms and functions of collagen, from head to toe of the human body. Collagen aids I the boost of metabolism, energy output of the body, protects cardiovascular health, as well as many other aspects of health in the human body.

Enzymes are proteins that act as catalysts and help reactions take place. In short, enzymes reduce the energy needed for a reaction to take place, permitting a reaction to take place more easily. Some enzymes are shape specific and reduce the energy for certain reactions. Enzymes have unique folds of the amino acid chain which result in specifically shaped active sites (Frankova Fry 2013). When substrates fit in the active site of an enzyme, then it is able to catalyze the reaction. Enzyme activity is affected by the concentrations of the enzymes and substrate present (Worthington 2010). As the incidence of enzyme increases, the rate of reaction increases. Additionally, as the incidence of substrate increases so does the rate of reaction.

Proteases are the most important type of enzymes because they represent ca. 60% of all commercialized enzymes in the world and occupy the most relevant position among industrial enzymes. Plant proteases have various applications such as in detergent manufacturing, in medicine, and food science for many years (Siota and Villa, 2010). The most frequently employed plant proteases are papain, bromelain and ficin, although new proteases with new and more appealing physicochemical properties for industry are still emerging. Plant enzymes (such as papain, bromelain, and ficin) have been extensively used as meat tenderizers. New plant proteases such as actinidin and zingibain and microbial enzyme preparations have been of recent interest due to controlled meat tenderization and other advantages.