a) To Determine: The gelatin can be added to the canned pineapple, but not to the fresh one.

Question

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Answer 1

Question

Chapter 20, Problem 20.49UTC

Interpretation Introduction

a)

To Determine:

The gelatin can be added to the canned pineapple, but not to the fresh one.

Expert Solution

Explanation of Solution

New pineapple contains Bromelain compounds, which is a proteolytic enzyme. The gelatin is a protein, which can be degraded by the proteolytic enzyme, hence, it cannot be used with the raw pineapple. In the case of the canned pineapple, the pineapple is preheated, which cause the deactivation of the bromelain. Hence, it can be added to the canned pineapple.

Interpretation Introduction

b)

To Determine:

The fresh pineapple juice can be used to tenderize milk.

Expert Solution

Explanation of Solution

The tenderizing of meat is done by the breaking down of the collagen. This can be achieved by the treatment of the meat with the proteolytic enzyme present in the pineapple.

Conclusion

a) In the raw pineapple, the proteolytic enzyme is present, which can react with the gelatin. The canned pineapple has deactivated bromelain, which cannot react with the gelatin.

b) The proteolytic enzyme of the fresh pineapple tenderizes the meat.

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Answer 2

Question

Chapter 20, Problem 20.49UTC

Interpretation Introduction

a)

To Determine:

The gelatin can be added to the canned pineapple, but not to the fresh one.

Expert Solution

Explanation of Solution

New pineapple contains Bromelain compounds, which is a proteolytic enzyme. The gelatin is a protein, which can be degraded by the proteolytic enzyme, hence, it cannot be used with the raw pineapple. In the case of the canned pineapple, the pineapple is preheated, which cause the deactivation of the bromelain. Hence, it can be added to the canned pineapple.

Interpretation Introduction

b)

To Determine:

The fresh pineapple juice can be used to tenderize milk.

Expert Solution

Explanation of Solution

The tenderizing of meat is done by the breaking down of the collagen. This can be achieved by the treatment of the meat with the proteolytic enzyme present in the pineapple.

Conclusion

a) In the raw pineapple, the proteolytic enzyme is present, which can react with the gelatin. The canned pineapple has deactivated bromelain, which cannot react with the gelatin.

b) The proteolytic enzyme of the fresh pineapple tenderizes the meat.

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Answer 3

Question

Chapter 20, Problem 20.49UTC

Interpretation Introduction

a)

To Determine:

The gelatin can be added to the canned pineapple, but not to the fresh one.

Expert Solution

Explanation of Solution

New pineapple contains Bromelain compounds, which is a proteolytic enzyme. The gelatin is a protein, which can be degraded by the proteolytic enzyme, hence, it cannot be used with the raw pineapple. In the case of the canned pineapple, the pineapple is preheated, which cause the deactivation of the bromelain. Hence, it can be added to the canned pineapple.

Interpretation Introduction

b)

To Determine:

The fresh pineapple juice can be used to tenderize milk.

Expert Solution

Explanation of Solution

The tenderizing of meat is done by the breaking down of the collagen. This can be achieved by the treatment of the meat with the proteolytic enzyme present in the pineapple.

Conclusion

a) In the raw pineapple, the proteolytic enzyme is present, which can react with the gelatin. The canned pineapple has deactivated bromelain, which cannot react with the gelatin.

b) The proteolytic enzyme of the fresh pineapple tenderizes the meat.

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Answer 4

Question

Chapter 20, Problem 20.49UTC

Interpretation Introduction

a)

To Determine:

The gelatin can be added to the canned pineapple, but not to the fresh one.

Expert Solution

Explanation of Solution

New pineapple contains Bromelain compounds, which is a proteolytic enzyme. The gelatin is a protein, which can be degraded by the proteolytic enzyme, hence, it cannot be used with the raw pineapple. In the case of the canned pineapple, the pineapple is preheated, which cause the deactivation of the bromelain. Hence, it can be added to the canned pineapple.

Interpretation Introduction

b)

To Determine:

The fresh pineapple juice can be used to tenderize milk.

Expert Solution

Explanation of Solution

The tenderizing of meat is done by the breaking down of the collagen. This can be achieved by the treatment of the meat with the proteolytic enzyme present in the pineapple.

Conclusion

a) In the raw pineapple, the proteolytic enzyme is present, which can react with the gelatin. The canned pineapple has deactivated bromelain, which cannot react with the gelatin.

b) The proteolytic enzyme of the fresh pineapple tenderizes the meat.

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Answer 5

Chapter 20, Problem 20.49UTC

Interpretation Introduction

a)

To Determine:

The gelatin can be added to the canned pineapple, but not to the fresh one.

Expert Solution

Explanation of Solution

New pineapple contains Bromelain compounds, which is a proteolytic enzyme. The gelatin is a protein, which can be degraded by the proteolytic enzyme, hence, it cannot be used with the raw pineapple. In the case of the canned pineapple, the pineapple is preheated, which cause the deactivation of the bromelain. Hence, it can be added to the canned pineapple.

Interpretation Introduction

b)

To Determine:

The fresh pineapple juice can be used to tenderize milk.

Expert Solution

Explanation of Solution

The tenderizing of meat is done by the breaking down of the collagen. This can be achieved by the treatment of the meat with the proteolytic enzyme present in the pineapple.

Conclusion

a) In the raw pineapple, the proteolytic enzyme is present, which can react with the gelatin. The canned pineapple has deactivated bromelain, which cannot react with the gelatin.

b) The proteolytic enzyme of the fresh pineapple tenderizes the meat.

Answer 6

Chapter 20, Problem 20.49UTC

Interpretation Introduction

a)

To Determine:

The gelatin can be added to the canned pineapple, but not to the fresh one.

Expert Solution

Explanation of Solution

New pineapple contains Bromelain compounds, which is a proteolytic enzyme. The gelatin is a protein, which can be degraded by the proteolytic enzyme, hence, it cannot be used with the raw pineapple. In the case of the canned pineapple, the pineapple is preheated, which cause the deactivation of the bromelain. Hence, it can be added to the canned pineapple.

Answer 7

Chapter 20, Problem 20.49UTC

Interpretation Introduction

a)

To Determine:

The gelatin can be added to the canned pineapple, but not to the fresh one.

Answer 8

Expert Solution

Explanation of Solution

New pineapple contains Bromelain compounds, which is a proteolytic enzyme. The gelatin is a protein, which can be degraded by the proteolytic enzyme, hence, it cannot be used with the raw pineapple. In the case of the canned pineapple, the pineapple is preheated, which cause the deactivation of the bromelain. Hence, it can be added to the canned pineapple.

Answer 9

Expert Solution

Answer 10

Expert Solution

Answer 11

Expert Solution

Answer 12

Interpretation Introduction

b)

To Determine:

The fresh pineapple juice can be used to tenderize milk.

Expert Solution

Explanation of Solution

The tenderizing of meat is done by the breaking down of the collagen. This can be achieved by the treatment of the meat with the proteolytic enzyme present in the pineapple.

Conclusion

a) In the raw pineapple, the proteolytic enzyme is present, which can react with the gelatin. The canned pineapple has deactivated bromelain, which cannot react with the gelatin.

b) The proteolytic enzyme of the fresh pineapple tenderizes the meat.

Answer 13

Interpretation Introduction

b)

To Determine:

The fresh pineapple juice can be used to tenderize milk.

Answer 14

Expert Solution

Explanation of Solution

The tenderizing of meat is done by the breaking down of the collagen. This can be achieved by the treatment of the meat with the proteolytic enzyme present in the pineapple.

Answer 15

Expert Solution

Answer 16

Expert Solution

Answer 17

Expert Solution

Answer 18

Conclusion

a) In the raw pineapple, the proteolytic enzyme is present, which can react with the gelatin. The canned pineapple has deactivated bromelain, which cannot react with the gelatin.

b) The proteolytic enzyme of the fresh pineapple tenderizes the meat.

Answer 19

Ch. 20.1 - Prob. 20.1QAP Ch. 20.1 - Prob. 20.2QAP Ch. 20.1 - Prob. 20.3QAP Ch. 20.1 - Prob. 20.4QAP Ch. 20.1 - Prob. 20.5QAP Ch. 20.1 - Prob. 20.6QAP Ch. 20.2 - Prob. 20.7QAP Ch. 20.2 - Prob. 20.8QAP Ch. 20.2 - Prob. 20.9QAP Ch. 20.2 - Prob. 20.10QAP

a) To Determine: The gelatin can be added to the canned pineapple, but not to the fresh one.

Concept explainers

a)

To Determine:

The gelatin can be added to the canned pineapple, but not to the fresh one.

Explanation of Solution

b)

To Determine:

The fresh pineapple juice can be used to tenderize milk.

Explanation of Solution

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Chapter 20 Solutions

a) To Determine: The gelatin can be added to the canned pineapple, but not to the fresh one.

Concept explainers

a) To Determine: The gelatin can be added to the canned pineapple, but not to the fresh one.

Explanation of Solution

b) To Determine: The fresh pineapple juice can be used to tenderize milk.

Explanation of Solution

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Chapter 20 Solutions

a)

To Determine:

The gelatin can be added to the canned pineapple, but not to the fresh one.

b)

To Determine:

The fresh pineapple juice can be used to tenderize milk.