Week 3 Midweek Assignment: Enzymes Using Jell-O And Fruit

Week 3 Midweek Assignment: Enzymes Using Jell-O and Fruit to Demonstrate Enzymatic Activity

Prepare for the lab by first filling out the table in the Background section. Prepare the gelatin as directed on the package. After preparing the gelatin, pour equal amounts into each of your three cups. Label cup 1 as control. Do not add anything to the cup. Label cup 2 fresh fruit and add several chunks of the fresh fruit to the cup. Label cup 3 canned fruit, and add several chunks of canned pineapple, several spoonfuls of fruit cocktail, or several pieces of boiled fruit. Complete your Hypothesis on the next page. Place the cups in the refrigerator and leave until the gelatin in the control cup has set. Remove cups from the refrigerator. Get a piece of paper and write your name and UAG student ID on it. Place the paper next to the cups. Then take a picture of the cups with the paper clearly showing. Complete the Data Table on the next page, insert or paste your picture in the Evidence section, and answer the questions.

Paper For Above instruction

The experiment aims to demonstrate the effect of protease enzymes present in certain fruits on gelatin, an animal-based or vegetarian-based protein substance. Specifically, it investigates how fresh fruits containing protease enzymes such as bromelain in pineapple and papain in papaya can influence the setting of gelatin, an enzymatically sensitive protein. This behavioral change in gelatin caused by enzymatic activity provides a visual and tangible method for understanding enzyme function and the impact of different preparations of fruit on enzymatic activity.

In the background, key questions include identifying the main ingredient in gelatin, understanding what proteases are and their function, identifying which fruits contain protease enzymes, and clarifying what happens to enzymes at high temperatures. For example, gelatin's primary component is collagen, a protein derived from animal connective tissues or plant-based alternatives like agar or carrageenan. Proteases are enzymes that catalyze the breakdown of proteins into smaller peptides or amino acids—bromelain in pineapple and papain in papaya are common proteases. Fruits such as pineapple, papaya, kiwi, and mango contain proteases, but pineapple and papaya tend to be the focus due to their potent enzymatic activity. When enzymes are heated at very high temperatures, they typically denature, losing their functional three-dimensional structure and, consequently, their enzymatic activity, rendering them ineffective in breaking down proteins like gelatin.

The hypothesis for the experiment predicts that the gelatin in all cups will set because the enzyme activity is supposed to be inhibited at refrigeration temperatures, and the gelatin will gel in the control, canned, or boiled fruit. The inclusion of fresh fruit, containing active enzymes, is expected to prevent gelatin from setting due to proteolytic breakdown of collagen. The canned or boiled fruit should exhibit less enzymatic activity because heat deactivates enzymes, allowing the gelatin to set.

After conducting the experiment, the data collected in the table will provide insights into whether the hypothesis is supported. The control cup is expected to gel normally. The cup with fresh fruit is likely to remain liquid, indicating enzymatic activity breaking down gelatin. The canned or boiled fruit cup is expected to gel normally, confirming that heat inactivates enzymes. The photograph of the cups and answers to provided questions will help interpret the outcome, contributing to a deeper understanding of enzyme activity and the effects of different fruit preparations.

References

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• Yamada, T., & Yokoyama, T. (2017). Effect of fruit processing on enzyme activity. Food Science and Technology, 37(8), 1047-1052. https://doi.org/10.1016/j.fstl.2016.11.003