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Effects of Temperature pH and Gelatin on BromelainIntroduction Bromelain is an organic catalyst that speeds up the rate of chemical reactions Bromelain is used in this experiment to catalyze the break down of proteins and is called a proteolytic enzyme Enzymes enable reactions to occur at a lower temperature and energy levels This allows many reactions to occur inside living organisms that would otherwise have been impossible to take place This enzyme is found in fruits leaves and stems of many species of pineapple Pineapple is a tropical fruit native to northern South America It is referred to as a multiple fruit because it consists of enlarged ovaries of many flowers more or less grown together into one mass Ananas comosus is the type of pineapple used in this experiment The bromelain is found in the pineapple attached itself to the substrate and broke it apart The time required to complete the disassociation of the substrate was very important to the results of the lab therefore time keeping must be precise in the experimentation The effects of bromelain was compared under different temperatures and pH levels the effects of bromelain were also observed in gelatin there were three experiments performed and three hypothesis were formed Temperature experiment the higher the temperature the faster the reaction will occur to a point The temperature will become to hot around 60 degrees Celsius and the enzyme will under go denaturation Proteins are structurally complex and are very diverse They have a high molecular weight and consist of amino acids liked by peptide bonds Proteins are divided into three levels of structure primary secondary and tertiary Although some proteins have a fourth level which is the quaternary Gelatin Experiment The fresh pineapple juice will not solidify in gelatin The hot juice and the control will solidify in the gelatin mixturepH Experiment The hypothesis for this experiment is that only a few numbers of pH will cause a reaction within
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