Presentation on theme: "The Jell-O Lab Common Core Prep Inquiry-Based Lab #2."— Presentation transcript:
The Jell-O Lab Common Core Prep Inquiry-Based Lab #2
Let’s Review…. Enzymes are special proteins that speed up reactions by lowering activation energy
Enzymes are biological catalysts. Catalysts start a chemical reaction.
Enzymes join to their substrate. The substrate attaches to the active site on the enzyme. The enzyme remains unchanged.
Jell-O is actually made out of Gelatin. Gelatin comes from hides, bones, and inedible connecting tissue from animals butchered for meat.
So, Gelatin is a type of protein. It is used to make substances into solids for us to consume.
~LAB PURPOSE~ In this lab, you will be designing an experiment to test: why fresh pineapple and canned pineapple have such different effects on Jell-O
~Useful Information Basic Directions for 3-ounce package of Jell-O: Stir 1 cup boiling water into gelatin in medium bowl at least 2 minutes until completely set. Stir in 1 cup cold water. Refrigerate 4 hours. Refrigerate 4 hours!!!!
The fresh pineapple contains a protease enzyme ( Bromelian ). Bromelian breaks down protein. Remember??? What was the protein?? Answer: gelatin in Jell-O
The protease enzyme, Bromelian, joins to the substrate, Protein, at the enzymes’ active site. Protease/Bromelian Protein/Gelatin DRAW!!
During the canning process, pineapple is heated to a temperature high enough to denature the Bromelian enzyme making it functionless.
~Homework~ Design a step-by step experiment to test: why fresh pineapple and canned pineapple have such different effects on Jell-O YOU MUST HAVE A CONTROL. You will be given the following materials: Fresh pineapple Canned pineapple Jell-O (liquid form) Beakers Water bath set at 5 Ice cubes Test tubes & rack Pipettes