Title: Jelly Problem Date: 8/8/2011 Introduction: Jelly is made from protein, gelatine, this is dissolved in hot water

and as it cools, it set. For a children party it was decided to make some fruit jellies, these were made by putting sliced pineapple into the jelly before it set. However, when fresh ripe pineapple is added, the jelly did not set at all but when tinned pineapple was added, the jelly set normally and when fresh under-ripe pineapple was added the jelly set, but not as firm as with tinned pineapple. Objective: To observe the effect of concentration of protease enzyme in the pineapple on the condition of the jelly after it is mixed with pineapple. Research Question: Does the concentration of protease enzyme in the pineapple affect the condition of the jelly after it is mixed with the pineapple when the temperature of the mixture, the mass of pineapple in the mixture, the amount of time which the mixture are left for, the concentration of the jelly and the surface area of jelly in contact with the enzymes are kept constant?

Variables: Independent variable: Concentration of protease enzyme in the By using different type of pineapple that is pineapple. fresh ripe pineapple, tinned pineapple and under-ripe pineapple. Dependent variable: The condition of jelly at the end of the By observing the condition of the jelly in the experiment. mixture and determine whether the jelly set or not set and record the observation. Constant variable: 1. Temperature of the mixture 2. Mass of pineapple in the mixture 3. The amount of time which the mixture is left for 4. Concentration of the jelly 5. Surface area of jelly in contact with the enzyme 1. The mixture is left in the same place as to prevent temperature variances. 2. By using the electronic balance to measure the mass of each pineapple. 3. By keeping track of the time of one hour using the clock. 4. By doing all the dishes from the same mixture of jelly. 5. By making sure the jelly is in equal amount in each dish.

Hypothesis: As the concentration of protease enzyme in the mixture of pineapple and jelly increase, the jelly will not set. List of apparatus and materials: 2M of concentrated jelly solution, 50g of fresh ripe pineapple, 50g of under-ripe pineapple, 50g of tinned pineapple, hot water, a basin, 500 ml beaker, 100 ml measuring cylinder, 3 Petri dishes, knife, chopping board, tin opener and electronic balance. Method: 1. 2M of concentrated jelly concentration is prepared in a 500 ml beaker. 2. The concentrated jelly solution is kept warm by placing it in a basin of hot water so that the jelly will not set. 3. The fresh ripe pineapple and the under-ripe pineapple is chopped into small pieces by using the knife and the chopping board. 4. The tinned pineapple is opened using the tin opener. 5. The mass of fresh ripe pineapple, under-ripe pineapple and tinned pineapple is weighed up to 50g by using electronic balance. 6. The fresh ripe pineapple, under ripe pineapple and tinned pineapple is put into three different Petri dishes. 7. The Petri dishes is labelled as Petri dish A, B and C. 8. 10 ml of concentrated jelly solution is taken by using 100 ml of measuring cylinder from the 500 ml of prepared concentrated jelly solution. 9. The 10 ml of concentrated jelly solution is poured into Petri dish A. 10. Repeat step 7 and step 8 for another 2 times for Petri dishes B and C.

11. Petri dishes A, B and C are kept in the same refrigerator for 1 hour. 12. The condition of jelly in Petri dishes A, B and C are observed and the observations are recorded. Table: Petri dish Concentration of protease enzyme in the mixture Condition of the jelly at the end of the experiment A B C Fresh ripe pineapple Under-ripe pineapple Tinned pineapple

Reference: http://www.thenakedscientists.com/HTML/content/kitchenscience/exp/science-of-fruitjellies/ http://www.docshare.com/doc/192475/Why-doesnt-jelly-set-when-fresh-pineapple-is-