Learning Task 1: Read and understand What Is It, pages 1-5

Learning Task 2: Answer What I Have Learned, Activity 1, page 6

What I Have Learned

Activity 1

Direction: Fill-in the missing word/words to complete the statement. Write the answer on a separate sheet of paper

1-2. Oxidation involves an increase in oxidation number, while reduction involves a decrease in oxidation number.

3. The competitive inhibitor blocks the active site and thus prevent substrate binding.

4. In the lock-and-key model of enzyme action the active site has a rigid shape.

5. The rate of reaction increases as substrate concentration increases (but at constant enzyme concentration).

6. Most enzymes have an optimum pH of around seven (7).

7. Enzymes increase reaction rates by decreasing the activation energy.

8. Co-enzyme as a non-protein component, loosely bound to apoenzyme by non-covalent bond.

9. The binding of the inhibitor to the allosteric site causes a conformational change to the enzyme’s active site.

10. The area on the enzyme where the substrate or substrates attach to is called the active site.

Learning Task 3: Answer What I Can Do, Activity 2, page 6

What I Can Do

Activity 2

Direction: Have ever eaten or made gelatin with fruit. What are the fruits do you usually use? Why fresh pineapple is
never mixed with gelatin? What is the secret to make gelatin with fresh citrus fruit?

A Not-So-Fruitful Gelatin

Gelatin are mostly famous for a variation on its colors, flavors and of course for how people make the most of
their capabilities to use additional ingredients or toppings on gelatin to make it tastier and aesthetic. By the late 17 th
century, a French inventor named Denis Papin discovered another way of extracting gelatin via boiling of bones. The
actual grant to produce gelatin in the public was on 1754. I generally eat gelatins only when I eat some drinks or foods
containing it such as sago’t gulaman and agar-agar. Primarily the gelatin found in these ones are flavored powdered
gelatin mixed with boiling water. Some great sellers and entrepreneurs make the use of their expertise to conveniently
sell it in markets, particularly in two common ways: making gelatins flavored by fresh fruits (not just flavored gelatins) or
my incorporating fresh fruits in gelatin molds before adding the gelatin mixture before it solidifies.

Gelatin is produced from collagen which is an animal protein by the process of hydrolysis. Although it may sound
as a complicated term but hydrolysis is the act of breaking apart bonds of protein using water. It is usually a simple
matter of boiling collagen rich animal byproducts such as bones, connective tissues and skins to breakdown proteins.
The resulting broth from boiling is then strained before water evaporates, leaving behind products which can be pressed
into sheets or even sold in markets. Lt us put into mind that gelatin is made up of animal protein known as collaged and
is structured in a triple helix. Adding hot water to powdered gelatins, makes this triple helix’s long chains of protein to
unwind from the heat. Afterwards, after cooling it from the refrigerator or letting it sit for a relatively longer hour, the
collagens then reform messy and tangled that traps water in the middle of the long-chained proteins. Given that
principle, it already has solidified over time, what started as a liquid turned to a wiggly-jiggly mas of semi-solid protein.
And based from our experiences this will eventually not get back to its liquid form even at room temperatures.

Additional sweetener, toppings or ingredients chosen to add in gelatins would most commonly fall on the
categories of fruits and vegetables. A common fruit which both are sweet and sour at times becomes topic on debates
as to how it can affect in making gelatin. Debates between using fresh, preserved or even cooked “pineapple.” As we all
know, enzyme is a biological catalyst that speeds up chemical reaction by lowering the activation energy. Pineapple
fruits, particularly fresh pineapples contain an enzyme called bromelain. Contained bromelain itself contains sulfhydryl
protease enzymes. Particularly, pineapples are classified to be proteolytic enzymes. Proteolytic comes from the Greek
words: proteo meaning protein and lysis which means the breakdown or decomposition of. In simpler terms, pineapples
which are proteolytic enzymes and its catalytic properties accelerate the breakdown of peptide bonds that links the
long-chain proteins together, breaking them down into small proteins. Since a gelatin is a protein, it is very susceptible
to breaking down into its amino acid building blocks when it encounters enzymes known as proteases. Resulting from
this breakdown, the proteins are unable to tangle together to create a partially solid structure. A contact between
pineapple which has a protease bromelain enzyme and gelatin which contains collagen proteins may vary in two
situations but it commonly reaches the same end—these two situations are: mixing fresh cut pineapples along with the
gelatin and putting pineapple cuts as a topping for solidified gelatin. Bromelain begins to breakdown bonds of collagen in
proteins. Along with these breakdowns, the long chains of protein are cut down into smaller pieces allowing the release
of trapped water. Eventually, fresh pineapple cuts bring back the gelatin to its liquid state. And as toppings, the longer
the fresh pineapple are left in contact with gelatin, the more proteins will be broken down and more gelatin will be
liquefied.

One way to prevent this process on happening is by using processed canned pineapples or boil pineapples
before mixing them with the gelatin. Cooking or boiling gelatin (including processed pineapples in can), particularly at
boiling point bromelain breaks down and will no longer digest proteins in the gelatin. Heating typically enders the
protease enzymes in bromelain. Canned preserved gelatin could be added to a gelatin, as it was heated sufficiently as
part of the processing. Other fresh fruits we should avoid in making gelatin that hinders it to solidify are kiwi, papaya,
mango, guava and many more. Lastly is discussing citrus fruits. I really found this topic interesting as well as mystical. No
internet content has put something about this topic. But citrus fruits differ from one another, particularly they differ in
the content of molecules they have—some have protease and some do not. There are particularly three various ways to
make gelatin solidify: first, we can put citrus fruits (with no protease content) as an ingredient of a gelatin making it a
part of the mixture, or just put them as toppings; secondly and similarly, is taking juice pulps in these citrus fruits and
making it as a sweetener or flavor for the gelatin flavor; and lastly, similar from the pineapple are citrus fruits containing
protease molecules such as bromelain, put them to a boil first before mixing along gelatin. The most common fruits that
is mixed along with gelatin mixtures are preserved mixed fruits which cannot disrupt the solidity of the gelatin over time.

Actually, gelatin is as simple like pouring hot water in powdered drinks. They just differ because gelatin solidifies
over time. But let us be minded on how other ingredients affects the solidification of the gelatin we are making. This
essay is helpful in being wise upon the primary basic tips on making convenient, effective and context-wise gelatin.

Learning Task 4: Answer Additional Activity, Activity 3, pages 6-7

Additional Activity

Activity 3

Direction: Answer the following questions based on your knowledge. Write your answer on a separate sheet of paper.

1. B

2. A

3. C

4. C

5. C

6. Sucrase

7. Sucrose

8. Glucose and fructose

Learning Task 5: Answer carefully the Assessment no. 2 through Zip Grade

Learning Task 6: Write your reflection on a separate sheet of paper