Life Science – Grade 10

Pineapple Enzyme
Practical

WE HAVE 3 CUPS

Fresh Canned
Pineapple Pineapple Plain Jelly
with Jelly with Jelly

A B C R

 Jelly (Cup C) contains gelatin, which is made out of an animal protein,

collagen that dissolves in hot water (long chains of protein molecules form
and tangle up as they cool down trapping the water to make a solid.)

Fresh and Canned Pineapple Jelly Investigation: Which one will set?
 Fresh Pineapple (Cup A) contains bromelain which is a protease enzyme that
breaks down protein making them smaller so they can’t tangle up (catabolic
reaction). This stops the jelly from being able to create its matrix structure
and so it doesn’t set and remains a liquid.
 Canned Pineapple (Cup B) contains heated enzymes that destroyed bacteria
growing in the can. This heating process has also destroyed the enzyme
Bromelain as Enzymes are sensitive to temperature (37ᵒ optimum
temperature/denatured) so there is none left in it. This is why you can
add canned pineapple to jelly and it will set.

Results of this investigation:

 (Cup A) Fresh pineapple Jelly doesn’t set.
 (Cup B) Canned pineapple Jelly does set.
Variables:
 Independent Variable – State of the pineapple (canned and fresh)
 Dependent Variable – Amount of time for jelly to set and become solid
 Constant – Temperature of the pineapple when added with jelly